pancakes–yummy variations on a theme w/toppings-even gluten free

http://www.chow.com/food-news/84640/pancake-recipes/?utm_medium=referral&utm_source=pulsenews

Chunky Strawberry Sauce Recipe

TIME/SERVINGS

Total: 10 mins, plus cooling time

Active: 10 mins

Makes: 2 1/3 cups
Chunky Strawberry Sauce

By Amy Wisniewski

The ripeness of your strawberries will determine the thickness of your sauce: Slightly underripe berries have a little more pectin, yielding a thicker, jammy consistency, while very ripe berries result in a more juicy sauce. Either way, no yogurt, piece of toast, pound cake, or ice cream will complain.

INGREDIENTS

1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from 1 medium lemon)
1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS

Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes.
Remove from heat and skim and discard the foam. Let the sauce cool to room temperature. Transfer to a container with a tight fitting lid and refrigerate for up to 3 weeks.

Apricot Pancake Syrup Recipe

TIME/SERVINGS

Total: 40 mins, plus cooling time

Makes: 2 cups
Apricot Pancake Syrup

By Amy Wisniewski

Switch up your weekend pancakes or waffles with a drizzle of apricot syrup. Its slightly tart flavor won’t give you a toothache like so many sweet syrups.

Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe.

INGREDIENTS

1 pound fresh apricots, pits removed and cut into 1-inch pieces, or 40 frozen 1-inch apricot pieces, thawed
1 1/2 cups packed dark brown sugar
1/4 teaspoon fine salt
1 1/2 cups water
1 1/2 teaspoons freshly grated ginger (from about a 2-inch piece)

INSTRUCTIONS

Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
Add water and ginger, stir to combine, and bring to a boil over high heat. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Using a spoon, skim any foam from the surface and discard. Cool to room temperature and transfer to a container with a tight fitting lid. Refrigerate for up to 1 week.

Lemon Ricotta Pancakes Recipe

TIME/SERVINGS

Total:45 mins

Active: 45 mins

Makes: About 16 (3-1/2-inch) pancakes
Lemon Ricotta Pancakes

By Jill Santopietro

Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese or make your own.

INGREDIENTS

5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Powdered sugar, fruit, or maple syrup, for serving (optional)

INSTRUCTIONS

Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

Boxty (Irish Potato Pancake) Recipe

TIME/SERVINGS

Total: 1 hr 10 mins

Makes: 6 to 8 servings
Boxty (Irish Potato Pancake)

By Christine Gallary

Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and crème fraîche for a fun twist on blini.

Game plan: If you only have salted butter in your fridge, it’s fine to substitute it for the unsalted butter called for here.

INGREDIENTS

2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces

INSTRUCTIONS

Heat the oven to 200°F.
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large non-stick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.


Dutch Baby Pancake Recipe

TIME/SERVINGS

Total: 35 mins

Active: 15 mins

Makes: 6 servings
Dutch Baby Pancake

By Aida Mollenkamp

This dish won us over not only because of its great name, but also because it puffs up to great heights while cooking. Because it does not come out as sweet as griddle pancakes, it is traditionally served with lemon juice and powdered sugar, but we find it even more tasty with spoonfuls of Caramelized Pears.

Game plan: If you don’t have a cast iron skillet, the pancake can also be made in a large, ovenproof frying pan.

INGREDIENTS

1 cup all-purpose flour
1/4 teaspoon fine salt
1/4 teaspoon finely grated orange zest
6 large eggs
1 cup whole milk
1/4 teaspoon vanilla extract
3 tablespoons unsalted butter
Caramelized Pears, for serving
Honey, for serving
Powdered sugar, for serving

INSTRUCTIONS

Heat the oven to 425°F and arrange a rack in the middle. Place a large, seasoned cast iron skillet in the oven as it preheats, at least 5 minutes.
Combine flour, salt, and orange zest in a large bowl and whisk to break up any lumps and incorporate; set aside. Combine eggs, milk, and vanilla in a separate bowl and whisk until the eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and mix until the batter is thoroughly moistened and slightly lumpy, about 1 minute.
Using a dry kitchen towel or an oven mitt, remove the skillet from the oven and add the butter. Once the butter melts, tilt the skillet to coat the bottom and sides.
Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Remove the pancake from the oven and serve immediately with pears or honey and a sprinkling of powdered sugar.

Gluten-Free Pancakes Recipe

TIME/SERVINGS

Total: About 2 hrs, plus at least 1 hr resting time

Makes: 10 to 12 (3-inch) pancakes, 1 cup berry compote
Gluten-Free Pancakes

Adapted from “Gluten-Free Girl and the Chef” by Shauna James Ahern and Daniel Ahern

A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat.

What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.

Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.

Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour.

Teff or tef flour is ground from tiny teff seeds, dissolves easily into baked goods, and acts as a binding agent. It has a mildly nutty flavor and is high in protein and carbohydrates.

Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores.

Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.

INGREDIENTS

For the berry compote (optional):
2 cups fresh berries, such as blueberries, raspberries, or huckleberries
1 cup freshly squeezed orange juice
1/2 cup granulated sugar
1/4 teaspoon vanilla extract

For the pancake batter:
3/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup gluten-free oat flour
1/2 cup teff flour
3 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons xanthan gum
1 teaspoon fine salt
1/2 teaspoon guar gum
1 1/2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
Vegetable oil, for cooking

INSTRUCTIONS

For the berry compote (optional):Place all of the ingredients in a medium saucepan, stir to combine, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour. Remove from heat and let cool slightly.

For the pancakes:Sift the tapioca flour, sorghum flour, oat flour, teff flour, sugar, baking powder, xanthan gum, salt, and guar gum into a large bowl, discarding any coarse bits left in the sifter; set aside.
Whisk the milk, eggs, and vanilla together in a medium bowl until the eggs are broken up and the mixture is evenly combined. Add the melted butter and whisk to incorporate.
Make a well in the center of the flour mixture, pour in the milk mixture, and stir with a rubber spatula until just combined. If you’re using the berry compote, scoop a few tablespoons into the pancake batter and stir to evenly incorporate.
Let the batter stand at room temperature for at least 1 hour before cooking. (Preferably, let the batter rest overnight in the refrigerator.)
Heat a large nonstick frying pan or griddle or a seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
Once the pan is ready, use a paper towel to rub it with a thin coating of vegetable oil. Ladle the pancake batter by the 1/4 cup into the pan. Cook the pancakes undisturbed until the bottoms are lightly golden brown, about 3 to 4 minutes. Carefully flip the pancakes, give each a gentle press with the spatula to slightly flatten, and cook until the bottoms are golden brown, about 3 to 4 minutes more. Flip the pancakes one more time and cook until they’re no longer wet in the center, about 3 to 4 minutes more. Remove to a plate and repeat with the remaining batter.
Serve with the berry compote, if using.

Corn Hotcakes with Blackberry Syrup Recipe

TIME/SERVINGS

Makes: 12 pancakes, 4 to 6 servings
Corn Hotcakes with Blackberry Syrup

Buy Now

From: Summer Gatherings , by Rick Rodgers

INGREDIENTS

Blackberry Syrup:
1 pint blackberries
1 1/2 cups maple syrup

Corn Hotcakes:
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh corn kernels, cut from about 3 ears corn, divided
1 1/2 cups whole milk
2 large eggs
Vegetable oil, for the griddle
Softened butter, for serving

INSTRUCTIONS

To make the blackberry syrup, combine the berries and syrup in a medium saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the berries are tender and have given off their juices, about 5 minutes. Remove from the heat and keep warm.
To make the pancakes, preheat the oven to 200°F. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl to combine. In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed. Add the eggs and pulse to combine. Pour into the dry ingredients and stir just until smooth. Fold in the remaining 1/2 cup corn kernels.
Heat a griddle over high heat until the griddle is very hot. (A sprinkle of water evaporate immediately.) Lightly oil the griddle. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the tops of the pancakes are covered with bubbles, about 2 minutes. Turn the pancakes and cook until the undersides are golden brown, about 1 minute. Transfer to a baking sheet and keep warm in the oven until all of the pancakes are cooked.
Serve hot, with the syrup and butter passed on the side.

Rhubarb and Strawberry Compote Recipe

TIME/SERVINGS

Total: 30 mins

Active: 20 mins

Makes: 10 to 12 servings
Rhubarb and Strawberry Compote

By Aida Mollenkamp

This simple compote updates the classic pairing of rhubarb and strawberry with a little orange juice and lemongrass. Try it on scones, ice cream, pound cake, cheesecake, or, as a friend of mine likes it, eaten straight with a spoon.

What to buy: Look for rhubarb that is free of blemishes; trim off any leaves, and, if the stalk appears fibrous, peel as you would celery. Lemongrass can be found at farmers’ and Asian markets; peel off any dry, damaged outer leaves.

INGREDIENTS

1 1/2 pounds rhubarb stalks, leaves removed, ends trimmed, and sliced into 1/2-inch pieces
1/4 cup freshly squeezed orange juice (from 1 medium orange)
4 teaspoons minced lemongrass (from a 3-inch piece)
3/4 cup granulated sugar
1 pound strawberries, hulled and quartered (about 3 cups)
1 vanilla bean, split and scraped, pod and seeds reserved (or 1 teaspoon vanilla extract)

INSTRUCTIONS

Combine rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb in the sugar and set aside to macerate for 10 to 15 minutes.
Meanwhile, toss remaining 1/4 cup sugar with strawberries, vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let macerate at least 10 minutes.
Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb releases its juices, about 5 minutes. Reduce heat to medium low, cover the pan, and simmer, stirring occasionally, until rhubarb “melts” and breaks apart, about 5 minutes.
Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.) Remove from heat, discard vanilla pod, and set aside to cool. The compote can be served at room temperature or chilled; refrigerate leftovers in a covered container.

Caramelized Pears Recipe

TIME/SERVINGS

Total: 10 mins

Active: 10 mins

Makes: 1 1/2 cups
Caramelized Pears

By Aida Mollenkamp

Make this quick recipe to top ice cream or pancakes, or eat the pears on their own.

Game plan: You can make this recipe with any number of fruits, from apples to pineapple.

INGREDIENTS

4 tablespoons unsalted butter (1/2 stick)
1/2 cup packed light brown sugar
4 medium Bosc pears, cored and cut into large dice (about 4 cups)
1/4 teaspoon ground cloves

INSTRUCTIONS

Melt butter in a medium frying pan over medium heat. When it foams, sprinkle sugar over top and cook until bubbling and dissolved, about 3 minutes.
Add pears and cook, stirring rarely, until mixture is caramelized and pears just begin to release their juices. Gently fold in cloves and serve.

Enjoy–the Dutch and the Ricotta sound interesting. I can see the Irish ones as a great appetizer as well.

Ciao and Happy Eating.

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