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Heavenly Hots

Chef Ina Pinkney
Restaurant/Operation Ina’s, Chicago
Menupart Breads 
Daypart Breakfast

Yield: 48 pancakes
Eggs 16
Sour cream 8 cups
Sugar 1 cup
All-purpose flour 1 cup
Potato starch 3/4 cup
Salt 2 tsp.
Baking soda 2 tsp.
Oil as needed
1. Beat eggs with a whisk. Add sour cream; beat until smooth. Add sugar, flour potato starch, salt and baking soda. Whisk until just smooth.

2. Heat griddle or fry pan. Coat with thin film of oil. Drop batter by large spoonfuls until each makes a 21/2-in. circle. Cook pancakes until bubbles appear on surface. Turn; cook until golden. Serve immediately.

Note: Pinkney suggests serving with fruit compote (peach/raspberry/blueberry).

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