Peasant Pancakes Recipes

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

FAST AND EASY PANCAKES

Steps:

• Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PEASANT PANCAKES

Steps:

• *Chinese sausages are available in most Asian markets.
• They keep for a long time in the refrigerator and even longer in the freezer.
• There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
• Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
• The pancakes are still super delicious.
• Combine the flour, baking powder, salt, pepper and cayenne.
• Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
• Stir in the rest of the ingredients and refrigerate until ready to use.
• Use a heavy skillet (cast iron or Calphalon if available).
• Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
• (You'll soon get the hang of it).
• Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
• When brown and crispy on the bottom, turn them over to finish the other side.
• (The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
• Blot well on paper towels and serve with any or all of the recommended sauces.
• (You'd better make a lot of them because they disappear quickly).