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Topic: Pancake recipes WAS: Re: +Re: Cardamon (133 lines)
1) From: Michael Wascher
Of course!
Eierpfankuchen
makes 4 pancakes
Beat until stiff but not dry:
   - 2 egg whites
set aside.
Whisk together:
   - 2 egg yolks
   - 1 cup milk
   - dash salt
   - 1 tablespoon honey
   - 1/4 teaspoon cinnamon
Stir in:
   - 1 cup flour
Fold in:
   - reserved egg whites
Refrigerate for 15 minutes to a couple of hours.
Heat a heavy 8-9 inch fry pan, and melt:
   - 1 tablespoon butter
Add 1/4 of the batter. Arrange over the top:
   - sliced fresh fruit
I like plums the best, Jean loves it with peaches. Apples, pears, bananas
work well. Berries can sometimes be too wet and the batter doesn't cook
completely below the fruit.
When golden, flip & cook the other side in
   - butter as required
I often increase the flame a bit at this point so the sugars in the fruit
caramelize. Flip onto a plate with the fruit side up. If you've done this
well you'll have a nice pattern on the top of the pancake. Serve with:
   - honey
   - cinnamon
Variations:
   - Add more honey or a bit of sugar to the initial batter mixture if
   you have a sweet tooth.
   - I like a thicker pancake, so often use more flour.
   - Sometimes this is made with a sweet wine instead of the milk. I
   haven't tried this.
   - Instead of adding sliced fruit, cook plain and squeeze lemon over
   the pancake & drizzle with honey.
   - There are savory variations to this too:
      - ham & cheese on top, melt under a broiler
      - the above with a bechemal sauce added
      - a seasoned cottage cheese (traditional) or ricotta cheese
      mixture
   - Spread with jelly & rolled, though I'd do this with palacsinta
   (Hungarian pancakes).
Lest you ask:
Palacsinta
6-8 pancakes depending on the size pan used.
Whisk together:
   - 3 eggs
   - 1 1/2 cups milk
   - 1 tablespoon sugar
mix:
   - 1 1/2 cup flour
   - 1/2 teaspoon fresh ground nutmeg
combine flour mixture with the wet mixture.
Heat a large fry pan or a crepe pan (these are essentially the Hungarian
version of crepes). Melt:
   - butter to coat the pan
you can mix the excess into the batter, it will flavor the batter & make it
less likely to stick. Pour batter into the pan & move the pan around to make
a thin coat. When golden (these tend to be cooked more than French crepes
are, at least in my home they were) flip.
Coat the alacsinta with:
   - jelly or lekvar to cover
Roll the palacsinta like a jellyroll (tuck the sides in a bit if you wish),
and serve.
Lekvar is plums cooked into a thick, concentrated, dark spread. It's similar
to apple butter, but made of plums. The Hungarian version is made from dark
plums. Lekvar is almost black, slow cooked to an amazing concentration of
plum flavor. It is commercially available.
These can also be filled with a cheese mixture. A mixture of ricotta cheese,
honey, sugar, cinnamon ... what have you. Fill the palacsinta with the
cheese mixture (more cheese more better) & roll. Then heat in a pan (more
butter) and flame with brandy. Serve with a selection of fresh fruit, fruit
juices, coffees and teas. I used to make these for Sunday brunch. Have a
bunch of folks in my tiny apartment, cram more people into the tiny kitchen
than could comfortably fit into the apartment and start an assembly line.
Then everybody'd enjoy the meal, conversation & a selection of newspapers &
magazines from the excellent newsstand just up the street (the price of
admission).
Enjoy!
--MikeW
On 9/11/06, Leo Zick  wrote:
<Snip>
-- 
Be who you are and say what you feel, because those who mind don't matter
and those who matter don't mind.
  - Dr. Seuss


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