Test Kitchen: Snow Storm Pancakes

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.

(big thanks to Cary, who gave us a food styling book for Christmas, from which we took some tips to make the above photo look even more inviting)

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!!

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22 Responses to Test Kitchen: Snow Storm Pancakes

  1. Gorgeous photo of the even more gorgeous pancakes. I like mine with maple syrup and butter too. Some berries on top are always welcome of course.

    Happy bday to your dad!


  2. Jessica says:

    What a great way to spend a snow day!!

  3. pancakes is what i usaually eat on snow days too. =) that pat of butter is so inviting. totally makes the pancake. haha.

  4. Christina says:

    These pancakes look incredible!! I can’t believe all the snow and ice Atlanta is getting…I have family that lives there and they can’t believe it. Unfortunately, I am used to the snow, ugh, hoping for spring to arrive soon. But in the meantime, I NEED to make these! 🙂

  5. Two snow days! I’m so jealous! Growing up in Buffalo, we had to get at least a foot of snow before they even thought of closing school. Great way to spend the morning though, I’m a glutton for pancakes 🙂

  6. Rochel says:

    Hey, I love your blog. So, I am happy to pass on the Stylish Blogger Award. It’s a fun blogger award for fellow bloggers to show their appreciation for each other. You can find more details on my blog.

  7. These look very lovely, especially with the juicy berries. Delicious.

  8. Here in Chicago we’re used to snow, but I could always use an excuse to eat pancakes. Especially ones that look like yours. I love how you captured the butter melting on top. Yum.

  9. We had a late start today as well…icy conditions here in Maryland! My 3 young boys dined on pancakes very similar to yours this morning…Great pictures! Enjoy the rest of your snow day!

  10. Sasha says:

    These pancakes are beautiful. Ya’ll are lucky for two whole snow days!

    p.s. Your blog is awesome : )

  11. Babygirl says:

    I love the name of these pancakes. They looks soo delicious. We just got 4 more inches on top of our already blizzard snow that hasn’t melted yet.

  12. Amrita says:

    Ah, thank you! I’ve been craving pancakes and have been scouring the internet for the last couple of hours for a new recipe. Your pancakes look yum!

  13. Love your story and the pics. Makes me want to eat it!

  14. I like your photography! I’m inspired to become a better food photographer.

    Thank you,

  15. rsmacaalay says:

    Wow those pancakes are delicious! Love the photos!

  16. I agree!! I actually had the SAME thought the other day when we were snowed in! http://squashblossombabies.wordpress.com/2011/01/11/banana-pancakes/

  17. movita says:

    Yummy! A perfect snow day treat…

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  20. Now… that’s a pancake! I always like it when the pancake is thin and a little crispy, I think The texture makes it taste better.. heheh!

  21. Rere says:

    I did today. Wow, this is the best pancakes I have ever ate. The best. I didn’t have baking powder, and I substitute maple syrop with honey. But still they came out so good. Thank you só much for the recipe.

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