YumSugar

Reader Recipe: Chocolate Chip Pancakes With Blueberry Syrup

YumSugar — Tue, 17 Mar 2009 16:00:16 -0700

Cooking when you don't have all the ingredients on hand can be frustrating, but it can also be empowering: Since you have to think on your feet, some of the most successful outcomes are born out of limited circumstances.

TeamSugar regular FinnLover has long been the master of innovatively tweaking reliable recipes based on what she has in her kitchen. So guess what happened when she ran out of maple syrup for her pancakes? Finn improvised (and improved) her recipe by adding chocolate chips to her pancakes and using frozen blueberries stowed in her freezer to make a delectable compote. To see the recipe, which left me with a hankering for a sweet, sticky breakfast, read more.

Submitted by TeamSugar member FinnLover

Dark Chocolate Chip and Blueberry Pancakes
Adaptation of a Nigella Lawson recipe.

I just made these for breakfast and they were so good! They're a twist on a pancake recipe I posted a while ago. I just added some dark chocolate chips to the batter and made a simple blueberry syrup to serve with them because I was out of maple syrup. They were to die for!
Here's the original post:
http://teamsugar.com/group/30207/recipes/2607875

Ingredients

- 225g plain flour
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon sugar
- 2 large eggs, beaten
- 30g butter, melted and cooled
- 300ml milk
- 125g 70% cacao chocolate chips

For the blueberry syrup:
- frozen blueberries
- a splash of water
- brown sugar
- a tbsp or two of lingonberry or raspberry jam

Directions
1. In a big bowl, mix together the flour, baking powder, salt and sugar. Beat in the eggs, melted butter and milk. Add the chocolate chips. Leave the batter for about 20 minutes before using it; and you may then want to add more milk to the mixture if it's too thick to pour in the pan.
2. Put the frozen blueberries in a small saucepan. Add a splash of water to get it going and a bit of brown sugar. Bring it to a boil. Add the jam and more brown sugar if necessary. Let simmer for 5 to 10 minutes until it becomes thicker and syrupy.
3. Pour some batter in a non-stick pan (medium heat). When you cook the pancakes, remember that when the upper side of the pancake is blistering and bubbling it’s time to flip it and cook the second side. It will only take about 1 or 2 minutes.
4. Makes about 11 blini-pan-sized pancakes, maybe 16 silver-dollar-sized ones on the griddle. Serve with the blueberry syrup.

Print recipe with images | without images

Scotland Sets Record For World's Tallest Pancake Stack

YumSugar — Wed, 25 Feb 2009 09:00:09 -0800

To celebrate National Pancake Day yesterday, IHOP was serving up flapjacks for free. The only breakfast our nation cared about, it seemed, was the short stack. But across the pond in Glasgow, Scotland, a couple of chefs were more concerned about the tallest stack of pancakes. In fact, two chefs, Sean McGinlay and Natalie King of Glasgow's Hilton Grosvenor hotel, claim to have broken the record for the steepest stack of pancakes in the world.

The tower of 672 flapjacks measured in at 29.5 inches high, tottering over the standing world record of 29.1 inches, set by a Slovenian team last August. Guinness will still need to confirm the record. In order to prepare for the challenge, the chefs mixed over 17 pints of milk, 100 eggs, 11 pounds of flour, and 6.6 pounds of butter. The key to their success? The perfect stacking technique. Said hotel general manager Stuart Nelson:

Sean McGinlay and the kitchen team have spent a great deal of time this week perfecting their pancake recipes and stacking techniques . . . It was a bit shaky towards the end, but somehow we managed to pull it off.

Judging from the height of the pancake stack, it looks like defeating this new record will be a tall order. Wouldn't you love to help clean up after the event?

Source

IHOP to Celebrate National Pancake Day With Free Pancakes

YumSugar — Mon, 23 Feb 2009 11:30:15 -0800

For those of you who believe nothing in life is free, you're wrong. To celebrate National Pancake Day breakfast big-name IHOP is giving away buttermilk pancakes gratis in participating stores. Between the hours of 7 a.m. and 10 p.m. on Feb. 24, diners can get three free pancakes - no coupon or purchase necessary.
This is the fourth year IHOP has celebrated National Pancake Day with this event, which it uses to raise money for community charities. In return for free pancakes, the chain asks that you consider making a donation to its charity, the Children's Miracle Network, or another local philanthropy. Will you be enjoying free pancakes at IHOP?

Source

Would You Rather Eat Savory or Sweet Brunch?

partysugar — Sun, 22 Feb 2009 01:30:53 -0800

Source

All the News That's Fit to Eat - Feb. 18, 2009

YumSugar — Wed, 18 Feb 2009 12:50:32 -0800

Is there a scientific explanation behind our love of fiery foods? - Washington Post
How to make the best pancakes possible.- Chicago Tribune
Instead of salt, use acidic seasonings to awaken a dish. - Los Angeles Times
Restaurants have begun turning to breakfast-for-dessert inspiration. - New York Times
Chefs share their tips for cutting costs in the kitchen. - San Francisco Chronicle
Portions aren't only increasing in restaurants; studies show they've also grown in cookbooks. - Wall Street Journal
Mac and cheese can take on a myriad of forms to suit every taste. - Boston Globe

Source

Yummy Links: From Cheaper Groceries to Top Chef Casting

partysugar — Fri, 06 Feb 2009 06:45:13 -0800

Ten ways to save money at the grocery store. - Chow
Treat your valentine to a decadent chocolate dessert. - Gourmet
Show your children how much you love them with homemade chocolate pancakes. - Al Dente
Learn the difference between coconut milk and coconut cream. - The Kitchn
Taste-testing the market's best chocolate bars. - Cooking With Amy
Do food scares change the way you eat? - The Epi-Log
Want to be on Top Chef season 6? Head to your local casting call. - Serious Eats

Source

Come Party With Me: Latke Party - Menu

partysugar — Mon, 22 Dec 2008 09:00:00 -0800

This year instead of hosting a formal Hanukkah dinner, invite friends over for a festive happy hour. Serve guests a selection of vegetable latkes with a buffet of traditional toppings like applesauce, sour cream, and smoked salmon.

Classic potato latkes are delicious alongside cauliflower curry latkes. Zucchini latkes with red pepper jelly and smoked trout add a touch of elegant sophistication to the menu. Spinach latkes with feta-yogurt sauce are original and unexpected. For these recipes, read more.

Potato Latkes
From Martha Stewart

Ingredients

2 (about 1 1/4 pounds) all-purpose or Yukon gold potatoes, peeled
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground black pepper
Vegetable oil, for frying

Directions

Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.
Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.
Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385 degrees.
Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.
Latkes can be transferred to a baking sheet and kept warm in a 200 degrees.oven for up to a half hour before serving.

Serves 4.

Print recipe with images | without images

Cauliflower-Curry Latkes
From Better Homes and Garden

Ingredients

1 lb. head cauliflower
2 lb. russet potatoes, peeled
2 large onions, about 1 lb.
2-1/4 to 2-1/2 cups matzo meal
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or 3/4 tsp. salt
1/2 tsp. cayenne pepper, optional
3 eggs, beaten
Peanut or cooking oil for frying

Directions

Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
Meanwhile, in a food processor finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm.

Makes about 24 latkes.

Print recipe with images | without images

Zucchini Latkes with Red Pepper Jelly and Smoked Trout
From Food and Wine

Ingredients

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup sour cream
1/2 cup red pepper jelly
3 ounces skinless smoked trout fillet, coarsely chopped
2 ounces golden trout roe (see Note)
3 scallions, green parts only, thinly sliced

Directions

Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm.

Makes about 4 dozen 1 1/2 inch latkes.

Print recipe with images | without images

Greek-Herbed Spinach Latkes with Feta-Yogurt Sauce
From Bon Appétit

Ingredients

4 tablespoons (or more) butter
1 cup chopped green onions
1 garlic clove, chopped
2 10-ounce packages frozen chopped spinach, thawed, drained, squeezed dry
1/3 cup (packed) crustless challah or other egg-bread pieces
1/2 cup chopped fresh dill
4 large eggs, beaten to blend
1 1/2 teaspoons baking powder
2 tablespoons (or more) olive oil
Feta-Yogurt Sauce, recipe below

Directions

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; sauté until onions are soft, about 2 minutes. Add spinach and sauté until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely.
Blend challah in processor to fine crumbs. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder.
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter.
Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.

Makes about 30.

Feta-Yogurt Sauce

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. Sauce can be made 2 days ahead. Cover and refrigerate.

Makes about 1 cup.

Print recipe with images | without images

Make a Face Halloween Pancake Molds: Love It or Hate It?

partysugar — Sat, 25 Oct 2008 04:00:01 -0700

I love the idea of creating fun food for Halloween, but I'm not too crazy about these pancake molds ($14.99). I don't really eat pancakes and the faces are scary! If I was a little kid, I wouldn't want to eat mean jack-o'-lantern pancakes.

What do you think? Are the molds fabulous or freaky?

Alton Brown's Tips For Perfect Pancakes

partysugar — Tue, 14 Oct 2008 10:15:42 -0700

At his Kidz Kitchen demonstration at the NYC Wine and Food Festival, Alton Brown not only answered audience members questions, but he taught the eager crowd how to make a kid-friendly dish, a pancake cake with a slime-like avocado frosting. Here are his tips for making the most delicious pancakes:

Always weigh out the dry ingredients. It's especially important to weigh out the flour which can become very compact.
For the best batter consistency, use both all-purpose and cake flours.
If using baking soda include an acidic ingredient in the wet mixture. Brown likes buttermilk.
To create your own pancake mix, measure several batches of the dry ingredients. Keep stored in air-tight container. Shake to combine before using the pancake mix.
Don't overbeat. The batter should be lumpy.
Be patient! When bubbles form around the edges of the cake and the center looks firm and set, carefully pick up with a spatula and flip over.

Did Alton Brown forget something? What's your technique for making the best pancakes?

Source

Think You Know Pancakes?

YumSugar — Thu, 25 Sep 2008 11:30:00 -0700

Not only is September All-American Breakfast Month, but tomorrow is National Pancake Day. Do you flip for flapjacks? See how much you really know about the ultimate breakfast comfort food when you take our quiz.

Source

Take the quiz