In article >,
Goomba38 > wrote:
> Melba's Jammin' wrote:
> > LOL. Just don't overbeat the batter or you'll wind up with yorkshire
> > puddings, I think - dense and not 'popped.'
>
> My YP is not dense, and it certainly is just like a popover. The diff to
> me is that YP has beef drippings in the pan, and popovers do not.
Sorry, Goomba. Clearly I don't know what I'm talking about (surprise,
surprise, surprise!) * I've never made Yorkshire Pudding and wasn't
figuring that a layer of the stuff would puff up * although that's
exactly what happens with the same batter (sweetened a tad) in a pie
plate for Pannekoeken.
{ Exported from MasterCook Mac }
Pannekoeken
Recipe By: posted again to r.f.cooking by Barb Schaller, 1-22-2007
Serving Size: 2
Preparation Time: 0:25
Categories: Entrees
Pancake:
1/2 cup Pillsbury all purpose or unbleached flour
2 Tbsp. sugar
1/4 tsp. salt
1/2 cup milk
2 eggs (*or 1 whole egg + 1 egg white)
2 Tbsp. margarine or butter
Fruit Topping:
1/2 cup sugar
1 Tbsp. cornstarch
1/2 cup orange juice
2 Tbsp. orange-flavored liqueur or orange juice
3 cups sliced fruits and/or berries (strawberries pineapple, kiwi,
melons, banana, peaches - whatever)
Heat oven to 425°. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all pancake ingredients except margarine. Beat
with wire whisk or rotary beater until smooth. Place margarine in
9-inch (glass) pie pan; melt in 425° oven just until margarine sizzles,
2 to 4 minutes. Remove pan from oven; tilt to coat bottom with melted
margarine. Immediately pour batter into hot pan. Bake at 425° for
14-18 minutes or until puffed and golden brown. (Some margarine may
rise to the surface of pancake during baking.)
Meanwhile, in small saucepan combine 1/2 cup sugar and cornstarch; mix
well. Stir in orange juice and liqueur. Cook and stir over medium heat
5-7 minutes or until sugar dissolves and mixture thickens. Remove
pancake from oven; immediately arrange peaches and strawberries over
pancake and drizzle with orange sauce. Cut into wedges. Serve
immediately. 2-3 servings. One-third of recipe (using 2 whole eggs) is
460 calories, 145 mg cholesterol, 12 g fat.
Source: Pillsbury cookbook #159, Springtime Brunches and Parties, May
1994, page 21. *Made 5/8/94 using 1 egg white as substitute for 1 whole
egg and couldnąt detect any difference.
‹‹‹‹‹
Notes: Pillsbury 5/94 booklet.
Per serving (excluding unknown items): 322 Calories; 2g Fat (6% calories
from fat); 2g Protein; 75g Carbohydrate; 8mg Cholesterol; 298mg Sodium
Food Exchanges: 4 1/2 Fruit; 1/2 Fat; 4 Other Carbohydrates
_____
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-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
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