I recently discovered that Christina Tosi is a JMU grad. She actually spent a year at UVA (studying electrical engineering!) before transferring to JMU and enrolling in the Semester in Florence program (!!) before graduating in 2002 with a degree in applied mathematics (!!!) and Italian (!!!!). Tosi reevaluated after JMU and decided that she wanted to be a pastry chef, after asking herself "What is it that you can do every single day for the rest of your life?" and answering "Make cookies." (And cakes, including the incredible funfetti cake that I simplify and make for Mom's birthday.)
Throughout the pandemic, Tosi has been hosting live "Bake Club" sessions on Instagram every Monday at 2:00 p.m. and then posting the recipes on her website. In the latest edition, she made these pancake bars. I really like these topped just like regular pancakes, with good maple syrup and even toasted and chopped pecans. Cassie on the other hand, deemed them only "fine," but that's actually a good sign, as Cassie is not a fan of regular pancakes either (philistine). I think these bars would make an interesting and creative (not to mention simple) contribution to a brunch.
Pancake Bars
Adapted from Christina Tosi via Bake Club (Jan. 17, 2022)
Time: ~40 minutes (15 active)
85 grams (6 tablespoons) unsalted butter
50 grams (¼ cup) granulated white sugar
25 grams (2 tablespoons) light brown sugar
2 large eggs
60 grams (¼ cup) milk (any kind; I used almond milk)
50 grams (¼ cup) neutral oil such as sunflower
¼ teaspoon distilled or apple-cider vinegar
210 grams (1½ cups measured by the dip-and-sweep method) all-purpose flour, or any other kind of flour you have
1 teaspoon baking powder
½ teaspoon fine sea salt
Toppings: good maple syrup is essential; toasted and chopped pecans are optional
1. Place a rack in the center of the oven; heat to 350 degrees. Grease or spray an 8-by-8-inch baking pan.
2. In a small saucepan over medium heat, brown the butter slightly, until just a little brown and it smells a little nutty.
3. Pour the butter into a large mixing bowl. Whisk in the sugars until smooth. Whisk in the eggs until smooth. Whisk in the milk, oil, and vinegar until smooth. Using a silicone spatula, stir in the flour, baking powder, and salt until just combined.
4. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and delicious, about 20 to 25 minutes. Transfer to a wire rack, still in the pan, to cool completely.
1. Place a rack in the center of the oven; heat to 350 degrees. Grease or spray an 8-by-8-inch baking pan.
2. In a small saucepan over medium heat, brown the butter slightly, until just a little brown and it smells a little nutty.
3. Pour the butter into a large mixing bowl. Whisk in the sugars until smooth. Whisk in the eggs until smooth. Whisk in the milk, oil, and vinegar until smooth. Using a silicone spatula, stir in the flour, baking powder, and salt until just combined.
4. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and delicious, about 20 to 25 minutes. Transfer to a wire rack, still in the pan, to cool completely.
5. To serve, cut into 9 large squares or 12 smaller rectangles, and top with maple syrup and pecans, if desired (or whatever else you like on pancakes).
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