Heavenly Hots
By America's Test KitchenPublished on October 11, 2011
Time
35 minutes
Yield
Serves 4 (Makes 32 pancakes)
Ingredients
¼ cup all-purpose flour 3 tablespoons sugar 1 teaspoon cornstarch 1 teaspoon baking powder ½ teaspoon Salt ¼ teaspoon baking soda 2 cups sour cream 3 large eggs, lightly beaten½ teaspoon vanilla extract 3 tablespoons unsalted butter
Before You Begin
To serve, dust with confectioners' sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour, sugar, cornstarch, baking powder, salt, and baking soda in medium bowl. Whisk sour cream, eggs, and vanilla in large bowl until smooth. Gently fold flour mixture into sour cream mixture until incorporated.
- Heat 2 teaspoons butter in large nonstick skillet over medium-low heat until butter begins to sizzle. Place five 1 tablespoon scoops of batter in pan, cover, and cook until tops appear dry and bottoms are golden brown, 1½ to 2 minutes.
- Gently flip pancakes and cook, uncovered, until golden brown, about 30 seconds. Transfer to rimmed baking sheet and place in oven. Repeat with remaining batter, using remaining butter as needed. Serve.
Time
35 minutesYield
Serves 4 (Makes 32 pancakes)Ingredients
¼ cup all-purpose flour
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon baking powder
½ teaspoon Salt
¼ teaspoon baking soda
2 cups sour cream
3 large eggs, lightly beaten
½ teaspoon vanilla extract
3 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
¼ cup all-purpose flour
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon baking powder
½ teaspoon Salt
¼ teaspoon baking soda
2 cups sour cream
3 large eggs, lightly beaten
½ teaspoon vanilla extract
3 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
¼ cup all-purpose flour
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon baking powder
½ teaspoon Salt
¼ teaspoon baking soda
2 cups sour cream
3 large eggs, lightly beaten
½ teaspoon vanilla extract
3 tablespoons unsalted butter
Test Kitchen Techniques
Why This Recipe Works
Switching from cake flour to all-purpose flour mixed with cornstarch gave our Heavenly Hots more structure without making them too dense. Despite the additional heft, they were still too difficult to flip. To fix the problem, we covered the skillet to create a miniature oven that partially cooked the interiors. Removing an egg from the recipe compensated for the extra moisture retained when covering the skillet.
Before You Begin
To serve, dust with confectioners' sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour, sugar, cornstarch, baking powder, salt, and baking soda in medium bowl. Whisk sour cream, eggs, and vanilla in large bowl until smooth. Gently fold flour mixture into sour cream mixture until incorporated.
- Heat 2 teaspoons butter in large nonstick skillet over medium-low heat until butter begins to sizzle. Place five 1 tablespoon scoops of batter in pan, cover, and cook until tops appear dry and bottoms are golden brown, 1½ to 2 minutes.
- Gently flip pancakes and cook, uncovered, until golden brown, about 30 seconds. Transfer to rimmed baking sheet and place in oven. Repeat with remaining batter, using remaining butter as needed. Serve.
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