Pancakes A to Z

Pancakes A to Z

by Marie Simmons
     
 
A piping-hot stack of buttered pancakes drenched in maple syrup is an all-American image. But the age-old tradition of preparing pancakes comes from countries all around the world-from the crisp lentil patties of Southern India to the buckwheat blini of Russia to the delicate crêpes of France. Pancake recipes range from the savory to the sweet, and over 45 simple

Overview

A piping-hot stack of buttered pancakes drenched in maple syrup is an all-American image. But the age-old tradition of preparing pancakes comes from countries all around the world-from the crisp lentil patties of Southern India to the buckwheat blini of Russia to the delicate crêpes of France. Pancake recipes range from the savory to the sweet, and over 45 simple yet imaginative variations can be found in Pancakes A to Z by award-winning cookbook author Marie Simmons. Effortlessly perfect food has become the trademark for Bon Appétit and Los Angeles Times Syndicate columnist Marie Simmons. In her 12th book, Pancakes A to Z, she applies her knack for dazzling combinations to the versatile pancake. Marie starts with the basic formula for the all-American pancake and lets her culinary imagination take over from there: adding buttermilk lift; or stirring in sour cream, cottage cheese, applesauce, or yogurt to make the pancakes richer, more tender, sweetly moist or tangy; folding egg whites

Product Details

ISBN-13:
9781576300435
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/09/1997
Series:
A to Z Cookbook Series
Pages:
96
Product dimensions:
7.09(w) x 7.11(h) x 0.54(d)

Related Subjects

Read an Excerpt

Apple Cottage Cheese Pancakes

Cottage cheese makes these apple pancakes especially tender and
fluffy. Served with warm applesauce and sprinkled with cinnamon sugar,
they make an appealing breakfast. Cook the pancakes very slowly until
they are lightly browned but cooked through.

1 cup low-fat cottage cheese
2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup peeled, cored and chopped apple
6 tablespoons unbleached all-purpose flour
3 cups store-bought or homemade applesauce

1. In a large bowl, combine the cottage cheese, egg yolks, butter and
vanilla. Stir to blend. Add the apple, flour, sugar and salt and stir
to combine. In a separate bowl, beat the egg whites until soft peaks
form. Gently fold into the batter just until blended.
2. Heat a large nonstick griddle or skillet over medium heat until hot
enough to sizzle a drop of water. Brush with a thin film of vegetable
oil, or spray with nonstick cooking spray. For each pancake, pour a
scant 1/4 cup batter onto the griddle or into the skillet. Adjust the
heat to medium-low. Cook until the tops are covered with small bubbles
and the bottoms are lightly browned. Carefully turn and lightly brown
the other side. Repeat with remaining batter.
3. For Cinnamon Sugar topping, combine 1/2 cup sugar and 1 teaspoon
ground cinnamon in a small bowl. Stir to blend. Serve from a shaker.
4. Sprinkle the warm pancakes with Cinnamon Sugar and serve with warm
applesauce.

Excerpted from PANCAKES A TO Z by Marie Simmons, photographs by David
Lazarus.Copyright © 1997. Reprinted by permission. All rights
reserved

Meet the Author

MARIE SIMMONS, a popular cooking teacher and author who has wonboth a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.

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