Heavenly Necci

• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 3 tablespoons superfine sugar
• 2 tablespoons cake flour
• 1 tablespoon chestnut flour
• 1 tablespoon whole-wheat flour
• 4 large organic eggs, lightly beaten
• 1 1/2 cups sour cream
• Vegetable shortening for greasing griddle
• Chestnut honey, for serving
• Pecorino Toscano or sheeps-milk ricotta, for serving

1. In a medium bowl, sift together the salt, baking soda, nutmeg, sugar and flours.
2. Make a well in the center of the dry ingredients, then add the eggs and sour cream, and beat until smooth.
3. The mixture will be very loose.
4. Chill the batter for at least 30 minutes.
5. Heat a griddle over medium-high heat.
6. Lightly grease the griddle with shortening.
7. Drop tablespoons of chilled batter onto the hot griddle (the pancakes should spread about 3 inches).
8. When bubbles appear on the surface of the pancakes and the bottoms are lightly browned, flip them gently and brown the other side, about 2 minutes total.
9. Serve warm with chestnut honey and a wedge of young pecorino Toscano or a spoonful of ricotta.

salt, baking soda, nutmeg, sugar, cake flour, flour, flour, eggs, sour cream, vegetable shortening, honey, milk

Taken from cooking.nytimes.com/recipes/1012987 (may not work)