I want to make pancakes. Right now, this instant, on this Friday afternoon.
Would this be appropriate right now? (Sorry, I love that - gets me everytime.)
I'm dying to make and eat blueberry pancakes, because I just watched this blueberry pancake throwdown on Food Network.
Bobby Flay challenged Neil Kleinberg and DeDe Lahman of (Clinton St. Baking Co. & Restaurant (4 Clinton Street, between East Houston & Stanton) to a blueberry pancake throwdown because their pancakes were voted best pancakes in New York City, as well as best breakfast in the city.
The pancakes they made were light, fluffy, and aerated by whipped egg whites. Then they were cooked on a hot, buttered griddle, topped with fresh blueberries, and doused with homemade maple butter.
Bobby's looked good too; he topped them with a blueberry compote, blueberry syrup, and fresh ricotta cheese.
I love the idea of a lemony-vanilla-pancake topped with blueberry compote and ricotta. So into the kitchen I go, to try and create a pancake that could compete with Bobby's.
If he were to arrive on my doorstep and challenge me to a scone throwdown, he might have some regrets. I'm pretty darn good at making scones, if I do say so myself.
Or maybe I'm not? Why don't you try these scones and let me know...
I love cranberries, white chocolate and nuts together, and I thought they would go perfectly into a scone. These scones are topped with a sprinkling of sparkly crystallized ginger, for some additional sweetness and texture.
I'm transitioning my recipes into more fall-appropriate flavors now, and I am so, SO excited about that. Nice warm and comforting flavors. Expect apple, pumpkin, cranberry, pomegranate, sweet potato, oatmeal, cinnamon, butterscotch and maple posts in your future.
Printable Recipe
2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2/3 cup sweetened dried cranberries, soaked in hot water
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract
2 tablespoons finely chopped crystallized ginger
Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.
In a large mixing bowl, sift together flour, baking powder, salt and cinnamon; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in cranberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.
Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the additional egg in a small bowl and brush evenly on scones; pat crystallized ginger into the tops and sprinkle with additional sugar if desired.
Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.
Makes 12 scones
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