Get your subscription to #ConversationsMag today!

Conversations Magazine Feb./March 2017

Conversations Magazine Feb./March 2017
Click the cover to order yours for only $6.99, shipping included!

Need help promoting? Contact us!

Saturday, May 4, 2013

GOTTA EAT, CAN'T COOK w/Bruce Tretter: Apple Pancakes



TIP: The hardest part about making this fresh and flavorful pancake is turning it over from fruit-side up to fruit-side down so that the fruit side of pancake can cook in the pan and then turning the pancake back to fruit-side up to serve on a plate. But, no problem. The step-by-step directions below will explain how to make those turns as easily and safely as possible using either a pan top or large plate.

Preparation Time: 5-10 minutes
Total Cooking Time: 15-20 minutes

Ingredients

1 Large or 2 Small Apples
2 Eggs
Dash of Salt
1 Tablespoon Sugar (I like using brown sugar, but any sugar will work)
1 Teaspoon Vanilla Extract
3 Tablespoons Flour (I like using whole wheat flour, but any flour will work)
Handful Dried Cranberries and/or Raisins
Milk
Butter or Margarine
Ground Cinnamon

Equipment

Mixing Bowl
Whisk or Fork
Teaspoon
Tablespoon
Sharp Knife
Cutting Board
10 Inch Frying Pan
Large Plate or Pan Top
Spatula

1. Break 2 eggs into a bowl, and add the following:
Dash of salt
1 tablespoon sugar
1 teaspoon vanilla extract
3 tablespoons flour
Handful of dried cranberries and a handful of raisins (if you only have or only like dried cranberries or raisins, no problem. Just use two handfuls of either dried cranberries or raisins - and you don’t have to be limited to those two: you can use any dried fruit you like)
2-3 tablespoons (or a good splash if you don’t want to measure) of milk

2. Stir vigorously with either a fork or a whisk until the batter is evenly mixed (there’s no need to get rid of every lump).

3. Put the pan on the stove, and turn on the burner to LOW-MEDIUM heat.

4. While the pan warms, rinse the apples in the sink, and shake them dry. Cut the apples in half lengthwise, and cut each apple half in half again. CAREFULLY remove the core from each apple quarter, and finish by cutting slices about ¼ inch (6 mm) wide.

5. Check the frying pan for the proper cooking temperature by running cold tap water on your fingers and flicking the water onto the pan surface. The pan is warm enough to cook when the water evaporates with a sizzle.

6. When the pan is warm enough to cook, add a ¼ - ½ inch (6 – 12 mm) slab of butter or margarine to the pan. Then swirl the butter or margarine in the pan by rolling your wrist until the pan surface is evenly coated.

7. Pour all the batter into the warm pan, and give the pan a quick back and forth shuffle to ensure the batter covers the pan surface evenly.

8. Top with apple slices until the batter is evenly covered.

9. Cook for 5-7 minutes (or longer) making sure the butter or margarine barely bubbles. (If the butter or margarine bubbles vigorously, turn the stove heat down until the bubbles barely foam. If the butter or margarine doesn’t bubble at all, turn up the burner heat until it does.) Give the pan a back and forth shuffle every few minutes to ensure the pancake stays loose on the pan surface, and then check the pancake bottom for doneness by sliding a spatula under and lifting up a corner of the pancake - the bottom is done when it is lightly browned.

10. When the pancake bottom is lightly browned, use a spatula to transfer the half cooked pancake either to a large pan top or a big plate. Add a ¼ inch (6 mm) slab of butter or margarine to the top of the pancake. Cover the pancake with the pan, apply enough pressure with both hands to keep the pan snuggly in place over the pancake, and maintain the pressure while turning both hands as a unit whether you’re using a pan top or large plate so that the pancake is now fruit-side down on the pan surface.

11. Cook for another 2-5 minutes, making sure to shuffle the pan once or twice to ensure the pancake doesn’t stick to the pan bottom, until the pancake feels firm to the touch.

12. Cover and turn the finished pancake fruit side up using either a pan top or plate.
13. Check the pancake for DONENESS. The pancake is properly cooked when the
batter is firm throughout and not runny or soft and sticky. If however, your pancake batter is still slightly soft and sticky, put the pancake back in the pan fruit-side down, and cook it until the batter is firm throughout.

14. Finish by sprinkling the pancake with ground cinnamon and sugar to taste.

For more cooking tips and recipes from Bruce Tretter visit www.gotta-eat.com.


No comments:

Post a Comment