Cold SAUCES for Eggs BENEDICT

A welcomed variety of simple dressings to replace Hollandaise sauce.
Fuss free, cold prepared sauces make Eggs Benedict light and unique.

It's that time of the year again when green hues are abound.
The Saint Patrick's parade is on its way.
With all that standing and cheering…we better eat ahead of time.

Other than heading for the nearest Irish pub…
why not make a real quick brunch before you skip out.
Maybe make it a little more special and invite some friends.
A table setting dedicated to the event will certainly impress.

This was one of my Mom's table setting for the occasion.
She doesn't do anything halfway…always an inspiration.
Offering eggs Benedict will surely get you well deserved points.

Here is my basic recipe with the addition of three cold prepared sauces.
No one will stop you from making Hollandaise sauce if you so desire.
I do, however, suggest to try these out to relieve you from some stress.

One more suggestion. 
In case the task of poaching eggs doesn't appeal to you…
here's one more shortcut on getting similar results:
In a saucepan, cover the eggs with water.  Bring to a boil.
Then, immediately remove the pot from the heat and cover for 5 minutes.
At this point, pour cold water over the eggs to stop the cooking process.
Crack the eggs and gently scoop out the egg over the chosen layers on the toasted bread.

No one will complain about the shortcut…delicious and appreciated.



basic EGGS BENEDICT
(recipe for 2 servings)

INGREDIENTS in common:
(American / Metric measures)

. 4 large eggs
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. light spread of Dijon mustard (for bread)

PREPARATION:

Sauce topping (mentioned below):

1. Prepare all ingredients for the desired sauce in a small bowl and set aside.  To be whisked right before serving.

Preparing toasted bread and spread:

2. Toast the bread slices.  Spread a small dollop of Dijon mustard evenly on each slice.  Place the other desired layers (ex: ham, salmon etc...). Set aside.

Poaching eggs:

1. Use two small bowls to place your initial cracked eggs.  Set aside.

2. Fill a medium saucepan halfway full with water.  Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil.   Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.

3. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water.  Then, about 1 minute later, add the second egg.  Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident.

4. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread.   REPEAT the same process with the remaining eggs.

Assembly:

. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR  place the sauce into individual ramekins so that it becomes more personally individualized.

. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. 

From the super easy to the lightly time consuming…
here are 3 of my favourite cold prepared sauces:

White Balsamic Olive oil Basil sauce
All on toasted, rustic bread slices, layered with a base of cooked ham.

. a drizzle of e.v. Olive oil
. a drizzle of White Balsamic vinegar
. fresh basil (or other herb), chopped
. generous pinch of sea salt
. generous pinch of granulated garlic powder

***

Yogurt-Dijon-Caper-Maple Syrup sauce
All on toasted, rustic bread slices, layered with a base of Smoked Salmon.

. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1 tsp. (5ml) capers, crushed
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) granulated garlic powder
. 1 tsp. (5ml) Dijon mustard
. 1 tsp. (5ml) e.v. Olive oil
. 1 tsp. (5ml) lemon juice
. 1 Tbsp. (15ml) Maple syrup


***

Parsley Oil sauce over a...
layer of Hummus, topped with Sauerkraut
All on toasted, rustic bread slices…garnished with roasted nuts.

. spread of Chickpea Hummus (or similar)
. 1/2 cup (125ml) Sauerkraut (or pickled cucumber)
. a generous pour of prepared Parsley oil sauce
. 1/8 cup (30g) roasted almonds, crushed (garnish) 

***

Here are 2 other cold sauces that were mentioned in a past posting:
- Caper Cucumber Yogurt sweet/sour sauce
- Red roasted pepper Eggplant Yogurt sauce

Also, if so desired…here's a super easy to make warm sauce:
- Butter-Olive-Lemon-Caper-Maple Syrup sauce

This year’s Montreal’s St. Patrick’s Parade marks the envied 196th edition.
We are so proud to have the title of the longest running N. American St. Patty’s parade.
Parade starts at 12 p.m. on Sunday March 17th, 2019 and generally runs about three hours.
The location is downtown…starting at the corner of du Fort street.
It gradually heads east along Ste-Catherine street to then wrap up at the corner of Metcalfe.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

ITALIAN - Quebec BRUNCH invite

Treating your guests to a menu that is indulgent and invites them to linger.
True to my roots, an Italian brunch welcomed some Quebecois specialties.

Through most celebrations we tend to stick to the traditional dishes. 
However, with time and since I've taken over the challenge of bringing novelty to the table…
I introduced a few Quebec style specialties which complimented the old stand-byes.

Here, I'll share a few from my past recipes as well as adding in a few new ones.

Entrée:

Chicken Sweet Potato Soup 
Topped with rustic, artisanal bread Croutons
Used my Chicken Tomato potage recipe with the addition of three medium size sweet potatoes.

Side Platters:

Bruschetta: Vegetable / Sausage mix topped with Cambanzola
Saute of bacon, onion, fennel, mushroom, finely diced sweet potato.  A splash of dry Sherry or Porto.
Once the Rustic bread slices were slightly toasted, some warm mix was set up to receive a few slices of Cambanzola blue brie cheese (brie and gorgonzola) over top.

Egg Noodle Ham Pastiera
The traditional, Italian pasta pie ' Pastiera' developed and perfected alongside my 'Nonna'.

Smoked Ham slices with a Honey-Dijon mustard sauce.
Preferable to cook the small smoked ham. 
Cover the ham with water in a restrictive size pot. 
Lightly boil for about one hour.  Remove the ham from the water and cool in the refrigerator. 
Slice when ready to serve.
Sauce:  ancient grain Dijon mustard with mild honey (to taste)
Garnish with a few Orange or Pineapple slices.

warm Quebec style baked BEANS feves au lard
Pork belly ham, and a pouring of Spring time sweetness was shared here.

***

Side Platter: mains :

Mashed potato puffs
Either made with leftover mashed potatoes or as in this mashed root vegetable puff recipe.

Mayo-free stuffed Italian style 'Deviled' eggs
. Boil six eggs in cold water, uncovered.
. Then remove from the heat when the first strong boil appears.
. Cover the pot for 12 minutes to achieve hard boiled eggs.
. Bring them to room temperature and later refrigerate.
.  Patiently peel the shells.  Gently divide the eggs and remove the yolks.
. Mash the yolks with a small dollop of Dijon Mustard.
. Splash in a little white Balsamic vinegar as well as extra virgin Olive oil.
. A small amount of crushed capers and minced parsley leaves can be added.
. Pinch of sea salt and granulated garlic powder to season.
. Then, taste to see what's missing.  Garnish with fresh, parsley leaves.

***

Central PLATTER:

SQUASH Goat CHEESE Tarragon BISCOTTI
Squash, pumpkin or sweet potato make excellent creamy cheese biscotti.
Aromatic herbs or seeds can easily replace the French tarragon in this crunchy bite.

Store-bought sides:
marinated oyster mushrooms
marinated artichoke hearts
raw fennel slices
green 'Cerignola' olives
black olives, pitted
roasted red peppers
(blended with a little Olive oil and chopped Parsley, salt, garlic powder)


Spreads:
 Porto Fig Walnut and Cheddar spread
(vegetarian paté)
With a few other Porto fig slices as garnish

***

CRETON light spread
An ode to my Quebec roots...inspired by Quebec Sugar shacks.
With my own twists of making it with lean minced pork, added butter and some low-fat milk.

yields about 3 cups (750ml) / [6x125ml mini jars]

PRINTER VERSION

INGREDIENTS:
(American/Metric measures)

Part-1
. 1 lb. (~500g) lean, ground pork
. 1 small sweet onion, finely chopped
. 1/4 cup (60g) unsalted butter
. 1 cup (250ml) milk (2%)
Seasoning:
. 1-1/4 tsps. (6.25ml) sea salt
. 1 tsp. (5ml) granulated garlic
. 1/8 tsp. (.63ml) ground cinnamon
. 1/8 tsp. (.63ml) ground cloves
. 1/8 tsp. (.63ml) fresh nutmeg, grated
Part-2
. 2 bread slices, lightly toasted, crustless and cubed
. 1/3 cup (75ml) milk 2%



PREPARATION:

1. In a medium size pot, place ALL the ingredients from Part-1. Then, on MEDIUM heat, mix and stir it to combine for a few minutes. 

2. Lower the heat only one notch down.  Cover the pot and come back every so often to stir it in order to make sure it doesn't burn at the bottom.  Cook for 40 minutes. 

3. Part-2: Meanwhile, lightly toast the crustless bread and cut it into cubes.  Only once the initial cooking time is over, put in the cubed bread.  Combine it to the mix and cover to cook for the last 5 minutes.

4. Place everything into a glass bowl and cover it with a plastic wrap slightly ajar for a minimum of 4 hours up to overnight in the refrigerator.

...Afterwards:

5. With a food processor, turn in the cold mix with the extra milk.  Pulse a few times and then whirl on MEDIUM speed until a desirable, smooth texture is achieved.  Tip: if a creamier texture is required, just add a little more milk.

6. Serve right away or conserve it for up to a week.  Better yet, place some in small mason jars and freeze for up to 3 months.  Thaw in the fridge before serving.

Happy celebrations throughout any table shared with loved ones.  Enjoy the festivities.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Italian EASTER brunch COCKTAIL invite

Treating your guests to a simple menu that is both inviting and unpretentious.
Some traditional along selected store-bought side dishes embraced us after an inviting cocktail.

This was last year's simple get together when I had suddenly found out that...
Easter brunch was going to take place at my table.
I'm still trying to remember how this had happened...no matter...it was an appreciated success.
Knowing for sure that I could not forego our traditional savoury 'Pastiera' and ham...
I quickly got to work on a simple to set Easter brunch.

I also got going on what dessert was going to treat our sweet tooth...
and decided that my ORANGE spice ALMOND flourless cake was the ticket.
Subtle sweetness extracted from Navel oranges...
found their way into a distinctive flourless almond cake.

Not only could I get a dessert out of this recipe...
I also retained the idea of making my favourite Brunch cocktail from:

 Grand Marnier Orange compote syrup.

PRINTER VERSION

 INGREDIENTS:
(American and Metric measures)

. 6 large Navel oranges, peeled, segmented
. 1/2 cup (110g) brown sugar, packed
. 1/4 cup (60ml) water
. 1/4 cup (60ml) Grand Marnier liquor*
*  Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.

PREPARATION:  (make it a day ahead)

1. In a medium saucepan, cook down the oranges along with the sugar and water on MEDIUM-HIGH heat. As soon as a boil has surfaced, lower the heat to a very light simmer (one notch above the low setting).   Place the lid onto the saucepan and simmer for 30 minutes.  Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes. 

2. Afterwards, turn the heat off and leave it cool for another 30 minutes.

3. Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote.  Make sure all liquid syrup is strained.  This usually takes about 15 minutes.  Refrigerate until ready to use.

Note: the leftover, strained orange pieces can either be used into the ORANGE spice ALMOND flourless cake or other desserts of your choice.  This mix also freezes very well for later use.

 Break out the water bubbly and blend it with this tantalizing, spirited....
 syrup to create an appetite opening beverage.

Orange Grand Marnier Mimosa style cocktail
(using the strained syrup from the orange compote mix)

For a crunchy snack to accompany your inviting cocktail...
roasted (savoury-sweet) flavoured almonds were offered.

***

Onto the Easter Brunch table:

Side PLATTERS:
Marinated oyster mushrooms
Marinated artichoke hearts
black olives (variety of choice)

Fresh Mozzarella or Bocconcini platter
Seasoned with a drizzle of extra virgin Olive oil, sea salt, marjoram.  Fresh basil leaf garnish.

Other Cheese dedicated platter... 
with a side of sliced Italian rustic bread:

Crotonese
Fontina
Friulano
strong, aged cheddar
Torta mascarpone
(a blend of Gorgonzola an Mascarpone)

Main dishes :  
Pastiera and Ham

PASTIERA
Egg noodle ham savoury torte
and
Sweet baked ham 

' Pastiera Salata Napoletana di Pasqua
con dolce Prosciutto Cotto '
cooked Ham 

(either basted or sliced plain with a few orange slices for decorative garnish)

Here's wishing all who celebrate Easter...

a wonderful union with your loved ones. 

Whether your table is elaborate or not...
warm hugs and great conversation will always be remembered above all.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.
Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Breakfast PANCAKE and more {4 recipes}

French style crêpes took a back seat to...

plumped up North American style pancakes.

Flapjack, Griddlecake, Hotcake, Pancake, or all of the above?
I remember a time when I thought these were actually four different breakfast menu choices.

I was unaware that they were all a similar batter poured onto the griddle - flapped and served.

Well, maybe a few variations...but basically the same principal with the cook's special touch.

Yes, knowledge is power.

In this case, eating breakfast pancakes became an education of sorts ;o)

Back when I was a child, I only knew them as 'le Paancakkee'.

On some weekends, I was fortunate to spend some quality time with my 'Nonna'.

A sleep-over meant Grandma's whipped up pancakes and an early morning game of cards.

Without a doubt, my Mommy made the finest French toast ever.

However, my 'Nonna' whisked up the best pancakes.

Remembering back...she didn't really use measuring cups or tools to make them either.

What I recall was her grabbing eggs, flour, milk and a pinch of what she called 'la magica'.

A bowl and a wooden spoon is all I remember her using.

As the slightly lumpy batter rested...

she made sure to squeeze in a game of cards she called 'Patienza' played in two.

Ahhh...those were the days...no fuss...no stress...just fun and great breakfast pancakes.

Later, with a little more exactitude and sophistication, I created variations of my own.

This had revealed itself in an experiment leading to a stack of fluffy yogurt enhanced pancakes.

Yes, there's an incredible array of recipes already out and about.

One which has been quite popular is to be found here...or...here it is with my small changes:

fluffy Buttermilk pancakes

makes 10 x (4 inch) OR 7 x (6 inch) pancakes
makes 8 x (10cm) OR 6 x(15cm) pancakes 

INGREDIENTS:
(American / Metric measures)
WET:

. 3/4 cup (175ml) milk (1% fat+)
. 2 Tbsp. (30ml) white vinegar 
. 1 large egg 
. 2 Tbsps. (30ml) olive oil 
. 1/2 tsp. (5ml) pure Vanilla extract

DRY:

. 1 cup (150g) All-Purpose flour 
. 2 Tbsps. (30ml) granulated sugar 
. 1 tsp. (5ml) baking powder 
. 1/2 tsp. (2.5ml) baking soda 
. 1/4 tsp. (1.25ml) salt 

PREPARATION:

1. In a medium bowl, 'sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.

2. In another medium bowl, combine ALL the dry ingredients together. 

3. Back to the 'soured' milk.  Add to it the egg, oil and vanilla.  Whisk everything until combined.

4. Afterwards, gradually add the flour mix into the wet mixture.  Whisk until lumps appear gone.  Do not over mix.

5. Let the batter rest for about 30 minutes.  It will foam up very nicely.   Note: the batter will be quite thick. Resist the urge to stir...the bubbles is what makes them fluffy.

... Cooking:

6. Coat a large skillet with cooking spray or a dab of oil.  Start by heating the pan on medium and then lower it by one notch afterwards.  Note: on a 12 inch (30cm) skillet - - three pancakes fit well.  

7. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface.  Note: the batter starts losing its shine and will look a little under cooked.    Use a spatula to flip them and continue cooking for another 30 seconds.    Serve right away...enjoy.

***

Another Buttermilk pancake recipe found here was adopted by a good friend of mine.

Lately, she offered us an excellent breakfast featuring these lightened pancakes.
Hubby was impressed that a friend of mine could actually please his tummy at breakfast.

Could this mean...I lost my place as his Pancake Countessa?

In this case, I don't mind giving up my temporary absence in my 'cucina'.

She is welcomed to spoil us anytime with her skills at her domain.
***

Oh, almost forgot to share with you a past alternative to yogurt enhanced pancakes.

Here, served up with a delicious apple-berry-ginger compote...
Ricotta cheese pancake fluffs were honored.

***

Now, for three more of my favourite breakfast pancakes.

Vanilla Buttermilk

Pancakes 

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 2 large eggs

. 1 Tbsp. (15ml) pure Vanilla extract

. 2 cups (500ml) Buttermilk

. 1/4 cup (50ml) grape seed oil (or canola)
...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1 cup (130g) whole wheat flour
. 1/8 cup (26g) granulated sugar

. 1/8 cup (28g) brown sugar, packed

. 2 tsps. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

. a little vegetable oil to lightly grease your frying pan 

PREPARATION:

1. In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients.  Give it a quick stir and set aside.

2. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.

3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  

5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.

***

rustic Apple - Yogurt 
cloud cake pancakes

yields 8 small pancakes

Shredded apples were added to the base of my Yogu PANCAKE fluffs recipe.

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

DRY:
. 1/4 cup All-purpose flour
. 1/4 tsp. baking powder
. 1/2 tsp. ground cinnamon
 WET:
. 2 xLarge eggs [separate and whip the egg whites (optional) *]
. 1 Tbsp. granulated sugar
. 1/8 cup plain Yogurt (2% fat +)

. 1 large apple, shredded (Golden delicious type)

. vegetable oil to lightly grease the skillet

PREPARATION: 

1. In a small bowl, prepare the DRY mix and set aside.
2. In a medium bowl, hand whisk the eggs* and sugar vigorously.  After about a minute, whisk in the yogurt for a few more seconds.   Continue whisking as you add in the DRY mix until well combined.  
3. Fold in the shredded apple.  Important: only shred the apple right before getting ready to heat the frying pan.

Cooking pancakes:
4. In a large skillet, lightly oil the surface and heat on MEDIUM strength...to then adjust your stove top a little lower afterwards.  
5. When pan seems heated enough, use a small ladle to pour about a scant 1/4 cup for each pancake.  The pan should fit about 3-4 pancakes at the time. 
6. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.  Top the pancakes with Maple syrup and enjoy.

***

Oatmeal Honey Spiced 

Pancakes

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 1 large egg

. 1/8 cup (25ml) Honey

. 1/2 cup (125ml) milk (1% fat+)

. 1/2 cup (125ml) water

. 1 tsp. (5ml) pure Vanilla extract

. 1/8 cup (50ml) grape seed oil (or canola)

...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1/2 cup (45g) quick cooking rolled oats (not instant)

. 2 tsps. (10ml) baking powder

. 1/4 tsp. (2.5ml) salt

. 1 tsp. (5ml) All spice

. a little vegetable oil to lightly grease your frying pan 

PREPARATION:

1. In a medium sized bowl, whisk the egg and the honey.  Add to the rest of the wet ingredients.  Give it a quick stir and set aside.

2. In a large bowl, combine all the dry ingredients and make a well.  Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy.  Do not over mix.  Let the batter rest for 30 minutes.

3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.  

4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake.  I use a small ladle.  The pan should fit about 4 pancakes at the time.  With the back of the ladle, very lightly swirl the batter to spread a little better.

5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes.  Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits.  Enjoy.

As you can tell...I do love fluffy pancakes.  

How much do you like them?

Any memory triggers from your family recipes?

Have I nudged you to experiment and put your own signature on pancake recipes?

Have a fabulous week everyone and flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other related recipes that may be of interest:
- Ricotta PANCAKE fluffs
- Yogu PANCAKE fluffs for brunch
- Ricotta Nut Chocolate filled CREPES
- AMARETTO baked French Toast for mi AMORE 
- baked FRENCH TOAST stuffed with spirited FRUITS
- SAMBUCA samba to ORANGE ANIS rustic FRENCH TOAST