By Lou Seibert Pappas
Cross the syrup! With greater than forty recipes for zesty batters and scrumptious fillings, Pancakes & Waffles has breakfast lined. vintage buttermilk pancakes and waffles make marvelous weekend treats, whereas fitter fruit- and nut-filled pancakes and healthy multigrain waffles are ideal for weekday mornings-on-the-go. Going past the standard, with feedback for every thing from blinis to crpes, this assortment additionally presents mouthwatering proposal for whipping up fare correct on via to dinner: get pleasure from Buckwheat Pancakes crowned with chvre, smoked salmon, and clean dill at brunch; Potato-Chive Pancakes for a savory supper aspect dish; or crpes bursting with clean berries for the sweetest of candy endings. Any approach you stack 'em, Pancakes & Waffles tastes perfect.
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Additional info for Pancakes And Waffles
In another bowl, beat or whisk together the squash, juice, butter, and eggs. Add the squash mixture to the dry ingredients and mix just until combined. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon 1 heaping tablespoon of batter onto the hot griddle. Cook until golden brown underneath, about 2 minutes. Turn over and cook until golden, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed.
Cover and cook, stirring occasionally, for 1½ hours or until the milk is absorbed and the rice is creamy. Let cool to room temperature 30 to 40 minutes. In a bowl, beat the eggs and mix in the cinnamon, nutmeg, and rice mixture. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 2 tablespoons batter onto the hot griddle. Cook slowly until golden brown underneath, about 2 minutes. Turn over and cook about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven.
Serve hot topped with sour cream or yogurt and applesauce. MAKES ABOUT TEN 4-INCH PANCAKES; SERVES 4 TO 6 AS A SIDE DISH Butternut Squash Pancakes Fine-textured butternut squash lends a cushiony texture and subtle flavor to these golden orange-scented pancakes. Mate them with Italian sausages or grilled pork chops and sautéed Granny Smith apple slices or applesauce for a welcome dinner pairing. Canned pumpkin can substitute for fresh cooked squash since it is usually butternut squash. 1⅓ cups unbleached all-purpose flour 4 teaspoons grated orange zest 2 teaspoons baking powder � teaspoon baking soda � teaspoon freshly grated nutmeg � teaspoon salt 2 cups mashed cooked butternut squash or pumpkin 1½ cups apple juice or milk 4 tablespoons (½ stick) unsalted butter, melted, plus extra for greasing 2 large eggs Plain yogurt or sour cream and chopped fresh chives for topping (optional) In a bowl, combine the flour, zest, baking powder, baking soda, nutmeg, and salt.
Pancakes And Waffles by Lou Seibert Pappas