So what did you think about this week’s recipe? And did anyone have breakfast for dinner?
Our first recipe for September involves no baking – instead, we’re making pancakes! Posting date is September 13.
- 8 ounces (225 g) unsalted high-fat/European-style (cultured) unsalted butter, softened, cut into cubes
- 3 tablespoons clover honey
- 2 cups (255 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (240 ml) freshly squeezed orange juice
- 1 cup (230 g) plain full-fat Greek yogurt, strained
- ½ cup (120 ml) well-shaken buttermilk
- 4 ounces (1 stick/115 g) plus
- 2 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 tablespoons (25 g) granulated sugar
- Zest of 2 oranges (about 3 tablespoons)
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes. Leftover honey butter should be covered and refrigerated for up to 1 week.
- Preheat the oven to 200°F (90°C), if you plan to make all of the pancakes before serving them.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
- Make a well in the dry ingredients, pour the wet ingredients into the well, and stir together until just combined.
- Heat a large skillet over medium heat. Brush the pan with some of the remaining 2 tablespoons of melted butter. Add 1⁄3 cup (75 ml) batter to the pan per pancake, cooking until bubbles form on the tops and the pancakes are browned on the bottom. Flip and continue cooking them until they are completely browned on both sides, another minute or so. Continue buttering the pan and making pancakes until all the batter is used.
- Serve immediately as the pancakes are made, or keep them in the oven on a heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer). Serve with copious amounts of honey butter.
Take a look at how we rolled this week! We have one new baker and one rogue baker!
Take a look at how we did this week – including 2 rogue bakers!
Time to leave your corny links! What did everyone think?
Posting date is May 19!
Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
1 cup buttermilk
2 tablespoons unsalted butter, melted
4 to 6 tablespoons unsalted butter for the skillet
In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.
In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.
Heat a skillet or griddle pan over medium-low heat.
Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Divided opinions on this recipe! And a couple of rogue bakers.
Who made this for Valentine’s day? What did you think? Leave your links in the comments!
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.
So many lovely waffles this week. The group proves they’re not just for breakfast – they’re great for dinner and dessert too!