fried pancakes with maple cream syrup

prep time:  tbd
cook time:  tbd
servings:  4

2 cups milk
3 eggs
2 cups + 2 tablespoons flour
2 1/2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon sugar
canola oil for frying
1 cup maple syrup
1/2 cup cream

1.  beat milk and eggs together in a bowl until well blended.

2.  in a separate bowl, mix flour, cornstarch, baking powder, a pinch of salt and sugar together.  stir dry ingredients into wet blend.  whisk until smooth and set aside for at least 15 minutes.

3.  set a deep, medium pot over medium heat with 1 1/2 - 2 inches canola oil.  once oil reaches 350 degrees, after about 10 minutes, ladle in 3 pancakes' worth of batter (1/4 cup batter per cake) into pan.  fry and baste pancakes in oil until golden and puffy, about 2 minutes.  carefully flip pancakes and fry reverse side until golden, about 2 more minutes.   with a slotted spoon, transfer cakes to a paper-towel-lined plate.

4.  place maple syrup in a small saucepan set over medium-high heat.  once it starts to boil, add cream.  simmer until warmed through, 1 - 2 minutes.  serve over pancakes.

- wall street journal, march 2012

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