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Wolfgang’s Breakfast Pancakes
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Fold the beaten whites into the batter.
Pour 1/4 cup batter onto the griddle and cook each side until golden brown.

Wolfgang’s Breakfast Pancakes

Makes twelve 3-1/2-inch pancakes

At 4 a.m. every morning, the kitchen at Postrio in San Francisco sets up for breakfast that begins at 7 a.m. The batter is the first thing they make and creates pancakes that are light and fluffy.

  • 2 large eggs, separated
  • 1/2 cup sour cream
  • 1/2 cup non fat milk
  • 1/2 cup (4 ounces) unsalted butter, melted
  • 1/2 cup pastry flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. In a small bowl, whisk together the egg yolks, sour cream, milk, and melted butter.
  2. In a large bowl, sift together the pastry and all-purpose flours, sugar, baking powder, and salt. Make a well in the center, pour the egg-yolk mixture into the well, and whisk just enough to incorporate into the dry ingredients.
  3. In a clean bowl, with a clean whisk, beat the egg whites until shiny and firm, but not dry. Stir a little into the batter, then fold in the remaining whites.
  4. Heat the griddle and butter lightly. Over medium heat, using a 1/4 cup measure, pour the batter onto the griddle. When each pancake is golden brown on one side, and small bubbles appear on the surface, turn with a wide spatula and brown the other side. As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven.

Arrange 3 or 4 pancakes on a warm plate. Serve with warmed pure maple syrup or fruit syrup. Garnish with a few slices of seasonal fruit and serve immediately. To make fruit syrup, combine 1 part fruit (blueberries, sliced strawberries, or any other berry, sliced peaches, or plums) with 3 parts maple syrup and a little grated orange rind. The fruit can be pureed, if desired. Serve warm.
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