Heavenly Hots Food

HEAVENLY HOTS

Heavenly Hots image

This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don't cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.

Provided by Amanda Hesser

Categories breakfast, dinner, main course

Time 15m

Yield Makes 50 to 60 small pancakes

Number Of Ingredients 7

Ingredients

4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle or skillet

Steps:

Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used ¾ tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

HEAVENLY HOTS

Heavenly Hots image

Provided by Joanna Pruess

Categories breakfast, side dish

Time 15m

Yield Between 50 and 60 dollar-size pancakes

Number Of Ingredients 7

Ingredients

4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle or skillet

Steps:

Mix all the ingredients except the vegetable shortening in a large bowl. With a wooden spoon, beat until smooth. This can also be done in a blender.
Heat the griddle or skillet until it is very hot. Film with shortening. Drop small spoonfuls of batter onto the griddle, making sure that when they spread out they measure less than three inches in diameter.When a few bubbles appear on top of the pancakes, turn and cook the second side briefly. Serve with maple syrup.

BRIDGE CREEK HEAVENLY HOTS

Bridge Creek Heavenly Hots image

A hot breakfast is always a treat and these sublime dollar-sized sour cream pancakes are exceptional! Delicious with pure maple syrup,honey, brown sugar or jam. From the R.S.V.P. section in an October 1986 issue of Bon Appetit. The recipe was requested from the Bridge Creek restaurant in Berkeley, California. These need to be started the night before you plan on serving them. Refrigeration time is not included in prep time.

Provided by Leslie in Texas

Categories < 60 Mins

Time 56m

Yield 60 pancakes

Number Of Ingredients 7

Ingredients

2 cups sour cream, room temperature
4 eggs, room temperature
5 tablespoons cake flour
3 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
butter or vegetable oil

Steps:

Mix sour cream,eggs,flour,sugar,baking soda and salt in blender or processor until smooth; transfer batter to bowl,cover and chill several hours or overnight.
Heat griddle or large skillet; brush with butter or oil.
Spoon batter into skillet in dollar-sized rounds.
Cook until bubbles appear on surface; turn pancakes over and cook until golden brown.
Serve hot.

Nutrition Facts : Calories 26.3, Fat 1.9, SaturatedFat 1.1, Cholesterol 17.5, Sodium 49.1, Carbohydrate 1.5, Sugar 0.7, Protein 0.7

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