Wednesday, October 30, 2013

Buttermilk Pancakes with Glazed Strawberry

Pancakes are as synonymous with breakfast as bacon with eggs. I have found to give the pancakes that IHOP texture requires buttermilk as an essential component of the recipe's ingredients.

Rather that the usual syrup I took inspiration from the Miami Marquis and glazed frozen strawberries to produce a strawberry syrup similar to how the Marquis served their NY Style Cheesecake.

There was also the choice of an omelette served with this stack which came together quite nicely.

The recipe for these pancake follows:


1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder

In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.

Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.

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