pancakes
pumpkin cornmeal pancakes
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup confectioners' sugar,
plus extra sugar for topping
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree
2 eggs, lightly beaten
2 1/2 to 3 cups milk or more for
thinner pancakes
Butter, for frying
Combine dry ingredients in a large mixing bowl.
Combine pumpkin and eggs. Beat into dry ingredients.
Add milk slowly to make a smooth batter. Heat some
butter in a frying pan and pour some of the batter in.
Swirl the batter around to make an evenly thick pancake.
Cook on both sides until nicely browned. Serve hot,
heavily dusted with confectioners' sugar.
chinese pancakes: bok bang
1 3/4 cups all-purpose flour, enriched,
bleached (recommended: Pillsbury Best)
plus 1/2 cup for dusting
3/4 cup boiling water
1 1/2 tablespoons sesame oil
Hoisin Sauce, recipe follows
Cantonese Fried Chicken, recipe follows
White parts of 6 scallions, shredded
into 2-inch lengths
Put the flour in a mixing bowl. Slowly add the boiling water
and stir in 1 direction with a wooden spoon. When the flour
absorbs the water and cools, knead the dough into a ball
and then place it on a work surface dusted with flour. Knead
for about 2 minutes, until the dough is thoroughly smooth.
Place in a bowl, cover with plastic wrap, and allow to rest for
30 minutes.
On a flour-dusted work surface roll the dough into a 12-inch
sausage and divide into 12 (1-inch) pieces. Flatten each piece
with your palm, using more flour to dust if the dough is sticky.
While working, cover the dough not in use with plastic wrap.
Working with 2 pieces of dough at a time, wipe 1 side of each
piece gently with sesame oil and place 1 flattened, oiled piece
atop another. Roll them together into 7-inch rounds. The result
is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made.
Heat a wok over low to medium heat for 1 minute.
Place a double pancake in the dry wok and cook for
a minute, until it begins to bubble up. (The heat in the
dry wok must be carefully controlled. If it is too high,
the pancakes will burn.) Turn the pancake over and
cook until a few brown spots appear. Remove from
the wok and separate into 2 layers. You will have 2
pancakes, each browned lightly on 1 side and white on
the other. Repeat until all the dough is used and you
have 12 pancakes.
Before serving, steam the pancakes in a stack for 5
to 7 minutes, until soft and hot. Brush the pancake with
hoisin sauce, place the chicken slice in the pancake,
add some scallion, and fold up the bottom to create an
envelope closed on 3 sides but open at the top. Serve
immediately.
Hoisin Sauce:
1/3 cup sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon Shao-Hsing wine or sherry
Combine all ingredients in a bowl and mix well.
Cantonese Fried Chicken
Poaching Liquid:
3 whole eight-star anise
1/4 dried tangerine skin (about 2 inches long)
3 cinnamon sticks
1 slice ginger, 1-inch long, lightly smashed
10 cups cold water
2 tablespoons salt
2 tablespoons sugar
1/4 cup Chinese white rice wine or gin
1 whole nutmeg
1 whole chicken (3 1/2 pounds), cleaned
thoroughly and dried
Coating:
1 1/2 tablespoons honey melted with 3 tablespoons
boiling water
1 1/2 teaspoons Shao-Hsing wine or sherry
1 1/2 teaspoons Chinese white rice vinegar
3/4 teaspoons cornstarch
6 cups peanut oil (for frying)
Combine the poaching ingredients in a large pot
(preferably an oval Dutch oven) and bring to a boil.
Cover the pot, lower the heat and simmer for 20 minutes.
Raise the heat to high and return to a boil. Place the
chicken in the pot, breast side-up. Cover. When the pot
begins to boil, lower the heat and simmer for 15 minutes.
Turn the chicken over and repeat the process.
Turn off the heat and allow the chicken to sit in the liquid,
covered, for 10 minutes. Remove the chicken to a rack that
has been set into a platter and allow to drain. Pierce the
skin with a fork to help the draining. Discard all the ingredients
from the pot. Reserve poaching liquid for later use.
Mix the coating ingredients, and with a pastry brush,
coat the chicken thoroughly with the mixture. Allow the
chicken to dry completely, about 6 hours. During this time,
turn the chicken, taking care not to mar the coating.
(An electric fan can reduce the drying time by half.)
Heat a wok over high heat for a minute. Add the peanut
oil and heat it to 375 degrees F. Using a large Chinese
strainer, lower the chicken into the oil, breast side up,
and deep-fry for 3 minutes. Use a ladle to pour oil over
the chicken to ensure uniformity in frying. Turn the chicken
over by inserting a wooden spoon in its cavity, and deep-fry
for another 3 minutes, ladling the oil as before. Repeat
until the chicken is golden brown. Turn off the heat. Remove
the chicken and allow it to drain. Place the chicken on a
chopping board and slice the meat and skin together into
pieces 1 by 2 inches.
apple pancakes: apfelpfannkuchen
Batter:
1 1/4 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 extra large egg
1 tablespoon melted unsalted
butter or margarine
1/2 teaspoon vanilla extract
Apple Mixture:
3 medium-sized Golden Delicious or tart cooking apples
(about 1 1/4 pounds)
2 tablespoons sugar mixed with 1 teaspoon ground
cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter or margarine
1/4 cup water
Topping:
2 tablespoons Vanilla Sugar or Vanilla 10X sugar
For the pancake batter:
Sift the flour, sugar, baking powder, and salt into a
small mixing bowl and make a well in the center.
Whisk the milk, egg, melted butter, and vanilla until
smooth in a 1-quart measure. Pour into the dry
ingredients, and whisk until creamy. Cover and let
stand while you prepare the apples.
For the apple mixture:
Quarter each apple, then peel, core, and slice each quarter
crosswise 1/8-inch thick, letting the slices fall into a large
mixing bowl. Add the sugar mixture and lemon juice and
toss well. Melt the butter in a heavy 12-inch skillet over
moderate heat, then let it foam up and subside. Add the
apple mixture and saute 2 minutes, stirring often.
Pour in the water, reduce the heat to low, cover, and cook
5 minutes. Uncover, raise the heat to moderate and boil, uncovered,
shaking the skillet often, for 1 1/2 to 2 minutes, just until
all juices boil away. Scoop the skillet mixture into a 1-quart
measure and reserve.
Preheat the oven to 150 to 200 degrees F.
To cook the pancakes:
Generously oil the bottom and sides
of a well-seasoned 10-inch omelet pan or spray with nonstick
vegetable cooking spray and set over moderate heat for 1
minute. Remove the pan from the heat, pour in a scant 1/3
cup of the pancake batter, and tilt the pan first to 1 side,
then to another, until the batter coats the bottom of the pan
in a thin, even layer. Set the pan on a hot pad on the counter,
then by hand, arrange 1/2 cup of the apple slices on top of
the batter in the pan, distributing them as evenly as possible.
Pour in another scant 1/3 cup batter, covering the apples as
uniformly as possible. Tilt the pan gently to distribute the
batter more evenly, if necessary.
Set the skillet over moderate heat and cook the pancake,
uncovered for 1 minute. Reduce the heat to low and cook,
uncovered, 2 minutes longer, until the pancake has dried
around the edge and holes begin to appear on top. Spray a
small, thin-bladed spatula with the cooking spray, carefully
loosen the pancake around the edge, then shake the pan
over the heat several times until the pancake moves freely.
Quickly spray a large, flat round plate with the cooking spray
and ease the pancake onto it right side up. Using potholders
to protect your fingers, invert the omelet pan on the plate,
then invert once again so the pancake is in the pan uncooked
side down. Set over moderate heat and cook the pancake,
uncovered, for 2 minutes. Slide onto a large round, ovenproof
plate, cover with foil, and set in the warm oven. Cook the
remaining pancakes the same way, recoating the skillet
with cooking spray before each new pancake. As each
new pancake finishes cooking, slide on top of the foil
covered pancake, top with more foil and return to the warm
oven. When ready to serve, slide each pancake onto a
heated plate and dust with vanilla sugar.
Broiler method:
Set the broiler rack 6 to 7 inches below
the heating element and preheat the broiler. Follow the
basic recipe, but be sure that the omelet pan or skillet you
use has a flameproof handle. As soon as a pancake has
browned 3 minutes in the skillet on top of the stove,
transfer to the broiler and broil 3 to 3 1/2 minutes, until
nicely tipped with brown. Carefully loosen the pancake
around the edge with a spatula, ease right side up onto
a large round plate, cover with foil, and keep warm.
Cook the 3 remaining pancakes the same way. Dust with
sugar and serve.
korean green onion and shrimp pancakes
For the sauce:
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds
For the pancakes:
2 cups all-purpose flour
1 1/2 cups water
2 eggs
1/2 pound finely chopped shrimp
3 ounces green onions, trimmed,
quartered lengthwise, and cut into 2-inch lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt
8 teaspoons vegetable oil
Chives, for garnish, optional
Make the sauce by combining the soy sauce, vinegar,
sugar, crushed red pepper and sesame seeds in a small
bowl, stirring until the sugar is dissolved. Set aside while
you make the pancakes.
In a mixing bowl, combine the flour, water, and eggs
and mix gently until just combined. Add the shrimp,
green onions zucchini, carrot, garlic, and salt and fold
together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and,
when hot, coat with 2 teaspoons of the vegetable oil. Add
1/4 of the pancake batter and use a spoon to spread into
a 6 to 8-inch circle, trying to get the filling ingredients as
evenly spread out as possible. Cook until the pancake about
4 minutes. Once the pancake has begun to set and is golden
brown on the bottom, flip the pancake to the other side,
pressing with a spatula to compress ingredients. Cook until
golden brown on the second side, about 2 minutes longer,
transfer to a warm plate and cover loosely with foil to keep
warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges
and serve warm, sprinkled with the chives and with the dipping
sauce in small bowls for dipping.
scallion pancakes
Dipping sauce:
1 1/2 cups low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hot chili paste,
such as sriracha hot chili paste
1 tablespoon sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 big slice fresh ginger, smashed
1/2 bunch fresh cilantro, leaves and stems
1 large egg
3/4 cup water
1 teaspoon toasted sesame oil
Pinch kosher salt
1 cup all-purpose flour
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped scallion
1 tablespoon toasted sesame seeds
Peanut oil, for frying
For the dipping sauce: Combine all the dipping sauce
ingredients in a bowl and let it sit while you make the
pancakes. Remove the ginger and cilantro before serving.
Put the egg, water, sesame oil, and salt into a blender
and blend well. Add the flour and blend until smooth, it
should be the consistency of heavy cream. Stir in the
cilantro, scallion, and sesame seeds. Heat a large nonstick
skillet over medium high heat; add 1 teaspoon peanut oil
and spread it around the pan with a paper towel. Pour in
half the batter, swirling and tipping the pan to get one thin l
ayer over the bottom of the pan. Cook until set, about 2
minutes. Flip the pancake with a spatula and cook on the
other side for about 1 minute. Place the scallion pancake on
a platter and make another pancake with the remaining batter.
Cut the pancakes into wedges or roll them up and cut them
into pieces. Serve with the dipping sauce.
oatmeal cookie pancakes
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted,
plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas,
just nuke them in the microwave for about 15 seconds and
they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl,
mix the wet ingredients, the next 4. Whisk the wet ingredients
into the dry until just combined, then fold in the mashed up
bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional
melted butter. Cook pancakes, each about 1/3 cup, until
bubbles form on the top, then turn. Cakes will cook in about
2 minutes on each side. Keep pancakes tented with foil as
they come off the griddle to keep them hot. Serve with drizzled
honey or maple syrup over the top.
giant apple-pecan pancake
2 tablespoons unsalted butter, plus 1 tablespoon
2 large apples, peeled, cored, and thinly sliced
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
Pinch nutmeg
1/2 cup roughly chopped, toasted pecans
4 large eggs, beaten
1 cup whole milk
1 teaspoon baking powder
1 cup all-purpose flour
Powdered sugar, as an accompaniment
Creme fraiche, as an accompaniment
Maple syrup, as an accompaniment
Vanilla Ice Cream, as an accompaniment
Preheat the oven to 400 degrees F.
In a large, ovenproof skillet, melt 2 tablespoons of the
butter over medium-high heat. Add the apples, sugar,
cinnamon, and nutmeg, and cook, stirring, until the apples
are soft and just golden, about 7 minutes. Add the walnuts,
and cook, stirring, until the apples are caramelized, 2 to
3 minutes. Add the remaining tablespoon of butter and
stir to melt. Remove from the heat.
In a large bowl, combine the eggs, milk, and baking powder,
flour, and whisk just until blended, being careful not to over
mix. Pour the batter over the apples. Bake until golden and
puffed, 15 to 20 minutes.
Remove from the oven and sprinkle with powdered sugar.
Drizzle with creme fraiche and maple syrup and serve in
the pan.
chocolate chip pancakes
4 tablespoons (1/2 stick) unsalted butter
1 cup whole, 2 percent fat,
or 1 percent fat milk
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
6 ounces semisweet chocolate chips,
or less to taste
Butter, for cooking
In a small saucepan, combine the butter and milk.
Place over low heat just until warm and the butter is
melted. Let cool slightly. In a bowl, combine the flour,
sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the
milk mixture. Add the dry ingredients and mix just until
barely blended. Add the chocolate chips and mix.
Heat a griddle or large skillet over medium heat. Add
about 1 teaspoon of butter and melt until bubbly. Ladle
3 tablespoons of batter for each pancake onto the hot
surface and cook until bubbly on the top and golden
brown on the bottom. Turn and cook until golden brown
on the other side, about 30 seconds more. Repeat until
all the batter is used up. Serve hot.
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Originally Posted by SoCalGuy7
