"I love the pancakes, those are my favorite. I love the corn beef hash...," one customer said.
Breakfast if really big in Bubby's located in Tribeca. It has a kind of country kick to it -- there's pies, sandwiches, mac n' cheese on the menu. But for the morning, pancakes popular.
Bubby's Sour Cream Pancakes
These pancakes, practically the signature dish at Bubby's, were inspired by James Beard's excellent recipe. Half the milk called for in Mr. Beard's recipe is replaced with sour cream, resulting in a fluffy, deep golden griddlecake. Though you can measure the dry ingredients ahead of time, don't make this batter more than six hours in advance. You'll get the fluffiest and most tender pancakes if you use the batter within three to six hours of making it. Serve with plenty of butter and maple syrup or one of Bubby's thick fruit sauces.
- Sift the sugar, flour, baking soda and salt into a large mixing bowl.
- In a medium mixing bowl, beat the eggs with a wire whisk or electric beater until foamy. Add the sour cream, melted butter and milk. Beat briefly to combine ingredients.
- Gently fold the egg mixture into the flour mixture, being careful not to overmix. It's okay if there are a few little lumps in the batter. You don't want to mix too vigorously or your pancakes will be tough. You can cover the batter and refrigerate tit for a few hours, or use it right away.
- Preheat a griddle. It should be hot enough for drop of water bounce on it. Lightly grease the griddle with a little butter and form pancakes on the griddle. Don't flip the pancakes until several bubbles pop on the top surface. Flip them once, using a spatula, and cook until golden brown on both sides. Don't press down on the pancakes with your spatula or they'll lose some of their light texture, and don't overcook them or you'll have a great thing turn into a bad thing.