RECIPES
APPLE NUT PANCAKES
2 tablespoonsbutteror margarine | Dash nutmeg | |
1⁄2 | cup plus 2 | 2⁄3 cup milk |
11⁄2 teaspoonssugar | 1 egg | |
2 teaspoonsbakingpowder | 1⁄2 cup peeledand finely choppedapple | |
1⁄4 | teaspoonsalt | 2 tablespoonschoppedpecansor walnuts |
1⁄4 | teaspooncinnamon | Vegetableoil |
Melt butter.Set aside to cool slightly. Combine flour, sugar,baking powder, salt and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring just until combined. Fold in apple and nuts. Preheat skillet to 350 °F/175 °C. Brush lightly with oil. Pour about 1⁄4 cup batter for each pancake. Cook until bubbles come to the surface and the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for breakfastor brunch or top with ice cream, additional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightlybeaten | 1 tablespoonbutteror margarine | |
1⁄3 | cup milk | 2 |
1⁄4 | teaspoonvanillaextract | Confectioner’ssugar |
Dash nutmegor cinnamon | Maple syrup | |
1⁄2 | teaspoonconfectioner’ssugar |
|
Combineegg,milk, spice andsugar in shallowpan. Preheatskillet to 350°F/175 °C. Add butter to skillet. Dip both sides of bread quickly into egg mixture then place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
