2 cups flour

3/4 cup boiling water

2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a

 fork until dough is evenly moistened. On a lightly floured board, knead

 dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal

 pieces. Roll each piece into a ball, then flatten slightly into a pancake.

 Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a

 rolling pin, roll to make a circle 6 inches in diameter. Stack and roll

 remaining pairs of pancakes the same way. Cover with a damp cloth to

 prevent drying.

    Cooking:

 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes

  and cook, turning once, until lightly browned and bubbles appear on the

  surface, about 2 minutes on each side. Remove from pan and separate

  into 2 pancakes while still hot. Stack cooked pancakes on a plate while

  cooking remaining pairs of pancakes.

 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave

 oven or wrap in a clean dish towel and steam in a bamboo steamer for

 5 minutes.

Making pancakes is among the simplest of culinary feats. To start, you need the right ingredients. Fortunately, the best flour for pancakes is also the most readily available – good old all-purpose. High-gluten flour makes tough, chewy pancakes, while pancakes made with cake flour get soggy when syrup is poured over them. For a change of taste, substitute cornmeal, buckwheat flour, or whole-wheat flour for half the all-purpose flour called in a pancakes recipe.

01.    When leavening with baking powder/soda, mixing the batter is critical. There are two stages: whisking together the dry ingredients, and whisking the wet ingredients into the dry. In the final step, don’t whisk the batter to a smooth, uniform texture, or the gluten in the flour will develop and produce tough pancakes. Instead, mix the wet and dry ingredients together only partially, leaving lumps of unmoistened dry ingredients. The interaction of the liquid and the pockets of dry ingredients during cooking will results in fluffy pancakes. Yeasted pancakes require no such care, but unless you want to wait for the batter to rise in the morning, mix it the night before, and let it rise in the refrigerator.

02.    More butter does not mean better pancakes. A thin film covering the griddle prevents puddling and browns the pancakes evenly. After melting the butter on the griddle, wipe the surface with a paper towel. Too much melted butter on the griddle will result in “fried” pancakes – crispy on the outside and undercooked on the inside.

03.    For fruit pancakes, place fruit on top of the batter right after it’s poured onto the griddle. This allows the fruit to be evenly distributed in each pancakes. Mixing the fruit in before the pancakes are on the griddle will thin the batter.

04.    When is the time to flip? When the batter surface is covered with little bubbles, some of which have begun to break, the leavening agent has created enough carbon dioxide to lift and lighten the dough. The bursting bubbles, though, are letting that gas escape, so flip the pancake just at this moment, before too many have popped. Bubbles will appear first at the edges, which may begin to look dry before the rest of the surface is covered. Avoid the temptation to flip the pancake until some of the interior bubbles have burst.

Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)

Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).
4. Let the batter rest for 30 minutes to 1 hour for better results.
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake’s edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.
7. Repeat with the remaining butter and batter.
8. Serve with a dollop of whipped cream and maple syrup.

Ingredients

• 1 cn (6. 5-oz) minced clams; drained
• 2 c Peeled and coarsely grated potatoes
• 1/2 md Yellow onion; coarsely grated 1 Egg; beaten
• 1 ts Salt
• Pepper to taste
• Oil for pan-frying

Directions

MAKES 10 PANCAKES

Blend all ingredients together. Don’t forget to drain the clams first. Pan-fry until golden brown on both sides and serve hot

Ingredients:
2 c Flour; all purpose 2
1/4 c Soue milk; buttermilk
1 tb Baking powder
2 Eggs
1 ts Baking soda
1 c Apples; unpeeled,
2 ts -Salt
-cut in pieces
3 tb Sugar
6 tb Butter; melted
1 ts Cinnamon

Instructions:
Crepes aux pommes des Cantons Sift together flour, Baking powder (1 Tbsp amount is correct), Baking soda, salt Sugar and cinnamon. Beat sour Milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour Milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with Butter and maple syrup. to quote Mme Benoit, ” Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin Syrup as was the custom at sugaring parties, apples pancakes were served with lots of Butter and delicious Townships maple syrup.” Source: Mme. Jehane Benoit’s _My Grandmother’s Kitchen_ a collection of recipes from her grandmother’s recipe book with modern measures and instructions added.

Recipe Serves: 4

2 cups bisquick
2 eggs
1 cup milk
1/4 cup amaretto
1/2 cup almonds — sliced
amaretto butter (see recipe)
amaretto syrup (see recipe)

Beat pancakes ingredients together until smooth. Cook as usual.

1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete — *
1/2 cup apple — * * shredded
2 tablespoons sugar
1/2 teaspoon cinnamon

In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle to medium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to
1 1/2 minutes, turning when edges look cooked and bubbles begin to break
on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use
low-fat Bisquick if you prefer.

1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup applesauce

Mix together flour, baking powder, salt, cinnamon and cloves. Cut
butter into flour mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce. Combine flour mixture with egg mixture
until well mixed. Bake on hot griddle. Serve with butter and syrup or
fruit.

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange
juice, and 2 tablespoons maple syrup into a batter. If you like thinner
pancakes, add 2 to 4 tablespoons of water at this point. Let rest for
1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1
tablespoon water until the slices are tender and caramelized. Combine the
remaining yogurt and maple syrup with the cinnamon. Using a nonstick
omelette pan, make thin crepes by pouring 3 tablespoons of the batter into
the preheated pan and rolling it around to uniformly cover the surface of
the pan. Cook over medium heat about 1 minute, flip with a spatula
and cook the other side for about 10 seconds. Continue until all the
batter has been used. For each serving, roll each of two crepes around 2
tablespoons of the apples. Garnish with a dollop of flavored yogurt and a
mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes
with filling.

1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple — shredded
2/3 cup milk
1/2 pound bulk pork sausage — browned
2 tablespoons oil
—–cider syrup—–
1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons margarine or butter

Heat griddle to 375~. In small bowl, beat egg on high speed until
thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into
measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.
Fold in apples and sausage. Grease griddle lightly before making each
pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake
until bubbles appear, about 2 minutes on each side. Serve with hot Cider
Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and
pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring
constantly, until mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.