My Creations- Week of September 5th, 2005

Heavenly Hots

Category: Pancakes
Rating: Good

Looking at this recipe’s ratio of wet to dry you’ll understand why these taste like sour cream and were very delicate- making flipping a challenge. This is from Ina Pinkney of Ina's in Chicago; who is nicknamed breakfast queen out of admiration for her popular morning destination.

1 16 ounce carton sour cream
1/4 cup sifted cake flour or all-purpose flour
2 tablespoons potato starch or cornstarch
3 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Fresh fruit, whipped cream or marmalade to top as desired.

1. In a blender, add the eggs, sour cream, cake flour or all-purpose flour, potato starch or cornstarch, sugar, baking soda and salt. Cover and blend the mixture for 30 seconds. Stop the blender. Scrape down the sides of container with a rubber spatula and blend again till the mixture is smooth. Let the batter set for 2 to 3 minutes.
2. Pour slightly less than 1/4 cup of the pancake batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till the pancakes are golden brown, carefully turning (pancakes are very tender) to second side when the pancakes have bubbly surfaces and edges are slightly dry.
Makes 12 to 13 pancakes.