"Batter off Dead" - читать интересную книгу автора (Myers Tamar)

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Heavenly Cloud Cakes

Sour cream, eggs, and flour make pancakes as light as air-so light that at Bette’s Diner in Berkeley, California, these ethereal offerings are called Cloud Cakes. Serve with warm Berry Sauce or Raspberry Maple Syrup.

3 large eggs

2 cups sour cream

cup unbleached all-purpose flour

3 teaspoons baking powder

¼ teaspoon salt

Berry Sauce or Raspberry Maple Syrup (recipes follow)

1. In a large bowl, beat the eggs until they are thick and light in color. Gradually stir in the sour cream until blended. Sift the flour, baking powder, and salt together in a separate bowl. Gradually stir the dry ingredients into the egg mixture.

2. Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. For each pancake, pour a scant ¼ cup batter onto the griddle or into the skillet. Adjust the heat to medium-low. Cook until the tops are covered with small bubbles and the bottoms are lightly browned. Carefully turn and cook until the other side is golden brown. Repeat with the remaining batter.

3. Serve with Berry Sauce or Raspberry Maple Syrup.

MAKES ABOUT EIGHTEEN 3- TO 4-INCH PANCAKES.

Berry Sauce: Combine ¼ cup water and 1 tablespoon cornstarch in a small saucepan and stir until the cornstarch is dissolved. Add one 10-ounce box thawed frozen strawberries or raspberries in sweetened syrup. Heat, stirring, until the mixture boils and thickens. Remove from the heat and stir in 2 tablespoons orange liqueur, if desired.

Raspberry Maple Syrup: Combine 1 cup maple syrup and ½ cup unsweetened frozen (or fresh) raspberries in a small saucepan. Heat until the mixture begins to boil. Cool slightly. Press through a sieve to puree the berries into the syrup. Serve warm.