Light and fluffy, crisp at the edges, a real breakfast treat. I have a hard time containing myself.
Makes about a dozen pancakes, 3 per pan.
2 C flour
1/2 C sugar
1 tsp salt
2 tsp baking powder2 eggs
2 C milk
Heat an 8-10" skillet to medium-high heat.
Mix the dry ingredients.
Beat the egg and combine with the milk. Make a well in the dry ingredients and pour the wet mixture into the well, beating the mixture with 25 deliberate strokes, sweeping as much of the bottom of the mixing bowl with each stroke.
Pour 2-3 tbsp of oil into the pan.
The heat is the most important part of this recipe. Test the heat: pour a droplet of pancake batter into the pan: it should sizzle when it hits the pan, but it shouldn't burn.
Pour three pancakes into the pan. They should start to bubble on the surface after a few minutes. Turn the pancakes over when the bubbles have formed over the whole surface.
Chocolate Truffle Cake
This is basically a chocolate mousse atop oreo cookie crumbs. Smooth, rich, and chocolately, this dessert can be made ahead.
1 cup of Oreo crumbs
1 lb good Quality chocolate ( I use Superstore milk chocolate, it is wrapped in a gold wrapper) the recipe calls for bittersweet chocolate.
½ cup butter
1/3 cup amaretto liqueur
2 cups whipping cream
Chocolate shavings and fresh violets
Line base of a 9” springform pan with parchment paper or waxed paper. Sprinkle ¾ cup of oreo crumbs over base of lined pan, set aside.
In top of double boiler (or in a bowl set over hot not boiling water) melt chocolate and butter, stirring occasionally, until smooth. Stir in Amaretto liqueur. Remove from heat, let cool to room temperature about 1 hour or until thickened but not set.
In large bowl, whip cream until it holds stiff peaks. Fold cream into cooled chocolate mixture. Pour chocolate cream mixture into prepared pan, spreading evenly. Refrigerate, covered about 4 hours or overnight, until firm.
To serve invert pan on serving plate release sides. Remove pan. Sprinkle top with remaining crumbs, refrigerate covered up to 3 days or freeze up to 2 weeks. Thaw overnight in refrigerator.
Garnish with chocolate shavings and fresh violets.
The chocolate I use never really gets smooth, it stays firm, however, after the amaretto is added it becomes smooth and when the cream is added it becomes even more smooth.
Subscribe to:
Posts (Atom)