Peasant Pancakes Food

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEASANT PANCAKES

Steps:

• *Chinese sausages are available in most Asian markets.
• They keep for a long time in the refrigerator and even longer in the freezer.
• There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
• Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
• The pancakes are still super delicious.
• Combine the flour, baking powder, salt, pepper and cayenne.
• Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
• Stir in the rest of the ingredients and refrigerate until ready to use.
• Use a heavy skillet (cast iron or Calphalon if available).
• Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
• (You'll soon get the hang of it).
• Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
• When brown and crispy on the bottom, turn them over to finish the other side.
• (The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
• Blot well on paper towels and serve with any or all of the recommended sauces.
• (You'd better make a lot of them because they disappear quickly).

PEASANT PANCAKE MIX

Steps:

• Grind oats to make oat flour. This is not neccessary, but it gives a nice texture.
• Mix all dry ingredients.
• Use about 1 1/2 cups mix per batch.
• Mix with 1 1/4 - 1 1/2 cups buttermilk, 2 egg whites, 1 tbs oil, and 1 tbs applesauce.
• Let stand for 3-6 minutes at least before cooking.
• These amounts yield 9-12 pancakes.

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.