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Weekend Recipe: Heavenly Hots

June 24, 2016
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Start your morning with a little taste of heaven by trying this pancake recipe from Cook's Country.

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.

Heavenly Hots
Image courtesy of Cook's Country 

Heavenly Hots
Makes 32 Pancakes, Serving 4

To serve, dust with confectioners' sugar.

INGREDIENTS

1/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon Salt
1/4 teaspoon baking soda
2 cups sour cream
3 large eggs, lightly beaten
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter

INSTRUCTIONS

1. 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.

2. 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.

3. 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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