Grandpa Richard’s Pancakes: A Recipe from Rose’s Fine Food in Detroit
As Molly Mitchell explains in the feature story, this dish is based on a recipe developed by her grandfather. At her Detroit restaurant, Rose’s Fine Food, it’s made with organic stone-ground flour, Michigan maple syrup, cultured butter and a generous helping of eggs for a creamy, custardy end result.
2 cups pastry flour
3/4 tsp salt
3/4 tsp baking soda
1 tbsp butter
1/3 cup olive oil or other neutral oil
1/4 cup sugar
1 cup buttermilk
1. Whisk together wet and dry ingredients separately.
2. Gently fold the two mixtures together, being careful not to over-mix. A few lumps are fine.
3. Let sit 30 minutes to one hour in fridge for flour to absorb.
4. Melt butter in griddle or cast-iron pan. When butter foams, spoon the batter into the pan a half-cup at a time.
5. When a few bubbles form in the cakes and the edges begin to dry, flip the pancake and let cook on the other side (around one to two minutes per side).
6. Eat with tons of butter and real maple syrup!
Recipe courtesy of Molly Mitchell and Eggy Ding of Rose’s Fine Food in Detroit, Michigan. Featured image courtesy of Attilio D’Agostino.
This story originally appeared in ALIVE Volume 18, Issue 2. The digital version is available now. You can also order a print copy or purchase a subscription online.