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Revision as of 22:24, 9 October 2010 by imported>Hayford Peirce (added info about how many pancakes)
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Bridge Creek Restaurant Heavenly Hots




  • 1 pint (2 cups) sour cream
  • 4 large or extra large eggs
  • 3 tablespoons sugar
  • 4 to 8 tablespoons (¼ to ½ cup) cake flour—it is essential to use cake flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Makes about 60 to 72 small pancakes

(Most versions of this recipe call for very little flour; the less flour used the lighter the pancakes, but also the more difficult to flip. Six tablespoons make a very light pancake; even less flour is called for by some recipes, in which case extreme care is needed to flip them without tearing. With 8 tablespoons, the pancakes will flip like ordinary ones.)

  1. Combine all the ingredients in a blender and blend thoroughly. Or just whisk them together. Allow to sit for three hours, or overnight.
  2. Before cooking, blend or whisk again to make certain the batter is even.
  3. Preheat a griddle to medium hot (about 350 to 375 degrees) and grease it lightly with bacon fat or Crisco. After the first batch of pancakes has been cooked the griddle will not need additional greasing. (If you have a well-seasoned griddle, don’t bother with this step.)
  4. Using a ¼-cup measure, pour just enough batter on the griddle to make a dollar-sized pancake, probably about 1½ tablespoons.
  5. When pancakes are bubbly, turn very carefully and cook for a short time on the other side. This recipe should make about 60 to 72 small pancakes.
  6. Serve with butter and maple syrup.

This recipe was developed by the noted American cookbook author Marion Cunningham at her Bridge Creek Restaurant in Berkeley, California. With slight variations it has appeared in her own cookbook, Breakfast Book, as well in a 1987 San Francisco Chronicle article, a 1987 New York Times article, and a January 17, 2010, New York Times article. This recipe, while completely rewritten, is essentially that of the second New York Times article.

Categories: Pancakes
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