Kitchen Time

I get clammy hands when I think about the overwhelming number of cooking blogs currently in existence.  I’m not sure what I have to contribute, but I love to try new recipes, and cooking is so cathartic (well, washing the dishes afterwards is, the cooking part is the fun part), maybe my contribution is, like everyone else, to offer personal experience and a few pictures too.  The fact that I need a better camera (ie: one you can change the lenses on) and a tutor to figure out WordPress are issues for some other day.

Yesterday we had a tornado warning most of the day.  I’ve never lived in tornado country.  Where I’m from, tornadoes are things you see in movies wiping out trailer parks.  Hearing the warning siren go off for the first time – not one of those experiences you ever want to repeat.

Needless to say, I needed comfort food.  My Mommy is about 2300 miles away, safe and sound in Canada.  I did not phone her only because she worries more than I do, and I know she has my local weather set on an app on her iPhone.  No need to add my paranoia to hers.

So, I did one of the next best things to a Mommy hug, I made an adapted version of one of her recipes.  Where it originally came from, I do not know.

Dutch Pancakes aka Pannekoeken

Everything you need for the apple topping (except the butter, which was already melting in the pan).  I don’t remember why I didn’t take pictures of the rest…

Naked apples in the pan, with the lemon juice, butter, and Maple Syrup.  Please note that I’m not terribly precise when chopping apples, the point is to get them peeled and cut and in to the pan because it always takes longer to get the right consistency than you think it will.

This is around the 7 minute mark, on a medium setting.  I can not stress enough how important it is to use real honest to goodness Maple Syrup.  No pancake syrup *shudder* or imitation maple syrup.  The real stuff. Trust me.

Fresh out of the oven, see the bubbling at the edges?  In a big skillet the sides normally rise more and the pannekoeken ends up looking a little over-inflated so don’t worry if yours comes out looking a little different, it will still be yummy enough to make you weep for joy.  I made two this size by splitting the batter in half because we don’t have a regular sized cast iron skillet?!?!?!?!?!   Moving on….

This is happiness on a plate.  It’s custard-y, it’s lemony, it’s juicy with apples and Maple Syrup.  It’s a hug from your Mom that makes your tummy all warm.  Bliss.

I’d like to pretend that I didn’t devour an entire skillet myself, but that would be a lie.  My Mom can attest to the fact that she used to have to make us individual pannekoeken because I’d lick one, and my sister would get huffy and then lick another.  We took the concept of “if you lick it, it’s yours” to new and epic proportions.

The Recipe:

Pannekoeken

1/4 cup butter

3 lg. eggs

1/8 tsp salt

3/4 cup milk – I substituted Almond milk here due to allergies

3/4 cup all purpose flour

Put the butter in to a cast iron skillet (or whatever baking dish you like, a pie plate will do).  Pre-heat the oven to 400 degrees F.  Put the skillet on the center rack and allow the butter to melt, usually around the 250-300 degree mark.  Remove the skillet from the oven and set aside.

Whisk the eggs and salt in a medium bowl.  Add in the milk and give it a quick stir.  Then whisk in the flour until the batter is almost smooth.

Pour the batter in to the skillet and bake for 20-25 minutes.  The top should be starting to turn a golden brown colour.

Cut in to slices, or feel free to devour as it is, just be careful since it will be hot  😉

Optional Apple Topping (because I still have 50 million pounds of apples left from the pies my Mom made for my wedding)

6 apples, peeled and sliced  (I used Rome apples, but any apple that isn’t too tart that will soften nicely when cooked will work)

1 tbsp butter

1 lemon, juiced

1/2-3/4 cup Pure Maple Syrup

Melt the butter in a large pan over medium heat.  Put the naked apples in the pan and stir them around to coat them in the butter.  Then squeeze the lemon over the apples and pour in a half cup of REAL Maple Syrup.  I approximated how much syrup I ended up adding.  You can adjust this to taste as the apples cook down.  The lemon should brighten the flavour, not make the topping tart, so adjust for that.  Be cautious because you want the apples juicy, not drowning.  It took about 15 minutes for me to get the apples to the tenderness I like.  They still had the right texture, but were tender and only a tiny little bit firmer at the very center of the slice.

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