| Wolfgang’s Breakfast Pancakes At 4:00 a.m. every morning, the kitchen at Postrio in San Francisco sets up for breakfast that begins at 7:00 a.m. The batter is the first thing they make and creates pancakes that are light and fluffy. Serving Size: Twelve 3½-inch pancakes Ingredients 2 large eggs, separated
1/2 cup sour cream
1/2 cup non fat milk
1/2 cup (4 ounces) unsalted butter, melted
1/2 cup pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt Directions In a small bowl, whisk together the egg yolks, sour cream, milk and melted butter. In a large bowl, sift together the pastry and all-purpose flours, sugar, baking powder and salt. Make a well in the center, pour the egg-yolk mixture into the well, and whisk just enough to incorporate into the dry ingredients. In a clean bowl, with a clean whisk, beat the egg whites until shiny and firm, but not dry. Stir a little into the batter, then fold in the remaining whites. Heat the griddle and butter lightly. Over medium heat, using a 1/4-cup measure, pour the batter onto the griddle. When each pancake is golden brown on one side, and small bubbles appear on the surface, turn with a wide spatula and brown the other side. As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven. Presentation
Arrange 3 or 4 pancakes on a warm plate. Serve with warmed pure maple syrup or fruit syrup. Garnish with a few slices of seasonal fruit and serve immediately. To make fruit syrup, combine 1 part fruit (blueberries, sliced strawberries, or any other berry, sliced peaches, or plums) with 3 parts maple syrup and a little grated orange rind. The fruit can be pureed, if desired. Serve warm. |
