The old adage holds true; breakfast is the most important meal of the day. While many occassions call for a quick bite, bowl of cereal or a grab and go option, a liesurely weekend breakfast can be an event to savor. A longer breakfast allows the home cook to prepare different recipes, develop flavors and enjoy the moments around the table.
Ina Pinkney, the Breakfast Queen, is a legend in the culinary world. Since her breakfast options have been loved by many, Ms. Pinkney is sharing her delicious recipes in her book, Taste Memories.
One recipe that will satisfy everyone on a brisk Chicago morning, is the Heavenly Hots. This recipe is simple recipe will make the novice cook create a dish that is worthy of rock-star status.
Ina Pinkney's Heavenly Hots Recipe
This was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket.
- 4 large eggs
- 2 cups sour cream
- 1/4 cup cake flour
- 3 Tbs. sugar
- 1/4 cup potato starch
- 1/2 tsp. each baking soda, salt
1. Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
2. Heat a lightly greased griddle or non-stick skillet over medium high heat. Pour large spoonfuls of batter into the skillet in batches to make 3" circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.
Notes: Per 6 pancakes; 178 calories, 61% from fat; 13 g. fat, 7 g saturated fat, 127 mg. cholesterol, 12 g. carbs, 5 g. protein, 284 sodium, 0 g. fiber.