Let’s Cook: Flipping Over Sweet or Filling
Have you ever wondered what to make for supper? Skip the grill and casseroles, too. This is the perfect time to test the griddle instead. Think breakfast foods, pancakes, fruit, and a slice of ham. When in doubt what to have for supper, this is our game plan. Pancakes for the most part are exceptionally easy and satisfying.
Here are a few tips about pancakes:
— Pancake batter improves with standing but does not keep well. Make only as much batter as you need, about 30-60 minutes before cooking.
— Add variety to the batter by using different flours such as cornmeal, buckwheat, flax or whole grain flours.
— Pancakes can be eaten with either sweet or savory fillings. If you are craving sweet, late nightpancakes, strawberries and whipped cream can help you out. Pancakes can be more filling when used with pasta sauces and even leftover casserole. The later is especially delicious when incorporating cornmeal.
— Use a ladle or cup style ice cream scoop to transfer pancake batter from bowl to griddle. This will also aid in keep the size of pancakes uniform. Pancakes are wonderful cooked on a cast-iron griddle; however, electric skillets and heavy-bottom metal pan will do. The key to a fine pancake is to have a very hot surface to meet the batter.
— Pancakes are similar to, but thicker than, crepes. In the United States pancakes are commonly stacked one upon the other and covered with maple syrup and most often served for breakfast. Pancakes can be served anytime and with a variety of syrups which makes them idea when wondering what to make for a meal.
— Pancakes will bring out the artist is you. It is easy to make pancakes that look like flowers, Mickey Mouse and even trucks.
It is also easy to see why so many people flip over pancakes because they can be served in so many easy, delicious and creative ways. Here are pancakes recipes that we enjoy.
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon lemon juice or vinegar
¾ -1 cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
Sift flour, sugar, baking powder and soda into a medium-sized mixing bowl. Add juice or vinegar to the milk to sour it. Allow to stand for 5 minutes.
Make a well in the center of dry ingredients and add the eggs, ¾ cup milk and the butter; mix to from a smooth batter. If batter is too thick to pour from the ladle, add remaining milk.
Brush the griddle lightly with melted butter. Drop between two to three tablespoons of mixture onto griddle, about ¾ inch apart. Cook until underside is golden. Turn pancake over and cook the other side. Serve warm with butter and a side of apple sauce or dessert style with fresh fruit and whipped cream.
I am often asked for recipes that serve two and this one is perfect for that.
2 tablespoons butter
2 large eggs
6 tablespoons all-purpose flour
6 tablespoon whole milk
½ Golden Delicious apple, sliced thin and tossed with 3 tablespoon firmly packed brown sugar and 1 tablespoon or more of fresh lemon juice.
Divide the butter between two 1-cup shallow ovenproof dishes and melt it in a preheated 425 degree oven. In a bowl combine the eggs, flour, and the milk and stir the batter until it is just combined. (The batter will be lumpy.) Pour the batter into the dishes, and now let the artist in you arrange the apples slices in a spoke-like pattern in the center and bake the pancakes in the 425 oven for 15 to 20 minutes or until they appear puffed and golden brown. Serve these gems with maple syrup.