Pancake/Recipes: Difference between revisions

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|howmany= 4-6
|howmany= 4-6
|what=    servings
|what=    servings
|notes=  This recipe was developed by the noted American cookbook author [[Marion Cunningham]] at her Bridge Creek Restaurant in Berkeley, California.  With slight modifications it has appeared in her own cookbook, ''Breakfasts'', as well in a 1987 ''San Francisco Chronicle'' article, a 1987 ''New York Times'' article, and a 2010 ''New York Times'' article. This recipe, while completely rewritten, is essentially that of the second ''New York Times'' article.
|notes=  This recipe was developed by the noted American cookbook author [[Marion Cunningham]] at her Bridge Creek Restaurant in Berkeley, California.  With slight variations it has appeared in her own cookbook, ''Breakfast Book'', as well in a 1987 ''San Francisco Chronicle'' article, a 1987 ''New York Times'' article, and a January 17, 2010, ''New York Times'' article. This recipe, while completely rewritten, is essentially that of the second ''New York Times'' article.


|ingredients=*1 pint (2 cups) sour cream
|ingredients=
*1 pint (2 cups) sour cream
*4 large or extra large eggs
*4 large or extra large eggs
*3 tablespoons sugar
*3 tablespoons sugar
*8 tablespoons (½ cup) cake flour
*4 to 8 tablespoons (¼ to ½ cup) '''cake''' flour—it is essential to use cake flour
*½ teaspoon salt
*½ teaspoon salt
*½ teaspoon baking soda
*½ teaspoon baking soda


1.) Combine all the ingredients in a blender and blend thoroughly.  Or just whisk it together.  Allow to sit three hours, or overnight.
'''Makes about 60 to 72 small pancakes'''
2.) Before cooking, blend or whisk again to make certain batter is even.
3.) Preheat a griddle to medium hot (about 375 degrees) and grease it lightly with bacon fat or Crisco.  After the first batch of pancakes has been cooked the griddle will not need additional greasing.  (If you have a well-seasoned griddle, don’t bother with this step.)
3.) Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons. 
4.) When pancakes are bubbly, turn VERY carefully and cook for a short time on the other side.
4.) Serve with butter and maple syrup.


(Most versions of this recipe call for '''very little''' flour; the less flour used the lighter the pancakes, but also the more difficult to flip. Six tablespoons make a very light pancake; even less flour is called for by some recipes, in which case '''extreme''' care is needed to flip them without tearing. With 8 tablespoons, the pancakes will flip like ordinary ones.)


(From the San Francsico Examiner – the recipe originated at Bridge Creek Restaurant in Berkeley) (A New York Times magazine article of 17 January 2010 about these same pancakes gives a 1987 NYT recipe that has slightly different proportions, plus the baking soda)
|preparation=
 
#Combine all the ingredients in a blender and blend thoroughly.  Or just whisk them together.  Allow to sit for three hours, or overnight.
|preparation=#Chop the pancetta by hand; pulse the onion, celery, and carrots in the food processor until fairly fine but not mushy.
#Before cooking, blend or whisk again to make certain the batter is even.
#Heat the oil and butter in a large casserole and cook the vegetables and pancetta over medium heat for 2 or 3 minutes.  Mince the garlic in the food processor, add to the vegetables, and stir another minute.
#Preheat a griddle to medium hot (about 350 to 375 degrees) and grease it lightly with bacon fat or Crisco.  After the first batch of pancakes has been cooked the griddle will not need additional greasing.  (If you have a well-seasoned griddle, don’t bother with this step.)
#Add the meats, the salt, and 1/4 teaspoon of the 1/2 teaspoon black pepper.  Raise the heat to high and cook, stirring, until the meat has lost its red color.
#Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons.   
#Add the milk and cook until all the liquid has bubbled away.  Be very careful not to let the mixture burn.
#When pancakes are bubbly, turn '''very''' carefully and cook for a short time on the other side. This recipe should make about 60 to 72 small pancakes.
#Add the nutmeg and white wine and cook until the liquid has completely evaporated.  Once again, be very careful not to let it burn.
#Serve with butter and maple syrup.
#Pulse the tomatoes (if necessary) in the food processor, then add to the pot, along with the sugar, the red wine, another 1/4 teaspoon of black pepper, the tomato sauce, a tiny bit of red pepper, and the water.  Taste carefully for more salt, pepper, and nutmeg. Bring to a simmer, then place on a heat diffuser, reduce the heat, and cook uncovered at the barest simmer for 3 to 8 hours, stirring from time to time, and adding water from time to time.  Don’t let it burn!  Do not remove any oil that rises to the surface — stir it back in. Cook down to a nice consistency.  The longer the cooking the better the sauce, apparently, at least up to 8 hours — after that there may be a point of diminishing returns.
|categories= Pancakes
#Serve on buttered pasta with Parmesan cheese.
|categories= Italian cuisine, Sauces
|related=
|related=
}}
}}

Latest revision as of 23:24, 9 October 2010

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Recipes associated with the article Pancake.
Bridge Creek Restaurant Heavenly Hots

Yields

4-6

servings

Ingredients
 
  • 1 pint (2 cups) sour cream
  • 4 large or extra large eggs
  • 3 tablespoons sugar
  • 4 to 8 tablespoons (¼ to ½ cup) cake flour—it is essential to use cake flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Makes about 60 to 72 small pancakes

(Most versions of this recipe call for very little flour; the less flour used the lighter the pancakes, but also the more difficult to flip. Six tablespoons make a very light pancake; even less flour is called for by some recipes, in which case extreme care is needed to flip them without tearing. With 8 tablespoons, the pancakes will flip like ordinary ones.)

Preparation:
  1. Combine all the ingredients in a blender and blend thoroughly. Or just whisk them together. Allow to sit for three hours, or overnight.
  2. Before cooking, blend or whisk again to make certain the batter is even.
  3. Preheat a griddle to medium hot (about 350 to 375 degrees) and grease it lightly with bacon fat or Crisco. After the first batch of pancakes has been cooked the griddle will not need additional greasing. (If you have a well-seasoned griddle, don’t bother with this step.)
  4. Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons.
  5. When pancakes are bubbly, turn very carefully and cook for a short time on the other side. This recipe should make about 60 to 72 small pancakes.
  6. Serve with butter and maple syrup.
Notes:

This recipe was developed by the noted American cookbook author Marion Cunningham at her Bridge Creek Restaurant in Berkeley, California. With slight variations it has appeared in her own cookbook, Breakfast Book, as well in a 1987 San Francisco Chronicle article, a 1987 New York Times article, and a January 17, 2010, New York Times article. This recipe, while completely rewritten, is essentially that of the second New York Times article.

Categories: Pancakes
Related recipes:
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