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Crepes or Pancakes

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Crepes or Pancakes

I am so proud of myself. I made crepes for the first time about a week ago. I’d never tried to make these skinny pancakes and don’t know what made me decide to try but I am happy to report they were a success. Now this comes from someone who has never, ever been able to make a decent pancake. (Unless it’s an apple pancake) 

Apple Pancake- Photo credit Deb Neumann

Pancakes are supposed to be easy right? Well I have never been successful. I finally settled on super fat (thick)  Bisquick  pancakes or a trip to IHop for my pancake fix. Then I saw an episode on Food Network about pancakes and it’s been percolating in the back of my mind. After all if I can make a successful crepe I should be able to make pancakes, right?

The Crepes

I think of crepes as a breakfast food so I made my first ones Strawberry but I think  next time I will go for savory instead of sweet. Maybe stuff them with sausage and eggs.  

Photo credit Deb Neumann

 

The recipe was very simple and easy. From Allrecipes.com

Basic Crepes

Prep time- 10 minutes

Cook time 20 minutes (Mine was less)

Total Time 30 minutes

Ingredients

  • 1 Cup All Purpose flour
  • 2 large eggs
  • 1/2 Cup milk
  • 1/2 Cup water
  • 1/4 teaspoon salt
  • 2 Tablespoons butter , melted

Directions

  1. Whisk flour and eggs together in a large mixing bowl. Gradually add in milk and water, stirring to combine. Add Salt and melted butter. Beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle using approximately 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
  3. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. 1-2 minutes. Run a spatula around the edge of the crepe to loosen and flip to cook the other side. About a minute more. Serve hot.

Pancakes for One

Photo Credit Deb Neumann

Recipe from One dish kitchen

With a successful crepe experience behind me I moved on to my nemesis, pancakes. I was really brave too. I didn’t even use a mix! Pancakes from scratch coming up and wonder of wonders, they were good!

Prep Time- 5 minutes   Cook time – 10 minutes  Total time – 15 minutes

Ingredients

  • 1 Cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 Cup Milk
  • 1/4 teaspoon vanilla extract 
  • 1 Tablespoon salted butter (melted)
  • 1 teaspoon salted butter for the pan/griddle

Directions

  1. In a large bowl whisk together the flour, baking powder, sugar and salt.
  2. In another bowl beat the egg and then whisk in the milk, vanilla and melted butter
  3. Pour wet ingredients into dry ingredients and mix until just incorporated. Lumps are ok. If the batter is too thick add more milk a little at a time.
  4. Melt Butter in a large skillet or griddle over medium heat.
  5. Ladle about 3/4 cup of batter onto the skillet to make a pancake
  6. Cook until bubbles break the surface of the pancake and the underside is golden brown (about 3 minutes)
  7. Flip with a spatula and cook about 1 minutes more on the 2nd side.
  8. Repeat until the batter is used up.

Even with this scaled down recipe there was more batter than I needed for just me. I made two pancakes for me and probably had enough batter left for 3 or 4 more. 

So which one do you want to try first?

 

Enjoy- They are yummy!

Slappy Cakes

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One of the things I didn’t mention about our search for the resort was that what finally turned the tide was when one of the people I spoke with told me to turn at the corner where Slappy Cakes was located.

Now that might not have been such a significant suggestion except I’d just heard about Slappy Cakes from, of all people, my dentist! Yes, my dentist goes to Maui frequently. He said we HAD to go to Slappy Cakes but he wouldn’t tell me any more than that.

Of course that got me curious and with the miracle of the internet I quickly learned that Slappy Cakes was a breakfast venue specializing in pancakes. What makes it special is that you get to cook your pancakes yourself. Now this might not sound like fun but the way its done changes everything.

When I first told my sister about it she was less than enthusiastic (she didn’t think cooking her own breakfast was a fun way to spend the morning)  but being the good sport she is, she gave in and agreed to give it a try. It wasn’t what she expected. In fact it turned into one of her favorite places for breakfast.

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Slappycakes is like the pancake version of a Japanese steak house. You have a heated grill in the middle of the table. You order the batter (we liked the buttermilk) and any add in’s. We were partial to the blueberries. Sandy thought they tasted like the wild blueberries we used to pick as kids.

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The waiter brings out the fixings and gives each person a spatula.slappy-cakes3 minutes a side and you have yummy pancakes. Kids like it because they can get creative with the batter then eat their creations.

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The bacon was good too. Nice and crisp. We went back 2 more times before our visit was over.

 

It’s Apple Pickin’ Season

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As you know I am not a food blogger. I can cook but I like basic , home style cooking. I’m happy with meatloaf and mashed potatoes instead of chicken cordon bleu. That said I felt I had to share this recipe. Although you can certainly make it all year round, I tend to think of it when the fresh apples abound. So here it is. Enjoy

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Apple Pancake 

  • 1/2 cup flower (I like Bisquick  but any all purpose flower will work)
  • 1/2 cup milk
  • 2 eggs
  • 1 large or 2 medium size apples (Granny smith, Macintosh are great…cortlands tend to get a bit mushy)
  • 2 Tablespoons butter or margarine
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar (optional)

Preheat oven to 400 degrees F.

Mix sugar and cinnamon. Set aside

Whisk flour, milk and eggs together until smooth. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peal and thinly slice the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Sprinkle brown sugar on top of that. Bake 20 minutes.

Enjoy.

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Additional Tips and comments:

You can serve with syrup but I don’t think it needs it. I don’t peel the apples either as I like the skins. If you use a stick margarine or butter you get a crispier crust than with a whipped margarine. That’s also the theory behind the cast iron pan. You could use a pie plate but you won’t get as much “crisp.”