February 10, 2010

Snow day in...

means I can finally make myself a relaxing breakfast and sip my shot of espresso. At 9am I get a call from our maitre'd telling me that the city's little blizzard was giving me a day off. Immediately, I thought
pancakes and eggs! I've been craving a fluffy pile of pancakes since my last visit to Clinton St. Baking Co. but haven't had time to make my own toppling version. As usual, I had a side of scrambled eggs with shaved grano padano with my hot cake treat. This version of pancakes is a keeper--the cakes turnout light, airy with a perfect golden crip at the edges. I kept the sugar to a minimum here because the whipped honey is pretty sweet. But, if not using syrup, another spoonful of sugar wouldn't hurt.

Pancakes with Whipped Honey

1 1/2 cups flour
3 t baking powder
1 t salt
1 T sugar
1 egg, beaten
3 T melted butter
10 fl oz milk
1 t vanilla extract
1 t coconut extract
1 t whipped honey

Combine flour, baking powder, salt and sugar in a medium bowl. Add egg and butter, stir lightly. Add milk, vanilla and coconut extract and fold gently. Let sit for 30 minutes. Heat butter in a frying pan over medium-high heat. Scoop a laddle of batter onto the pan and gently spread to form a round shape. Brown on both sides, flipping once. Top with nice quality butter and whipped honey.

Happy early Chinese New Year and Valentine's Day!