A friend of the blog (who chose to remain anonymous) went to Moto recently for the Grand Tasting Menu. The meal and accompanying wine pairings were reportedly quite tasty, if a tad overpriced in a head-to-head comparison with Alinea, but he or she was impressed by the email Moto sent out the next day. It contains a recipe for “Doughnut Pancakes” from Chef Homaro Cantu and Pastry Chef Ben Roche (even if it was more the brainchild of the latter, the former cannot go uncited) that, despite the esoteric kitchen equipment Moto frequently uses, can be made at home. The recipe is simple enough, and it smacks of the alchemy and whimsy that Moto is famous for:
1 quarter cup powdered sugar
2/3 cup milk
1 tsp baking powder
2 tbs flour
1 half tsp salt
• Roughly chop doughnuts
• Combine doughnuts, milk, eggs and powdered sugar in a blender
• Blend the ingredients until smooth (approx. 1 minute)
• Add flour, baking powder and salt
• Pulse in a blender until combined
• Cook in a greased skillet as you would a typical pancake
Alchemy and whimsy, yes, but also how the world’s most precocious five year old would make pancakes.
Might we recommend the donuts at Old Fashioned Donuts down on 112th and Michigan (did you know Michigan goes down to 150th street? No, you shut up!), which are often said to be among the best in Chicago? Or maybe it would sort of be a waste to use high-quality artisanal donuts for this project. Then again, you are going to be eating donuts while preparing the pancakes, aren’t you?
[Photo: Apple Fritter from Old Fashioned Donuts, a perfectly reasonable substitute for doughnuts in this recipe, sazerac2k/flickr]