!8: Pancake Ideas This Instant: November 2011

Tuesday, November 29, 2011

Homemade Dutch Pancake Recipe

!±8± Homemade Dutch Pancake Recipe

Pancakes are eaten across the world, though the range of styles and flavors is quite surprising. For example, over in Europe in France and Belgium, they tend to be very thin. However, in the US, it is common for them to be quite thick. Another take is the Dutch pancake recipe, which often makes for a meal in itself. Many people are surprised to learn that the humble pancake is a firm favorite on dining tables across the Netherlands, but it is true. However, these differ greatly from the crepes of France, being much more like an Italian pizza in many respects.

A traditional Dutch pancake recipe would be too large for most household kitchens, but here is a simple and tasty basic recipe with a few ideas, that is a little smaller. This should be good for two or three pancakes; ideal for the family. There a no more than three ingredients which make up the basis of a recipe, though salt, pepper and sugar can be added. All that is need is 125 grams, (or 4 ounces), of flour, an egg, and 250ml, (or half a pint), of milk. These should be beaten together, with the milk going in slowly, once the egg and flour have been thoroughly combined.

A skillet, griddle or something similar can be used, and whichever is used to be well heated for a few minutes; until smoking ideally. Once hot, a little oil should be added and also warmed for a while. Using a ladle, the batter mixture should be spooned onto the pan, and cooked until the downside starts to brown. At this point, it should be turned, (or flipped), for the other side to be done.

This will not take as long to cook as the first, and should be removed immediately once browned. The pancake needs to be set aside and kept warm, whilst the others are cooked, and then it just needs to be decided how to serve. A popular topping, which the kids will love, is to drench the pancakes in icing sugar, (poedersuiker) and sugar syrup, (stroop). Butter on its own works well though, whilst others favor lemon juice and brown sugar. Savories are also great; particularly bacon and cheese.

There is no real limit to what you add to a Dutch pancake recipe, as is well demonstrated in the Netherlands itself. Each street appears to have its own Pannenkoekenhuizen, (pancake shop), selling nothing but the things; each with its own take on this fantastic food.

Homemade Dutch Pancake Recipe

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Monday, November 21, 2011

JAMin' Mamas

!±8± JAMin' Mamas

Exotic jam made with whole fruits, various liqueurs and less sugar for a WOW on your favorite breakfast vessel. Our Exotic jam is made with real fruit, low sugar, preservative free jams jazzed up with flavorful liqueurs. Great on scones, bagels, waffels, pancakes, oatmeal, cheesecake, and ice cream. Mix into pancake/waffle/bread batter for something new! Even savory dishes like porkchop, ham, chicken & fish deliver a new taste on your favorite meats. Check out our "Jamin' Letters and Recipes" page for sensational ideas!

JAMin' Mamas

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Friday, November 18, 2011

Breakfast Fit for an Athlete

!±8± Breakfast Fit for an Athlete

If you live are an athlete or live with one, you realize the importance of a large healthy breakfast. Carb-heavy foods such as pancakes, waffles, and cereal can be delicious, but they lack protein and should not be relied upon as the main source of energy and calories for an athlete's diet. Some athletes actually toss protein powder into their pancake or waffle mix, but this can be rough on the body (and typically tastes awry).

Some digestive experts state the human body can only properly break down either a protein or a carbohydrate one at a time, so it is recommended to enjoy your sugars and carbohydrates at least 30 minutes apart.

Taking a few tips from the gluten free diet, starchy breakfast carb-packed foods such as cereal (contains wheat and/or barley malt), bagels, and English muffins are erased entirely, unless made in a gluten free dedicated facility.

The following breakfast has been tested and recommended for athletes and anyone else who wants to enjoy a light and easy-to-make meal.

Beat 4-6 eggs in bowl. Use 1 yolk per every 3 eggs for a low-fat option. Use 2oz. of olive oil (not BUTTER) in the pan. Olive oil is a very healthy fat. Dice up 1/2 red pepper. Sprinkle pepper on eggs after they are cooked

30 minutes after your new gluten-free meal, enjoy a high-glycemic sugar fruit such as a pear, orange or ripe banana. Bananas are known to be an essential food for those living gluten free since it is a heavy fruit and tends to trick the stomach into thinking it is full.

If you find it difficult to remove bread entirely from your breakfasts, then the next best thing is to try gluten free bread, which recently has become easy to find in health food stores or online.

Athletes need their protein and carbohydrates on a religious basis each day. A gluten-free breakfast marries the notion of a high amount of calories and a wheat-free meal. Both of these add up to a filling and nutritious way to being your day.

Breakfast Fit for an Athlete

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Saturday, November 5, 2011

How to Prepare the Mixture For Homemade Pancakes

!±8± How to Prepare the Mixture For Homemade Pancakes

Pancake mixture is usually made of very simple ingredients such as flour, eggs, butter and milk. To prepare delicious pancakes, use organic eggs when making pancake mixture. Organic eggs have deeper-yellow yolks, so a pancakes made with them will have a better color. The flour should be plain. Milk can be skimmed or full cream, it doesn't make a big difference. Instead of milk, you can use buttermilk. It tastes really delicious. And salt of course, even the tiniest pinch makes a difference. And you can put it even if you are making sweet pancakes.

Some people like to let the pancake mixture stand for 30 minutes because it can give a lighter consistency. To cook pancakes use vegetable or sunflower oil. Don't use olive oil as it can give a savoury taste to sweet pancakes. Don't put too much oil on the frying pan, because the pancake mixture can turn gooey. Always make sure that the pan is non-stick. And remember that the pan will retain heat, so the more pancakes you make, the quicker the oil will heat and the less time it will take.

Pancake mixture ingredients:3 large eggs 1 1/2 cups buttermilk 1 1/2 cups all-purpose flour 1 tsp. vanilla extract 1/3 cup sugar 4 Tbs. unsalted butter, melted 1/2 tsp. salt
How to make pancakes:
First, place all ingredients in blender and blend until no lumps remain. Let batter rest 30 minutes to 1 hour, or cover and refrigerate overnight. Then, coat large non-stick skillet with cooking spray or oil and warm over medium-high heat. Meanwhile, whisk pancake mixture several times until consistency of heavy cream. If necessary, thin with some water. Pour ¼ cup of the batter into hot skillet. Then lift the skillet, and swirl batter around to coat bottom.Cook for about 3 minutes or until you notice that edges begin to brown and air bubbles form under the pancake. Take spatula and slide the edge of it under and round side of pancake. Flip over and cook for about 2 minutes more. Put pancake on the plate and in the warm place. For example in oven. Repeat with remaining batter. Serve pancakes filled with fresh berries and chocolate-hazelnut spread.Tip:
You can store your pancakes. Stack pancakes alternating each with two layers of waxed paper and place entire stack in a good freezer bag. You can store them for up to 4 months. When you want to use frozen pancakes, thaw them at room temperature for about an hour. Before using them, make sure they come up to room temperature. Heat a skillet and brush it with a little butter then heat the pancake gently on both sides.