Saturday, April 04, 2009

The Fluffiest Pancakes Ever

And not only are they fluffy, they taste great too. Anyone who knows me knows I love reading those cooking-type mysteries, even when they're not very good, but sometimes the recipes just set in my brain and compel me to try them. That was the case with this recipe, which is from Diane Mott Davidson's Fatally Flaky. The pancakes have an unusual ingredient--cottage cheese--that is blended up and then combined with buttermilk and the other ingredients. You don't taste the cottage cheese, just light, fluffy pancakey goodness. The Fluffiest Pancakes Ever (based on "Arch's Pancakes" in DMD's Fatally Flaky) 2 oz cottage cheese 1 egg 1 c buttermilk 2 Tbs canola oil 1 1/2 c flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 Tbs sugar In a food processor (or blender), pulse the cottage cheese until it's smooth(er). Then add the egg, buttermilk, and oil, and mix briefly until smooth. Next, mix in the flour, baking powder, baking soda, salt and sugar, just until combined. The mixture will be thick, but if it seems too thick, add some more buttermilk. Heat a griddle or skillet over medium heat, til a drop of water sizzles on the surface. Then add the pancake batter--about a scant 1/4 c for each one--and let cook til bubbles appear on the surface and the edges seem dry. Flip the pancakes and let cook for another minute or two, til the bottoms are lightly browned. Serve immediately or keep warm in a 200-degree oven. Seriously ... have you ever seen such fluffiness? (Click on the picture for a close-up)

1 comment:

Cherie said...

Have you ever tried the Fannie Farmer buttermilk pancake recipe? They are a nice fluffy pancake too. They support ummm chocolate chips very nicely :)

I am going to try this recipe to see how they compare.