Looking at his work, it would appear as though David Lynch loves a few themes: surrealism. Dream sequences. Machinery. And apparently, coffee. Learn how to make the fluffiest of pancakes and the coffeeist of coffees with the help of Nick Fisher from Cocktail Chemistry as we welcome back Twin Peaks this weekend.
7 ounces all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk (plus more as needed)
1 large egg
3 tablespoons melted butter, cooled (plus more for plating)
1 tablespoon vegetable oil
1 large hamsteak
Warm maple syrup
Makes 6-8 large pancakes
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Make a well in the center of the dry ingredients, pour the buttermilk mixture into it, and gently whisk until just combined - batter should still be lumpy. Cover and let rest in the refrigerator for 30-60 minutes.
Spray a large cast iron or nonstick skillet with nonstick spray, and heat over medium-low heat, increasing to medium heat after 5 minutes. Pour 1/8-1/4 cup batter (depending on how large you want your pancakes) onto the griddle, and cook for 1-3 minutes. Once the edges of the pancake become dull and bubbles/holes form on the top of the pancake, check to make sure the bottom is brown, and flip, cooking for another 1-2 minutes. If desired, place on a wire rack in a rimmed baking sheet in a low (250F) oven.
While pancakes cook, preheat vegetable oil over medium heat in a nonstick skillet, and fry hamsteak until browned and heated through. Serve both with warm maple syrup and melted butter. And coffee, of course.