Recipe of the Week: Pancakes and Everthing in Between

Christmas is just around the corner and I am still thinking of breakfast. This week I am focusing on Pancakes or variations of (some not so traditional).

Sundays have always seemed like pancake days to me. A few years ago I got Brian a griddle for Christmas so it's much easier to cook up a big stack and serve.

Enjoy!

PANCAKES

The Dutch Baby

1 cup all-purpose flour
1 Tbs. sugar
1 1/4 cups whole milk
2 large eggs
1/4 tsp. salt
1 Tbs. unsalted butter
Confectioner's sugar
Slices of fruit or berries

1. Preheat oven to 375º F. Melt butter in pan (oven-proof frying pan).

2. In large bowl, combine flour, sugar, milk, eggs and salt. Stir until combined.

3. Pour batter into pan and bake for 30 minutes until edges have risen and are golden brown and center is set.

4. Remove from oven and dust with confectioner's sugar. Serve with fresh fruit.

Serves 6.


POTATO PANCAKES



Potato pancakes, also known as kartoffelpuffer or latkes or latkas, are shallow-fried cakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of condiments, from savory (sour cream, various cheeses) to sweet (applesauce, sugar with or without cinnamon), but traditionalists prefer them ungarnished.

Though commonly associated with the Jewish cuisine of Eastern Europe, they are not necessarily Jewish in origin. Areas like northeast Poland, for instance, know many varieties.

Potato Pancakes (Latkes)

Ingredients:

4 large potatoes - peeled & grated
2 eggs
1/8 teaspoon baking powder
1 1/2 teaspoons salt
1 tablespoon flour
Oil

Directions:
1. Drain potatoes to remove most moisture.

2. In bowl, mix eggs, baking powder, salt & flour

3. Add potatoes and mix.

4. In frying pan, cover bottom with 1/2" oil.

5. Heat oil. (Electric skillet set heat to 400 degrees).

6. Drop mixture into hot oil by large spoonful.

7. Brown on both sides.

8. When cooked, drain on paper bags covered with paper towels.

Notes: Mixture will turn brown during preparation or cooking. No problem.
Best served with sour cream and apple sauce.


Crêpes



Crêpes are especially popular throughout France and in some other parts of the world. Crêpes are usually of two types: sweet crêpes or savory galettes (crêpes salées) While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. It is said that crêpes were born in this region because they couldn't grow enough wheat to bake bread due to the poor land.

Spinach Crepes

Ingredients:

1/2 pound spinach, well washed
3 eggs
1 tablespoon oil
1 cup all-purpose flour
1 1/2 cups milk
About 2 tablespoons butter or margarine
Sour cream (optional)

Directions:

1. Cut off and discard spinach roots and thick stems. Coarsely chop spinach.

2. In a blender or food processor, whirl spinach, eggs, and oil until smooth; add flour and blend.

3. Mix in milk; scrape container sides as needed.

4. Set a 6- to 7-inch crepe pan or other pan with sloping sides over medium-low to medium heat. When hot, add 1/4 teaspoon butter to pan and spread over bottom.

5. Add about 3 tablespoons spinach batter and tilt pan until batter coats pan bottom.

6. Cook until top looks dry, about 1 minute. With a wide spatula, turn crepe over and cook 20 to 30 seconds more. Turn out onto a flat surface.

7. Cover and keep hot. Repeat process; stack crepes as cooked.

Notes: Serve crepes folded or rolled; top with butter or sour cream. Makes about 16, enough for 5 or 6 servings.