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
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