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The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages That Feature Themby Shaunda Kennedy Wenger and Janet Jensen
Stack of Pancakes
2 eggs, separated, 2 tablespoons sugar, 2 cups all-purpose flour, sifted 2 tablespoons vegetable oil, 1 tablespoon applesauce, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 cups milk, 1/4 teaspoon vanilla extract, Bananas, Maple syrup
Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain. Spoon the batter onto a greased hot griddle heated to about 375¡ (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.
Serve topped with butter or margarine, sliced bananas, and maple syrup.
MAKES ABOUT 8 PANCAKES
Variation: Stir 1 cup of fresh blueberries into batter for blueberry pancakes.
11/2 cups all-purpose flour 1/2 teaspoon baking powder 2 cups milk 1/2 teaspoon vanilla 1 tablespoon sugar 1/2 teaspoon salt 2 large eggs 2 tablespoons butter or margarine, melted Bananas, strawberries, and mango, sliced Blueberries, raspberries
Combine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth. Heat a greased, 8-inch crepe skillet to 400¡ or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a 1Ú8-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter. Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.
MAKES EIGHT 8-INCH CREPES
As Ichabod jogged slowly on his way, his eye, ever open to every symptom of culinary abundance, ranged with delight over the treasures of jolly autumn. On all sides he beheld vast stores of apples, some hanging in oppressive opulence on the trees, some gathered into baskets and barrels for the market, others heaped up in rich piles for the cider press. Farther on he beheld great fields of Indian corn, with its golden ears peeping from hasty pudding; and the yellow pumpkins lying beneath them, turning up their fair round bellies to the sun, and giving ample prospects of the most luxurious of pies; and anon he passed the fragrant buckwheat fields, breathing the odor of the beehive, and as he beheld them, soft anticipations stole over his mind of dainty slapjacks, well buttered and garnished with honey or treacle, by the delicate little dimpled hand of Katrina Van Tassel.
Behold! Ichabod's Slapjacks
2 cups all-purpose flour, sifted 21Ú2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 tablespoons butter or margarine, melted 2 tablespoons honey 2 large eggs, slightly beaten Butter or margarine Maple syrup
Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick. Spoon batter onto a greased griddle heated to about 375¡ (medium-high heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.
Serve topped with butter or margarine and maple syrup.
MAKES ABOUT 8 SLAPJACKS
Next time you're browsing the shelves in a library, realize you're standing in the midst of a family discussion. —Kathleen Duey
2 eggs plus 1 egg white, beaten 1/4 cup sugar 1/2 cup butter or margarine, melted 1/4 cup applesauce, unsweetened 11/2 cups all-purpose flour with 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons milk 1 teaspoon vanilla Maple syrup Mangos, strawberries, or blueberries
Mix all the ingredients except syrup and fruit in a large bowl. Spray a waffle iron with cooking spray. Spoon the batter onto the heated waffle iron. Cook the waffle until lightly browned, about 2 minutes. Serve with maple syrup and sliced mangos, strawberries, or blueberries.
MAKES ABOUT 6 LARGE WAFFLES
I suggest that the only books that influence us are those for which we are ready, and which have gone a little further down our particular path than we have gone ourselves. —E. M. Forster
Copyright© 2003 by Shaunda Kennedy Wenger Janet Kay Jensen
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