Welcome to part 1 of Strawberry Week!
I’m a pancake-loving bitch. This is well known and well noted. There have been many excellent large-format pancakes that have come before me – Golden Diner, Hellbender, Carla Lalli Music, Paris Starn. I want to pay my respects to all these, but it’s my turn now.
My Big Pancake ™️ is crisp and lacy on the surface, buttery without being pitted and pockmarked, thick and fluffy without being too toothsome. It took some perseverance to get here. I’ve incorporated cornmeal for a touch of nutty sweetness, which I’ve used with great restraint to avoid venturing into cornbread territory (much closer than you’d think!). I highly recommend seeking out a finer grind of cornmeal for this precise reason as well. It’s much more subtle when it blends seamlessly into the rest of the dry ingredients.
This pancake is a perfect vehicle for a wide array of toppings, but what led me here was, of course, strawberry syrup. A soft, pulpy strawberry is one of my favorite textures. Few things can compare. However, often the syrup you’ll encounter them swimming in is far too saccharine for breakfast, though you’ll certainly find it at IHOP anyway. I’ve turned to honey instead and gone a step further by cooking it until it’s a toasty amber color. This roast-y floral flavor goes perfectly with jammy strawberries for spooning over the pancake. Top the whole thing with a pat of salted butter and it becomes difficult to stop eating. One will feed two people as a main course, or four in a pancake-for-the-table type of situation.
early girl is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.
Serves: 2-4
Active time: 30 minutes
Difficulty: Easy
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.