By Amanda Hesser
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- 4(194)
- Notes
- Read community notes
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
Preparation
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.)
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
194
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Cooking Notes
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.
Jenny
I didn’t have sour cream (I know it’s the main ingredient) but was looking to use up ricotta when I came across this recipe. Gave it a go and it worked out perfectly. I got rave reviews and we can’t imagine it any other way.
Castello di Sinio
I was so happy to find this recipe published! I remember these, if fact, heavenly light as air pancakes from the restaurant Bridges in Berkeley. They took breakfast to new culinary heights. The Heavenly Hots were one of the many standouts.
Doug S.
Had these at Bridge Creek on Shattuck Ave. in Berkeley close to Chez Panisse several times before it closed long ago. Pancakes in photo are much browner than I prefer. Very fast to fix.Refrigeration doesn't add anything but good 2 know that batter keeps well. I cook mine on non-stick electric griddle set to 350 F. I can make 18 pancakes at once. Cook bacon at 300 F. Remove bacon grease and turn up to 350. I find that the full recipe makes about 70-72 pancakes using the spoon I favor.
fraya
Having eaten the Heavenly Hots at Bridge Creek, I was delighted to find the recipe in The Breakfast Book, by Marion Cunningham's. Her recipe does not call for refrigerating the batter overnight, and in the 30 years I have been making them, every batch I've made has been perfect straight from mixing to griddle. Next time I'll the mix-ahead technique: good to know it's an option.
CP
So delicious and perfect as written. Excellent recipe for guests because you can mix it well in advance and then cook them up when you need them.
susan
This also works well with half Greek style yogurt
CP
Why do you have to refrigerate overnight? Seems like you could refrigerate or freeze for an hour or even just 30 min (in the freezer) and have the same result. Anyone tried it? I was excited about making these this morning until I saw the freeze overnight part... :-/
Barbara
I have been using this recipe for many years. We always had Sunday brunch at Bridges in Berkeley until it closed. This has served me well since the early 90's.
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.
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.
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