Heavenly Hots

By Amanda Hesser

Heavenly Hots
Craig Lee for The New York Times
Total Time
15 minutes, plus overnight refrigeration
Rating
4(199)
Comments
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This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.

Featured in: Recipe Redux: Heavenly Hots, 1987

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Ingredients

Yield:Makes 50 to 60 small pancakes
  • 4large eggs
  • ½teaspoon salt
  • ½teaspoon baking soda
  • 4tablespoons cake flour
  • 2cups sour cream
  • 3tablespoons sugar
  • Solid vegetable shortening for greasing griddle or skillet
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)

  2. Step 2

    The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls — I used ¾ tablespoon — of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don’t want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

Ratings

4 out of 5
199 user ratings
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Comments

MP

How do 4 tablespoons of cake flour yield 50-60 (even small) pancakes? Is the ingredient list correct?

Margaux Laskey, Staff Editor

It is! Unlike most pancake recipes, this one is mostly sour cream and eggs. The cake flour adds a little structure.

Mary B.

This was a bit jarring to the senses, like eating jalapeno popper ice cream - it looked like one thing, tasted like another. They look like pancakes but are much more eggy than starchy. Not bad tasting, at all, but not what you expect when you take a bite. "Heavenly" might be something of an exaggeration. For the amount of time spent on these, I think I'll stick to buttermilk pancakes and variations thereon.

Monika

We've been making these for decades, and they are swooningly delicious, especially with good maple syrup (heated up a bit).

Kate

Delicious! I have many fond memories of my Bay Area mother making these for us as kids. Very light so as to melt on the tongue, and pretty much open to your preferences. Pro-tip from my child self: Add powedered sugar and berries. :) Of course, maple syrup will always go well. It's a lovely experience and a delicious twist on pancakes!

Janet

These are a breakfast treat in my regular rotation! I add some lemon zest to the batter and a splash of vanilla. I agree with others to avoid overcooking. Wonderful with blueberries or kiwi on top. Good to know refrigerating the batter is not a must-do.

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