Another snow day here in Dover, no school, no work…so the top chef returned to the kitchen to make the Brown Sugar Pancakes from The Batali Brothers Cookbook. These were delicious!!
But even better was seeing Cam back in the kitchen. Although he still shies away from the stove, he really enjoys doing all the measuring and mixing.
My goal is to get him back at the stove by the end of summer. I think he will feel even prouder when he manages the dishes fully from start to finish.
Brown Sugar Pancakes
from The Batali Brothers Cookbook
2 cups all-purpose flour
1 Tablespoon baking powder
1 pinch salt
1 Tablespoon sugar
2 eggs (locally raised)
2 cups milk
1 teaspoon vanilla extract
2 Tablespoons melted butter, plus more regular butter for the pan and more for the table
3 Tablespoons light brown sugar
1. Put a nonstick or cast iron pan on the stove over medium heat.
2. In a small bowl, mix the flour, baking powder, salt and granulated sugar together.
3. In a large bowl, beat the eggs in with the milk. Add the vanilla extract and the melted butter then whisk some more.
4. Add the dry ingredients into the wet ingredients in thirds and whisk. Make sure to get all the lumps out of the batter.
5. When you are done whisking the batter crumble two tablespoons of brown sugar on top and barely mix it in.
6. Take some extra butter, not melted butter, and put it on the pan so it melts and bubbles.
7. Then cook in batches: Pour the batter onto the pan (not all of it — just a ladle at a time; we like a 2 or 3 ounce ladle) so you form good round circles. Flip the pancakes when they are ready (bubbles form on the raw side) and cook them till they are ready.
8.Sprinkle the remaining tablespoon of brown sugar over the top.
9. Serve hot with maple syrup and more butter on the side. Enjoy!
Makes 12 – 14 medium pancakes – serves 6 people.