LIGHT, FLUFFY AND RICH PANCAKES
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
Provided by Mark Bittman
Categories breakfast, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
- Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
- Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
MARK BITTMAN'S PANCAKES
Steps:
- 1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk. 2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes. 3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Variations * Blueberry or Banana Pancakes: Use fresh or frozen (not defrosted) blueberries; overripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes as they burn more easily. *Whole-Grain Pancakes: Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
More about "mark bittmans pancakes food"
THE 10 BEST MARK BITTMAN RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 2 mins
- Overnight Waffles. Yeast-raised and require planning ahead but fabulous for houseguests. My favorite waffles ever. Get This Recipe.
- Sweet Potato Fritters. Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward. Get This Recipe.
- Seared Scallops with Pan Sauce. Seven ingredients and one skillet teach the way to a home cooking that's as good as anything you'll eat in restaurants. Get This Recipe.
- Banana Bread. I always add walnuts and coconut and the crowd goes wild. Never lasts longer than 24 hours. Probably my most-made recipe ever (by me, that is) – started in 1973.
- The World of Rice Salads. Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.
A HEALTHY BREAKFAST: MARK BITTMAN’S CORNMEAL PANCAKES
From thekitchn.com
Estimated Reading Time 2 mins
MARK BITTMAN'S EVERYDAY PANCAKES - MY THERAPIST COOKS
From mytherapistcooks.com
5/5 (6)Total Time 20 minsServings 4
MARK BITTMAN’S EVERYDAY PANCAKES - TASTY KITCHEN
From tastykitchen.com
TOFU PANCAKES, FOUR WAYS — MARK BITTMAN
From markbittman.com
PUMPKIN SPICE PANCAKES — MARK BITTMAN
From markbittman.com
MARK BITTMAN MAKES PANCAKES - MARKETPLACE
From marketplace.org
Estimated Reading Time 2 mins
POTATO "NIK" — MARK BITTMAN
From markbittman.com
MARK BITTMAN’S CORNMEAL PANCAKES - FIGSINMYBELLY
From figsinmybelly.com
MICHAEL BENNET SHOWS OFF HIS PANDEMIC-BORN TUNA SANDWICH …
From businessinsider.com
KOREAN VEGETABLE PANCAKES — MARK BITTMAN
From markbittman.com
MARK BITTMAN'S PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
MOTHER’S DAY BRUNCH RECIPES - THE NEW YORK TIMES
From nytimes.com
MARK BITTMAN
From markbittman.com
BLUE MOON COMMUNITY FARM | MARK BITTMAN'S VEGETABLE PANCAKES
From bluemooncommunityfarm.com
FOOD WITH MARK BITTMAN ON APPLE PODCASTS
From podcasts.apple.com
SAVORY TOFU PANCAKES - MY QUIET KITCHEN
From myquietkitchen.com
RECIPE: MARK BITTMAN’S LATKES | KCRW
From kcrw.com
WHOLE GRAIN PANCAKES - MARK BITTMAN | THE NEW YORK TIMES
From youtube.com
PREVENTION
From prevention.com
RECIPES — MARK BITTMAN
From markbittman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love