Courtesy Wolfgang Puck

Wolfgang Puck serves his perennial celebrity favorite strawberry desert at the brunch following the Governor’s Ball after the Academy Awards. It’s the perfect way to enjoy fresh strawberries just coming into season.

SERVES  5

INGREDIENTS

1 ¹/₂ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¹/₄ cup sugar
¹/₈ teaspoon
salt
2 eggs
1 ¹/₂ cups buttermilk, or 1 cup buttermilk and ½ cup milk
¹/₄ cup melted unsalted butter
1 teaspoon vanilla extract
1 cup Dried Apricot Jam
¹/₂ cup whipped cream or crème fraiche

INSTRUCTIONS

Heat an electric griddle or a stovetop griddle or heavy pan over medium-high heat.

Sift together the flour, baking power, baking soda, sugar, and salt into a medium bowl.

In another medium bowl, beat the eggs and whisk in the buttermilk (or buttermilk and milk), the melted butter, and the vanilla extract.

Quickly whisk in the flour mixture and stir only until it is combined.

Ladle the batter onto the griddle by tablespoons for small, 2-inch pancakes. Cook until bubbles break through and turn over.

Cook another 30 seconds to a minute, until nicely browned on the other side and transfer to a plate.

Serve the pancakes hot with dried apricot jam and whipped cream or crème fraiche.

– The Gourmet Review