Hashtag Holiday: #PancakeDay with Snoop Dogg

Most people are surprised when I tell them my breakfast game is on point: perfectly scrambled eggs, crisp bacon, to-die-for homemade oatmeal … whatever breakfast food you’re craving, I can whip it up in the kitchen. One of my kids’ favorite Sunday morning meals is pancakes—and it just happens to be one of my specialties. When I really want to impress the hungry masses in my house, I turn to my friend Snoop Dogg’s cookbook, From Crook to Cook. Of course, Snoop has the ultimate recipe for flap jacks and we both like them the same way: stacked high with tons of melted butter and syrup. (Sometimes I’ll add chocolate chips or banana slices for kicks.) So, on this #PancakeDay, we’re celebrating with Snoop’s scrumptious Stack’d Up Flap Jacks.

Stack’d Up Flap Jacks
Serves 4 to 6

2½ cups cake flour or all-purpose flour
¾ tsp. salt
2½ Tbsp. granulated sugar
2½ Tbsp. baking powder
2 large eggs
2 tsp. pure vanilla extract
1¾ cups whole milk
5 Tbsp. sour cream
6 Tbsp. unsalted butter, melted, and cooled slightly (plus 1 Tbsp. butter for the pan and more for serving)
Maple syrup, for serving. 

Directions: 1. In a medium bowl, whisk the flour, salt, sugar, and baking powder. Set aside. 2. In a large bowl, whisk the eggs, vanilla, milk, and sour cream until frothy. Add the melted butter and whisk again. 3. Using a sieve, sift the dry ingredients over the wet and gently fold with a rubber spatula to combine. Do not over mix; stop when the batter is still a bit lumpy and thin. 4. Place a large skillet over medium- to medium-high heat and add 1 Tbsp. of butter. Swirl the pan to cover the bottom completely. Once the skillet is hot and the foam has subsided, pour ¼-cup portions of batter into the pan. Cook until the bubbles in the center of the pancakes burst, and when you lift an edge with your spatula it looks lightly browned. Carefully flip and cook the other side until golden. 5. Serve immediately with butter and syrup (Snoop recommends Aunt Jemima).