Wednesday, August 17, 2011

New Pancake Recipe

We are having these for breakfast in the morning. You mix the batter up the night before and leave in on the counter. How handy! I have the cookbook that it came from, but it is also available here.

Bruce Paltrow’s World Famous Pancakes

Yield: 3 dozen 5-inch pancakes

Active Preparation Time: 20 minutes

Total Preparation Time: 20 minutes + overnight resting

3 cups unbleached, all-purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

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