Fragmented German Pancake Recipe 02 01 2014
Ingredients:
4 Brown eggs
1 t Brown Rice Syrup
4 heaping teaspoons of Barley Flour
¾ t Ghee
½ t Rice Bran Oil
A pinch of Cake Spice.
Add eggs and Ghee butter to your Bullet Grinder and blend.
Then add the four heaping teaspoons of Barley Flour, brown rice syrup and rice
bran oil and cake spice.
Add mix from your bullet grinder to a cast iron griddle that
you had preheated under the broiler on the top rack of your oven with water in
the griddle to just above the grate line.
It will brown fast on top so you will then want to switch to the oven
function (lower burner) and put it on the lower rack.
Scrape the fragments out of the pan and serve with butter
and syrup! Flavor is excellent!
Note: This was an
attempt to make this pancake faster than the 45 minutes it usually takes but it
turned out taking that long because it cooked quicker on the top than the
bottom and the griddle had to then be placed on the lowest oven rack and the
pancake baked. Better to get the griddle pan more hot than I did. Might be accomplished by adding water from
the microwave to it after griddle heats up.
The flaw was that these did not cook from the bottom up because the pan
was not hot enough.
Now I do believe that there is merit to this method and that
with a few revisions I will be able to make a German Pancake in about 10
minutes! Although the recipe did not
turn out like I had planned the pancake fragments tasted excellent and the pancake
was done. This recipe did not float on
the water in the griddle like my recipe for griddle eggs did the other
day. Perhaps a few modifications are all
that is needed, I am not sure if I oiled the griddle or not this time; that
could make a difference in whether if floats or not.
And the reason that I post this recipe is because there is
an element of levity in moments of imperfection.
And I didn't add any milk because it doesn't do anything good for me!
Thomas Paul Murphy
Originally published on 02 01 2014 at: www.themilwaukeeandwisconsinnews.blogspot.com
Concurrently published on my cooking secrets and recipes websites
Copyright 2014 Thomas Paul Murphy
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