Monday, March 16, 2009

Good Morning, Sweetcakes

Even though Valentine's Day was over a month ago, you can still make some Sweetcakes for your Sweetcake. I made these for mine (even though we really don't celebrate) and they were delish.

Recipe for Lemon-Buttermilk Pancakes with Raspberry Butter (aka Sweetcakes):
  • 1 + 1/2 cups of flour
  • 3 tbsp sugar
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 + 1/2 cups of buttermilk
  • 3 tbsp unsalted butter, softened
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

For the Raspberry Butter:

Beat together 1 tsp of raspberry jam for every 1 tbsp butter.

Heat a griddle or non-stick pan over medium heat. In a large bowl, mix the dry ingredients: the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the wet ingredients: the buttermilk, butter, eggs, vanilla, lemon zest and lemon juice. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined.

I like to grease the skillet with a little bit of butter. Pour the batter on the hot skillet in small batches, to the pancake size of your liking. To make heart-shaped pancakes, place a heart-shaped cookie cutter on the skillet and spoon the batter into the middle. Wait several seconds for just the bottom of the batter to set, then pull off the cookie cutter.

When you see tiny bubbles rising in the middle of the pancake batter, it is ready to be flipped to the other side. Cook until golden, and serve hot with lots of kisses on the side. Top off the Sweetcakes with Raspberry Butter and some powdered sugar.

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