Date: Tue, 24 Aug 93 11:04:04 +0200
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From: peggy@cybernet.cse.fau.edu (Peggy A. Golden) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lsamura@iniki.soest.hawaii.edu 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: woodside@maestro.mitre.org (Jim Woodside) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gjahn@llnl.gov (Gail Jahn) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: marple@cs.ubc.ca (Kirk Marple) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: decaro@ohsu.EDU (Marcia DeCaro) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lothar@rz.ruhr-uni-bochum.de (Lothar Schaefer) Source: Baeckerblume 24 / 93 PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT) ================================================= (serves 2) Ingredients: ------------ Dough: ------ 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp 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 tblsp 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: artc@world.std.com (Art Campbell)
Source: Tasahara Bread Book
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 tblsp 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 T 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.
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From: bgoffe@seq.uncwil.edu (Bill Goffe) PANCAKES ======== (makes ca. 8 4" ones) Ingredients: ------------ 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp 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). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: nmegna28@ursa.calvin.edu (Nancy Megna) Source: Good Houskeepong Cookbook 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany
REIBEKUCHEN (GERMAN POTATOE PANCAKE)
====================================
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.
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From: levin@world.std.com (Levin F Magruder) Source: Kathy Cooks (Kathy Hoshijo, Fireside) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steve@stimpy.hsc.ucalgary.ca (Steve) 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%