Four inches of snow plus one-quarter inch of ice fell on Atlanta last night.
It’s just so beautiful and peaceful outside.
Of course, if you listen to the local news, we might just be on the precipice of armageddon.
Either way, we are celebrating the fact that we both have two days off! There’s just nothing like a snow day. But two snow days? We’re in heaven!
We decided to take advantage of being snowed in by experimenting with a pancake recipe. Here’s what we came up with, taking bits from various recipes we found on the internet and adding our own little touches. As with most of our “Test Kitchen” recipes, some of the amounts are approximate:
Snow Storm Pancakes (makes approximately 18 4″-diameter pancakes)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup turbinado sugar
- 1/2 teaspoon fine sea salt
- approx. 1 teaspoon cinnamon
- zest of 1 lemon
- 2 1/4 cups heavy cream
- 2 tablespoons lemon juice
- 2 large eggs, slightly beaten
- approx. 1/2 – 3/4 cup 2% milk (more on this later)
- 2 tablespoons butter, melted
- approx. 1/3 cup pure maple syrup
(Sorry, no in-process pictures. Honestly we didn’t really expect to turn this experiment into a blog post.)
Combine the lemon juice and heavy cream, stir together to mix well, and let sit for about ten minutes. This will become your “heavy buttermilk.”
While the cream is curdling into buttermilk, start melting your butter (in the same pan you’re going to cook the pancakes in) and whisk together in a medium-sized bowl the flour, baking powder, baking soda, salt, sugar, cinnamon, and lemon zest.
In a separate mixing bowl, whisk the two eggs lightly, then add your homemade heavy buttermilk and melted butter. Now add the maple syrup, and whisk these wet ingredients together until well mixed.
Now add the dry ingredient mixture to the wet, and stir together to combine all ingredients.
This is where we intended to start making our pancakes. But, we found that, since we used heavy cream to make our buttermilk instead of regular milk, our batter was a bit too thick. So we added approximately 1/2 cup of 2% milk to the batter, which was about how much we needed in order to achieve the desired “thick but pourable” consistency. You may need to play around with the amount of milk you add to get the consistency you want.
Set your pan or griddle over medium heat (on our flat conduction cooktop, we set the temperature just below medium). When a drop of water sizzles on the pan, you’re ready to go. Take a stick of butter and rub in around the area onto which you’re going to pour the batter, then pour about 1/3 cup of batter onto the pan. (Make sure you rub the pan again with butter before each new pancake – the butter will brown a bit in the pan and add a nice richness to each pancake.)
Once the first bubbles on top of the pancake start to break, work a thin and flimsy spatula underneath your pancake and flip it. Finish cooking the second side for just a few minutes.
As you continue to cook more pancakes, keep the done ones warm in a 200 degree oven.
We might be just a little bit biased, but this experiment created some of the best pancakes we’ve ever had (almost better than the ones in this post). Despite the lack of pictures, we just had to do a post on these and share the recipe.
These pancakes were a little crispy on the outside, light and fluffy on the inside, and each bite had just the perfect amount of sweetness (closer to the sweetness of a waffle, which we really liked). We’ll be doing these again soon, and we need to play around with the milk amounts so that we can give you an exact amount for the perfect batter consistency.
Oh – also, it’s our dad’s/father-in-law’s birthday today! Anne whipped up a batch of cupcakes in his honor. Happy Birthday, Dad/Ed!!