Bridge Creek Heavenly Hots
Submitted by kman1
Tiny, pillow-soft silver dollar pancakes made with sour cream, eggs, and just a whisper of cake flour. They puff up like little soufflés on the griddle. A Bridge Creek brunch legend.
YIELD
2 servingsPREP
20 minCOOK
5 minREADY
25 minThese are not your standard Saturday morning flapjacks.
Heavenly Hots are barely held together by flour. A quarter cup of cake flour for four eggs and a full pint of sour cream. That ratio is basically a soufflé pretending to be a pancake.
They hit the hot skillet as tiny spoonfuls and puff up into golden, cloud-like pillows with crispy edges and a rich, tangy center.
The name comes from Bridge Creek restaurant, where they became the stuff of brunch legend. One batch, and you’ll understand why.
Pro Tips
- Use cake flour, not all-purpose. The lower protein content keeps these impossibly tender. All-purpose flour makes them tough.
- Drop the batter by the tablespoon, not the ladle. These are silver dollar size on purpose. Any bigger and they won’t puff properly.
- Let the batter rest for 5 minutes before cooking. The baking soda needs time to react with the sour cream.
- Cook on medium heat and watch them closely. The high sugar content means they brown fast and can go from golden to scorched in seconds.
Ingredients
Directions
Mix together the flour, baking soda, salt and sugar until well blended.
In another bowl, mix together the eggs and sour cream until well Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it’s hot add a little oil and lightly coat the bottom of the skillet. Using a tablespoon, drop the batter onto a hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don’t burn them. They puff up when you flip them.
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