Pancake/Recipes: Difference between revisions
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imported>Hayford Peirce (almost through with the editing) |
imported>Hayford Peirce (added info about how many pancakes) |
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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 | |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= | |ingredients= | ||
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*4 large or extra large eggs | *4 large or extra large eggs | ||
*3 tablespoons sugar | *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 salt | ||
*½ teaspoon baking soda | *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.) | (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.) | ||
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#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.) | #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.) | ||
#Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons. | #Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons. | ||
#When pancakes are bubbly, turn | #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. | ||
#Serve with butter and maple syrup. | #Serve with butter and maple syrup. | ||
|categories= Pancakes | |categories= Pancakes | ||
|related= | |related= | ||
}} | }} | ||
Latest revision as of 22:24, 9 October 2010
| Bridge Creek Restaurant Heavenly Hots |
Yields
4-6
servings | |||
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Preparation:
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| 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: | ||||