• Happy Hangover Food

    From Dave Drum@1:229/452 to All on Fri Dec 31 12:20:38 2021
    If you partied too hearty welcoming in the New Year - this will help
    absorb some of the bad stuff in your system and give you a more positive outlook on 2022.

    I like 'em as a pancake sandwich with two (or three) eggs cooked as you
    like between two pancakes and sided with your favourite breakfast meat.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chez Ma Tante's Pancakes
    Categories: Breads
    Yield: 7 servings

    1 lg Egg
    1 Egg yolk
    2 1/2 tb Baking powder
    2 tb Granulated sugar
    1 ts Kosher salt
    1 1/4 c Whole milk
    1 c A-P flour
    1 c + 2 tb clarified butter;
    - melted
    Salted butter; for serving
    Syrup, honey, jelly or jam;
    - for serving

    Whisk egg and yolk together in a medium bowl. Add baking
    powder, sugar and salt; whisk until smooth and fluffy.
    Pour in half the milk, then half the flour. Using a
    wooden spoon, stir to combine. Add the remaining milk
    and flour plus 2 tablespoons clarified butter and stir
    briefly just until batter comes together but is still
    somewhat lumpy.

    Heat a large (12") cast-iron skillet or griddle over
    medium-high for at least 5 minutes. Pour about 1/4 cup
    clarified butter into the pan. When the surface of the
    clarified butter starts to shimmer, ladle about 1/3 cup
    of the batter into the skillet for each pancake, leaving
    a couple of inches between each pancake. Add more
    clarified butter as pancakes cook to keep about 1/8 inch
    of fat in the bottom of the pan at all times.

    Cook until the top of the pancake starts to bubble and
    edges turn browned and crisp, 2 to 3 minutes. Use a
    spatula to flip each pancake. The cooked surface should
    be very crispy, with a dark ring around the edge. Cook
    until the second side is browned and crisp, 2 to 3
    minutes. Repeat to cook the remaining pancakes, adding
    more clarified butter as needed.

    Serve immediately with pats of salted butter, if
    desired, and maple syrup. If making a large batch,
    cooked pancakes can be kept warm on a wire rack set in a
    rimmed metal baking sheet in a 300ºF/150ºC oven.

    NOTE: The batter can be made ahead and refrigerated
    overnight. You might need to increase cook time on the
    pancakes by 1 minute or so on each side.

    Recipe from: Jake Leiber

    Adapted by: Daniela Galarza

    Yield: 6 to 8 large pancakes

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The meal is not over when I'm full. The meal is over when I hate myself. --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)