Loading... Just a second... June 10th, 2009
Going Global
Bubby’s Pie Company to open in Japan
Finding the perfect Brunch spot in NYC has always been a no-brainer. And now, on June 1st the infamous Bubby’s Pie Company will open its doors in Yokohama, Japan. Known for their perfect pancakes, delicious pies, homemade cola (no corn syrup!) and much (much) more, Bubby’s will be filling the bellies of our transpacific neighbors in no time.
As for us? Bubby’s has generously shared their signature pancake recipe…
Bubby’s Sour Cream Pancakes (makes 16)
2 tablespoons sugar
4 cups all-purpose flour
5 teaspoons baking soda
2 ½ teaspoons salt
4 large eggs
1 ½ cups sour cream
1/3 cup (about 2/3 stick) unsalted butter, melted and cooled, plus extra butter for the griddle
2 ¾ cups milk
1. Into a large mixing bowl, mix the sugar, flour, baking soda and salt.
2. In a medium mixing bowl with an electric beater set on medium speed, or with a wire whisk, beat the eggs for 2 minutes or until foamy.
3. Beat in the sour cream, melted butter and milk. Stop beating as soon as the ingredients are combined.
4. With a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to overmix. It’s best if there are a few little lumps in the batter. Don’t mix too vigorously or your pancakes will be tough. At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.
5. Preheat a griddle until it’s hot enough for a drop of water to bounce on it. Lightly grease the griddle with a little butter. Using a ladle, form pancakes on the griddle. Don’t flip the pancakes until 10 bubbles form on the surface of each one.
6. Flip the pancakes, using a spatula, and cook until golden brown on the second side. Don’t press down on the pancakes with your spatula or they’ll lose some of their light texture, and don’t overcook them or you’ll have a great thing turn into a bad thing.
Serve with plenty of butter and maple syrup or one of Bubby’s thick fruit sauces. Mmmm.
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