Extra Schmaltz!

This might not justify posting an entire recipe if it weren't for the fact that it was AMAZING. It's mostly a variation on Mom's original pancake recipe , but it's more than the sum of its parts, and is perfect for fall weather. They turn out really fluffy- you can make them with normal milk, but the buttermilk really makes them that much better. Ingredients Dry: 2 c. flour 2 tsp. baking powder 1 tsp. baking soda (optional) 2 Tbsp. sugar 1 tsp. salt 1-2 tsp. cinnamon to taste Wet: 2 eggs beaten. 2 Tbsp. oil or melted butter Buttermilk (which combined with wet ingredients equals 2 cups total, so ~1.5 cups) or milk + 1 Tbsp. acid 1 large apple (I used one of those giant Jonagolds) cored and either grated or food processed. Walnuts, crushed. Preparation Combine wet ingredients with each other, dry ingredients with each other, then mix wet into dry until combined with some lumps left. Fold in apple. Pour the pancakes into a greased pan - add the crushed walnuts to the panc...

As a kid I loved day trips to the tourist-trap known as Solvang , for one big reason: æbleskiver! These Danish goodies are little eggy puffs of air, made in a specialized cast-iron pan. Lucky me, Alex got me just such a pan! This dough would also make fantastic pancakes or waffles if you don't have the pan. I used this æbleskiver recipe from a Danish enclave in MN at Lutsen, but I cut it in half for two people. They recommend allowing 7 puffs per person, which is handy because that's how many fit in a pan. The recipe below makes ~18 puffs. For the technique, watch this video from Solvang: 1 c. buttermilk 2 eggs, separated 1 Tbsp. sugar 1 Tbsp. oil 1 pinch salt 1 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda Beat the egg whites until stiff. Whisk together the yolks, sugar, oil, and salt in a large measuring cup with a pour spout. Sift together the flour, baking powder, and baking soda and then add it to the liquid ingredients. Whisk until very smooth...

These are delicious and a nice break from flour-based pancakes. I have noticed a nice assortment of organic and high-quality brands of cottage cheese at the coop, and had sort of forgotten about keeping it on hand. A couple spoonfuls are a great pick-me-up in the afternoon or before dinner is ready. This recipe was found on the internet, with a few adjustments, but this is how I did it: 1 cup oatmeal* 1 cup cottage cheese 4 eggs 1 tsp vanilla 1 tsp cinnamon *I ran the oatmeal through the food processor first to break it down a little - if you have the quick-cooking variety you shouldn't have to do this first. Put all ingredients into food processor, blast a few times, and set aside. It will get thicker from standing. On a medium hot non-stick or lightly oiled griddle, make silver dollar-size pancakes; turn when slightly bubbly. Cook a little longer on side two. Serve with your favorite topping. I used cooked apples (baked ahead of time with a wee bit of sugar and cinnamon). They ar...

I just realized that we don't have the family pancake recipe on here. I sometimes need to check it or give it to other people, so I'm going to upload it verbatim how Mom sent it to me back when I was living in the dorms. I prefer to add baking soda and acid as per the directions below - I'm sure we all have our own variations. Mom's Famous Pancakes Combine dry ingredients in bowl: 2 cups flour 2 tsp. baking powder 2 tbsp. sugar pinch of salt 1 tsp. cinnamon, cardomom, ginger (optional) handful of nuts (optional) Combine wet ingredients in something else: 2 cups milk 2 eggs 2 tbsp. oil or melted butter Mix blended wet ingredients into blended dry ingredients, but do not overmix. Have the griddle fairly hot, so they cook quickly, but do not burn. Paint or apply vegetable oil to surface before each batch. Fruit may be added to the pancakes as you go (blueberries, banana slices, etc.) Flip them as soon as they look ready - usually, small bubbles will appear, they will sta...

This is mostly a post to show off my fancy new graters. I read somewhere about these "slaw cutters" from the Bluffton Slaw Cutter Company . The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a hint about the quality of their product. The 3 piece set of slaw cutters with a handguard (trust me, you need one) is about $21 shipped. These are basically big heavy plates of steel with the "knives" (not holes, knives) punched in such a way that they self-sharpen with use. Amongst other things (the one with big slots has 90% of the functionality of a mandolin, at 1/10th the price) they are fantastic for producing the original potato pancake with a really unique, delicious texture, with individual al dente strands of potato rather than a pulverized mush from a food processor. Latkes: Peel and grate some pototoes. Salt liberally and leave in a collander in the sink...

A good old Magidow recipe, posted here for posterity so I don't have to search around my computer for the recipe every time I need it: 3 egg yolks 1/2 teaspoon salt 1/2 cup cold water 3/4 cup matzo meal 3 egg whites, stiffly beaten fat for deep frying Beat together the egg yolks, salt, water. Stir in the matzo meal and fold in the egg whites. Heat the oil to 375 and drop the batter into it by the tablespoon. Fry until browned on both sides. Drain. Top with cinnamon sugar or maple syrup. Serves 3-4 very small people who aren't very hungry.* * this recipe does not "double" well. It is best to make it twice (in two different bowls) to make twice as many.