5 minute read
for cooking with oil
May
EVERYDAY FOOD
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GROCERY LIST
UNBLEACHED ALL-PURPOSE FLOUR +
SUGAR +
BAKING POWDER +
BAKING SODA +
BUTTERMILK +
FRESH LEMON JUICE +
LARGE EGGS +
UNSALTED BUTTER +
SAFFLOWER OIL
1
Mix the batter . . .
. . . just not too much. The key to airy pancakes is keeping the batter lumpy. In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon each baking soda and kosher salt until very well combined, about 30 seconds. In a large measuring cup, beat together 2 cups buttermilk, 1½ teaspoons lemon juice, 2 large eggs, and 2 tablespoons melted, cooled butter. Make a well in dry ingredients; stir in wet mixture. Let rest 10 minutes so gluten can relax for a more tender end result.
CITRUS STAR
Lemon juice gives pancakes that tang lost from modern packaged buttermilk.
2
Oil the skillet
WE REPEAT: DON’T OVERSTIR
Some lumps in the batter are your friend. If it gets too smooth from overmixing, breakfast will (literally) fall flat.
Too much fat in the pan leads to uneven browning, which is why we use it sparingly. Heat a large nonstick or cast-iron skillet over medium; add 1 teaspoon safflower oil, then wipe with a paper towel, leaving behind a thin film.
3
Pour and flip
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 200° oven.
TOP TOOL
For easy flipping, we recommend a wide, flexible spatula. We love the Tovolo silicone slotted turner ($12, crate andbarrel.com).
NEXT LEVEL: THREE MORE WAYS TO WORK PANCAKES
AppleBuckwheat
A little buckwheat goes a long way to creating an earthier, deeper flavor. Replace just ¼ cup of the flour with buckwheat flour. While cooking, add 4 or 5 very thin apple slices to each pancake as bubbles form. Sprinkle with sugar, then flip. Serve with Greek yogurt and maple syrup. Sliced nectarines, pears, or peaches are delicious, too.
Peanut Butter & Berries
Mix ⅔ cup chunky peanut butter with 1 tablespoon packed light brown sugar. Drop 2 teaspoons at a time on a parchmentlined baking sheet. Spread into disks with a spoon; freeze 1 hour. Drop 2 tablespoons batter in skillet; top with 1 disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Serve with sliced strawberries and maple syrup.
RicottaCornmeal
Swap
Substitute Cup4Cup, a gluten-free variety, for all-purpose flour. The batter won’t need to rest, but the pancakes will take an additional 2 to 3 minutes per side to cook.
TEST RUN
Make a single pancake first to work out the kinks. If it gets too dark on the outside, or gummy in the middle, adjust the heat to medium-low. If it sets at the edges before developing color on the bottom, turn up the heat.
Cornmeal adds a subtle crunch, while ricotta makes pancakes even fluffier. Replace ⅓ cup of the flour with fine yellow cornmeal, and ¼ cup of the buttermilk with ½ cup fresh ricotta. Stir in 1 teaspoon orange zest, and replace the lemon juice with orange juice. Cook and serve pancakes, topped with supremed oranges, warm honey, and a dollop of ricotta.
May
EVERYDAY FOOD
sip & repeat
ALL-STAR PITCHERS
Weekend brunch gets far more festive when you serve a signature drink. Toast Mom (or greet the new graduate) with a party-size batch of bright, beautiful cocktails.
Primo Pours
Our mixers of choice also happen to taste delicious on their own.
PINEAPPLERASPBERRY BELLINI
MEZCAL BLOODY MARÍA VERMOUTHGRAPEFRUIT SANGRIA
Active Time: 10 min. Total Time: 15 min. Serves: 6 to 8 This bubbly drink is inspired by a French martini. Blend 2 cups raspberries, 2 cups pineapple juice, and 1 teaspoon pure vanilla extract until smooth. Strain through a fine-mesh sieve, pressing on solids; pour into a pitcher. Top with 1 bottle (750 ml) chilled brut sparkling white wine. Let foam settle; top with 1 cup chilled seltzer and stir gently to combine. Put a few raspberries in each glass, pour, and serve.
Active Time: 10 min. Total Time: 40 min. Serves: 6 to 8 For a smoky, spicy take on a Bloody Mary, stir together 5½ cups Clamato juice, ¼ cup fresh lemon juice, 1 cup mezcal, 1 tablespoon Worcestershire sauce, 2 tablespoons horseradish, 1 tablespoon grated fresh ginger, and 1 teaspoon kosher salt in a pitcher. Refrigerate at least 30 minutes and up to 1 day. Coat damp glass rims with celery salt; fill each with ice. Pour drinks; serve each with a celery rib, a lemon wedge, and fresh cilantro sprigs.
Active Time: 20 min. Total Time: 1 hr. 20 min. Serves: 6 to 8 To make this citrusy version of the Spanish punch, bring ⅓ cup each sugar and grapefruit juice to a boil, stirring until sugar dissolves; let cool completely. In a pitcher, stir together syrup, 3 cups grapefruit juice, 2 cups dry vermouth, 3 cups supremed grapefruit segments, and ½ cup thinly sliced grapefruit wheels. Cover and refrigerate at least 1 hour and up to 1 day. Serve over ice; garnish with a grapefruit wheel.
FOR BELLINI
Mionetto Prosecco Brut: Crisp and, unlike many others, not too sweet.
FOR BLOODY MARÍA
Ilegal Mezcal Joven: Smooth enough to sip, and pleasantly smoky.
FOR SANGRIA
Dolin Dry Vermouth: A nicely balanced stand-in for white wine.
To make the sauce for these kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds.
May
EVERYDAY FOOD
what’s for dinner?
BIRD IS THE WORD
In the spirit of innovation, we hereby disrupt your chicken rotation. This month, give your go-to recipes a rest and try a whole roasted version with crispy chickpeas and yogurt sauce, a one-pot meal of braised breasts with asparagus and potatoes, or a Thai take on kebabs, served with rice noodles and a cashew dipping sauce.
