Did I ever tell you how much I dislike malls?
Perhaps it is because I am not a "fashionista" and most of the stores in a mall pertain to clothing.
However, when I get near a cookware store, I am in heaven.
And so it was on my recent visit to Williams-Sonoma at the North Park Mall in Dallas.
And what should I find, but a special pan to make "waffled pancakes". Another gimmick and you know I had to have it! And better yet... it was 50% off!
Now I don't very often make pancakes but this was still a must have item.
As with any piece of new kitchen equipment, there is a learning curve.
I prepared the recipe provided and put 2 Tbsp. of batter in each waffled well as instructed, and before I knew it,
they all merged together and I had one humongous pancake with dimples. Definitely not a photo op!
So I tried again with a little less than 2 Tbsp. of batter in each one, with much better results.
So... here is my version of:
BUTTERMILK WAFFLED PANCAKES WITH SAUTEED APPLES
3 EGGS, separated
1 3/4 c. BUTTERMILK
8 Tbsp. BUTTER, melted
1/2 tsp. VANILLA
1 3/4 c. all-purpose FLOUR
1 1/2 tsp. BAKING POWDER
1 tsp. BAKING SODA
1/2 tsp. SALT
1/3 c. SUGAR
MAPLE SYRUP for serving
Preheat the Waffled Pancake Pan over medium heat (of course, you may use just a regular pan!).
Preheat oven to 200 degrees (95 degrees C.).
In a large bowl, whisk the egg yolks, then whisk in the buttermilk, butter and vanilla until blended.
Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whis until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Fold one-third of the egg whites into the batter, then carefully fold in the remaining whites.
Brush each well of the pan with melted butter or spray with nonstick cooking spray; the pan only needs to be greased once. Starting with the outer wells first, pour about 2 Tbsp. of batter into each one, spreading the batter evenly to fill the well. Cook until the pancakes are golden brown underneath. Using a fork, gently turn the pancakes over and gently press them down to ensure a waffled texture on the bottom. Cook unti golden brown underneath. Transfer to a wire rack set on a baking sheet and keep warm in the oven while you cook the remaining batter.
Makes about 35 pancakes.
Topping: 2 APPLES, peeled and sliced into wedges
4 Tbsp. BUTTER, melted
2 Tbsp. DARK BROWN SUGAR
Sauté these together until apples are tender and place a spoonful on top of each serving of pancakes and then drizzle with warm maple syrup.
Serve with bacon or sausage...
My very favorite dishes to use for breakfast are these "spatterware" Stangl dishes that I collected years ago.
To me, they have a homey country feel that makes the simplest entrée taste even better.