February 2011
Julia and I had shared our respective pancake woes. Why couldn’t we flip a damn pancake, something that even college dudes and bros can do? Julia usually relied on her boyfriend’s pancake wonders, and I was clinging to my last pancake success. In the meantime, we were both hankering for some griddle cakes. While her beau was sunning himself in Santa Barbara, we grabbed the skillet by the handle, recaptured pancake control and ate breakfast for dinner. As it was after noon, our pancakes had an extra kick combining with the fresh maple syrup.
Brown Butter Sweet Potato Pancakes + Bourbon on Top!
Adapted from Desserts for Breakfast.
Pancake Ingredients
2 1/2 cups unsalted butter
1/2 stick brown butter, melted, recipe above
8 oz. buttermilk
1/3 cup organic canned sweet potato puree
2 local, free-range eggs
1 teaspoon pure vanilla extract
¾ cup Saint Vincent buckwheat flour
¾ cup Saint Vincent unbleached flour
2 heaping Tablespoons organic dark brown sugar
2 teaspoons baking powder
1 teaspoons salt
1 teaspoons freshly grated nutmeg
2 teaspoons ground cinnamon
Whipped Topping Ingredients
1 cup local heavy whipping cream
1/3 cup mascarpone cheese
2 Tablespoons powdered sugar
1 teaspoon pure vanilla extract
2-4 Tablespoons bourbon, to taste
For the Pancakes
In a small saucepan over medium high heat, melt the butter. Stir continuously to prevent burning.
Continue to let the butter cook until the solids at the bottom turn a deep amber brown color.
Remove from heat and let it re-solidify in the refrigerator.
Combine buttermilk, sweet potato puree, eggs and vanilla in a bowl and whisk thoroughly.
Melt ½ stick of the brown butter and add to buttermilk mixture.
Add the dry ingredients and mix until smooth.
Oil lightly a medium hot skillet and cook the pancakes.
For the Whipped Topping
With a mixer, whip the cream and mascarpone cheese until soft peaks form.
Stir in powdered sugar, vanilla, and bourbon to taste.
My apron’s off to Julia, as she was the maiden behind the flapjack flipping while I toiled at the mixing bowl of boozy whipped topping. There was a mysterious curdling incident, which I am still trying to understand with the help of a materials scientist friend of mine. However, determination, steady whipping and more cream saved the pancake topping. These boozy pancakes were so delicious that even Nial was feeling some envy despite being in serene Santa Barbara while we dined in cold, snowy Pittsburgh.
On top of the pancake deliciousness, we served our breakfast dinner with a side of Black Forest Bacon from Whole Foods- the best bacon I have ever tried to date!
