The genius of this version is that it bakes in a sheet pan. And we can all surely use more of those kind of days right now. When you start the day with pancakes, you know it’s going to be a good day. Because pancakes have had the uncanny power to put a smile on our faces as far back as, well, the invention of pancakes. That, my friends, is what led me to try making Martha Stewart Living’s “Sheet-Pan Pancakes.”īecause let’s face it, we all need a respite from CNN, daily press conferences, and ever-growing statistics on this pandemic that’s remade the world as we knew it. When did I even open this? (Dips finger in to try some.) OK, I think it still tastes OK. Woo-hoo, precious protein, baby.Ī nearly empty bag of almond flour in the far reaches of the freezer. Half a gallon of heavy cream that expires in five days. Half a pint? That’s it? Why didn’t I think to get more?!?! What a moron. Oh, thank gawd there’s still some!Ī half-pint of blueberries grabbed at the last minute at the grocery store a week ago. I’m sure I’m not alone these days when it comes to inventorying my kitchen.Īll-purpose flour. A gloss of blueberry syrup is welcome, but these delicate pancakes may be at their most comforting when eaten hot, by hand, standing next to the stove, anywhere in the world.Is it breakfast? Or dessert? It’s kind of both. Butter highlights the milkiness of ricotta, and buttermilk introduces a faint tanginess.Īll together, the ingredients griddle into a breakfast with enough creamy sweetness to eat on its own. ![]() ![]() Lemon pairs well with ricotta, so to highlight the fruit’s floral flavor, its zest is gently rubbed into sugar, then whisked with fragrant vanilla. Texture is crucial to good pancakes, but taste matters, too. Slide a spatula under a pancake and lift it just high enough to set an opposite edge down, then ease the rest of the pancake off the spatula. Once the rounds turn golden brown on their bottoms and their tops bubble, it’s important to flip them as gently as possible to avoid popping those air bubbles. Once they evaporate, run a thick pat of butter all over the flat top and spoon circles of batter in its foamy wake. To see if the surface is ready, scatter a little water over it: The droplets should steadily hop. Start heating a griddle or pan over medium-low when you begin mixing the batter and it’ll be evenly hot at the correct temperature when you’re ready to cook. And keeping the proportion of flour low and stirring it in gently until it’s just incorporated prevent a tough, rubbery texture. With that combination, you won’t get cloudlike souffléd pancakes that come from whipped egg whites, but you do end up with a fluffiness that also manages to feel creamy. You can skip that fussiness and, instead, simply beat whole eggs and use baking powder in the batter. The simplest way to ensure that? Ricotta.Įven though the addition of ricotta to pancake batter isn’t a new concept - by now, it’s a beloved one - it’s often accompanied by folding in egg whites that have been beaten to stiff peaks. There are many different styles of breakfast pancake, but the one thing they should always be is tender. No matter the setting, pancakes taste like comfort - especially if they’re made well. Eating a pile of pancakes outside under that glow is as magical as the scent of orange blossoms in the air. ![]() During the same season in Los Angeles, my hometown, the skies are atypically clear so the sun feels close and soft. ![]() Hot off the griddle, they’re warming against the chill. In my Northeastern life, pancakes are for frigid winter mornings, the snow stacking on pine trees outside, my windows fogging from coffee steam.
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