Basic Pancakes

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Basic Pancakes
 
Who doesn't love pancakes? My grandson loves to help me make Mickey Mouse shaped pancakes then decorate with different fruits. Have fun with them!
Author:
Recipe type: Breakfast
Ingredients
  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • Cooking spray
Instructions
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together milk, butter and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  4. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly spray with cooking oil.
  5. For each pancake, depending on the desired size, scoop with a ¼ cup of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet or 1 large.
  6. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more spray and remaining batter. Serve warm, with desired toppings.

 

Scalloped Potato Bites

scalloped potate bites
Scalloped Potato Bites
 
These are awesome to serve a crowd for individual bites and so easy to make. Try to eat just one!
Author:
Recipe type: side
Ingredients
  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 1½ teaspoons finely chopped garlic
  • ¼ teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup freshly grated Asiago or Parmesan cheese (about 3 ounces),
  • 3 pounds medium Idaho potatoes, peeled and sliced lengthwise ⅛ inch thick
Instructions
  1. Preheat the oven to 400 degrees. Lightly butter a muffin tin and set aside. Using a mandolin, slice the potatoes about ⅛ inch thick. Place all the sliced potatoes in a bowl with about 1 tablespoon of salt and water to cover. Swoosh the potatoes around and let sit for about 10 minutes.
  2. Melt the butter in a large heavy saucepan. Add the shallots and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, nutmeg, 1 tablespoon coarse salt and ¾ teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
  3. Drain the potatoes and spread them out on a dry towel, pat dry. Put the sliced potatoes in a large bowl, add the shallot mixture and half of the cheese and toss gently. Layer the potatoes in each muffin tin till all bins are almost filled to the top. Pour equal amount of mixture on top of the potatoes and sprinkle with remaining cheese.
  4. Bake in the middle of the oven for about 25 minutes, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
  5. MAKE AHEAD The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Re-warm in the oven before serving.