Last weekend my Dad turned 60. He decided to throw a party out in West Marin at Nick’s Cove right on the Bay. They have a great rustic restaurant with awesome barbecued oysters, an amazing view and little cabins right on the water. My sisters flew in, friends were invited, meals were planned, booze was purchased, gifts were procured, speeches written, and toothbrushes were packed.
To start off the night, we had cocktails out in the boat house at dusk. Champagne, vodka, calamari, oldies on the Pandora radio, rain pattering away on the roof, everyone catching up on each others’ lives. And then, the power went out. Cheers erupt. We lit candles. We settled back in. How fun! We’ll never forget this party! How romantic! After about a half hour, we were escorted back up to the very dark restaurant. Most other tables had cleared out by this time. But our group–we were still thinking: How fun! We’ll never forget this party! How romantic! We sat down at our long table, started drinking wine, and then the waiter came up for a chat. It became quite clear pretty quickly that the power wasn’t coming back. There would be no dinner. They had bread and butter and a bit of romaine left in the kitchen so some people could have a salad. And of course, the chocolate cake we brought. It was about this time that my sister Rachael ordered a round of whiskey for the table.
Well one whiskey turned into another turned into another and another. And some wine and a few vodka tonics and a lot of bread and butter and chocolate cake and maybe even a cigarette. It couldn’t have been a better party. As you can imagine, the next morning was rough. Zoe, my youngest sister, had slept on the bathroom floor; I managed to polish off a bag of M & M’s in my sleep (a talent, if you ask me); and belongings and shoes were strewn about. We were all pretty hungover. The first priority? Get to a greasy diner, of course.
And then when you get to said greasy diner and you can’t decide between a patty melt or pancakes, and it’s seeming like one of the most pressing decisions of your life? You order both. And I have to tell you, a pancake has never tasted so good. It probably has a lot to do with the above circumstances, but nevertheless, it made me grab for Marion Cunningham’s fabulous The Breakfast Book the day after we got home to search out a good, classic recipe to make the next time I’m craving pancakes. After we got home, Zoe and I took the world’s most epic nap and we all watched some bad reality TV and ate more birthday cake. It was, hands down, a very fine party. From the candlelit speeches to that last Lemon Drop that sent us all over the edge–Happy Birthday to one incredible Dad. And a shout-out to two sisters who really know how to get down. And now: pancakes!
These pancakes are much more civilized than your typical hangover pancakes, but the nice thing about The Breakfast Book is that Marion Cunningham covers it all: from ginger pancakes to apple pancakes to waffles, muffins, coffeecake…if you don’t own this sweet little book, I highly recommend it. Before you make these, do know that they’re not your typical ‘light as a feather’ buttermilk pancakes. They’re light in a very different way: in an eggy, almost custardy way. I actually think they fall more into the crepe family than the pancake family. The recipe’s perfect as is, although I did add a bit of lemon zest to give them a fresh, wintry flavor and I decreased the amount of sour cream just by a smidge after a few experimental batches. I think you’ll find them quite suitable for your next hangover breakfast or for the very finest and fresh-faced morning company.
Sour Cream Pancakes
Very slightly adapted from Marion Cunningham’s The Breakfast Book
Marion Cunningham calls these ‘Bridge Creek Heavenly Hots’ in her book, and she recommends making them silver-dollar size and serving them piping hot. I made them a little more generous in size, but agree that a healthy serving of butter and maple syrup always melts better on right-off-the griddle pancakes. One technical suggestion: after the butter gets piping hot in your pan, turn down the heat to medium so you don’t burn the pancakes. Since there’s more moisture in this recipe than in most pancake recipes, the centers take a little longer to cook.
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
1 3/4 cups sour cream
3 tablespoons sugar
Zest from one lemon (about 1 teaspoon)
Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar and mix well. Heat a griddle or frying pan until it’s good and hot, add a clump of butter and drop small spoonfuls of batter on the to the griddle. Leave enough space in between each one so they can spread out just a bit. When few bubbles appear on the surface, turn over and cook the other side just briefly.
Makes: 40-50 silver dollar pancakes or roughly 20 larger pancakes