Thursday, May 16, 2019

UPSIDE DOWN GRIT CAKE

Upside Down Grit Cake

  • large egg
  • egg yolk
  • 2 ½ tablespoons baking powder
  • tablespoons granulated sugar
  • teaspoon kosher salt
  • 1 ¼ cups whole milk
  • cup all-purpose flour
  • cup plus 2 tablespoons clarified butter(or store-bought), melted
  • Salted butter, for serving (optional)
  • Maple syrup, for serving
PREPARATION
  1. Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
  2. Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
  3. Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
  4. Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.
Tip
  • The batter can be made ahead and refrigerated overnight. You might need to increase cook time on the pancakes by 1 minute or so on each side.

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