World Famous Pancakes

Bruce Paltrow’s World-Famous Pancakes

https://www.cutoutandkeep.net/projects/world-famous-pancakes • Posted by Boxtree

Now if there is one image of my father that is the most ‘him’ – that is to say encapsulates all of his elements and delivers them in one picture – it would be him over his cast-iron griddles making his world-famous pancakes. These things have been legendary in our house for decades. He first got the recipe out of the Joy of Cooking and adapted it over the years to utter perfection. The recipe below is so truthful to his pancakes that it’s almost hard for me to eat them, I keep expecting him to walk into the kitchen. Yield: 3 dozen 12.5cm pancakes Active preparation time: 20 minutes Total preparation time: 20 minutes plus overnight resting

You will need

350 g unbleached Plain Flour 3 ½ tsp Baking Powder 2 tsp fine Salt 75 g unsalted Butter , melted and cooled, plus more butter for cooking Up to 250ml Milk , as needed to thin batter 75 g Granulated Sugar 750 ml Buttermilk 6 organic large Egg(s) Real Vermont Maple Syrup , warmed, for serving

Project Budget

Time

Difficulty

Description

Now if there is one image of my father that is the most ‘him’ – that is to say encapsulates all of his elements and delivers them in one picture – it would be him over his cast-iron griddles making his world-famous pancakes. These things have been legendary in our house for decades. He first got the recipe out of the Joy of Cooking and adapted it over the years to utter perfection. The recipe below is so truthful to his pancakes that it’s almost hard for me to eat them, I keep expecting him to walk into the kitchen. Yield: 3 dozen 12.5cm pancakes Active preparation time: 20 minutes Total preparation time: 20 minutes plus overnight resting
From Notes From My Kitchen Table by Gywneth Paltrow, published by Boxtree, 6th April 2011, £20 Hardback

Instructions

1. 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 favourite non-stick 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 thicker 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.