Toss a pancake

PANCAKES are made out of a batter of eggs, flour and milk - cooked or fried in a thick frying pan. There are several varieties that can be served for breakfast, lunch, dinner or even for brunch. Pancake race is a popular event in Kansas City, U.S.. In this race contestants run almost 400 metres, each carrying a pancake in a skillet. While running, the contestant must toss the pancake into the air and catch it in the skillet at least twice.

Broken pancakes (kaiserschmarren)

Ingredients:

Maida 1 cup Sugar 3 tblsp Milk 1/2 cup Butter 2 tblsp. (melted) Eggs 2 (separated) Kismis 2 tblsp

To serve:

Butter 1 tblsp. Castor sugar 2 tbls.

Method:

Put the flour and sugar in a bowl, add the melted butter, milk and egg yolk and mix well. Add the stiffly beaten egg whites and kismis. Pour into a well buttered hot frying pan and let the mixture set and brown on a slow fire taking care not to burn it. When it is golden brown, turn it over . With two forks tear it into irregularly shaped pieces (the so called Schmarren) and continue to cook gently for a couple of minutes. Sprinkle castor sugar and smear with butter before serving.

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Apple pancakes

Ingredients:

Maida 1 cup Sugar 2 tblsp. Baking powder 1/2 tsp. Salt, a pinch Apples 2 (medium size) Eggs 2 Cinnammon powder 1/2 tsp. Oil 1 tblsp. Butter 2 tblsp. Castor sugar, to serve 4 tblsp.

Method

Prepare the pancake batter by sifting maida, baking powder, sugar, salt and cinnammon powder into a bowl. Gradually add the eggs with the oil and milk, beating well to make a smooth batter. Peel, core and thinly slice the apples. Add to the batter mixture, beating well.

Heat a pan and add some butter. Swirl quickly around to coat the base of the pan. Pour about 3-4 tblsp. of the batter and tilt the pan to coat the bottom evenly. Cook until the underside is brownfor three minutes, then turn over and cook for about 10-12 seconds. Repeat with the rest of the batter, stacking the pancakes on a plate as they are cooked. Serve sprinkled with castor sugar.

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Cauliflower pancake

Ingredients: Maida 1/2 cup Eggs 2 (optional) Milk 200 ml. Cauliflower 100 gms. Onion 1 Capsicum 1 (optional) Cheese 25 gms. Coriander leaves 2 tblsp. (chopped) Oil 2 tsp. Salt and pepper according to taste. Butter to fry the pancake.

Method:

Cut the onion and capsicum into small pieces and grate the cauliflower. Heat the oil in a pan and saute the onions. Put the capsicum and mix well. Add the cauliflower and stir. Put salt and pepper powder according to taste. Remove from fire after cooking for 2-3 minutes. Mix maida, beaten eggs and milk. Add grated cheese, chopped coriander leaves and cauliflower mix. And salt and pepper and mix well without any lumps.

Heat butter in a pan. Pour a ladle of pancake batter. When one side is done, smear a little butter and cook the other side also. Repeat with the rest of the batter.

Serve with sauce or chutney. This pancake should be thick.

Note: If eggs are not used, 250 ml milk should be used.

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Orange pancake

Ingredients

Maida 100 gm. Egg 1 Butter 1 tblsp. Milk 1/2 cup Orange juice 2 tblsp. Salt to taste For the filling: Butter 3 tblsp. Grated coconut 3 tblsp. Orange essence 1/4 tsp. Orange colouring few drops Icing sugar 6 tblsp. For topping: Castor sugar 3 tblsp For garnishing Orange segments, few pieces

Method

Mix the juice and sugar and simmer on slow fire till the sugar melts. Remove and keep aside.

Sieve the flour. Separate yolk and white and beat the yolk. Add milk, orange juice and salt. Gradually add the flour and make a batter. Beat egg white till stiff and add to the batter and mix well. Add half a cup of water and make a thin batter.

Beat butter, add icing sugar and beat till smooth. Add coconut, orange essence and colouring.

Heat a small frying pan and dot with butter. Make a thin pancake by pouring three to four tablespoons of batter. Cook both the sides and remove to a plate. Repeat with the rest of the batter. Take a pancake and spread some orange filling and roll it up.

Arrange the pancakes in an ovenproof dish. Sprinkle castor sugar over the top and grill it for a few minutes till the sugar melts. Serve it hot garnished with orange segments.

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Pancake with coconut filling

Ingredients:

Maida 1 cup Egg 1 Milk 250 ml. Sugar 1 tblsp. Salt, a pinch Ghee for frying For the filling:

Grated coconut 3 tblsp. Sugar 2 tblsp. Cashewnuts 5-6 Cardamom powder 1/4 tsp. Mix them and cut into small pieces.

Method:

Sieve together maida and salt. Add beaten egg yolk, milk and sugar. Beat well to form a smooth batter. Whisk the egg whites and fold into the batter.

Heat a little ghee in a frying pan.

Pour in sufficient batter to cover the bottom of the pan thinly.

Cook till light brown. Put in the filling and roll. Remove from fire. Repeat with the rest of the batter.

LEILA KAMALUDDIN

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