Recipe Redux: Heavenly Hots, 1987

[elleng]

Sometimes the name of a dish is irresistible. Ratatouille. Financiers. Mooncakes. Oysters Rockefeller. Fallen soufflé. Anything confited. And my recent favorite, pudding chômeur, which translates to “unemployed-person pudding.” (Biscuit dough baked in maple syrup and cream, it’s a delight that Canadians have been keeping to themselves.)

Six years ago, when I began work on a cookbook of New York Times recipes, several readers wrote in about heavenly hots. There was no question: I had to try a recipe with that name.

http://www.nytimes.com/2010/01/17/magazine/17food-t-000.html?hpw

[MagickMuffin]

1. Reading the article baffled me

Why does Amanda call them "biscuit dough baked....", yet they ARE pancakes cooked on the griddle :shrug:

I think I might give it a try sometime, although I would have to cut the recipe in half.

[elleng]

2. The biscuit dough thing is different, a tangent.