Clippings by tanem

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: Which Makes Best Pancakes - Electric Griddle or Griddle on St (Follow-Up #21)

posted by: annie1992 on 10.26.2009 at 02:15 pm in Cooking Forum

kaelkriver, the best recipe depends on what you like. I tend to like thin, tender pancakes or whole grain pancakes. My girls like light and fluffy pancakes. Elery doesn't even like pancakes, LOL, but he likes hoecakes.

At Christmas I make gingerbread pancakes and nearly everyone likes those, and of course, there are the lemon ricotta pancakes, I think those came from cookingrvc.

Anyway, here are Ann T's thin and tender pancakes:

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
2 cups milk
juice from 1/2 lemon
2 eggs
6 Tablespoons melted butter or margarine
2 Tablespoons sugar
1 1/2 cup of flour
3/4 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon baking powder
Maple Syrup.
. Add the lemon juice to the milk, Melt the butter in the microwave
In a blender mix, eggs, milk and butter. Add the flour,salt, sugar, baking
soda and baking powder.
Mix until blended.
Heat griddle and brush lightly with margarine.
Pour out batter to desired size and when top side has bubbled flip and cook
for about 20 to 30 seconds on flip side.
Place in low oven to remain warm while you cook the rest.
NOTE: For something a little different add some chocolate to the batter and serve with raspberries.

These are thin and tender pancakes, not light and fluffy.

Here is my family's favorite, the light and fluffy ones, recipe from Marilyn, a prior poster:

Buttermilk Pancakes

1 cup flour
1 1/4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
pinch of salt
1 egg, beaten
1 tablespoon vegetable oil
1 cup buttermilk

Sift flour, baking powder, sugar, baking soda and salt together. Combine remaining ingredients and whisk into dry ingredients until mixture is smooth. Pour by large spoonfuls onto non-stick griddle that has been pre-heated to 350° and cook until top is bubbly. Carefully turn over and continue cooking until done. These are very light pancakes. Makes 5 (5 1/2-inch) pancakes.

I love these lemon ricotta pancakes:

Lemon-Ricotta Hot Cakes
6 large eggs,separated
1 1/2 c whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
1/2 t pure vanilla extract
1/2 c all purpose flour
1/4 c sugar
1/2 t salt
2 T lemon zest
Powdered sugar for dusting
Heat a griddle.
Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside. Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold
in the remainder.
Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar.

The Christmas Gingerbread breakfast pancakes which we serve with maple syrup and sometimes sauteed apples:


1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 cups whole or lowfat milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons dark (not light or blackstrap) molasses
Nonstick cooking spray
1. Stir together the flour, baking powder, sugar, salt, ginger, cinnamon, and cloves in a large mixing bowl.
2. Measure the milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter and molasses.
3. Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Don’t worry if there are some small lumps.
4. Heat the griddle and spray with cooking spray.
5. Pour some of the batter on to the griddle (about Ό cup per pancake). Cook the pancakes until they are golden brown. Serve immediately with maple syrup or Apple Cider Syrup or keep them warm in a preheated 200F degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, spraying the cooking surface with more cooking spray before beginning each new batch.
Serves 4.

And my own favorite, the multi-grain pancakes:

Four-Grain Pancakes

• 1-1/4 cups whole wheat flour
• 1 cup regular rolled oats
• 1/4 cup yellow cornmeal
• 1/4 cup toasted wheat germ
• 1 Tbsp. flax seeds (optional)
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs, lightly beaten
• 2 cups buttermilk or sour milk (see note)
• 1/4 cup canola oil or cooking oil
• 2 Tbsp. packed brown sugar or honey
1. In a large bowl, stir together flour, oats, cornmeal, wheat germ, flax seeds, if you like, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.
2. In a small bowl, use a fork to combine eggs, buttermilk, oil, and brown sugar. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy but thick).
3. For each standard-size pancake: Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup. Makes 18 standard-size pancakes or 48 dollar-size pancakes.
Note: For 2 cups of sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.

OK, it may be time for pancakes soon....



clipped on: 12.12.2009 at 01:05 am    last updated on: 12.12.2009 at 01:06 am

RE: Shower Guard/Bath Screen instead of shower curtain (Follow-Up #12)

posted by: hmsweethm on 01.28.2008 at 02:12 pm in Bathrooms Forum

I too really wanted to avoid a shower curtain in the tub-shower combination we were making for our kids' bathroom. I didn't want the glass all the way across, but I too was concerned about water leaking out, and easy access in and out of the tub. We compromised by installing a stationary panel connected to a hinged panel, which doesn't go all the way to the other end. See the photo below. It works great, with no water leaking onto the floor even with three kids, and visually it's the best, IMHO!

We heard about shower screens from people who had loved them in their European travels. I went to several shower door retailers, and several of them were clueless. Some said it couldn't be done. My contractor wasn't too familiar with them either. I found a picture in a home magazine of just such a combination -- in fact, we used the same tub they did, a Kohler Tea for Two, and then copied exactly what they had done with their shower screen, which is a fixed panel next to a hinged panel. The tub is 66 inches long, and each of the panels is about 24 inches wide. My husband and I decided on the width of the panels by looking at where the vanity ended, and we thought long and hard about how wide the hinged panel had to be to both prevent water from leaking out while people showered, and yet make it easy to get in and out. This has worked out great.

We bought the shower doors through the Expo Design Center. If you have a good one in your area, they will have an extensive display of frameless shower doors/shields. The representative they sent out to measure immediately knew what we wanted, and they installed quickly and precisely.

(My husband put a little clear plastic suction thing near the bottom of the door, visible in the pictures) to protect the doors if the kids banged them against the vanity counter. So far no harm has come to them, the doors, I mean!


clipped on: 09.24.2009 at 04:41 pm    last updated on: 09.24.2009 at 04:42 pm

design help needed--contemporary kitchen

posted by: nolamom on 04.06.2009 at 09:27 pm in Kitchens Forum

hello everyone,

i've got a backsplash dilemma. i really want a ss countertop on my cooktop run (top photo). and thought to have just the middle 1/3 in ss. but then, what to do about the one-third on either side?--tile is introducing yet a fourth material, since the cabs are wood and laminate, and the ss countertop. would covering the whole backsplash in ss be just too much ss? i don't think i want to leave it painted either. i need your perspective, experience, and wisdom--what would you do here?


the wall in question. the countertops are temporary (primed plywood).

the opposite wall. it will have a tile backsplash in green, grey and white hues. the countertop here will be silestone in "white zeus."

p.s. can anyone say why my photos are coming out small? i use the same technique for every posted photo. every now and then, i get small ones. i just don't get it.


clipped on: 05.06.2009 at 03:32 pm    last updated on: 05.06.2009 at 03:33 pm