Tuesday, May 7, 2013

Tasty Tuesday: Bruce Paltrow's World-Famous Pancakes

My Sunday morning just isn't complete without the Chicago Tribune, brunch and a strong cup of coffee. Last Sunday I was craving pancakes so I hauled out my favorite cookbook, My Father's Daughter from Gwyneth Paltrow, and made her dad's world-famous pancakes. The recipe says to let the batter set overnight in the refrigerator, but honestly these pancakes came out light and fluffy even though I made the batter in the morning. Served with warm maple syrup these pancakes were the perfect start for a Sunday morning. 

Bruce Paltrow's World-Famous Pancakes:

3 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
6 large eggs
Up to 1 cup milk, as needed to thin batter
Maple syrup, warmed for serving

Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the ticker and heavier your pancakes, the thinner the batter, the more delicate your pancakes - neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup.

Yield: 3 dozen 5-inch pancakes



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