Kratzede Pancake Scrapings Food

KRANSEKAKE

Steps:

• Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
• Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
• Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
• Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
• Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
• To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

PANCAKES FROM SCRATCH

Steps:

• Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
• Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.

KRATZEDE - PANCAKE SCRAPINGS

Steps:

• Divide eggs.
• Combine flour and milk, stir until smooth.
• Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar.
• Let sit batter for 20 minutes.
• Beat egg whites until stiff, fold into batter.
• In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake.
• As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces.
• Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary.
• Serve savoury Kratzede with asapargus ans sauce Hollandaise.
• Serve sweet Kratzede dusted with powedered sugar and fruit compote.

KILLER PANCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 non-stick cookie sheets with vegetable oil and set aside.
• Sift the dry ingredients together and set aside.
• Beat the egg whites until frothy.
• Beat in the juice.
• Gradually add the dry mixture, stirring until well blended.
• Fold in the fruit cocktail.
• Using an 1/8 cup (2 tablespoons measure), scoop dollops of pancake batter onto the sprayed pans, leaving at least 2 inches between the pancakes.
• Bake for 10 to 15 minutes or until puffed and golden.
• Serve hot with maple syrup, fresh strawberries, peaches, or other fruit.