Rocking Breakfast – Recipe #7

Did you see The Weekly Yelp yesterday? It’s okay if you didn’t, because it lasts all week. There’s even a button on the page to subscribe to my newest creative outlet, so it’s delivered every Wednesday to your inbox. This week was all about patios. But I’m mentioning The Weekly today because it also had a reminder about Rock N Roll Brunch XIII.

Sunday, April 26 at 10:30 am the doors of The Low Beat will open for the thirteenth time on what has to be some of the most sought after duck eggs in the Capital Region. Last month, there was a line out the door at 10:15 am in the freezing cold. It’s madness.

The Ode to Rocky Mountain High II that I had last month was incredible. Corn bread french toast with melted cheese, braised bacon, tarragon aioli and a duck egg? Wow. But the triumph and tragedy of these monthly menus is that they are different every single time. There’s always something vegetarian, always a vegan option, and always biscuits with gravy. Everything else is suited to the season. For example, this month’s early spring menu features foraged watercress, ramps and asparagus.

Chef Josh Coletto and I have worked out a little side deal. Every month I’ll remind you all about the event in exchange for one of his favorite recipes from previous month’s menu. Honestly, in March I only had eyes for the Rocky Mountain High so I didn’t even notice this pancake dish on the menu. After reading the recipe, you’ll learn the magic trick for how to make a cinnamon roll pancake.

Josh submitted the following:

So heres a little recipe from the last brunch, It has made an appearance twice…with a couple alterations. This past brunch was Bourbon Spiked Cinnamon Roll Pancakes, drizzled with local raw honey, a simple orange glaze and topped with roasted almonds. It’s quite the sweet breakfast to get you ready for a hardcore day of relaxation.

Ingredients

Cinnamon Filling:
4 tablespoons butter, melted
1/2 cup packed dark brown sugar
3 oz kentucky bourbon (or any booze you fancy)
1/2 teaspoon cinnamon

Pancakes:
3 Tablespoons butter
2 cups ap flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs

Procedure

To make the cinnamon filling:
– Combine brown sugar, melted butter, cinnamon and booze in a medium size bowl.
– Pour into a squeeze bottle or baggie and set aside.

To make the pancakes:
– Combine the dry ingredients. Whisk together the wet. Fold both together gently as to not work up too much gluten!
– Heat skillet to medium low. Once preheated, rub some butter up on there to grease it up.
– Add about ½ cup of the batter to the skillet for a pancake. Wait until bubbles start to form.
– Snip the corner of the cinnamon filling, and create a psychedelic swirl pattern in the center of the pancake, being careful to stop before you go over the edge of the pancake.
– Flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.

Wipe out the pan each time and repeat with the remaining batter.

Should I ever get inspired to make these, I would figure out a cream cheese icing and make pancake and icing sandwiches. Really, I should just commit to being overweight and allow myself to eat all the food of my dreams.

Speaking of the food of my dreams on Sunday Josh is making Morning Poutine. Are you kidding me? It’s house fries, beef gravy, Kinderhook Farms beef, Wisconsin cheese curds, poached eggs, pickled beet and onion relish. This sounds fabulous. We already know that he has a way with gravy. The biggest question will involve the temperature and freshness of the curds.

Will they squeak? Will this be the poutine of our dreams? Will I even be able to make it down this month, since my Sunday is a disaster. Will I be able to stay away from the siren call of the poutine?

Only time will tell.