Bette's oceanview diner pancake recipe - Waffles and pancakes
Author: Robert Clarke
If you don’t want to buy half and half or don't have it on hand, you can make your own by combining equal parts heavy cream and whole milk. A 5-star recipe for Bette's Buttermilk Pancakes made with all-purpose flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, milk Fluffy soufflé pancake, inspired by Bette's Oceanview Diner in Berkeley, California, topped with sautéed cinnamon apples for a fall breakfast treat.
- Bette's Buttermilk Pancakes
- Soufflé Pancake with Cinnamon Apples
- Souffle Pancakes
- Souffle Pancakes: The Ultimate Breakfast Puff
- What happened to Bette’s Oceanview Diner?
- Where can I find the best buttermilk pancakes in Berkeley?
- What is the new name of Bette’s restaurant?
- How long do you bake a pancake in the oven?
Bette's Buttermilk Pancakes
A 5-star recipe for Bette's Buttermilk Pancakes made with all-purpose flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, milk
Provided by: hlkhlk
Total time: 29 minutes
Yields: 4 servings
Number of ingredients: 11
Provided by: hlkhlk
Total time: 29 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- choice of berries, sliced bananas, raisins or chopped toasted nuts (optional)
- oil for griddle
Nutrition:
- Calories: 460 calories
- Serving Size: per serving
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Lightly beat the eggs with the buttermilk, milk and melted butter.
- Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy. If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees F on an electric griddle). Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together.
- When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.
- Serve immediately on warmed plates with the topping of your choice.
- cook's notes
- My absolute favorite pancake recipe. From the San Francisco Chronicle a few years ago:
- "Bette's Buttermilk Pancakes Rise a Stack Above the Rest" Michael Bauer
- Several people in the Food department thought they had the best recipe for buttermilk pancakes until they tasted this version from Bette's Oceanview Diner in Berkeley.
- Owner Bette Kroening has been making these pancakes there for nearly 20 years. They have become so popular that she even started a line of packaged mixes that can be bought all around the Bay Area, including in some Safeways.
- What makes these -- as well as all of the all-American specialties at the diner -- so good is they are made fresh. The baking soda, baking powder and buttermilk work to make these lighter and fluffier than just about any you'll find.
- Bette's Oceanview Diner, 1807 Fourth St. (between Virginia Street and Hearst Avenue), Berkeley; (510) 644-3230. Open daily for breakfast and lunch.
- The ingredients. The baking powder, baking soda and buttermilk work together to make these the lightest pancakes possible. -- Stirring the batter. The batter begins to react the minute the wet ingredients are added. Stir quickly and don't overstir; there should still be lumps in the batter.
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Soufflé Pancake with Cinnamon Apples
Fluffy soufflé pancake, inspired by Bette's Oceanview Diner in Berkeley, California, topped with sautéed cinnamon apples for a fall breakfast treat. If you don’t want to buy half and half or don't have it on hand, you can make your own by combining equal parts heavy cream and whole milk. Although this pancake recipe is not complicated or hard, it does require a bit of finesse during cooking. Or, in better terms, a watchful eye. Although I've listed estimated times in the recipe, it is really important to use your own judgement for this dish and adjust as necessary, as different broilers and cooking equipment will vary.
Provided by: Laura / A Beautiful Plate
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 12
Provided by: Laura / A Beautiful Plate
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 1½ tablespoons (22g) unsalted butter
- 1 tablespoon packed dark brown sugar
- 2 Honeycrisp apples (peeled, cored, and chopped)
- ½ teaspoon ground cinnamon
- 2 large egg yolks
- ½ cup (120 mL) half and half (see recipe notes )
- ¼ cup (30g) unbleached all-purpose flour
- 1½ tablespoons (22g) unsalted butter (melted)
- ½ teaspoon (4g) granulated sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 3 large egg whites
- warm maple syrup (for serving)
Nutrition:
- Serving Size: 1 serving
- Calories: 417 kcal
- Carbohydrate: 29 g
- Protein: 12 g
- Fat: 28 g
- Saturated Fat: 17 g
- Cholesterol: 251 mg
- Sodium: 397 mg
- Fiber: 1 g
- Sugar: 15 g
- Unsaturated Fat: 11 g
- Set the oven broiler to medium-high. Meanwhile, prepare the cinnamon apples by combining the butter and brown sugar in a medium skillet. Place over medium heat and stir until the sugar dissolves and the butter begins to bubble slightly. Add the chopped apple and ground cinnamon and stir the mixture together until the apples are evenly coated with the butter-sugar mixture. Reduce heat to low and continue to sauté for 2 to 3 minutes or until the apples are slightly translucent, yet still hold their shape. Remove from the heat and allow to cool slightly while you prepare the soufflé pancake batter.
- Prepare Soufflé Pancake: In a large bowl, beat the egg yolks and half and half together until smooth. Add the flour, stirring until just combined, then add the melted butter, sugar, and salt.
- In the bowl of a stand mixer (or separate clean bowl), fitted with a whisk attachment, whip the egg whites until they form soft peaks. Using a spatula, gently fold the egg whites into the wet batter. Do not over mix.
- Lightly butter a 10-inch (oven and broiler safe) non-stick or cast-iron skillet. Note: if using cast-iron, make sure it is very clean and watch cook time carefully as the pancake has a tendency to cook faster. Place the skillet over high heat on the stove until it is almost smoking. Immediately add the pancake batter to the pan and decrease the heat to low. Cook for an additional 4 to 5 minutes. Watch closely, if the pancake is starting to brown too quickly on the bottom, reduce the heat or transfer to the oven ahead of time.
- Once the bottom of the pancake is lightly brown and the batter has firmed slightly, top the pancake with the cinnamon apple mixture, distributing it evenly among the pan.
- Place the pan 4 to 5 inches below the oven broiler and cook for an additional 2 to 4 minutes (watch carefully during this step to avoid burning) or until the pancake is very fluffy and tall. The center of the pancake should still be a little soft. Remove from the oven and slide the pancake onto a warmed plate. Serve immediately with warm maple syrup.
Souffle Pancakes
Preheat broiler. In a large bowl, beat egg yolks and half and half. Slowly add flour, stirring only enough to combine. Stir in melted butter, sugar, salt, and
Provided by: Bette's Oceanview Diner in Berkeley, Calif.
Total time: 15 minutes
Cook time: 15 minutes
Yields: 2 servings
Number of ingredients: 9
Provided by: Bette's Oceanview Diner in Berkeley, Calif.
Total time: 15 minutes
Cook time: 15 minutes
Yields: 2 servings
Number of ingredients: 9
Ingredients:
- 2 egg yolks
- ½ cup half and half
- ¼ cup all-purpose flour
- 1½ Tbsp melted butter
- ½ tsp sugar
- ¼ tsp salt
- 1 tbsp dark rum
- 3 egg whites
- 1 banana
How to cook:
- Preheat broiler. In a large bowl, beat egg yolks and half and half. Slowly add flour, stirring only enough to combine. Stir in melted butter, sugar, salt, and rum. In a separate bowl, beat egg whites until soft peaks form. Gently fold into batter. Heat a lightly buttered, 10-inch cast iron skillet or nonstick sauté pan with an ovenproof handle over high heat until it's on the verge of smoking. Pour batter into pan. Lower heat to medium and cook 5 minutes or until pancake bottom is browned and batter has begun to firm up. Gently arrange slices from banana in a circular pattern atop the batter. Place the pan 4 to 5 inches below the broiler element and cook 2 to 4 minutes. The pancake will puff up and brown; the center will be set but still soft. Gently slide pancake onto a warm serving plate. Kitchen Counter Per Serving: 730 calories, 62g carbs, 24g protein, 41g fat, 460mg cholesterol, 980mg sodium, 4g fiber
Souffle Pancakes: The Ultimate Breakfast Puff
Soufflé pancakes are light and airy while remaining incredibly decadent. Feel free to smother yours in powdered sugar, chocolate syrup, or your favorite fruit. A pan that can go from stovetop to oven is essential to making this dish correctly – 10-inch cast iron skillets are your best bet.
Provided by: Stephanie Stiavetti
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: French
Number of ingredients: 10
Provided by: Stephanie Stiavetti
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: French
Number of ingredients: 10
Ingredients:
- 2 eggs yolks
- 1/2 cup half & half
- 1/3 cup flour
- 1 1/2 tablespoons unsalted butter (melted)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3 egg whites
- Chopped fresh fruit ((optional))
- Powdered sugar for garnish ((optional))
Nutrition:
- Calories: 343 kcal
- Carbohydrate: 26 g
- Protein: 12 g
- Fat: 21 g
- Saturated Fat: 11 g
- Cholesterol: 258 mg
- Sodium: 648 mg
- Fiber: 1 g
- Unsaturated Fat: 7 g
- Serving Size: 1 serving
- Preheat the broiler in your oven. Alternately, preheat your oven to 400°F (204°C).
- Beat the egg yolks and half & half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.
- In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely soufflé.
- Lightly grease a 10-inch nonstick ovenproof pan and set it over medium-high heat for one minute. Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.
- Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft. Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the soufflé pancake is baking.
- Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.
