To keep all my favorite recipes in one place, reposting (with sliiiight modifications) Kottke’s world’s best pancake recipe.
2 cups flour
scant 2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
4 tbsp melted butter + extra butter for frying
1 tsp vanilla extract
2 eggs, beaten
Get the pan nice and hot, melt a non trivial amount of butter in it, then fry up these pancakes.
Or griddle them at 325-350F.
And my ginger liqueur is steeping! It’ll be done in time for Christmas.
I followed Serious Eats recipe for Blitz Puff Pastry and tried to make croissants. The results weren’t bad — but not quite the fabulous croissants I’d hoped for.
Some thoughts:
– The croissants need to have a chance to rise and come to room temp, I tried up to two hours (they weren’t quite jiggly yet) and there was still a small log of dense (but cooked) buttery dough in the middle.
– I wonder if this has to do with the dough itself, I plan on trying this technique with the Momofuku Mother Dough base.
Edit:
Shamiq points out that my croissant looks like an Omanyte. LOL
1 momofuku Ritz cracker crust
1/2 recipe of Tartine’s lemon curd
1c unsweetened whipped cream
nom.
These muffins are delicious. Original recipe here.
Muffins:
1 1/2 c all-purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
~1/3 c milk
1 c blueberries
1. Preheat the oven to 400F
2. Mix together all the dry ingredients
3. Put the oil and egg together in a 1c measure, top off with milk.
4. Mix milk, oil and egg into the dry ingredients
5. Fold in blueberries
6. Portion into 8 greased or lined cupcake tins
Topping:
1/4 c white sugar
1/6 c all-purpose flour
1/8 c butter, cubed
heaping 1/2 tsp ground cinnamon
1. Mix topping ingredients with a fork
2. Sprinkle or spread over the batter
andddd BAKE. ~20-25 minutes.
Then enjoy a delicious warm blueberry muffin breakfast.
I’m so behind on posting…
For today, here’s the brown sugar pavlova I made for Moogle’s sixth birthday party. Because, yes, I had a dog birthday party. Stop judging.
Link to the original recipe later, but this is what I did: (From memory… what’s wrong with me. Why do I know this.)
8 egg whites
1c brown sugar
1c white sugar
1/2 tsp cream of tartar
1/2 white vinegar
1/2 tsp vanilla extract
Whip egg whites to stiff peaks, then slowly pour in the sugars. Then mix in the other stuff.
Shape into 8in circles (two), and bake at 250F for 90 minutes, then turn the oven off and let sit in the closed oven for at least an hour (up to overnight).
Assemble with a tart filling.
This one was lemon curd on the bottom, strawberry rhubarb compote on top, then sliced peaches. The original recipe was rhubarb curd and strawberries. I think any tart curd will work, as it offsets the meringue’s sweetness.
In case you didn’t think I was a hippie.
1 cup of nuts to 2 cups of boiling liquid. And a teaspoon of brown sugar.
Still doing some experiments with the liquid — but the picture above is water and half and half. The half and half is richer, and almost a dessert.
Made this. Omg.
Followed it, except:
– 3 tbsp Sichuan peppercorns
– Raw peanuts, fried
SO DELICIOUS.
Followed this recipe. Made a couple of modifications:
3 large ears of corn, boiled for 3-5 minutes, then cut off the cob
1 large egg, lightly beaten
1 1/4 cups water
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup finely chopped scallions, didn’t taste these at all — can probably be skipped
1/4 cup canola oil, for frying
2 ounces triple-cream cheese, such as Cowgirl Creamery’s Mt. Tamor St. André, cut into 1/2-inch pieces — I used brie
chopped chives for sprinkling over the top
I cooked up the entire batch, which was very filling for two. The leftovers kept surprisingly well in the fridge.
It’s strawberry season! (And cherry season, and peach season…)
So I made this wonderful tres leches cake. I didn’t have a 9×13 pan, so I used a 9inch round and an 8inch round. The cakes turned out great, but a wee less soaked than I’d like.
Only modifications:
– No sugar in the whipped cream topping
– Added a pinch of nutmeg and a teaspoon of cinnamon