Make and Share Craft Tutorials
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about 1 year ago
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Now if there is one image of my father that is the most ‘him’ – that is to say encapsulates all of his elements and delivers them in one picture – it would be him over his cast-iron griddles making his world-famous pancakes. These things have been legendary in our house for decades. He first got the recipe out of the Joy of Cooking and adapted it over the years to utter perfection. The recipe below is so truthful to his pancakes that it’s almost hard for me to eat them, I keep expecting him to walk into the kitchen.
Yield: 3 dozen 12.5cm pancakes
Active preparation time: 20 minutes
Total preparation time: 20 minutes plus overnight resting
From Notes From My Kitchen Table by Gywneth Paltrow, published by Boxtree, 6th April 2011, £20 Hardback
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Notes from My Kitchen Table. Gwyneth Paltrow by Gwyneth Paltrow
Published by Boxtree
The Academy-Award-winning actress Gwyneth Paltrow is an icon of style and taste around the world. But for her, family comes above everything, and cooking and eating together are the key ingredients of a happy home. Now she has put her passion for food into her first cookbook which is full of 150 fresh, original and practical recipes (both healthy and indulgent) that all the family will love. Both accessible and inspiring, this beautifully illustrated and easy-to-use cookbook is full of lavish photographs, many featuring Gwyneth's family and friends. This is Gwyneth Paltrow as you have never seen her before - a busy working mum who understands the time pressures on all of us as well as the desire to cook delicious and original food. Inspired by precious memories of cooking with her fathe...
© 2013 Gwyneth Paltrow / Boxtree · Reproduced with permission.Recipe
Ingredients
- Real Vermont Maple Syrup , warmed, for serving
- Up to 250ml Milk , as needed to thin batter
- 6 organic large Egg(s)
- 750 mililitre Buttermilk
- 75 gram unsalted Butter , melted and cooled, plus more butter for cooking
- 75 gram Granulated Sugar
- 3.5 tsp Baking Powder
- 2 tsp fine Salt
- 350 gram unbleached Plain Flour
- Project Cost
- Cheap
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1
Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favourite non-stick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency – the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes – neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook
2–3 minutes more, then remove and eat with lots of warm maple syrup.
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