Next months weekday meeting will be Saturday, September 28th and it will be the Relief Society General Broadcast. It will be held at the Stake Center and the Stake Relief Society is providing a dinner before hand. Dinner will be at 4:45 p.m. with the broadcast beginning at 6:00 p.m. Come an enjoy a wonderful evening with us.
Pancake Recipes
Carrot Cake Pancakes
Ingredients
1 ¾ C. all-purpose flour 2
large eggs, lightly beaten
1 ½ t. baking powder 2 t.
vanilla extract
1 t. baking soda 2
c. finely grated carrots (about 1 lb.)
1 t. cinnamon ½
c. chopped toasted pecans
1 t. salt 1/3
c. chopped golden raisins
2 c. buttermilk Mascarpone
Cream
1/3 c. packed light
brown sugar Garnish: carrot curls
1/4 c. melted butter
Preparation
Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients
in another bowl. Gradually stir
buttermilk mixture into flour mixture just until dry ingredients are
moistened. Fold in carrots and next 2
ingredients. Pour about ¼ c. batter for
each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered
with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet,
and keep warm in a 200 degree oven up to 30 minutes. Serve with Mascarpone Cream.
Note: When using a
griddle, heat it to 350.
Tip: For tender
pancakes, don’t over mix the batter, it should be lumpy.
Red Velvet Pancakes
Ingredients
2 c. all-purpose flour 1
½ c. buttermilk
1 c. powdered sugar 2
large eggs
1/2 c. unsweetened cocoa ½
c. granulated sugar
1 ½ t. baking powder 2
T. red liquid food coloring
½ t. baking soda Sweet
Cream Cheese Butter
½ t. Salt Garnish: powdered sugar
Preparation
Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3
ingredients in another bowl. Gradually
stir buttermilk mixture into flour mixture just until dry ingredients are
moistened. Pour about ¼ c. batter for
each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered
with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet,
and keep warm in a 200 oven up to 30 minutes.
Serve with Sweet Cream-Cheese Butter.
Note: When using a
griddle, heat it to 350.
Tip: For tender
pancakes, don’t over mix the batter, it should be lumpy.
Sweet Cream Cheese
Butter
Ingredients
1 8 oz. pkg. cream cheese softened 3 c. powdered sugar
1 c. softened butter 1
t. vanilla extract
Preparation
Beat cream cheese and butter at medium speed with an
electric mixer until creamy. Gradually
add powdered sugar, beating at low speed until blended after each
addition. Add vanilla, beating until
blended.
Hummingbird Pancakes
Ingredients
1 ½ c. all-purpose flour 1/3
c. sugar
2 t. baking powder 1
large egg, lightly beaten
¾ t. salt 3
T. canola oil
½ t. cinnamon ½
c. chopped toasted pecans
1 ½ c. buttermilk Cream
Cheese Anglaise
1 c. mashed very ripe bananas Garnishes:
sliced bananas, chopped fresh pineapple
½ c. drained, canned crushed pineapple in juice
Preparation
Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients
in another bowl. Gradually stir
buttermilk mixture into flour mixture just until dry ingredients are
moistened. Fold in toasted pecans. Pour about ¼ c. batter for each pancake onto
a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered
with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet,
and keep warm in a 200 oven up to 30 minutes.
Serve with Cream Cheese Anglaise.
Note: When using a
griddle, heat it to 350.
Tip: For tender
pancakes, don’t over mix the batter, it should be lumpy.
Cream Cheese Anglaise
Ingredients
1 ½ c. half and half 1
T. cornstarch
½ (8 0z.) pkg. soft cream cheese 1/8 t. salt
1/3 c. sugar 2
T. butter
3 egg yolks 1
t. vanilla
Preparation
Process half-and-half, cream cheese, sugar, egg yolks,
cornstarch, and salt in a blender until smooth.
Bring mixture to a boil in a medium saucepan over medium heat, whisking
constantly. Boil, whisking constantly, 1
minute. Remove from heat, and whisk in
butter and vanilla, serve immediately.
German Chocolate
Pancakes
Ingredients
2 c. all-purpose flour 2
large eggs, lightly beaten
½ c. sugar ½
(4 oz.) sweet choc. Baking bar, finely chopped
½ c. unsweetened cocoa 3
T. melted butter
1 ½ T. baking powder 1
t. vanilla extract
1 t. salt German
Chocolate Syrup
1 c. milk Garnishes: Coconut flakes, chocolate curls
Preparation
Whisk together first 5 ingredients in a large bowl. Whisk together milk and next 4 ingredients in
another bowl. Gradually stir milk
mixture into flour mixture just until moistened. Pour about ¼ c. batter for each pancake onto
a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered
with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet,
and keep warm in a 200 oven up to 30 minutes.
Serve with German Chocolate Syrup.
Note: When using a
griddle, heat it to 350.
Tip: For tender
pancakes, don’t over mix the batter, it should be lumpy.
German Chocolate Syrup
Ingredients
2/3 c. chopped pecans ¼
c. butter, melted
2/3 c. sweetened flaked coconut 2 egg yolks, lightly beaten
1 (5 oz.) can evaporated milk ½ t. vanilla
½ c. packed light brown sugar
1.
Preheat oven to 350. Bake pecans and coconut in a single layer in
a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring
halfway through.
2.
Cook evaporated milk and next 3 ingredients in a
heavy 2 qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or
until mixture bubbles and begins to thicken.
Remove from heat, and stir in vanilla, pecans, and coconut. Serve immediately, or store in an airtight
container in refrigerator up to 1 week.
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