Beware: Serve mom these pancakes tomorrow morning for Mother’s Day, and you just might end up the official pancake maker for life. They’re that good.
The recipe is courtesy of Paul Muldoon, chef at B’Stro on the Beach – the in-house restaurant of B Ocean in Fort Lauderdale.
B Ocean at Fort Lauderdale beach
This is a stunner of a property (hmm – not a bad idea to book a night for mom here to escape) with 240 rooms to choose from, directly overlooking the beach. It’s on the corner of Sunrise Blvd. and S.R. A1A – a completely redone Holiday Inn. Guest rooms include master suites, enhanced junior suites with living areas, and “curve rooms” – all with views of the beach and Birch State Park across the street.
All have the luxurious uber mattresses new hotels have thankfully adopted, and wifi in the rooms, throughout the hotel and at the cute pool with cabanas. Spa services are coming soon.
I was one of the media given a preview of the modern hotel when it first opened. We were treated to food from SAIA, their Thai-sushi restaurant (also very good), an overnight stay (we were drinking and didn’t want to drive) and a breakfast in B’Stro on the Beach – from whence came these fabulous pancakes.
Chef Holli Ugalde, a Hell’s Kitchen winner, is chef-consultant to the hotel’s restaurant. She’ll be coming in quarterly for cooking lessons – check the hotel’s schedule of events to see when she appears.
Pancakes a hit all around
Breakfast was terrific in all aspects, but these pancakes stole the show. Chef Muldoon explains the sour milk and baking soda give them the fluffiness that made them light as a feather. I like a lot of pecans, so increased the amount, but you can leave them off or fold them into the batter, too.
B Ocean Lemon pancakes with toasted pecans
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon, grated
- 1 egg, beaten
- 2 tablespoons butter, melted
- cooking spray
- 2/3 cup coarsely chopped pecans
- 3 tablespoons maple syrup
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour.”
Combine flour, sugar, baking powder, baking soda, salt and lemon zest in a large mixing bowl. Whisk egg and melted butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until most of the lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupful of batter onto the skillet, and cook until bubbles appear over all the surface. Flip with a spatula, and cook until browned on the other side.
In a small bowl, drizzle the pecans with syrup and mix well. Spread nuts on a baking sheet and bake in a 400 degree oven for 5 minutes or until toasted. Note: Watch carefully to prevent burning.
Serve pancakes with a pat of butter and toasted pecans scattered over top, with maple syrup or a dusting of powdered sugar, as desired.
Makes 4 pancakes.