Friday, March 02, 2007

Pancakes and Soup

I am not sure what the policy is on passing along recipes from Cook's Illustrated and Cook's Country but I must share two recipes I really enjoy.
First blueberry pancakes. I have used my mom's recipe for pancakes my whole life but decided to try these pancakes and I am so glad I did. Sorry mom.

Blueberry Pancakes

1 tablespoon juice from 1 lemon
2 cups milk
2 cups unbleached flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
1-2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried. Rinse and dry frozen blueberries (rinse until water runs clear).

1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk gently until just combined. ( a few lumps should remain) Do not overmix.

3. Heat skillet or griddle add 1 teaspoon of oil and brush to coat bottom evenly. Pour 1/4 cup batter for each pancake; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin wide spatula, flip pancakes and cook until golden brown on second side. Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.

The recipe is for blueberry pancakes but I usually make them plain.
Also it says if you happen to have buttermilk on hand then go ahead and use that instead of souring the milk with the lemon juice.
I LOVE these pancakes. I won't be offended if you don't but give them a try.

serves 8-10

3 cups whole milk
1 cup yellow corn muffin mix (they say Jiffy is the best)
2 Tablespoons unsalted butter
1 onion finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 quarts low sodium chicken broth
1 1/2 pounds boneless , skinless chicken breast cut into 1/2 inch cubes
2 sweet potatoes (about 1 1/2 pounds) peeled and cut into 1/2 inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
Salt and Pepper

1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

This recipe makes a tonne. I am sure you could halve it and have plenty for supper. But it works well as leftovers.
I used 1% milk because that is what I had and it was fine. Although I suspect it would be thicker and creamier with the whole milk.
I also mixed chicken bouillon granules and water to make the 2 quarts (8 cups) of chicken broth. That also seemed fine.
Micah and I both enjoyed this soup a lot. We also shared it the next day with friends and they loved it. Go ahead and give it a try while it is still a little chilly outside.


Anonymous said...

I misread your directions and poured the soup OVER the pancakes. It was not as delicious.

The Richards in Canada said...

thanks for the recipes. I'm going to do the pancakes saturday!