2 cups fresh berries
1/3 cup granulated sugar
1/4 cup liquor or liqueur
Rinse and cut berries to bite size, if they don’t come in bite size. For instance, quarter strawberries. Pour sugar over. Pour liquor over. Stir. Let sit for 20 minutes to a half hour to draw the juices out of the berries and create a simple syrup. If you don’t have liquor/eur around, just use the sugar.
Cream Cheese Pancakes
1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1 tablespoon powdered sugar
heavy pinch salt
1 egg, separated
1 ounce heavy cream
3 ounces water
1 ounce cream cheese, softened
1/2 tsp vanilla.
Preheat skillet to low. Mix together dry ingredients. Whip egg white to soft peak. Set aside.
Whisk together egg yolk, cream, water, and cream cheese. Fold into flour gently. It will be lumpy.
It’s ok. Don’t fear the lumps. They are just little sunbursts of cream cheese. Happy, fatty, pancake punctuation.
Gently fold egg white mixture into batter.
It will still be lumpy. Don’t overmix whatever you do. Fold only until the egg white disappears. Then stop. Really. Step away from the batter.
Add butter to skillet. It’s important to keep this at low to prevent your butter from overbrowning, and to cook the pancake through with all its glorious billowy fluffiness. Do not be tempted to rush it. Bump it to medium low if you must. Take it any further, and I can’t be held responsible for what happens. I won’t have burnt, runny pancakes on my head, uh-uh, an emphatic no on that one. While I’m ranting, no, you may not use butter-flavored pan spray. Okay, yes, you can, just don’t tell me about it.
This is where you would top these with maple syrup or butter and powdered sugar if that’s what you have lying around.
But if you’re like me, top with a stupid amount of boozy berries.