And now, for something completely different...

[capri0mni]

Has it really been 5 days since I posted anything here? I haven't dropped off the face of the planet, really, I haven't...

Last weekend, I invented a new recipe, and this morning, I tried a variation. Both turned out remarkably well (I was pleasantly surprised).

I wish I could email each of you a taste, but as I can't, I'll just post the recipe (and my usual palaver).

Okay, so it started this way: I had the basic ingredients for french toast (Milk, egg, and bread), but I don't really like french toast, because of its texture... I also have oatmeal, but I don't like the texture of that lumpy porridge... so I thought that if I could add all those ingredients together, and change the texture, I may be on to something. So that's the basic idea behind the following:

Combine:
1/4 cup fat-free "egg product" (brand names vary)
1/4 milk
1 Tbs light brown sugar
2 sandwhich-sized slices whole wheat bread, crusts removed and broken into pieces

puree this with a stick blender or regular blender until smooth.

Stir in:

3/4 cup quick oats.

(the batter will be very thin before you add the oats, and get very thick and gloppy afterward, but don't worry, be happy.)

drop by spoonfuls onto a hot non-stick pan (or well oiled pan) and cook on each side until, when you push on the "pancake" it moves around the pan, rather than just squishes.

Don't have any pancake syrup, so I ate them with boney -- yummy! Really did come out with the texture of a pancake, even if they did not come out round, as the batter was too thick to pour into nice round puddles.

This morning, I tried a variation: I added a tablespoon of baking cocoa and an extra tablespoon each of the oil and sugar to make chocolate pancakes. Those turned out yummy just as they were, without any syrup (And I think the texture was even nicer) ... I won't comment on the looks, however. ;-)

But there is always a catch: Because I use a non-stick pan, I can't use a metal spatula (because it would scratch off the teflon coating). But the rubber spatula that I do have is too thick to slide under the pancakes to flip them over or lift them out of the pan. So, I was continually turning off the heat to keep them from burning and then trying to reheat the pan so the next batch would cook. (I'm beginning to think non-stick pans are a waste)

Also, there's no real place on the counter of my stovetop for me to put the plate, so I can transfer the food to it when it's done cooking (maybe it wouldn't be as big a problem if I could lift the food out with the spatula, instead of just pushing it over the side of the pan and hope it lands on the plate :-/) So the plastic plate I was using got too close to the hot burner, and its edge melted.

Oh, well, in spite of all that, the recipe still works, imnsho... Try it! Tell me what you think...

Comments

[indefatigable42.livejournal.com]

The trick with non-stick pans is to use a low heat, so that the thing cooks through further before it burns. If you use a high heat you'll get something that's burned on one side but still not cooked enough to flip. With practice I've been able to make perfect soft fried eggs in a non-stick pan, even with a thick plastic spatula.

Thanks for the tip...

[capriuni.livejournal.com]

The trick with non-stick pans is to use a low heat

And high patience...

I was just using the rule that Father taught me when cooking pancakes (on a traditional griddle): that the pan is hot enough when a drop of water dropped on it "dances".

(I guess I also shouldn't be listening for that sizzle, huh? ;-))