In the Southern states, the announcement of a snowstorm sends crowds to grocery stores stocking their fridge with milk and eggs. The following week, the snow is melting, the roads are increasingly accessible and the sidewalks are being de-iced. From a non-cook’s perspective of looking at a fridge full of milk and eggs, these pancakes will look as if they were whipped from thin air. This whipped eggy batter produces ethereal, airy pancakes that will melt in your mouth. Serve these with caramelized apples and toasted walnuts. Enjoy! Read more
This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. This recipe can be altered with substitute ingredients. A little rum to the batter is a nice addition and nuts are optional. Whole milk is the best diary for this recipe, because the pancake will rise better than using soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples are the favorite fruit, but under-ripe pears taste equally good. Add cranberries or raisins to the batter for another variation. Use white sugar or maple syrup to replace the brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch iron skillet, but cut the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.
After a few years of warm winters, it was a treat to wake up to a winter wonderland. And, it’s a blessing to have a fully stocked refrigerator. We served our sweet breakfast with green tea and faux mimosas, orange juice made with wine instead of champagne. We just happened to have a cheap bottle of wine, because it was going to be used in the chicken stew for dinner later in the day. The boyfriend watched his church services via live-stream from the internet. When service was over, the sweets were ready.