HEAVENLY HOTS (about 50 small pancakes)


These were popularized by the Bridge Creek Restaurant in Berkeley, California.  The batter here is very loose, making the pancakes hard to flip.

4 large eggs

½ teaspoon salt

½ teaspoon baking soda

¼ cup cake flour

2 cups sour cream

3 tablespoons sugar

vegetable shortening for cooking pancakes

maple syrup or honey

1.Whisk together all the ingredients (except the vegetable shortening and syrup) in a large bowl, beating until smooth.  This can also be done in a blender.  Chill the batter overnight.  (The batter will keep, refrigerated, for up to 1 week.)

2.The next day, heat a griddle or large skillet over medium high heat. Beat the batter again until smooth.  Lightly coat the griddle or skillet with shortening.  Drop small spoonfuls (3/4 tablespoon) of batter onto the griddle, making sure that when they spread out, they measure less than 3 inches in diameter.

3.When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly – you don’t want to cook the pancakes all the way through, because you want them to remain creamy in the center.  (This batter creates very fragile pancakes, so flipping them requires confidence and a sure but gentle hand.  Use the thinnest spatula you own, wedge it halfway under the pancake then, with a careful turn of the wrist, turn the pancake to the other side.) Transfer to a platter and keep warm in a 175* oven.  Repeat with remaining batter.

4.Serve with syrup or honey.


from Amanda Hesser, The Essential New York Times Cookbook

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