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Huckleberry's My Dad 's Pancakes

Huckleberry's My Dad 's Pancakes

Recipe provided courtesy of Zoe Nathan, chef/owner of Huckleberry in Los Angeles. Photo credit: Matt Armendariz.

My father used to make these almost every weekend when I was growing up, and then he proudly made them every weekend for Saturday Morning Breakfast at Rustic Canyon. They’re so simple and so delicious and the perfect example of why we say color is flavor. If these pancakes aren’t done on a super-hot griddle and they don’t get that deep brown color, they become an entirely different, sadder animal. So please, cook these properly and make my Dad proud. Serve with butter and maple syrup or yogurt and fruit. 

RELATED: Watch Phil make a batch of My Dad's Pancakes in Episode 6: Los Angeles.

Makes about 12 pancakes.

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Ingredients

  • 1 vanilla bean or 1 1⁄2 tbsp vanilla extract 
  • 2 cups/480 ml whole milk
  • 2 cups/250 g all-purpose flour
  • 1 tbsp baking powder
  • 4 tsp sugar
  • 1 1⁄4 tsp kosher salt
  • 1 cup/220 g unsalted butter, melted 
  • 4 eggs, separated 


Directions

  1. If using the vanilla bean, split lengthwise, scrape the seeds into the milk, and toss the pod in, too. Bring to a boil, whisking occasionally to help break up the vanilla bean. Allow to cool, or refrigerate overnight. Discard the pod before using.
  2. Place the flour, baking powder, sugar, and salt in a large bowl. Add the butter, egg yolks, and vanilla milk (or milk and vanilla extract). Whisk to combine.
  3. In a separate bowl, whip the egg whites to soft peaks with an electric beater on medium-high speed, 3 to 4 minutes. Fold the whites into the batter. 

  4. About 5 minutes before you’re ready to make the pancakes, preheat a greased griddle or large skillet over medium-high heat; the griddle is ready when a few droplets of water sizzle and dance across the surface.

  5. Drop 1⁄2cup/120ml of batter on to the hot griddle. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook about 1 minute longer. Serve immediately, while hot.

    These are best the moment they leave the griddle.



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