Sorry about the late post! The boy and I had a friend stay with us over the weekend (actually MC of Ihopapotami fame) and I just lost track of the days!! I’m making it up for it though by bringing you Bruce Paltrow’s (actually of Gwyneth fame) famous pancake recipe – LEGITIMATELY SO GOOD.
You know when someone raves about a recipe/movie/show/restaurant…basically builds up anything and then by the time you try/watch/eat it, it’s been so built up that it can’t possibly be as good as what you’ve heard? Yeah, I’m building you up buttercup, but I am not letting you down. These pancakes were amazing. Even as I was making the batter, I just kept thinking to myself that it seemed very ordinary, but something magical must have happened while the batter rested overnight because these pancakes were OUTRAGEOUSLY GOOD.
YOU CAN TELL I REALLY LIKED THESE BECAUSE I’M USING ALL CAPS.
The flavor profile was perfectly balanced – lightly sweet but with the slightest tinge of salt to keep you from getting to a tooth achingly sweet breakfast. The pancakes weren’t super fluffy, but they were fluffy enough to soak up the syrup and butter perfectly and…now I have to go make more pancakes.
Here’s the original recipe that Gwyneth (we’re on a first name basis) gave to the Chew. My version’s just been scaled down to feed 1 (it makes 2 pancakes).
1 C flour
3 Tbs sugar
1/2 Tbs baking powder
1/2 (heaping) tsp salt
1 C buttermilk (I used 1 C whole milk + 1 Tbs lemon juice)
2 large eggs
extra milk to thin the batter (I actually didn’t need any)
Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk and eggs. Whisk the wet ingredients into the dry ones.
Lightly butter a small non-stick pan over medium-low heat. Cook 1/4 C batter at a time.
Happy Mother’s Day fancakes!
Looking for something tasty to whip up for your mom (breakfast for dinner/lunch style) or just something tasty in general? Look no further – this week I decided to create an ode to the classic Pineapple Upside Down Cake.
I was a little worried I wouldn’t be able to capture the essence of the PUDC in a pancake…but I think it worked. The only real difference between this and the classic cake recipe (besides proportions and whatnot) was that I used fresh cherries instead of maraschino…I just can’t do maraschino, too much syrupy-ness for me, I guess.
Don’t worry about not having a cherry pitter – I don’t – I just cut each cherry in half, and then dig out the pit with my fingers, the cherries are getting chopped anyway so it doesn’t really matter how they look right? Taste-wise, the pancakes were really good – a little tart from the cherries, but nice and sweet from the canned pineapple and pineapple juice. Oh yeah, I stuck with classic canned pineapple….just easier (ain’t nobody got time to peel and slice pineapples). Cooking the pancakes in slightly browned butter and brown sugar really sealed in the classic cake flavor.
6 oz Greek yogurt
2 Tbs pineapple juice (from the can)
1/4 tsp vanilla
1 Tbs brown sugar
1/2 C flour
1 tsp baking soda
1/2 C cherries chopped (+ 5 half cherries)
butter (for cooking)
Whisk together the yogurt, egg, pineapple juice, and vanilla.
Whisk in the sugar, flour, and baking soda – the batter will be very thick. Fold in the chopped cherries.
Heat a nonstick pan over low heat. Put a small dab of butter in the pan and let it brown just a little (you’ll start smelling a nutty buttery flavor). Take one pineapple ring, rub a little brown sugar on one side and put it sugar side down in the pan. Take one of the reserved cherry halves and put it in the middle of the pineapple ring.
Let cook for about 30 seconds, then gently pour 1/3 C batter over the pineapple/cherry. Spread the batter out a little so there’s a very thin layer over the pineapple.
Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. You’ll want to lightly butter the pan before each pancake.
I have a treat for you this week, it’s a SYTYCP original, “Blackberry Crepes with Coffee Ice Cream (and a chocolate drizzle).” Not the most creative name, I know, but at least you know what you’re getting!
I had a bit of a crepey week, so even though I had these for breakfast, I decided to treat myself. These were largely inspired by my beet crepes (hey, if beets can be made into awesome crepes, blackberries should be even better, right?) I was maybe a little wrong? On their own, the pancakes were almost a little bitter, I think from the blackberry seeds. (At the same time, I loved the texture of the seeds in the pancakes) I think if I had added more sugar to the batter itself, the crepes would’ve been great, but let’s face it, would you rather eat a plain blackberry crepe or one topped with ice cream and chocolate?…That’s what I thought, too!
I also underestimated how thick the blackberries would make the batter, so definitely keep the milk out when you get ready to cook – I’ve adjusted the recipe, but it never hurts to have extra milk. By the way, your batter will be a glorious shade of purple* (picture is below if you’re interested). If you’re a little iffy on the coffee ice cream, I HIGHLY encourage you to try it. I love coffee ice cream with just about any berry, it’s just a step up from your classic berries and cream. BUT, if you’re not ready to take the plunge, this would be just as good with vanilla ice cream, chocolate, or even sorbet (that would make it healthy, right?) Maybe next time, I’ll make my own ice cream, too!
1 C blackberries
3/4 C flour
2 Tbs sugar
1 1/4 C milk (I used a combo of whole and skim…because I ran out of one)
butter (for the pan)
scant 1/4 C chocolate chips (for the drizzle)
a scoop of ice cream
mint leaf garnish – just cause we fancy ’round these parts
Whisk together 1 C milk and the egg until frothy.
Sift in the flour and sugar and whisk just until combined.
(mine’s a little brown because I used whole wheat flour for this batch)
Wash and puree the blackberries as smooth as possible. Whisk the berries into the batter (the batter may clump up, but if you keep whisking, it’ll smooth out. Cover with saran wrap and refrigerate for at least 1 hour.
(I definitely stared at the batter for a bit – it’s so pretty!)
Whisk in up to 1/4 C more milk at this point if the batter is too thick. It should be the consistency of a thickish soup and should slide off a spoon in a smooth (but thick) stream.
Lightly melt a little bit of butter over medium heat. Cook 1/4 C batter at a time.
When you pour the batter into the pan, make sure you swirl the pan so that the crepe gets nice and thin. Cook for about 2 minutes – until the top looks dry and the edges are crispy and flip.
Cook for another minute, then slide off onto a plate and cook the rest of the batter.
When you’re getting towards the end of the batter, melt your chocolate (I microwaved it in 20 second increments, stirring every 20 seconds until the chocolate was nice and liquidy.
Let the chocolate drizzle cool for a bit while you scoop the ice cream. I plated 2 crepes, folded in half on a plate, dropped a quenelle of ice cream on top, did a quick chocolate drizzle over the whole thing and photographed as quick as I could so I could get to EATING.
*This year, Pantone’s color of the year is Radiant Orchid – Is it weird that I’m oddly excited that my pancake batter matched the color almost perfectly? Never mind, just accept my awesomeness.