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    Tender Pancakes

    Source of Recipe

    From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand

    Recipe Introduction

    "There's a woman in Chicago named Ina Pinkney whose license plate reads BRKFSTand indeed, she's known around here as the breakfast queen. She makes pancakes called Heavenly Hots...and they are. The secret to a really tender pancakewhich Ina shared with meis to replace some of the flour with potato starch. The starch holds liquid differently and has a finer texture than wheat flour. (This is also a secret behind the original Trademarked_Name_1 doughnut, and behind a long-lost brand of doughnut called Spud Nuts...shhh.) Try the pancakes with maple syrup, a fruit butter, strawberry preserves, or whipped cream and Strawberries in Syrup. You can double this recipe."

    List of Ingredients

    ◦ ⅔ cup all-purpose flour
    ◦ ⅓ cup potato starch
    ◦ 1 tablespoon sugar
    ◦ ⅜ teaspoon salt
    ◦ 1 tablespoons baking powder
    ◦ 1 large egg
    ◦ 1 cup whole milk
    ◦ 2 tablespoons canola oil
    ◦ Unsalted butter, for cooking

    Recipe

    In a medium bowl, combine the flour, potato starch, sugar, salt, and baking powder. In a separate bowl, beat the egg with a fork and then mix in the milk and oil. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps. Transfer the batter to a pitcher with a pour spout.

    Heat a griddle or a large skillet over medium heat (you may want to turn it down to medium-low after you've cooked a few pancakes). Melt 1 teaspoon butter on it (add more butter, 1 teaspoon at a time, as you continue cooking and the griddle starts to get dry). Heat the butter until it foams.

    Pour 2 to 3 tablespoons of the batter onto the griddle to make each pancake, leaving space in between for spreading. When the top of each pancake has stopped bubbling and no longer looks wet and the underside is lightly browned (about 3 minutes), flip the pancake and cook it on the other side until golden brown, about 2 minutes. Serve immediately, or keep warm on a plate in a 200-degree oven.

    Makes about twelve 3- to 4-inch pancakes





    ❧ Strawberries in Syrup:

    "I love tossing cut strawberries in sugar to encourage them to release their tasty natural juices and make their own ruby-colored syrup. If you want to add other berries for color and textural contrast, go ahead. Just make sure they are ripe and flavorful. Try adding the pepperit gives a great kick."

    ◦ 1 pint strawberries, hulled and roll cut
    ◦ 2 tablespoons sugar
    ◦ ⅛ teaspoon freshly ground black pepper (optional)

    Combine the strawberries, sugar, and pepper (if using) in a bowl, and toss. The fruit will start to release its juices, which will combine with the sugar and dissolve it. Cover, and chill until ready to serve, at least 30 minutes and up to 8 hours.

    Serves 4 to 6






    The Roll Cut:

    A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite-sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock). Keeping the knife at that same angle, roll the strawberry (or whatever you're cutting) a quarter-turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular-looking chunks.

 

 

 


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