They say Breakfast is the most important meal of the day. Well, my hubby Dub is fond of skipping it. I know pancakes are not the most healthy way to start your day, but their better than nothing at all. At least that's what Dub's mom says. It's waffles or pancakes for Dub, piled high with syrup for his sweet tooth. Ah well, I get him eating better at lunch and dinner, so I guess if he wants to start the day with pancakes, they might as well be tasty.
Captain Katie's Basic Pancakes 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt (very important 1/4 cup sugar 2 eggs 1 cup milk
Sift (or mix) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub gridle or fry pan with oil. Heat until water dropped from you hand bounces around. Drop about 1/2 ladle/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 your griddle very hot at all times.
For a nice and different dessert add 1/4 cup amaretto to the above recipe. Top the pancakes with butter and hot amaretto syrup which you can make by adding 1/4 cup amaretto to 1 cup maple syrup, then heat till boiling. Make sure you allow it to cool down some before serving. And real maple syrup is best, but the fake stuff works fine.
Captain Katie’s Light Lemony Pancakes Grated zest of 1 lemon 1 tablespoon sunflower oil 1 tablespoon maple syrup 1 egg, separated 1 cup milk 1 tablespoon lemon juice 1 cup whole-wheat pastry flour 1/2 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg
Heat a griddle until water dropped on it sizzles immediately.
In a medium-sized bowl, whisk the lemon zest, oil, and syrup. Thoroughly beat in the egg yolk.
Combine the milk and lemon juice; set aside to curdle.
Sift the flour, salt, baking soda, and nutmeg.
Beat the egg white until it is stiff but not dry.
Whisk the curdled milk into the yolk mixture. Add the dry ingredients and stir gently to form a batter. Gently fold in the beaten egg white.
Lightly grease the hot griddle and ladle on batter. Cook until bubbles appear on tops of the pancakes and their undersides are golden brown. Flip the pancakes and cook briefly, until light brown on the bottom. Serve them hot off the griddle, drizzle with a bit more maple syrup. This recipe yields about 1 dozen 3-inch pancakes.
Notes: If you're in a hurry, don't bother separating the egg; beat the whole egg into the oil and syrup.
For waffles, add an extra tablespoon of oil to the batter.
Comments: Lemon zest and nutmeg add a special touch to these basic whole-wheat pancakes, and a beaten egg white makes them extra light. Serve fresh berries or other seasonal fruits alongside.
Captain Katie’s Oat Bran Banana Pancakes 1 cup oat bran 1 cup all-purpose flour 2 teaspoons baking soda 1 tablespoon sugar 1 medium, very ripe banana, mashed 2 teaspoons vanilla extract 1 1/2 cups plain lowfat yogurt 4 egg whites 2 tablespoons unsalted butter warm maple syrup
In a medium bowl, toss together oat bran, flour, baking soda and sugar. Using a wooden spoon, stir in banana and vanilla until well blended. Add yogurt; mix well. Heat a large skillet, preferably cast iron, over moderate heat.
In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Beat 1/3 egg whites into batter to lighten. Fold in remaining egg whites with a rubber spatula. Fold in melted butter.
Ladle a few 1/4 cup scoops of batter into heated skillet, spreading batter into 3 1/2-inch to 4-inch circles. Cook until bubbles appear on the surface. Flip and cook until bottoms are well browned, about 1 minute. Serve with maple syrup and blueberries, pineapple, or strawberries.
Captain Katie’s Baked Apple Cinnamon Pancakes *** Pancakes *** 1/4 cup butter or margarine 1 cup all-purpose flour 2 cups milk 3 eggs 1/2 teaspoon sald
*** Topping *** 2 tablespoons butter or margarine 2 tablespoons cornstarch 1 tablespoon cold water 1/3 cup packed brown sugar 1/2 teaspoon cinnamon 2 medium apples, cored, sliced Heat oven to 400°. In 9 x 13 baking pan, melt 1/4 cup butter in oven (5 to 6 minutes). In small bowl combine all remaining pancake ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Pour melted butter into batter; continue beating until well mixed. Pour batter into hot pan. Bake for 30 to 40 minutes or until puffed, set in center and golden brown.
Meanwhile in 10 inch skillet melt 2 tablespoons butter. In small bowl stir together cornstarch and water. Stir brown sugar, cinnamon and cornstarch mixture into butter. Cook over medium heat, stirring constantly, until sugar dissolves and mixture bubbles and thickens (2 to 3 minutes). Stir in apples. Continue cooking, stirring constantly, until apples are evenly coated and crisply tender (10 to 12 minutes). Spoon filling over hot pancake; serve immediately.
There you have it. Four ways to do the Pancake. What can I say, I dance around a lot when I cook.
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