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Feature: February 2015 Archives

Jasmin Kobajica - Pancake Recipe


  • 3 eggs, separated
  • 1 2/3 cups buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted


  1. Beat the yolks until pale and smooth.
  2. Beat in the buttermilk and then the baking soda and mix well.
  3. Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
  4. Add in the melted butter and mix well.
  5. Beat the egg whites in another bowl until stiff.
  6. Fold into the batter until no bits of white are visible.
  7. Let batter stand about 20 minutes before making pancakes.
  8. Make sure your griddle is really hot (the old water droplet test).
  9. Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
  10. Serve with warm maple syrup and Lemon Curd Whipped Cream

Lemon Curd

3 eggs
1 cup white sugar
1/3 cup lemon juice

1/4 cup butter
2 teaspoons lemon zest

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minute.
Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Fold 2 tablespoons of lemon curd to one cup of whipped cream and serve.

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