Twin Peaks pancakes & coffee recipe
Learn how to make the fluffiest of pancakes and the coffeeist of coffees with Andrew Rea and the help of Nick Fisher from Cocktail Chemistry
- 7 ounces all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk (plus more as needed)
- 1 large egg
- 3 tablespoons melted butter, cooled (plus more for plating)
- 1 tablespoon vegetable oil
- 1 large hamsteak
- Warm maple syrup
Makes 6-8 large pancakes
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Make a well in the center of the dry ingredients, pour the buttermilk mixture into it, and gently whisk until just combined – batter should still be lumpy. Cover and let rest in the refrigerator for 30-60 minutes.
- Spray a large cast iron or nonstick skillet with nonstick spray, and heat over medium-low heat, increasing to medium heat after 5 minutes. Pour 1/8-1/4 cup batter (depending on how large you want your pancakes) onto the griddle, and cook for 1-3 minutes. Once the edges of the pancake become dull and bubbles/holes form on the top of the pancake, check to make sure the bottom is brown, and flip, cooking for another 1-2 minutes. If desired, place on a wire rack in a rimmed baking sheet in a low (250F) oven.
- While pancakes cook, preheat vegetable oil over medium heat in a nonstick skillet, and fry hamsteak until browned and heated through. Serve both with warm maple syrup and melted butter. And coffee, of course.