Wednesday, February 19, 2014

Project Gryffindor: Cauldron Cakes

HUMP DAY!!! At least the weather has started to warm up, but I fear that it's only another tease from Mother Nature. Any minute now we'll probably find ourselves back in the midst of yet another Polar vortex, and spring will only be a distant dream that will never fully be realized.

Please excuse my melancholy mood. To make up for it, I've got a special recipe to share with you from Project Gryffindor--Cauldron Cakes! Cauldron cakes are nothing but pancakes dressed up with some lemon zest, but they sure are tasty! Matt devoured his and talked about them all day, so this recipe has the Power Couple stamp of approval. Never fear--Bisquick still does the trick in a pinch.

Cauldron Cakes
From the Unofficial Harry Potter Cookbook

You know the rules--get those ingredients assembled and measured before all else!
  • 2 cups all purpose flour
  • 2 t baking powder
  • 2 t baking soda
  • 1/4 t salt
  • 2 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • Grated zest of 1 lemon
  • 1 stick of butter (8 T), melted
  • 2 1/2 cups whole milk mixed with juice of 1 lemon, left to sit at room temperature until thickened or microwaved for 30 seconds-1 minute until thickened
  • Syrup, fruit, powdered sugar, or another topping of your choice
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Milk not pictured, because Matt was graciously making a run to the store to pick some up.
Now that you've done as I asked, let's get the party started.
  1. Whisk together the flour, baking powder, baking soda and a salt. (Learning moment: when baking, you will almost always mix the dry ingredients--minus the sugar--separate from everything else).

  2. In a separate bowl, whisk the eggs, sugar, and lemon zest together until light and fluffy, about one minute. Drizzle in the melted butter while whisking vigorously, then whisk in the milk. **Note: We didn't start soon enough to get the milk at room temperature, and even microwaving didn't seem to thicken it. Everything tasted fine, but any experienced cooks out there know the difference?
     photo 57ae5382-f704-457e-89e2-2e4bc8940958_zps92036c4a.jpg
    Pre-whisking.
  3. Pour the milk mixture into the flour mixture. Whisk the two mixtures together until just combined. The batter will probably still be lumpy--don't try to over-mix or the mixture will get too tough.

  4.  photo bd228cd5-9860-4fe3-ad63-e27599e5f0f2_zpsc00c27d1.jpg  

  5. Spray a skillet with cooking spray (or use a nonstick griddle) and heat to medium-high heat. Pour 1/2 cup of batter into the skillet and cook until the surface bubbles and the bottom is golden brown (check by lifting lightly with a spatula).

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    Give it a flip with the spatula, cook on the other side, then remove it from the griddle. Keep on keepin' on until the batter is all gone.
  6.  photo 65c65173-2c2b-4a30-a026-d20568a36a91_zps433cd905.jpg
    Deliciousness.
     photo b2f6998f-8055-42b8-b1dc-6278c0a38ea8_zps261190aa.jpg
    Millie is the ever-dutiful cook's helper.
  7. Add your favorite toppings and you've got it! Serve with bacon and a mimosa. 
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Our preferred topping is Wildwood's syrup, which was heating up in the microwave when this picture was snapped.
That's it for the second recipe in the Project Gryffindor series! Now I really want to eat these again--guess I know what I'll be making for brunch this weekend!

Love, Pasta and a Tool Belt
All Love,

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