Bridge Creek' s "Heavenly Hots" (Silver-Dollar-Sized Pancakes)

In Berkeley, California in the 1980s, on the same block as Alice Waters' Chez Panisse, was Bridge Creek, a breakfast-only restaurant in a great reconverted home. Bridge Creek stands as one of two of my all-time favorite places to brunch (The Egg and The Eye Museum in Los Angeles is the other).

Marion Cunningham, who in the 1990s revised The Fanny Farmer Cookbook and brought it into the 21st century, created the menu at Bridge Creek. One of her finest creations,'Heavenly Hots', was a staple on the changing menu along with thick-sliced applewood-smoked bacon, fluffy puffed omelets stuffed with the freshest herbs, vegetables and local artisanal cheeses.

1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 T granulated sugar
4 large eggs -- beaten
1 16-ounces sour cream

Mix together the flour, baking soda, salt and sugar until well blended. In another bowl, mix together the eggs and sour cream until well blended. Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them.