There’s a magnet on my fridge that says “Eat one. Eat five. Eat as many darn pancakes as you want.”
Can I get an “amen?”
My dad used to make me pancakes on weekend mornings; they belong on a very short list of things he could make better than my mama. He had the patience for pancakes, never rushing them to be turned, never over-browning them the way I do at times in my eagerness to build up a stack.
Until I sat down to write this blog, I hadn’t consciously connected my own pancake-making habits with the tradition my dad started. There’s often a “bigger” breakfast made in the Blue Jean Kitchen over the weekend, simply because we have the time. But more often than not, pancakes are what hit the table.
Normally, I just do a “throw the right stuff in a bowl and get it to the right consistency” kind of gig, but when I saw this recipe in Cook Book Club feature of the March 2009 issue of Gourmet, I knew I’d have to put it in the pancake rotation. And Lorrrrd am I glad that I did!
This recipe is so easy to make (you can use the blender! come on now!) and yields light, airy, tangy pancakes. Sour cream may seem like a strange ingredient, but trust me on this one: perfect if you have some leftover from garnishing quesadillas or topping baked potatoes. Last time, I didn’t have quite enough, so I stretched the sour cream a bit by adding plain yogurt, and the pancakes still turned out beautifully.
If you’re craving breakfast but pancakes aren’t your gig, we’ve got a few other things to offer. Might I suggest having breakfast for dinner tonight? I know my dad would approve.
BRIDGE CREEK HEAVENLY HOTS
Adapted, slightly, from The Breakfast Book by Marion Cunningham
The original recipe suggests making silver-dollar sized pancakes, which are fun and adorable but can also be a pain in the ass. Don’t worry, these taste good at any size.
¼ cup + 2 T cake flour*
2 cups sour cream
3 T sugar
½ tsp. baking soda
½ tsp. salt
2-3 T butter, melted
Preheat the oven to “warm” so you can store the pancakes while working through several batches.
Simplicity at its finest: whisk the eggs by hand, then add the rest of the ingredients and blend well.
(You can also just dump everything into the blender and press a button. Very convenient if you’re only half-awake.)
Melt the butter in the microwave or in a tiny saucepan on the stove. Heat a griddle or frying pan on medium-high heat, then brush with melted butter to grease the surface.
Using a spoon or small measuring cup, spread batter onto the surface, either for one larger pancake or two smaller ones. When the top of the pancake(s) are full of bubbles, flip and cook them briefly on the other side.
Repeat until the batter is all gone. Serve with maple syrup, powdered sugar, fresh fruit, you know, they’ll pretty much taste good any way you serve ‘em.
*If you don’t keep cake flour on hand, you can make your own with all-purpose flour & cornstarch. Place 2 T of cornstarch in the bottom of a one-cup measure. Fill the rest of the way with all-purpose flour, then sift the mixture several times to aerate.