Batali brothers do breakfast — with brown sugar
This dish is the brainchild of my sons, Benno and Leo Batali.
A few summers ago, I cut short my summer by two weeks in northern Michigan to be in New York for the opening of Eataly. Every day or two I'd get a call from either Benno or Leo with a strangely specific cooking question: “Would you say we put one or two tablespoons of brown sugar in our pancakes?” or “How long do we boil potatoes for the potato salad?”
I assumed the kids were pulling their weight in the kitchen while I was out of town. It turns out, there were plans afoot. During the two weeks I was gone, Benno, Leo and my wife, Susi, conceived of, planned and photographed the “Batali Brothers Cookbook” as my 50th birthday present.
The outcome is a compilation of the recipes we make together every summer in Michigan. The boys wrote, cooked and styled the dishes. Susi photographed the finished products on her iPhone. And our cousin Lisa, who designs all of my cookbooks, laid out and bound the book. I could not be prouder of the result.
Late last year, I mentioned the book on “The Chew,” and it sparked some interest. This month, families across America will come to know the brilliance of the Batali Brothers' Pocket Burgers (trademark pending).
On weekdays, I make breakfast before Benno and Leo go to school. On weekends, the boys take the lead. Sunday pancakes are a recipe for happiness plain and simple. These pancakes with a twist are, without a doubt, the best pancakes there are.
Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is “Molto Batali,” published by Ecco.
Brown Sugar Pancakes
2 cups flour
1 tablespoon baking powder
1 pinch salt
1 tablespoon granulated sugar
2 large eggs
2 cups milk
1 teaspoon vanilla extract
2 tablespoons melted butter, plus more regular butter for the pan and more for the table
3 tablespoons light-brown sugar, divided
Put a nonstick or cast-iron pan on the stove over medium heat.
In a small bowl, mix the flour, baking powder, salt and granulated sugar together.
In a large bowl, beat the eggs in with the milk. Add the vanilla extract and the melted butter then whisk some more.
Add the dry ingredients into the wet ingredients in thirds and whisk. Make sure to get all the lumps out of the batter.
When you are done whisking the batter, crumble 2 tablespoons of brown sugar on top and barely mix it in.
Take some extra butter not melted butter and put it on the pan so it melts and bubbles.
Then cook in batches: Pour the batter onto the pan (not all of it — just a ladle at a time; we like a 2- or 3-ounce ladle), so that you form good round circles.
Flip the pancakes when they are ready (bubbles form on the raw side) and cook them till they are ready.
Serve hot with maple syrup and more butter on the side
Makes 12 to 14 (3-4 inch) pancakes.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Nonprofits replace humdrum charity 5Ks with rappelling
- Starkey: Two amazing Pirates fans
- Leader Times roundup: Freeport’s Clawson returns to WPIAL golf final
- Pirates hit 3 HRs in rout of Red Sox
- Police chase ends with shooting in Bell Township
- Nothing fancy for Iowa coach Ferentz
- Video posted online captures Wilkinsburg child’s injuries
- Investors applaud central bank’s decision
- Number of jobs in high-tech industry outpace workers in Pittsburgh, nation
- Steelers defense a long way from ‘greatest of all time’
- Internet access still out of reach for some, Census figures show