Did you ever go to the Bridge Creek Restaurant in Berkeley? Amanda Hesser, writing in The New York Times, reckons it was the home for something “so feathery, creamy, tangy — so heavenly — that you may find yourself unable to let them cool off before devouring them”.
In her Recipe Redux column, which will appear in the print edition on Sunday, Hesser tells the story of heavenly hots, which were developed by chef Bob Burnham, who worked for John Hudspeth, owner of Bridge Creek. Heavenly hots are pancakes that “ignore all the classic ratios of flour to sugar to eggs”. Read Hesser’s column and give it a try.
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