Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 40
Pumpkin Pancakes with Apple Compote and Honey Mustard Bacon I demonstrated these pancakes and accompaniments for a Halloween breakfast class one year. Not many people had tasted pumpkin pancakes, but they really like these. Kids like them too and it is a good way to get them to eat pumpkin, which is so nutritious. The apple compote goes great with the pancakes instead of maple syrup, and the bacon adds a nice salty note. The compote can be made ahead of time and then warmed up when served with the pancakes. The bacon can be laid out on the pan the night before covered with plastic wrap. Just top it with the mustard and sugar and it can bake while the pancakes are being made. This would be a great brunch menu also. Serves four Ingredients: Pancakes: 2 large eggs, separated 1/4 cup vegetable oil 1 3/4 cups milk 2 cups all-purpose flour 1/4 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3/4 cup solid pack pumpkin Procedure:
ОглавлениеWhisk the egg yolks until fluffy. Stir in the vegetable oil and milk.
Sift the dry ingredients together. Stir the dry ingredients into the egg mixture and mix just to blend. Gently stir in pumpkin.
Whip the egg whites until stiff, but not dry. Fold into the pumpkin mixture.
Lightly grease a griddle or fry pan. Pour about 1/4-cup batter per pancake, onto the hot griddle. Cook until the pancakes puff up and look dry around the edges. Flip the pancakes and cook until they are a deep gold color. Keep the finished pancakes warm until you have used up all the batter Repeat this process with the remaining batter. Serve at once with Chunky Apple Compote.
