Coincidence that we’re baking these Lacy Panty Cakes the same week as Valentine’s Day? And who’s going to make them for dinner instead of breakfast?
Yield: 12 to 14 panty cakes
For the Whiskey Sauce
2 ounces (1/2 stick) unsalted butter, cut into ½-inch cubes
1 cup firmly packed light brown sugar
1/4 cup good-quality whiskey
1/2 cup heavy cream
For the Lacy Panty Cakes
4 large eggs
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup graham cracker crumbs (about 14 whole graham crackers)
1 cup sour cream
3 tablespoons good-quality whiskey
1 ounce (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Confectioners’ sugar for dusting
Make the Whiskey Sauce
In a small saucepan over medium heat, stir together the butter and sugar until the mixture is smooth and the sugar is completely melted.
Add whiskey and cook for 3 minutes, stirring constantly. Add cream and cook an additional 3 to 5 minutes. Remove from heat and set aside. (You can also refrigerate—the sauce will thicken into a caramel-sauce-like syrup.)
Make the Lacy Panty Cakes
Place a large heatproof plate or serving dish in the oven. Preheat the oven to 225 degrees F. Place a skillet or griddle over medium heat.
In a medium bowl, beat the eggs vigorously with a whisk until they are pale and thick, 1 to 2 minutes.
In a large bowl, sift together the flour, sugars, baking soda, baking powder, and salt. Stir in the graham cracker crumbs. Make a well in the center of the dry ingredients and pour the eggs into it. Gently fold the eggs into the dry mixture until just combined. Add the sour cream and whiskey and stir again until combined.
Add the butter to the hot skillet or griddle and swirl it around so it covers the entire cooking surface. Once the butter is completely melted and starts to sizzle, drop batter by scant ¼-cup measures onto the cooking surface and cook until dark brown, 1 to 2 minutes, then flip them over and cook for 1 to 2 minutes, or until dark brown. Transfer the cakes to the heated plate and return to the warm oven while you make the rest of the cakes. Serve immediately with a sprinkling of confectioners’ sugar and a hearty drizzle of the warm or cooled sauce.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.