Pancakes
Cream Corn Pancakes
========================
1 regular sized can of creamed corn
6 eggs
12 saltine-type crackers crunched up (about a pencil eraser diameter)
Whisk together and fry like pancakes. Eat with butter, salt & pepper.
Gotta go make some!
Banh Xeo (Vietnamese Crepes)
=================================
Ingredients:
------------
Crepe Batter:
-------------
3/4 cup dried yellow mung beans
2 cup fresh or canned coconut milk
1 cup rice flour
1/2 tsp sugar
1/2 tsp salt
1/4 tsp tumeric
Accompaniments And Filling:
-----------------------------------
4 oz. pork butt or shoulder, cut into 12 thin slices
12 raw medium shrimp, shelled, deveined and halved lengthwise
1 1/2 tblsp nuoc mam (Vietnamese fish sauce)
4 large garlic cloves, minced
1/4 tsp sugar
Freshly ground pepper
2 cup thinly sliced fresh mushrooms
2 cup fresh bean sprouts
1 large onion, thinly sliced
3/4 cup vegetable oil
Nuoc Cham with Shredded Carrots and Daikon (recipe follows these instructions)
--------------------------------------------------------
Vegetable Platter (ingredients follows the above recipe)
Instructions:
---------------
Make the crepe batter:
---------------------------
Cover the mung beans with water and soak for 30 minutes. Drain. Set
aside 1 cup for the filling. Place the remaining 1/2 cup in a blender
with the coconut milk and process to a fine puree. Add the rice flour,
sugar, salt and tumeric; blend well. Strain the mixture into a bowl or
jar and refrigerate.
Steam the reserved mung beans for about 20 minutes, or until tender.
Allow to cool. Cover and set aside.
Note:
------
The batter can be prepared one day ahead, and the accompaniments
assembled just before serving. The crepes can be cooked and stuffed a
few hours ahead, and reheated as needed.The use of coconut milk in this
recipe is traditional of southern Vietnamese specialties.
Traditionally, the crepe is prepared in a wok, but a good omelet pan is
fine too. Remember to stir the rice batter well before each addition to
the pan.
Prepare the Nuoc Cham and Vegetable Platter, and set aside. (See
recipes below.)
In a bowl, combine the pork and shrimp with the fish sauce, garlic,
sugar and black pepper to taste. Cover and refrigerate for 30 minutes.
In another bowl, combine the mushrooms, bean sprouts, onion and the
cooked mung beans. Divide the mixture into six separate mounds on a
tray.
Heat 2 tblsp of the oil in a skillet over high heat. Add the pork and
shrimp mixture and stir-fry for 2 minutes, or until the pork loses its
pink color and the shrimp turn opaque. Remove to a platter.
In a wok or an 8" nonstick omelet pan, heat 2 tblsp oil over moderately
high heat. When the oil is very hot, stir the rice batter well and pour
1/2 cup into the wok. Quickly tilt the wok to spread the mixture into a
thin pancake. Scatter 1 mound of the vegetables, 2 slices of pork and 4
pieces of the shrimp on the lower half of the pancake. Reduce the heat
to moderate. Cover the pan and cook for about 5 minutes, or until the
bottom of the pancake is brown and crispy. Fold the pancake in half and
slide it onto a platter. Keep warm in a low oven. Repeat with the
remaining oil, batter and filling, making 5 more crepes.
To serve, each diner places the rice crepe with some filling on a
lettuce leaf with selected herhs from the Vegetable Platter and strands
of carrot and daikon from the dipping sauce. The bundle is rolled up,
dipped in Nuoc Cham and eaten out of hand.
Nuoc Cham With Shredded Carrots And Daikon
===================================================
Ingredients:
------------
Nuoc Cham:
----------
2 small garlic cloves, crushed
1 small fresh red chile pepper, seeded and minced
2 tbsp sugar
2 tblsp fresh lime or lemon juice
1/4 cup rice vinegar
1/4 cup nuoc mam (Vietnamese fish sauce)
1 small carrot, shredded
1 small daikon or turnip, peeled and shredded
1 tsp sugar
Instructions:
-------------
Combine the garlic, chile and sugar in a mortar and pound with a pestle
to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup
water. Stir to blend. (Alternately, combine all ingredients in a food
processor or blender and process for 30 seconds, until the sugar
dissolves.
Toss the carrot and daikon shreds with the sugar in a small bowl. Let
stand 15 minutes to soften the vegetables.
Add the Nuoc Cham to the softened vegetables and stir.
Vegetable Platter
==================
1 large head of Boston lettuce, separated into individual leaves
1 bunch of scallions, cut into 2" lengths
1 cup coriander leaves
1 cup mint leaves
1 cup fresh Asian or regular basil leaves
1 cucumber, peeled in alternating strips, halved lengthwise and
sliced crosswise
4 oz. fresh bean sprouts
On a large platter, decoratively arrange the ingredients in separate
groups.
CREPES
==========
Ingredients:
------------
2 tblsp egg replacer (or arrowroot)
1 1/2 cup water
1 cup soy milk
1 tsp salt
4 tblsp oil
2 cup flour (I use half unbleached and half whole wheat pastry)
1/2 garbanzo flour
Instructions:
-------------
Blend the egg replacer with 1/2C water until smooth. Add remaining
ingredients and blend one minute at high speed.
Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom
lightly with oil (I use unrefined corn oil). When pan is heated, take
it off the burner, let cool about three seconds and pour 3-4T batter
into it. Swirl the pan so the bottom is coated with a thin layer of
batter. Put the pan back on the burner and cook until lightly browned.
Flip the crepe and cook until that side is lightly browned as well.
Repeat with remaining batter. This makes about a dozen crepes. Note
that you will inevitably screw up the first crepe or two, but it will
become fairly routine after that. Don't worry about it, I still do that
after all these years.
Stuffing
---------
3/4 cup wild rice, uncooked
2 3/4 cups stock (I like a light, mushroom intensive stock for this)
1/4 medium onion, minced
2 small stalks sliced thin
2 tblsp unrefined corn oil
3/4 medium onion, chopped coarse
1/4 lb button mushrooms, sliced thick
6 shiitake, fresh or reconstitued, quartered or eighthed (is
that a word?)
1/2 oyster or chanrerelles mushrooms (I recommend chantrelles,
but they can be tough to find this early in the year. If
using oysters, separate them into small clumps, if using
chanterelles, half them.)
1 large tomato, chopped
1/2 powdered sage
pinch powdered thyme
1 tblsp shoyu
salt and pepper to taste
Instructions:
-------------
Saute the onion in a little dry white wine for a minute or two, then add
wild rice and stock, cover tightly, bring to a boil, turn heat to low
and cook about an hour, until all liquid is absorbed.
While the rice cooks, saute celery in oil until slightly tender, add
onions and all mushrooms, and saute until all vegs are medium tender.
Add cooked rice, tomato and seasoning and cook another ten minutes or
so. Fill crepes with the mixture, roll them over it and heat in a
preheated oven at 350 for about ten minutes.
Serve with Nutty Almond Sauce (below) and garnsih with parsley and a
twisted orange slice.
Nutty Almond Sauce
=======================
3 tblsp unrefined corn oil or soy margerine
4 tblsp unbleached flour
2 1/2 cups heated soy milk
1/2 cup almonds
1/4 medium onion, separated into leaves
4 cloves
white pepper to taste
a few dashes freshly grated nutmeg
salt to taste
Instructions:
-------------
Toast almonds until golden, then pulverize. (Don't overgrind or you'll
get almond butter.)
Heat oil a few minutes in a heavy bottomed skillet, then stir in flour
and cook 2-3 minutes on low, until fragrant. Stir in soy milk and
continue to stir until it begins to thicken, then stir in seasonings.
Cover and cook 10 more minutes, but stir often to prevent scorching.
Stir in almonds and cook another 4-5 minutes.
Serve with a simple spinach salad with mustard vinaigrette and French
bread, along with a chilled white wine.
CREPES WITH FRUIT
=========================
(Makes 12 crepes)
Ingredients:
------------
4 eggs
1 cup milk
1 tblsp melted butter or margarine
1 cup all-purpose flour
2 tblsp sugar
dash of salt
4 cups seasonal fruits or berries (peach chunks, strawberries, blueberries, etc.)
Instructions
-------------
Whisk or process all ingredients except fruits together until smooth.
Let stand 1/2 hour to let bubbles escape; stir before using.
Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cup
batter into hot pan and immediately tip to coat entire bottom. Place on
burner and cook until edges begin to brown and batter loses its shine.
Transfer crepe to cooling rack. Repeat until all batter is used.
Crepes can be stacked if being used immediately; layer with waxed paper
if refrigerating or freezing.
To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll
and top with 1 tablespoon of raspberry coulis.
Note: These can be served in just a few minutes when you make the crepes
ahead of time and freeze them.
DESSERT CREPE BATTER
===============================
Ingredients
------------
1/2 cup flour
1 egg
1 yolk
1/4 cup of each milk and water
1 1/2 tblsp melted butter
1 Tbsp kirsch, orange liqueur, bourbon, or rum
1 Tbsp sugar
pinch of salt
Instructions
-------------
For a main course crepe, I like combinations of chicken, ham, crab meat,
spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce.
Note
-----
For dessert crepe fillings, I like reduced orange syrup (oranges, sugar,
a little water) topped with almonds. Also caramalized fruit (pear,
apple, banana) topped with whipped cream or ice cream. (There is a
different batter for dessert crepes.)
Kartoffelpfannkuchen (Potato Pancakes)
============================================
Servings: 4
Ingredients
------------
2-1/2 cups potatoes, grated (2 Large)
1 large egg, beaten
3 cups water
2 tb milk
1 ts lemon juice
1/2 ts salt
1 potato, boiled and mashed
Vegetable oil as needed
Grate raw potatoes into water to which lemon juice has been added.
Place potatoes in a strainer or cheese cloth and drain off liquid. Drain
well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 tb oil for each batch, drop batter for 3 or 4 pancakes at a time in
hot oil in a large frypan. When firm on the bottom side, loosen edges and
turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately.
NOTE: Sprinkle with sugar if served with applesauce.
Lemon Crepes Suzette
========================
Serves 2
Ingredients
-------------
8 dessert crepes
1 tbsp. butter
1 1/2 tbsp. sugar
juice and finely grated zest of one lemon
2 tbsp. Grand Marnier
2 tbsp. brandy
Melt the butter in a heavy pan. Add sugar and lemon juice and zest
(taste at this point and adjust for desired sweetness/sourness). Add
Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths,
and arrange in sauce. Spoon sauce over crepes.
Warm the brandy (10 seconds in the microwave works) and place in a
long-handled metal ladle. Ignite the brandy and pour over crepes while
flaming.
BASIC PANCAKES
==============
Ingredients
------------
2 cups flour
3 tsp baking powder
1/2 tsp salt (very important)
1/4 cup sugar
2 eggs (or equivalent egg beaters)
2 tblsp oil
1 cup milk
Instructions
-------------
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients
with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry
pan with oil. Heat until water dropped from your hand bounces around.
Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until
bubbled all over the top and brown on bottom. Flip, cook until brown on
other side. Keep you griddle very hot at all times.
Variations:
-----------
1. Substitute 1 cup whole wheat flour for white flour.
2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2
tsp baking powder.
3. Put some pecan or walnut pieces in with your dry ingredients (this
keeps them from sinking). Or put in some blueberries .. also with dry
ingredients.
4. Increase your eggs. This will make them a little more like a crepe.
Top with sliced apples, brown sugar and cinnamon and fold in half.
BEER-BATTER MIX
===============
Ingredients
------------
1 (12 oz) can warm beer
2-1/2 cups pancake mix
oil for deep frying
Instructions
-------------
Combine beer with pancake mix in a large mixing bowl. Mixture should be
the consistency of pancake batter. Heat oil to 3750. When the oil is
fully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil.
Cook til golden brown. Remove the cooked pieces to a plate lined with
papper towels which will absorb excess oil. *Try different combinations
of brand beers and pancake mixes.
Churros
=======
(about 15 or so)
Ingredients
------------
1 cup water
1/2 tblsp oil
dash salt
1 cup flour
(oil for frying; granualted sugar for sprinkling)
Instructions:
-------------
Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in.
star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in
strips. (Do a few at a time.) When golden on one side, turn over. Drain
on paper towels, then sprinkle in sugar.
CORNDOG BATTER RECIPE
=====================
Ingredients:
------------
equal amounts of pancake mix and cornmeal
enough water to desired consistency
Note:
-----
When you dip your hotdogs in the batter, make sure the end is covered
with batter (no hotdog showing) or the batter will "peel" off the dog in
the grease.
CORN PANCAKES
=============
Ingredients
------------
1 regular sized can of creamed corn
6 eggs
12 saltine-type crackers crunched up (about a pencil eraser diameter)
Instructions
-------------
Whisk together and fry like pancakes. Eat with butter, salt & pepper.
GERMAN (OR DUTCH) BABIES
========================
Ingredients:
------------
3 eggs, room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
2 tblsp butter, melted
2 tblsp lemon juice
confectioner's sugar
Instructions
-------------
Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets
(pie or cake pans may be substituted). Beat the eggs until thoroughly
mixed. Add the milk and blend well. Sift together flour and salt, and
add slowly but continuously to the egg mixture, whisking as you do so.
Add the melted butter, and whisk til batter is smooth. Pour into pan or
pans and bake at 450 for 15 minutes.
The four small German babies will be done at this point. The one large
one requires another 10 minutes of baking, with the oven reduced to 350.
After removing from the oven, sprinkle with the lemon juice and dust
with confectioner's sugar. Serve at once while hot.
German Pancakes (aka Dutch Babies)
=========================
Ingredients
------------
1/3 cup margarine/butter
4 eggs
1 cup flour
1 cup milk
dash fresh nutmeg
Instructions
-------------
Preheat oven to 425 degrees.
In large, heavy, round pan w/sides approx. 2-2 1/2inches high (I use a
paella pan) place margarine in pan and into oven to melt. While
margarine is melting, blend the eggs in your blender for 1 minute (or
until light yellow if by hand). While motor is running, slowly add milk
then flour. Add nutmeg if desired. Pour over melted margarine and bake
for 20-25 minutes until golden brown and puffy. Serve immediately.
I got this recipe out of a Sunset magazine many years ago and we
probably have it about twice a month. I typed it in from memory so I
hope the directions are clear.
Palatschinken Mit Fruechten (Pancakes with fruit)
==============================
(serves 2)
Ingredients
------------
Dough
------
4 Tbsp butter
100 g flour
1 pinch salt
1/8 l milk
4 Tbsp soda water
1 egg
Filling
--------
1/4 banana
250 g strawberries or any other fruit you like
2 tsp honey
vanilla or chocolate ice cream
fruits for garnish
Instructions
-------------
Melt butter, let cool. Stir together flour woth salt, milk and soda
water. Stir egg (to combine white and yolk thoroughly). Add egg and 1
Tbsp of butter to the dough.
For filling
------------
Clean and dice fruits. Steam together with honey in a small pan for
about 2 minutes at medium heat. Put aside.
Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6
pancakes one after the other for about 2 minutes each side so that they
are golden brown.
Puree steamed fruit roughly. Put on pancakes and roll them together.
Put 3 pancakes each on a plate and serve with ice cream and fresh
strawberries.
Pancakes
==========
Ingredients
------------
2 cups flour (I use all whole wheat; 50/50 whole wheat and
unbleached white; 66/33 w.w. and buckwheat or cornmeal --
If you use cornmeal, add some cooked corn kernels too)
2 Tbsp baking powder
0.5 tsp salt
3 eggs
2 cups milk
0.5 cup oil or butter (melted)
0.25-0.5 cup honey or molasses (or 1-2 Tbsp brown sugar)
Instructions
-------------
I assemble with a blender -- eggs first, then the rest of the liquids,
and then the salt and baking powder. I put the flour in a bowl and add
the liquids, stir for 20 seconds or so -- not too much. Cook on a
medium hot griddle until the bubbles pop and don't fill in, then turn.
If you want a lighter pancake, you can separate the eggs and beat the
whites, then fold in at the end of the mixing.
Also, raisins, nuts, and other fruits can be added.
Pancakes
========
(makes ca. 8 4" ones)
Ingredients
------------
1 cup loosely packed flour
1 Tbsp baking powder
1 egg
1/2 cup milk
1/2 cup water
1 Tbsp oil (canola seems to be the healthiest)
Instructions
-------------
1. Whisk flour and baking powder (I sift 'em together, but if you don't
have a sifter, no problem).
2. Whisk egg, oil, milk and water together (seems to mix better if mix
egg, oil and milk first, then add water).
3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't
over whisk, as this'll toughen the pancakes. A few lumps are okay.
Slowing adding flour and baking power mix makes this step a bit easier.
4. Pour on a hot griddle (see below on determining temp.). I use about
1.5 spoonfuls of a large serving spoon and use the back of the spoon to
spread out the mixture a bit so its not so thick that they don't cook
through. Turn when bottom is turning dark (too bad they don't make
clear pancake griddles). Using the corner of the turner, knock several
holes in the pancakes. Done when bottom is turning dark. Only turn
once.
5. Stack for a minute or two when done so the tops warm so butter will
melt. Stack too long, and they'll get soggy.
Determining correct griddle temperature
----------------------------------------
On my stove, medium high does fine.
Make sure water sizzles on it and small drops evaporate in just a few
seconds.
The pancakes should get quite brown (actually close to black) when on
the griddle for just a few minutes (2 or 3?) and the edges on the top
should thicken. A few bubbles should form on the middle of the top.
I cooked 'em at too low a temperature for years and a hot griddle really
helps I've found; don't worry if you incinerate a few in the process of
figuring out the correct setting on your stove; that's what kitchen
trash cans are for.
Hints for lighter, fluffier pancakes
-------------------------------------
Before mixing liquid and powder mixture, heat the liquid to room
temperature (microwaves are great for this; just thought of it, but
maybe hot water w/ cold milk & egg might work too).
After mixing liquid and powder, let sit for 5 or 10 minutes and mix no
more you'll see it rise a bit and bubbles form).
The water/milk as opposed to all milk ingredients helps here too (got
this from Usenet's rec.food.cooking).
Note on batter thickness
-------------------------
The batter should, well, be not too thick or thin. I judge this by how
it pours on the griddle; I find I need to spread the batter around a bit
with the back of a spoon. If too thin, next time add a tablespoon or
two of flour. Note that I call for somewhat packed flour above as this
seems to give me the correct amount of flour for proper consistency
(flour can be compacted to some degree).
Pannekoeken (Dutch Pancakes)
============================
Ingredients
------------
500 gr wheat flour
1 l milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar
Instructions
-------------
It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a little
hole in the middle. Pour in some milk in the hole and start stirring.
gradually pour in all milk, making a smooth batter. mix in the eggs,
one by one, add salt, sugar and oil and mix again until the batter is
smooth and not lumpy. The pancakes should be baked in a large wide
frying pan (a french crepe pan is ok too) preferably in butter (or oil,
if you don't like cholesterol). The butter should be very hot. Pour in
some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when
the upper surface is dry and bake the reverse side for approx. the same
amount of time.
You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the pancake
after it's baked.
Classic fillings are bacon and syrup pancakes and apple pancakes. For
the baconpancakes you have to fry the bacon first and then pour over the
batter. They are served with dutch syrup, which has a thicker
consistancy than american syrup. Here in Australia they sell cane
molasses, and that tastes almost the same as dutch pancake syrup.
Apple pancakes the same : first bake some fine chunks of apple and pour
over the batter. These pancakes are great with applesyrup, but I'm not
sure that't available in the States. Normal syrup or sugar and cinnamon
will do as well I reckon.
My favourite is a pancake with bacon and salami and syrup, but I think
that's an acquired taste.
POPOVERS
========
Ingredients
------------
1 cup milk
2 eggs
1 cup flour
3/4 tsp salt
1 tblsp butter or oil
Instructions
-------------
Mix ingredients together, put in cupcake cups, popover pan, or pryex
cups bake at 375 degrees F for for 40-45min.
This recipe suggests that after 40mins, removing the popovers form the
oven, cut a slit in each one to let the steam out the returning them too
the oven for 10min or until tops are very firm and crisp brown.
However, I prefer to have them on the softer side.
Reibekuchen (German Potato Pancakes)
============================
Ingredients
------------
1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes)
1 big onion
2 eggs
1 tsp salt
a bit flour (Buchweizen (wheat flour or oat flakes)
Oil
Instructions
-------------
Grate the potatoes over a sieve, so that the water can leave. Don't use
a to fine grater, you don't want to make mashed potatoes.
Squeeze the potatoes - so that more water is going out of it.
Grate the onions fine on the grater and put them to the potatoes, like
the other ingredients and mix them carefully.
Depending on how wet the dough is, put some flour or oat flakes to it,
so that you get a not to solid dough.
Put oil into a pan and when it is really hot, take with a (soap) spoon
abit from the dough and put it into the pan and push it to a flat cake.
They have to be "golden" from both sides (you have to turm them after
awhile) - the border of that pancake has to be real crisp.
Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark
bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut
(apple syrup) on it.
Savory Indian Pancakes
======================
(Makes 18 to 20 pancakes)
Ingredients
------------
2 cups dry mung beans
3/4" cube of peeled, fresh ginger root.
For every one cup of soaked beans, add:
---------------------------------------
1/2 cup water
1/2 tsp Spike or other vegetable-seasoned salt
1/2 tsp asafetida or 1 clove garlic
1/4 tsp baking soda
1/8 tsp cayenne
1/8 tsp black pepper
Instructions
-------------
Soak mung beans overnight to soften. The next day, mung beans must be
ground, so drain the beans to prepare for grinder. Grinding can be done
in a food processor or a blender. If in a food processor, do the whole
batch of beans and multply the other ingredients by 4. If in a blender,
do 1 cup of beans at a time with the amount of the other ingredients as
listed _per_batch_. Whether in a blender or a food processsor, first
drop chunk of ginger root in and allow it to get chopped up. Add
soaked, drained mung beans and run machine till beans are fairly ground
up (in a blender you can only do 1 cup at a time to avoid burning out
the motor.) Add the next six ingredients and grind to a smooth, fluffy
paste. The batter is now ready to be made into pancakes, which takes
mastering a light touch on the spoon. Just remember --- practice makes
perfect.
Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to
1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter
thoroughly (batter must be mixed before each pancake is poured because
it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour
batter into the middle of the skillet and place the rounded bottom of a
broad spoon very lightly in the center of the batter. Then use a slow,
gentle and continuous spiral motion to spread the batter outward with
the back of the soup spoon untill the pancake is about 7" to 8" in
diameter. If batter is sticking to the spoon and making holes in the
pancake as you spread, you are either pressing too hard or you didn't
begin pressing soon enough and the batter was semi-cooked before you
attempted to spread it. Just try to spread with the spoon immediately
and lighten the touch.
Cover and cook for 2 minutes, or till the pancake turns a reddish-brown
color. Remove cover and drizzle a tiny bit of oil over the pancake.
Flip to cook on other side and cook uncovered till reddish spots begin
appearing on the second side. Continue cooking all the batter in the
same way.
Thesse are delicious served plain with side dishes of vetables, chutneys
and yogurt; or you may want to stuff the pancake by placing filling
inside and folding it over to form a turnover shape. This recipe makes
18 to 20 pancakes.
Schmarrn
========
Ingredients
------------
3 large eggs
1/4 cup milk (actually, a 1/3 cup might be better)
1/4 cup flour
salt & pepper to taste.
Maple Syrup to drown
Instructions
-------------
Wisk (with wire wisk) all ingredience (starting with eggs) together
until very smooth (no lumps). The mixture should have the consistency
of heavy cream.
Add about a table spoon each of butter/oil to a largish fry pan and let
melt/heat up. About medium/high. If you don't have a large fry pan you
may have to make two batches. By large, I mean about 10-12 inches
across.
Here is where it gets hard to describe...
Pour mixture in all at once. As the sides start to set, push the set
parts into the center so that more of the liquid pours into the "canal"
and has a chance to set also. Cut/Push "openings" into the batter to
expose pan surface and swish the liguid into that so it can set.
etc....
When most of it has set and there is only a very little liquid left (it
should still be a "whole" piece the size of the pan at this point) I cut
it into four and flip each section over. I then wait a few seconds and
then start cutting up everything so that it resembles scrambled eggs.
The goal is to have small, thick (1/4 inch?), bite sized pieces when
you're done. (The best tool for this is a stiff spatula/egg flipper :-)
After its cut up, stir and cook it for a while. Don't be afraid of over
cooking it. I never have so far. You want it "browned" somewhat. I
eat it with maple surrup poured over top but have had it with jam mixed
in. Anything sweet would do, I imagine.
SOPAIPILLAS (HOT FRIED PUFFS)
=============================
Makes about 8 dozen.
Ingredients
------------
1/4 cup warm water
1 pkg. yeast
1 egg
1 1/2 cup milk
1/3 cup melted butter
1/3 cup sugar
1 tsp salt
1 tblsp cornmeal
5 cups flour
Instructions
-------------
1. Mix warm water and yeast in electric blender, until thoroughly
mixed.
2. Blend in remaining ingredients except 3 cups flour.
3. Put dough in a large bowl. Cover and let stand in warm place about
one hour.
4. Add remaining flour.
5. Knead into soft dough.
6. Cover, let rise until double in bulk.
7. Punch down and store in plastic bag in refrigerator.
8. Roll out thick. Cut triangularly or equilaterally.
9. Heat oil to 400 F.
10. Fry until golden.
11. Serve piping hot with butter and honey and/or sprinkle with sugar
and cinnamon.
12. Dough may be kept in refrigerator for two weeks.
Pancakes
==============
My tried and true recipe that is used at least twice a month to make
either pancakes or waffles.
Serves about 4
Ingredients
-------------
1 1/3 c flour
1 Tbsp sugar
2 tsp baking powder
2 eggs
Use whole wheat flour and brown sugar (same amounts)
Pumpkin Pancakes
========================
2 cups flour
2 Tbsp granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 cups milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin
puree. Stir into dry ingredients until just blended. Beat egg whites
until stiff and fold into batter. Pour onto hot, oiled griddle, about
1/3 cup at a time. Cook until tops bubble and turn and cook other side.
Reibekuchen (german potato pancake)
=======================
1.5 kg potatoes (a sort that stays "hard" not the one you use for mashed potatoes)
1 big onion
2 eggs
1 teespoon salt
a bit flour (Buchweizen (wheat flour) or oat flakes
Oil
Grate the potatoes over a sieve, so that the water can leave.
Don't use a to fine grater, you don't want to make mashed potatoes.
Squeeze the potatoes - so that more water is going out of it.
Grate the onions fine on the grater and put them to the potatoes,
like the other ingredients and mix them carefully.
Depending on how wet the dough is, put some flour or oat flakes
to it, so that you get a not to solid dough.
Put oil into a pan and when it is really hot, take with a (soap)
spoon abit from the dough and put it into the pan and push it to
a flat cake.
They have to be "golden" from both sides (you have to turm them
after awhile) - the border of that pancake has to be real crisp.
Eat them hot to (or on) a slice of bread (Schwarzbrot (that is
dark bread)) with butter and put Ruebenkraut (sugar-root syrup)
or Apfelkraut (apple syrup) on it.
Pottkuchen (pot-cake - made of Potatoes)
==========================
10 big potatoes
2 - 3 spoons wheat flour
2 eggs
salt
some slices of ham (not the cooked ham)
250 g dried plums (something like raisins but made of plums)
2 - 3 smoked sausages
Grate the potatoes and mix them with the flour and the eggs
and the salt (not to much - because of the smoked sausages and
the ham).
Take a castiron pot, put the ham slices in it and melt them out,
after that take the slices out.
Now fill layer potatoes in the pot, then a layer dried plums,
again potatoes, then slices from the smoked sausage and again
potatoes.
Put the pot in the oven (225 Celsius) for 1 hour.
You can eat it warm or later cut in slices and baked in a pan
or cold with Apfelkraut (apple syrup).
Eifeler Scholes
=================
The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona, where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).
1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white" red from the meat - and white from the fat) It is here a bit smoked.
1 little onion
4 eggs
salt
pepper
Grate the potatoes and onion.
Cut the ham into little cubes and melt/bake it out.
Put the rolls into water, so that they soak water and
press them out.
Mix that all together (potatoes, ham and the mashed rolls)
with the eggs.
Put the dough in a form (like the one you use for lasagne
for example), which is greased with butter, and put it for
90 minutes into the oven (180 Celsius) untill it is "golden"