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Weekends often mean many things, but when I was growing up, it meant lavish breakfasts featuring fresh fruit, the most delicious savory sausage and pancakes so fluffy, they seemed thirsty for maple syrup. If you find yourself yearning for those days, you will enjoy this month's column. The pancakes I'm sharing are straight out of childhood weekend breakfasts.
These pancakes are soft and feathery ... and they are perfect for topping with fresh fruit, maple syrup or, as recommended here, a mixed berry compote. The recipe for the compote is incredibly simple. If you don't have the mix of berries listed here, feel free to chose a mix that is available to you. Using a bit of fruit jam to bring it all together keeps things both easy and quick.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
In a medium-sized bowl, combine the dry ingredients (flour through baking soda). In a small bowl, whisk together the remaining ingredients (milk through butter). Add this to the dry ingredients and stir to form a batter.
Heat a griddle or a large heavy skillet over medium-high heat until hot. Lightly grease the griddle.
For each pancake, pour about 1/4 cup of the batter onto the hot griddle. Stir the remaining batter between pourings. Cook the pancakes for about 2 minutes or until bubbles form at the surface and the edges appear dry. Before flipping, check the underside to make sure it is golden. Turn the pancakes and allow to cook for another 1-2 minutes before removing from the griddle.
Transfer to warm plates and serve with mixed berry compote, maple syrup and butter.