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This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.
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This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.
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This baked pancake is topped with a layer of cinnamon-accented peach slices for a fruity brunch treat.
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Recipe for brownie doughnuts by Sheila G. Mains from her new cookbook, Sheila G’s Butter & Chocolate.
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Caprese salad with an easy dressing gets an extra nutty richness from cubes of avocado.
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This golden, rich cake benefits from a generous amount of butter.