Posts Tagged "Pancakes"

Pancakes- Corn Cakes

Posted by on Jun 17, 2012 in Recipes | Comments Off

Corn Cakes

Corn Cakes

2 ½ cups fresh corn kernels (about 5 ears)
3 large eggs
¾ cup milk
3 Tbsp melted butter
¾ cup all-purpose flour
¾ cup yellow or white cornmeal
1- 8oz package fresh mozzarella cheese, grated
2 Tbsp chopped fresh chives
1 tsp salt
1tsp fresh ground pepper

1. Pulse the first 4 ingredients in a food processor 3 to 4 times or just until the corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3.  Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non stick skillet to form 2-inch cakes.  Don’t spread or flatten cakes.  Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked.  Turn and cook other side 2 to 3 minutes.

I have made this before using canned corn, and they were tasty also.

www.GracehillBandB.com   865-448-3070   info@GracehillBandB.com

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Gracehill Gazette Mar-April 2012 (9)

Posted by on Mar 20, 2012 in Newsletter | Comments Off

Click Here For the Complete Reprint

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Pancakes- Tender, Plain & Melt in Your Mouth

Posted by on Mar 13, 2012 in Recipes | 1 comment

I’ve experimented with a lot of pancakes in my time.  One pancake recipe won an award, and I’ve sent off another pancake recipe to enter in another contest.  Both of those recipes have a lot of STUFF in them.  The recipe here, is simply the best plain pancake I have ever eaten.  I bought Gale Gand’s Brunch!, at a national B&B convention (PAII) two years ago, and after reading it, went out and bought her four other cookbooks as well.  The wonderful thing about Brunch! is, in a lot of cases, she will give you the basic recipe, then you flip the page and she has 3-4 alternatives to the basic recipe.  At any rate, she says the secret ingredient to these pancake’s is potato starch.  Claims it is also the secret ingredient to Krispy Kreme doughnuts!  With no further ado-

2/3 C  all-purpose flour
1/3 C  potato starch (check in your grocery specialty section)
1  Tbsp sugar
3/8  tsp salt
1 1/2  Tbsp baking powder
1 large egg
1 C whole milk (I used half and half)
2 Tbsp canola oil
Unsalted butter for cooking, (I used regular and it was fine!)

Combine flour, potato starch, sugar, salt, and baking powder.  In a separate bowl, beat the egg with a fork and then mix in the milk and oil.  Pour over the dry ingredients, and combine with a wooden spoon or plastic spatula just until evenly moistened.  Don’t over beat, there will be lumps.

Heat a griddle until water flicked on it sizzles.  Add some butter to the griddle and spoon about 3 Tbsp of batter on the griddle.  Cook about 3 minutes, until the top has stopped bubbling and no longer looks wet, and the bottom is slightly browned.  Flip and cook the second side 2-3 minutes.   Plate and add a little butter and syrup on top.  They will melt in your mouth.

 

www.GracehillBandB.com   865-448-3070   info@GracehillBandB.com

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Pancakes- Pumpkin Pancakes

Posted by on Feb 24, 2010 in Featured Recipe | 2 comments

Pumpkin Pancakes

Pumpkin Pancakes

Whipped Cream-

Half pint of Whipped Cream
¼ t of Vanilla
1 t Sugar

Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the whip cream, vanilla, and sugar.  When stiff set bowl back in fridge.

Caramelized Pecans-

1/4 C of Butter
1/4 C of Brown Sugar
2 C Pecan Halves

Melt butter over stove then stir in brown sugar.  When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized.  Turn pecans out onto a piece of wax paper to cool separating them with a fork.  (Any leftovers will keep well the fridge.  They are nice sprinkled on top of salads also.)

Missed first place in an international breakfast contest by 35 votes!  Not too shabby!!

Missed first place in an international breakfast contest by 35 votes! Not too shabby!!

Ginger Syrup-

1 C Brown Sugar
½ C of Water
2 T Butter
2 T Minced Crystallized Ginger

Melt butter over the stove, and then stir in the brown sugar and water.  When dissolved stir in the ginger.  Continue stirring for 5 to 10 minutes until it starts to thicken.  Take off stove and let set until ready to use.  You may have to reheat if it thickens too much.  (When your guests dribble this syrup on the pancakes a little bit goes a long way.  You don’t smother them like you would with regular maple syrup and any leftovers will hold in the fridge till the next time you make these pancakes.) 

Pancakes-

2 C Whole Milk
2 Eggs
3 T Butter, melted
¾ C Canned Pumpkin

1 2/3 C All Purpose Flour
3/4 t Cinnamon
1/8 t Ground Cloves
¼ t Ground Ginger
¼ t Salt
2 t Baking Powder
3 T Brown Sugar

Beat eggs briefly, then add and beat in the milk, butter and pumpkin.  Add all the dry ingredients except the flour and beat.  Add flour last and beat until large lumps disappear.  Heat a large griddle, melt a little butter on it and pour a small amount of batter on the griddle.  Smooth the batter down with a spoon.  (These are very thin pancakes and about 4 inches across.  When done on both sides, arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whipped cream.  (You can sprinkle a little nutmeg on top of the whipped cream.)  These could also be garnished with orange slices, or a baked apples, etc.  Serve with syrup.  This batter can be made the night before and held for a couple of days in the fridge.

http:// www.GracehillBandB.com   865-448-3070   info@GracehillBandB.com

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