It’s that time of year!
No, we’re not talking about Pumpkin Spice Lattes… Bon Appétit has announced Best New Restaurant 2014! See, for the past three years (twice by luck, once by plan), we’ve had the good fortune of nabbing seats at each establishment that Andrew Knowlton and his team have deemed the hottest new place to dine.
This year, Rose’s Luxury in Washington, D.C. has won the title, and with D.C. just a little over four hours away, we’re gonna have to keep the streak alive. In the meantime, we’re just going to reminisce a bit.
Almost two years ago, we walked into State Bird Provisions in San Francisco (Best New Restaurant 2012) without reservations. We hadn’t even finished our beers at the bar around the corner when we got the text that we could be seated. At the chef’s counter. Right in front of all the action of the open kitchen.
It was one of the best food nights of our lives and we tried our best to make our way through as many of the 30+ dishes as possible, which you can read more about here… Everything from fried garlic bread with burrata, to tofu, to the namesake fried state bird, and these sweet corn shortstacks with Mt. Tam cheese.
For us, the fun in going out to eat is trying new things and indulging in dishes we wouldn’t typically make at home. But pancakes we can do, and when we spotted Mt. Tam cheese in the case at our local Whole Foods, it was on.
Were they exactly like State Bird’s? Not exactly, but close enough to satisfy our cravings when flying 2,800 miles for dinner isn’t an option
SWEET CORN PANCAKES WITH CHIVES & MT. TAM CHEESE
4 large ears of corn
3/4 cup self rising flour
1 tablespoon baking powder
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
2/3 cup, plus more, if necessary, buttermilk
1 bunch chives, minced & divided
1 egg white
canola oil, for cooking
8 oz, Mt. Tam cheese (St. André or Brie as a substitute, but seriously splurge for the Mt Tam, if you can find it)
Bring a large pot of water to a boil & salt well. Add corn & cook for 3-5 minutes, until tender, but still crisp. Set aside to cool.
When the corn is cool, cut from the cobs, scraping to release the corn “milk.” Transfer half the corn to a food processor & pulse until finely chopped.
In a large mixing bowl, pour in the flour, baking powder, egg, melted butter, salt & buttermilk. Whisk with a fork until smooth. Add all of the chopped corn, half of the set aside corn kernels, and half of the minced chives & stir until combined.
In a small separate bowl, whisk the egg white until soft peaks form. Add that to the corn pancake mixture & fold in gently just until combined.
Heat canola oil on a griddle or in a frying pan over medium-high heat. Scoop the batter in 2 tablespoon spoonfuls on to the griddle & pat the tops down, if necessary. Cook for about 2 minutes, until set on the bottom side. Flip & cook until done throughout.
While the pancakes cook, add the Mt. Tam to a small pan & melt, over medium-low heat, until drizzly & delicious.
When the pancakes are finished & cheese melted, plate pancakes on individual plates. Drizzle with cheese “syrup,” sprinkle with remaining corn kernels & chives, serve immediately & fall in love.