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Breakfast Pancake - American Style

 
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Shan



Joined: 13 Jan 2009
Posts: 7088
Location: South Wales
PostPosted: Tue Aug 01, 17 4:46 pm    Post subject: Breakfast Pancake - American Style  Reply with quote    

Basic Recipe

50 g self raising white flour
50 g masa harina (mexican corn flour)
1/4 tspn baking powder
25 g melted butter
2 eggs seperated
pinch of salt
150 ml milk

* Add the baking powder to the egg whites. Beat egg whites until stiff.

* Mix together both flours and add salt. Make a well in the middle and add the egg yolks. Add 3 quarters of the milk and beat well. Add last quarter of milk and beat again.

* Add the melted butter and mix thoroughly.

* Add a third of the egg white and mix through to loosen up the batter. Fold remainder of the egg white into the batter.

* Add dollops to a medium temperature pan. Once the pancakes have bubbled through, flip over and cook until both sides are golden brown.

If I have any corn or peas or jalapeno chillis lying round, I sometimes chuck them into the batter. Chopped bacon and chives is also a good addition.

Jam Lady



Joined: 28 Dec 2006
Posts: 1704
Location: New Jersey, USA
PostPosted: Tue Aug 01, 17 8:11 pm    Post subject: Reply with quote    

That's an elaborate recipe. The basic pancake recipe I use is just
1 cup flour
2 teaspoons baking powder
1 scant cup milk
1 whole egg beaten up and added together with milk
1 teaspoon melted butter

Slim



Joined: 05 Mar 2006
Posts: 4688
Location: New England (In the US of A)
PostPosted: Tue Aug 01, 17 8:18 pm    Post subject: Reply with quote    

I think in America that recipe would be described more along the lines of "Southwest style"

It does make me think of the jalapeno cornbread muffins at my favorite diner. Absolutely great when they're grilled up and buttery on the side of some Southwest Benedict eggs, or huevos rancheros

The addition of peas has me pretty well thrown off. The corn and jalapenos goes with the southwestern theme, but peas in pancakes?

Slim



Joined: 05 Mar 2006
Posts: 4688
Location: New England (In the US of A)
PostPosted: Tue Aug 01, 17 8:20 pm    Post subject: Reply with quote    

Are buckwheat pancakes as American as I think they are, or is that a global thing as well?

Shan



Joined: 13 Jan 2009
Posts: 7088
Location: South Wales
PostPosted: Tue Aug 01, 17 8:20 pm    Post subject: Reply with quote    

It is quite elaborate but the egg whites give it a very light and fluffy texture and the masa harina adds a lovely flavour and also tends to carry you further through the day, due to its low GI nature.

PS When I refer to it being American style, I meant more that it looks like an American pancake as opposed to the British pancake, which one tends to make on Shrove Tuesday.

Last edited by Shan on Tue Aug 01, 17 8:57 pm; edited 1 time in total

Shan



Joined: 13 Jan 2009
Posts: 7088
Location: South Wales
PostPosted: Tue Aug 01, 17 8:23 pm    Post subject: Reply with quote    

Slim wrote:
I think in America that recipe would be described more along the lines of "Southwest style"

It does make me think of the jalapeno cornbread muffins at my favorite diner. Absolutely great when they're grilled up and buttery on the side of some Southwest Benedict eggs, or huevos rancheros

The addition of peas has me pretty well thrown off. The corn and jalapenos goes with the southwestern theme, but peas in pancakes?


I have added loads of different combinations. Peas & chopped fried Chorizo with some dried mint works extremely well.

Mushrooms and chilli flakes is another great addition - make sure the musshrooms are fried off first.

Shan



Joined: 13 Jan 2009
Posts: 7088
Location: South Wales
PostPosted: Tue Aug 01, 17 8:32 pm    Post subject: Reply with quote    

PS If you follow the order of the recipe, you only use 1 mixer and 2 bowls.

Jam Lady



Joined: 28 Dec 2006
Posts: 1704
Location: New Jersey, USA
PostPosted: Tue Aug 01, 17 8:46 pm    Post subject: Reply with quote    

Buckwheat flour - yes indeed, very Russian. Thin little crepe-like blini with sour cream and caviar.

Do not confuse with blintzes - wheat flour crepes folded around fillings.

gz



Joined: 23 Jan 2009
Posts: 5853
Location: Ayrshire, Scotland
PostPosted: Fri Aug 04, 17 8:37 pm    Post subject: Reply with quote    

Buckwheat flour...Breton as well , for galettes

dpack



Joined: 02 Jul 2005
Posts: 32957
Location: yes
PostPosted: Sat Aug 05, 17 8:33 pm    Post subject: Reply with quote    

wheat and corn is a good combo for pancakes.

the folded in whipped egg white just before pan is a very splendid move

sourdough starter+yolk, almond milk, salt, sugar then matured for a few hours and then a bit of baking powder just before the whipped egg whites are folded in is wonderful

grits are pretty good especially if fried in hog jowl fat

Slim



Joined: 05 Mar 2006
Posts: 4688
Location: New England (In the US of A)
PostPosted: Sat Aug 05, 17 8:33 pm    Post subject: Reply with quote    

We always just had blueberries mixed in

gythagirl



Joined: 18 Feb 2010
Posts: 1430
Location: Somerset
PostPosted: Sat Aug 05, 17 9:10 pm    Post subject: Reply with quote    

Bloobs mixed in AND on the side

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