Diverse pandekage opskrifter m.m.

Fra tid til anden falder jeg over en lækker opskrift og nogen af dem vil jeg gerne dele med jer. Har ikke lavet dem alle sammen endnu, men skulle du have lyst til at lave en af opskrifterne og dele noget med mig, skal jeg da være den sidste i verden til at stoppe dig! :)

Vil starte med at dele opskriften på de berømte Little Mule pandekager, som egentlig er en "Grandma Doris" opskrift. Er ret sikker på den oprindelig stammer fra denne opskrift, men nok om det. Denne hjemmeside er i øvrigt et rigtig fedt sted at finde lækre opskrifter. det er egentlig en formidler af B&B's over hele verden, meeeen.. heldigvis også et sted hvor de forskellige B&B's deler deres madopskrifter!

Grandma Doris's Pancakes
Ca. 20 stk

7,5 dl mel
5 dmælk
1 1/4 dl kærnemælk (Grandma just adds 2 tsp vinager to make the milk sour)
2 æg
2 spiseskeer bagepulver
½ tsp soda (eller natron - det bruger vi)
2 spiseskeer sukker
1½ teske salt
(olie)

Blandes og steges som små pandekager. Kom eventuelt en smule olie i dejen så panden ikke skal olieres. Vendes når de bobler op.

Søgte på et tidspunkt på nettet for at se om jeg kunne finde den originale opskrift og da faldt jeg over endnu en Grandma Doris opskrift som ser meget interessant ud.

Grandma Doris's Favorite Cranberry Bread

Ingredients
(2) cups sifted all-purpose flour
(1) cup sugar
(1½) t baking powder
(1) t salt
(½) t baking soda
(¼) cup butter
(1) egg, beaten
(1) t grated orange peel
(¾) cup orange juice
(1½) cups light raisins
(1½) cups dried cranberries

Directions
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into greased 9x5x3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

Remove from pan; cool on a wire rack.

Det er vist ingen hemmelilghed for dem der kender mig bedst at jeg har en svaghed for citrus-frugt, både i kager, drikkevarer og madlavning. Har fundet en opskrift på Lemon Souffle Pancakes som jeg glæder mig til at lave en dag


Lemon Souffle Pancakes

Ingredients
(1) C + 2T Flour
(3) T Sugar
(1 1/2) tsp Baking Powder
(1/2) tsp Salt
(5) Lemons, Zest of
(1/2) tsp Ground Nutmeg
(3) Eggs, separated
(3/4) C Ricotta Cheese (non fat works)
(6) T Buttermilk
(6) T Butter (unsalted), melted
(2) T Fresh Lemon Juice
(1) tsp Real Vanilla

Directions
In a bowl mix together the flour, 1 tablespoon of sugar, baking powder, salt, nutmeg and lemon zest. In a small bowl, mix the ricotta cheese, butter milk, melted butter, lemon juice, real vanilla, and egg yolks...whisk until smooth.

Add the egg and cheese mixture to the flour mixture, and blend until smooth. The batter will be heavy and dense.

In a bowl, whip egg whites until soft peaks form. Add in the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

CAREFULLY fold in the egg whites into the batter. Do not mix until the batter is fully combined. A few dots of egg white is ok. Cover and refrigerate for up to 1 hour.

Prepare the griddle or large nonstick frying pan with cooking spray and place on the stove at medium heat.
When the pan or griddle is hot, spoon about 3/4 to 1 C of batter on to the pan and smooth to a pancake, about 5 inches to 6 inches in diameter. Cook until large bubbles form on top. About 2-4 minutes.

Turn pancakes and cook until the remaining side is golden brown. When fully cooked, remove pancake from pan to a warm dish and keep warm until all pancakes are complete.

Great served with your favorite fruit syrup and a sprinkle of confectioners' sugar.

Denne her skal jeg vist også forsøge mig med...

Lemon-Raspberry Muffins

Ingredients
2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
2 large eggs
1 c. milk
1 c. canola oil
1 t. lemon extract
1 c. fresh raspberries

Directions
Preheat oven to 400.
Line muffin pan with paper baking cups.
In one bowl, blend flour, sugar, baking powder, and salt.
In another bowl beat the eggs, milk, oil, and lemon extract until smooth.
Combine the 2 mixtures until just moistened. Stir in the raspberries.
Fill paper baking cups 3/4 full and bake for 15-20 minutes.
Cool 5 minutes before serving warm.