Menu For Love

Sunday Pancakes With a Twist

Al and I just bought a new ebelskiver pan which is a Dutch pancake griddle with indentions for making round pancakes. They come out kind of like donuts and can be filled with jam or other fillings. I must say, they are a b*tch when you are first making them, but aren't all pancakes like that? The first one is a dud? The first ones stuck and wouldn't turn right for me even though the pan was seasoned and buttered. After that they started getting easier and easier and by the third batch I was having a lot of fun making them while Al and the kids were enjoying eating them. :)

Try adding some flavorings to the batter, cinnamon, vanilla and maybe put some chocolate chips or jam in the center, fill and flip. I was so busy making them I forgot to sprinkle them with powder sugar, oh well, next time.

If you're interested in one of these pans, I found a really good deal on Amazon.com, the Lodge pan, $19.99. We're pancake lovers so I'm sure we'll use this often. Enjoy

   Pan Puff Pancakes (Ebelskivers)

   

* For the pancake batter:
    * 1 1/2 cups all-purpose flour
    * 3/4 tsp. baking soda
    * 1 tsp. baking powder
    * 1 1/2 Tbs. granulated sugar
    * 1/2 tsp. salt
    * 3 egg yolks
    * 1 1/4 cups buttermilk
    * 1/2 cup sour cream
    * 5 egg whites
    * 5 Tbs. unsalted butter, melted
    * 1 Tbs. confectioners sugar

Directions:
show picture of pan with link to amazon store

To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Take your time to learn the technique. It's just one of those things you need to sort of learn by trial and error. Once you get the knack it's pretty easy.

Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. jam filling (if desired) into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.

In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with syrup. Makes about 30.

*recipe adapted from Williams Sonoma

Fresh Chewy Crusty Pretzels

Stuttgart german Pretzel recipe

Ingredients:
2 Tablespoons butter
3 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
1 package Rapid Action Dry Active Yeast
1 cup lukewarm water (110-degrees)
Additional Ingredients:
3 Tablespoons baking soda
1 egg white, beaten (optional)
Course Salt to taste (Sea Salt works best)
Parchment Paper

Using a counter top mixer, mix the butter and flour until evenly mixed (2-3 minutes). Add sugar, salt, yeast and water. Make sure the dough hook is now installed. Mix on high for an additional 2-3 minutes. Knead the dough until it is thoroughly mixed and it loses it's stickiness. Cover and let the dough rest and rise in a warm place for about 20 minutes.

Divide the dough into 6-8 pieces and roll into ropes about 15-20 inches long on a lightly floured surface. Leave the middle part of the rope thicker than the rest of the rope. Twist into a pretzel shape, tucking the end under the bottom of the pretzel and pinching it together. Make sure both ends of the rope of dough are connected in a continuous pattern. Let the twisted dough rest and rise on the parchment paper for about ten minutes.

While the dough rises, heat 1 litre of water in a pan just to the boiling point - it should NOT come to a boil - then add the baking soda and reduce the heat just a smidgen. Gently place the uncooked pretzels into the water with a slotted spoon or spatula, one at a time. Cook for exactly 20 seconds, dunking the pretzel as it sits in the water. Lift from the water, drain and place on a baking sheet lined with the same parchment paper. Brush with beaten egg white (this will give a shine to your pretzel). Sprinkle with Sea Salt (you do not need a lot of salt) and bake in a preheated 475-degree oven for 13 minutes. The pretzels should be a beautiful golden brown. Cool on baking rack.

Sumptuous Seared Scallops with Confetti

It's the weekend and Al and I just wanted something easy and tasty for dinner. I had some scallops we'd been saving in the freezer and some leeks, so I decided to use them in the same dish and they were just wonderful together. I also had this container of black beluga lentils that I have been wanting to try for ages, but never seem to get around to it, so I cooked them up and served on the side. We ended up mixing them into the confetti vegetables, but the photo op was missed! It looked much prettier that way and truthfully, tasted better too. Lentils are just not something I'm really used to and although Al enjoyed them, I would have liked some rice better I think.

While the scallops were still thawing out under running water in the sink, I sliced up some colorful bell peppers and leeks. I cook them in a saute pan until just wilted and slightly translucent, set aside on serving platter. You can use any  colorful vegetables you have on hand. Carrots, peas, corn, tomatoes, whatever flavors you like that work well. I prefer the sweetness from the leeks and peppers.

To make sure the scallops browned up nicely I copied an old Julia Child trick. I boiled the suckers for nearly a minute, drained and then seared them. This helps keep it from getting too much juice in the saute pan. Basically I take 6-8 scallops and add them to a hot pan that has about 1T olive oil and 1T butter. I saute about 3-5 minutes on each side, depending on thickness. Then I take out the scallops, placing on top of my sauteed vegetables. I return to saute pan and add a dash of white wine and swirl around then pour that on top of the scallops and vegetables for more added flavor.

Now we'll settle in for a game of Scrabble and more of that white wine.

Have a good weekend everyone!