Feb 16, 2010

pancake tuesday

never one to miss a food holiday, whether or not i fit the religious/geographic profile of the traditional celebrants, i felt compelled to start the day off with pancakes today. these pancakes are rich, luxurious, complex, and flavorful and yet the recipe is so ascetic and healthful, it seems impossible. and yet, here they are:

sour cream oat pancakes with apples and cider
3 cups organic apple cider
4 large or 6 small apples, peeled and sliced
1 TBSP unsalted butter
3/4 cup unbleached flour
3/4 cup oat flour
1 tsp salt
2 tsp baking powder
1 cup milk
1/2 cup sour cream
2 eggs
1 TBSP olive oil
add in
1/4 cup old fashioned oats
more milk to thin them if necessary.

okay. first set the cider in a saucepan. let it boil for 10 to 15 minutes until it is reduced by half. swirl in a pat of butter if you are feelling so luxurious. while that is boiling, peel and slice the apples. set a copper or other skillet on high heat. add a bit of butter and saute until the apples brown on the edges just a bit and soften slightly 5 minutes or so. add the reduced cider to the apples, let them sizzle together for a minute or two. then turn off heat.

to mix up your batter sift the dry ingredients. mix up the eggs and liquid in a bowl. add in the dry ingredients. mix up well. batter should not be too thick and gloppy, thin it with extra milk if necessary, it usually is. add in the oats and give a stir.

heat your griddle pan to medium. pour pancake batter into pleasing shapes. flip when the bubbles have bubbled sufficiently.

serve immediately. generously butter your pancakes if you are so inclined, and spoon the apple and cider mixture over all. mmmmm. tender, tart, sweet, buttery deliciousness. not too sweet.

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