When I was a kid my dad liked to make pancakes. Both my parents were great cooks. Mom was a very good teacher, dad not so much… I can remember her having to kind of nudge him into letting me make pancakes on my own. He would have loved these I am sure. These would be great on a morning when you have a lot of other things coming together and you can just pull these out of the fridge and heat up the griddle. The yeast gives them a special flavor. This recipe makes a LOT but you can freeze them! Serve with maple syrup, jam or fruit compote.
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 large eggs, room temperature
4 cups buttermilk
1/4 cup canola oil
1. Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
2. To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.
3/4 cup Blue Corn Masa
2 tablespoons sugar
1/2 teaspoon salt
1 cup boiling water
1/2 cup milk
2 tablespoons butter, melted
3/4 cup all-purpose flour
2 teaspoons baking powder
toasted pine nuts (optional)
In a medium bowl, combine blue corn masa, sugar, and salt and stir.Add in boiling water and mix well.Cover with a towel and let sit for 5 – 10 minutes.
In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated.Add to masa mix and stir.
In a small bowl, combine flour and baking powder.Slowly add to masa mix, and stir until just incorporated. Fold in pine nuts. Add more milk if the batter is too thick.
Add a tablespoon of butter to a large pan over medium heat.Add 2 tablespoons of batter for each pancake.Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
These are simply some of the BEST waffles. Crispy on the outside, tender on the inside with a wonderful yeasty tang to them. Perfect for a weekend brunch. You make these the night before and then in the morning jut add the eggs and baking soda! I served with a homemade strawberry compote. This is adapted from the New York times. I forgot to take a lot of photos but trust me. You want to make these!
2 ¼cups milk
1stick (1/2 cup) unsalted butter, cut into cubes
1 tablespoon sugar
1 teaspoon salt
1package active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour
2large eggs (beaten)
¼teaspoon baking soda
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. I sort of folded mine in. Spray the waffle iron with cooking spray. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter or spray the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
It has been a while since I posted. Life gets in the way and often I forget to take pictures until about halfway through the recipe. I served this to my mother for a Mother’s Day brunch. I halved the recipe to make just one braid. This would also be perfect for tea time.
I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
1 box puff pastry (2 sheets), thawed to room temperature
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
WHILE COOLING, PREPARE FROSTING.
Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.