Pancakes: From Morning to Midnight

Pancakes: From Morning to Midnight

by Dorie Greenspan
     
 

With the same ingenuity and appeal that she brought to Waffles: From Morning to Midnight, Dorie Greenspan graces the griddle with more than 85 recipes for flapjacks and other foods to flip over. Her imaginative collection of recipes for pancakes, crepes, and blintzes will inspire you to keep the griddle hot from sunup to sundown.

From delicious eye

See more details below

Overview

With the same ingenuity and appeal that she brought to Waffles: From Morning to Midnight, Dorie Greenspan graces the griddle with more than 85 recipes for flapjacks and other foods to flip over. Her imaginative collection of recipes for pancakes, crepes, and blintzes will inspire you to keep the griddle hot from sunup to sundown.

From delicious eye openers such as Bacon Cornmeal Softies (see excerpt) and Banana Pecan Pancakes with Buttery Bananas and suppertime savories such as Sweet Potato-Chipotle Pancakes with Creme Fraiche and Spring Green Mushroom Rolls to elegant desserts including Puffed Pear Pancakes, Choco Banana Crepes, and Tropical Cakes with Golden Mango Sauce, Pancakes is full of ideas for hearty breakfasts, casual suppers, company dinners, and around-the-clock snacks.

Sweet or savory, plain or posh, every recipe is simple, fast, and foolproof. Informative headnotes, griddling tips, ingredient and equipment information, and advice for serving, freezing, and reheating are included.

Read More

Editorial Reviews

Library Journal
Greenspan, the author of Baking with Julia (reviewed above), takes pancakes to new heights in this inspired collection of more than 85 recipes. In addition to basic pancakes, she includes crepes, potato pancakes, German pancakes, and blintzes to serve for breakfast, lunch, dinner, and dessert. They range from traditional Basic Buttermilk Pancakes and homey Banana-Pecan Pancakes with Buttery Bananas to exotic Sweet Potato-Chipotle and elegant Cherry Chocolate Blintzes. Many are quick and call for ingredients most cooks have on hand. There are also imaginative syrups, salsas, sauces, and ice creams. All the recipes provide serving suggestions, and Greenspan's detailed instructions leave nothing to chance. She also includes make-ahead and freezing directions. A delightful book; highly recommended.-Susan Lantzius, formerly Pastry Chef, San Domenico, New York

Product Details

ISBN-13:
9780688141042
Publisher:
HarperCollins Publishers
Publication date:
02/10/1997
Pages:
140
Product dimensions:
8.04(w) x 8.01(h) x 0.52(d)

Related Subjects

Read an Excerpt

Bacon-Cornmeal Softies

Thin, soothingly soft, bacon-salty, and cornmeal-sweet, these are the kind of pancakes you lift off the plate, roll up, and nibble as the next round bakes, only to discover you've nibbled your way through a tall stack.

3/4 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups buttermilk
2 large eggs
1/3 cup pure maple syrup
3 tablespoons unsalted butter; melted
5 slices bacon, cooked, drained, and diced
Maple syrup and butter for topping

1. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, maple syrup, and melted butter to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don't worry if the batter is a bit lumpy.) With a rubber spatula, gently fold in the bacon bits.
2. If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or, if using an electric griddle, set to 350 degrees F. If you want to hold the pancakes until serving time, preheat your oven to 200 degrees F.
3. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

SERVING: If the pancakes don't geteaten before you get them to the table, serve them as plainly and simply as you please. They're special on their own and need nothing more than maple syrup and butter to make them sublime.

Copyright © 1997 by Dorie Greenspan.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >