David Eyre's Baked Pancake + Our Orphan of the Storm

 

Our youngest grandson doesn't understand what all the fuss is about.

From the kitchen of One Perfect Bite...Remember General MacArthur's, "Old soldiers never die, they just fade away"? Well, there are also recipes that refuse to die, but unlike the general, they ebb and flow, rather than fade away. David Eyre's famous recipe for baked pancakes can be counted in their number. Craig Claiborne first wrote about the pancake in 1966 following a brunch he enjoyed in the home of Eyre while vacationing in Hawaii. The pancake looks a bit like a Dutch Baby but it is more delicate in flavor and can best be described as a cross between a pancake and a crepe. A simple batter is poured into a sizzling butter bath and baked. While in the oven it poofs to perfection before sinking under its own weight into a thin layer of eggy goodness. This effortless confection has never lost its popularity with those who have tasted it. It is a classic case of once bitten. If you have never made it, I hope you'll give this recipe a try. You, too, will become a convert at first bite. As an aside, David Eyre died in 2008 at the age of 96. His daughter told Amanda Hesser that his last supper was the pancake. I thought his signature pancake would be a perfect feature for Shrove Tuesday.

David Eyre's Baked Pancakes...from the kitchen of One Perfect Bite courtesy of The Essential New York Times Cookbook, Martha Stewart and Food52

Ingredients:
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon

Directions:
Heat oven to 425 degrees F. Combine flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave batter a little lumpy. Melt butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in batter. Bake for 15 to 20 minutes, until the pancake is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade. Yield: 2 to 4 servings.

One Year Ago Today: Lemon Shortbread Cookies for Valentine's Day

Two Years Ago Today: Lamb Shreds withVermicelli

Three Years Ago Today: Eggs Smothered in Spoonbread

Oatmeal Pancakes for Shrove Tuesday

From the kitchen of One Perfect Bite...Shrove Tuesday, also known as Fat Tuesday, precedes the first day of Lent. In more secular countries, particularly those that are English speaking, it is also known as Pancake Day. The tradition of serving pancakes on the eve of Lent is centuries old and it came about because there was a need to consume rich and restricted ingredients such as sugar, fat, flour and eggs before the 40 day Lenten fast began. Pancakes were an easy way to do that. While fast requirements are considerably easier these days, it is still fun to observe the pancake ritual. While I'm including links to the pancake recipes already posted on One Perfect Bite, I also wanted to add another for those of you who might be looking for something new. These oatmeal pancakes were originally developed by Kim Broyce and her recipe has appeared on way too many blogs to mention here. I decided to post it again on the odd chance that you have not yet seen or tried it. These pancakes are simply too good to miss. They are very easy to make, though you will need a blender to make the oat flour needed to prepare them. One cup of uncooked oatmeal will yield 3/4 cup of flour. You will also need to have cooked oatmeal on hand. Save for the double dose of oatmeal, the recipe comes together easily. I must admit to one "cheat" when I make these. I am constitutionally incapable of making pancakes in a cast iron skillet. Mine take on odd shapes and burn at the edges. I long ago admitted my failure and plugged in an electric griddle which solved the problem nicely. I like to serve these hot from the griddle with good butter and pure maple syrup. I hope you will try these. They really are delicious. Here's the recipe.

Oatmeal Pancakes...from the kitchen of One Perfect Bite courtesy of Kim Broyce's Good to the Grain

Ingredients:
1 cup of all-purpose flour
3/4 cup of oat flour
2 tablespoons of sugar
2 teaspoons of baking powder
3/4 teaspoon of sea salt
3 tablespoons of butter
about 1-1/4 cup of milk (more if needed to thin out the batter)
1 cup of cooked oatmeal (not quick-cook or steel-cut)
1 tablespoon honey
2 large eggs

Directions:
1) Whisk together all-purpose and oat flours, sugar, baking powder and salt in a medium bowl.
2) Melt butter and allow it to cool slightly before whisking it with milk, eggs, oatmeal and honey in a separate bowl.
3) Fold in milk and oatmeal mixture into dry ingredients, gently mixing until combined (don’t use a heavy hand if you’re aiming for tender pancakes).
4) If the batter is too thick, thin out with a little bit more milk.
5) Heat about a tablespoon of butter in a heavy cast iron skillet over medium-high heat and ladle 1/4 cupfuls of batter into skillet once it’s hot (no more than 3 at one time).
6) Once pancake batter starts to bubble, flip and cook for another minute or two before transferring to a plate.
7) Continue to scoop in 1/4 cupfuls of batter (re-butter skillet as necessary) until you have used up all of the batter. Adjust the skillet temperature if you feel that the pancakes are burning or not browning evenly. Serve hot, directly from skillet. Yield: 18 pancakes.








Apple Pancakes with Warm Cider Syrup
















Pumpkin Pancakes with Orange-Caramel Syrup














Gluten-Free Pancakes

















Scallion Pancakes















Thai Coconut Pancakes with Lime and Maple Syrup
















Dutch Baby with Spiced Peaches
















Baked Swedish Pancake
















Uptown Hoe Cakes with Roasted Red Pepper Sauce
















Crepes with Hot Buttered Rum Sauce
















Indian Dosas

Socca (Farinata) - Blue Monday

From the kitchen of One Perfect Bite...I suspect that many of you are already familiar with socca, the warm and savory crepe sold by street vendors in Nice and Liguria. While made from identical ingredients, Ligurians refer to the chickpea pizza they share with the French as farinata. Whatever you choose to call them, these large ungainly pancakes are addictive. They've also shed their working class image and, with newfound cache, are now attracting more sophisticated eaters to their ranks of devotees. While they're usually eaten out of hand, they are also wonderful when served as an accompaniment to drinks or with a light salad. Because they are baked, socca are easier to make than standard crepes or pancakes. They contain just four ingredients and are oven ready as soon as the batter has been mixed. So why aren't more people eating them? Not everyone has access to chickpea flour, and among those who do, there is an impatience that demands instantly perfect results. That rarely happens with socca. You have to experiment with timing and consistency and that can be frustrating. You probably won't want to photograph your first attempts with these pancakes, but your results will be wonderfully edible. Experts debate the correct ratio of water to flour. Most favored is the one-to-one ratio that is featured in Mark Bittman's recipe, which you can find here. I prefer the two-to-one ratio, and, by default, the recipe developed by Patricia Wells because I like thin socca. Whichever recipe you use, be forewarned that you'll need a skillet that is ovenproof and at least 12-inches in diameter. I actually use a 15-inch paella pan to cook mine. The socca should be served warm from the oven with a light sprinkling of sea salt and a good grind of black pepper. It should be thick and moist enough to fold and it can be cut or torn into serving sized portions. I really think you'll this and, if you have never had socca, I hope you'll give it a try. Here's the recipe.

Socca (Farinata)...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2/3 cup chick pea flour
1-1/3 cups water
1/2 teaspoon salt
4 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground black pepper

Directions:
1) Center a rack in oven. Preheat oven to 450 degrees F.
2) In a bowl, whisk together flour, water, salt, and 2 tablespoons of oil to form a thin crepe-like batter.
3) Pour the remaining 2 tablespoons of oil into a large (12 to 15-inch) pan and brush to evenly distribute oil. Place oiled pan in the oven and heat for 5 minutes.
4) Remove pan from the oven. Pour batter into the pan, swirling to evenly distribute batter. Return pan to oven and bake until socca is bubbly, colored a deep golden brown and evenly dotted with little crater-like holes, about 18 minutes. Remove from oven, and sprinkle generously with the pepper and coarse salt. Use a metal scraper to scrape the crepe into raggedly shards. Serve warm. Yield: 8 servings.

You might also enjoy these recipes:
Herbed Almond Crackers - Eat Real
Crispy Rosemary Asiago Flatbread - The Spiced Life
Parmesan and Thyme Crackers - Brown Eyed Baker
Mushroom Socca Stacks - Lisa is Cooking
Whole Wheat Pita Chips - Dishing Up Delights
Susan: Easy Rosemary Focaccia Flatbread - A Year in Bread

This post is being linked to:
Smiling Sally - Blue Monday

Dutch Baby with Spiced Peaches

From the kitchen of One Perfect Bite...I've been trying to organize my freezer in anticipation of the holiday. While grouping things more logically, I came across a bag of peaches that had been thrown in there last summer. I'd also been thinking about holiday breakfast menus and a recipe I'd found in "Baking At Home with The Culinary Institute of America". The recipe that caught my eye was for a Dutch baby pancake that was topped with spiced peaches. Dutch babies, sometimes called German pancakes, are puffy baked pancakes similar to the German Apfelpfannkuchen. Actually, it's a misnomer to call these pancakes. They're far more like Yorkshire pudding than conventional pancakes. They are light and fluffy and very easy to do. If you are planning special holiday breakfasts, you might want to consider serving Dutch babies. If there'll be more than six at your table go to Cooks for a recipe that can be scaled to feed a variable number of people. While I topped my test "baby" with the recommended peach topping, I think I'll use raspberries or blackberries the next time I prepare these. Here's the recipe.




Dutch Baby with Spiced Peaches...from the kitchen of One Perfect Bite, courtesy of The Culinary Institute of America

Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
5 tablespoons melted butter, divided use
3 cups peeled and sliced peaches
2 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
Confectioners' sugar for dusting
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon finely grated lemon zest

Directions:
1) Preheat oven to 450 degrees F. Place a 10-inch cast-iron skillet or oven-proof saute pan in oven to heat.
2) Sift flour and salt together into a small bowl.
3) Put eggs in a blender and blend at low speed. Add flour mixture and milk alternately, in thirds. Scrape down sides of blender and continue to blend until smooth. Blend in 2 tablespoons of melted butter. Brush hot skillet with 1 tablespoon butter.
4) Pour batter into skillet. Bake for 20 minutes without opening oven door. Reduce heat to 350 degrees F and bake 10 minutes longer.
5) While Dutch Baby is baking, prepare spiced fruit. Heat remaining 2 tablespoons melted butter in a medium saute pan set over high heat. Add peaches, cinnamon and brown sugar. Continue to cook until peaches are heated through, about 5 to 6 minutes.
6) Remove Dutch baby from oven. Drizzle with lemon juice and sprinkle with powdered sugar. Fill center of Dutch Baby with hot fruit mixture. Top with whipped cream and lemon zest. Serve at once. Yield: 6 servings.

Gluten-Free Pancakes

These pancakes are not bad. My testers paid them the supreme compliment and said they tasted like "regular" food. I found the recipe in the Taste of Home Healthy Cooking 2009 Annual Recipes collection. I made the recipe just as it was written, although I toasted the almonds before grinding and omitted the chocolate chips. I'd make these again.

Gluten-Free Pancakes

Ingredients:
1 cup brown rice flour
1/2 cup potato starch
1/2 cup ground almonds
3 teaspoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional

Directions:
1) In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
2) In another bowl, whisk the eggs, milk, butter and vanilla.
3) Add liquid into dry ingredients, stirring just until moistened. Fold in optional chocolate chips if desired.
4) Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.

Scallion Pancakes

These salty Asian flatbreads are a favorite of my family. They are sold by street vendors all over Asia. Once you get the knack of rolling they are easy to make and they are beautiful to look at. They are best eaten right after they are made.

Scallion Pancakes

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup water
4 tablespoons vegetable oil, divided use
1 tablespoon vegetable oil
1 tablespoon salt
1/3 cup thinly sliced scallions

Directions:
1) Combine flour and water in a medium bowl. Stir well with a wooden spoon until it turns into a dough.
2) Lightly flour a work surface. Turn dough onto surface and knead for 5 minutes until a smooth, soft dough forms. Cover dough with bowl. Let rest for 5 minutes.
3) Divide the dough into three portions. Working with 1 portion at a time, roll each piece into a circle, 6 to 8-inches in diameter. Cover until ready to use.
4) Use 1 teaspoon oil to lightly coat surface of a pancake. Sprinkle with 1 teaspoon kosher salt and 1/3 of scallions. Starting at the far end and pulling it toward you, roll the pancake into a plump log. Shape log into a tight spiral, tucking loose ends under. Press gently but firmly to flatten into a big thick cake. Using a rolling pin, roll cake into a 7-inch pancake. Repeat with other 2 portions of dough.
5) Heat a medium sized skillet over medium-high heat until hot. Add 2 teaspoons of oil turning to coat pan with oil. When hot, add a pancake and cook until underside is lightly browned, about 2 to 3 minutes. Turn and cook other side until bread is cooked through, about 1 minute longer. Repeat with remaining two pancakes. Cut each pancake into quarters. Serve warm or hot. Yield: 3 pancakes to serve 4 to 6.

Adapted from a recipe by Nancy Mc Dermott

Thai Coconut Pancakes with Lime and Maple Syrup

We're planning another trek. Bob and I'll be heading back to Asia in February - Thailand, Cambodia, Vietnam and Laos - and excited just begins to describe the way I feel. I'm getting restless again and my gypsy soul needs one last adventure to rein it in. I'm less rooted to place and things than most. What's important to me can be taken by the hand or tucked in the corners of memory to age like fine wine, so I have an open arms approach to the sights and sounds and tastes of unfamiliar places. I move and travel easily, am comfortable wherever I'm dropped and if Bob is with me I am home; it's been that way for nearly fifty years. I know that I've been blessed. As departure date approaches I moderate our diet so our palates will be ready for the street food of these countries. I gradually increase spice and heat and desserts, when we have them, become sweeter. With any luck we'll be set to eat our way through Asia like seasoned pros. These pancakes are sold by street vendors in Thailand as snacks, but they also make a great dessert for family and close friends. Maple syrup is not indigenous to Thailand, but how can you have pancakes without syrup? The maple-lime combination is one you don't want to miss. I use it here as a dessert sauce, but it can also be used in more savory dishes. One bite and your taste buds will be singing.

Thai Coconut Pancakes with Lime and Maple Syrup

Ingredients:
3/4 cups all-purpose flour
1/4 cup rice flour (cornstarch may be substituted)
1/2 teaspoon salt
1/4 cup granulated sugar
2/3 cup dried, unsweetened shredded coconut
1 large egg
1 to 1-1/2 cups coconut milk
Vegetable oil for frying
1/2 cup pure maple syrup
Zest and juice of 1 lime + additional zest and lime wedges for garnish

Directions:
1) Sift all-purpose flour, rice flour, sugar, and salt into a medium bowl. Stir in coconut. Make a well in the center. Place egg and 1 cup coconut milk in well; whisk until mixture forms a batter, using additional milk to thin to desired consistency.
2) Preheat an electric griddle to 350 to 375 degrees F. Brush griddle with oil. Using a 1/4 cup measure, scoop a scant 1/4 cup batter onto grill, Smooth surface with back of spoon and cook until bubbles appear on the surface. Turn and cook until other side is golden. Repeat. Keep warm.
3) Warm maple syrup, zest of 1 lime and 1 tablespoon fresh lime juice in a small sauce pan. Pour into a 1/2 cup pitcher.
4) Arrange pancakes on a serving platter. Drizzle lightly with syrup. Sprinkle additional lime zest over pancakes. Garnish with lime wedges. Pass remaining syrup at the table. Yield: 6 to 8 pancakes.

Baked Swedish Pancake - Breakfast

One more long day, then it's all over but the shouting. We're going to start the day with a substantial baked pancake that comes from Sweden. Pancake is really a misnomer; this is more like a baked custard or an Italian cheesecake sans cheese. I first made this years ago in an attempt to get extra calories and protein into the diet of an ill child. It's not terribly sweet, so I suggest you adjust the sugar to taste or serve it with macerated fruit or a fruit syrup. It's very easy to do. A cast-iron skillet is recommended and any type of berry can be used.

Baked Swedish Pancake

Ingredients:
2 tablespoons butter
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
6 large eggs
4 cups milk
2 teaspoons vanilla extract
1 cup blueberries
Garnish: blueberries, powdered sugar

Directions:
1) Butter a cast iron skillet and place in oven. Preheat oven to 375 degrees F.
2) Place flour, sugar, salt, eggs, milk and vanilla extract in a 2 quart bowl. Beat with an electric mixer until combined. Fold in blueberries.
3) Pour batter into hot pan. Bake for 50 minutes or until center of pancake is set.
4) Remove from oven and let rest for 5 minutes. Serve warm with berries and syrup. Yield: 8 servings.

Cook's Note: Warmed jelly or jam makes an excellent syrup for the pancake.