Contributed by: Chris WebAdmin. of RecipesNow.com
My morbid fascination with recipes is unfortunately not something shared by my husband. He loves to cook but I would classify his interest in recipes as a -27 on a scale of 1 to 10. He avoids them like the plague. Imagine my surprise when I had to literally wrestle the Crepes, Waffles & Pancakes! cookbook away from him. Not only that but he has the next several weekends meals all planned out using the recipes found inside.
As author Kathryn Hawkins mentions in her Introduction, "There are hundreds of variations ranging from the plain and simple to the exotic and indulgent; the thin and the thick; and the smooth and the textured." No matter from what culture you descend, I am sure there is a pancake (or similar variation) memory to be had.
Beginning with the "Important Ingredients" Crepes, Waffles & Pancakes! covers everything you need to know before you start cooking. Equipment is an important detail to consider and is thoroughly covered giving you the pros and cons of each type of pan and maker and covering other important tools you will need to consider.
Once you have the background covered you will move on to "The Perfect Batter" which provides several basic recipes (from which most of the recipes derive) and also includes important variations such as Gluten-Free, butter reduced and flavoured batters among several others. Storage and serving tips are offered as well.
After all of these sections you will no likely be melting into puddle of anticipation and you won't be disappointed. Recipe sections include "Breakfast & Brunch", "Main Meals", "Specialty", "Desserts", "Snacks" and "Accompaniments". From the Mail Meals section enjoy this luscious recipe:
Wild Rice Pancakes With Chicken
Wild rice has a good texture and a mildly nutty flavor.
Sift the flour, baking powder and soda into a bowl and make a well in the center. Add parsley, wild rice and egg yolks, and pour in the milk. Gradually work into the flour using a whisk and then beat until thick and smooth, but don't over-mix.
Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.
Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter to form a thick pancake about 4in (10cm) in diameter. Cook over a low-to-moderate heat for about 21/2 minutes. Turn over and cook for a further 21/2 minutes until golden. Make seven further pancakes and cover to keep moist until ready to serve.
Halve the avocado and remove the pit. Remove the skin and slice thinly. Sprinkle with lemon juice. Serve pancakes warm, topped with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.
Makes 4 Servings
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