Zoe Nathan, part of the team behind the Rustic Canyon family of restaurants and author of “Huckleberry: Stories, Secrets, and Recipes From our Kitchen,” got this recipe from her dad. “My father used to make these almost every weekend when I was growing up, and then he proudly made them every weekend for Saturday Morning Breakfast at Rustic Canyon, she writes in her cookbook.
We think this makes them perfect for your Mother’s Day menu – or any day. Dads, you can do it!
Nathan does have one piece of advice about perfecting this simple recipe. “If these pancakes aren’t done on a super-hot griddle and they don’t get that deep brown color,” she says, “they become an entirely different, sadder animal. So please, cook these properly and make my Dad proud.”
‘My Dad’s Pancakes’ from Rustic Canyon
Makes about 12 pancakes
1 vanilla bean or 1 tablespoon vanilla extract
2 cups whole milk
2 cups/250 grams all-purpose flour
1 tablespoon baking powder
4 teaspoons sugar
1 teaspoon kosher salt
1 cup unsalted butter, melted
4 eggs, separated
If using the vanilla bean, split lengthwise, scrape the seeds into the milk, and toss the pod in, too. Bring to a boil, whisking occasionally to help break up the vanilla bean. Allow to cool or refrigerate overnight. Discard the pod before using.
Place the flour, baking powder, sugar, and salt in a large bowl. Add the butter, egg yolks and vanilla milk (or milk and vanilla extract). Whisk to combine.
In a separate bowl, whip the egg whites to soft peaks with an electric beater on medium-high speed, 3 to 4 minutes. Fold the whites into the batter.
About 5 minutes before you’re ready to make the pancakes, preheat a greased griddle or large skillet over medium-high heat; the griddle is ready when a few droplets of water sizzle and dance across the surface.
Drop . ½ cup of batter onto the hot griddle. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook about 1 minute longer. Serve immediately, while hot, with butter and maple syrup or yogurt and fruit.
These are best the moment they leave the griddle.
The Rustic Canyon Family restaurants include Rustic Canyon, which is temporarily closed, and its sister restaurants Huckleberry, Sweet Rose Creamery, Milo + Olive, Cassia, Esters Wine Shop and Bar, Tallula’s, Milo SRO and Birdie G’s. All of the restaurants except Rustic Canyon are offering curbside pickup, takeout and delivery. You can also support the restaurants by purchasing gift cards used to dine at a later date.
The cookbook “Huckleberry: Stories, Secrets & Recipes From Our Kitchen” is sold at Huckleberry, and can be picked up along with takeout orders or ordered for delivery.
Huckleberry also sells $30 mixed market boxes daily to support local farmers such as Koda Farms and County Line Harvest. Call 310-451-2311 at least two days in advance from 9 a.m. to 3 p.m. to reserve a box.
