Contributed by Susan
Source: Martha Stewart Living Magazine, February 2000
SWEET PANCAKES Although cooking breakfast for your sweetheart should be
a testament of love by itself, you can make your feelings even clearer
with these pancakes. They require nothing more than your favorite batter
and a pastry bag with a small round tip. Fill the bag with batter; cinch
the open end shut with an elastic band. To form a heart, trace its
outline with the batter, then, without breaking the line, draw a "V" of
batter in the center of the heart. It may take one or two tries to get
the batter to spread evenly and fill in the gaps. As a thematically
appropriate alternative to syrup, prepare a strawberry-ginger compote
(recipe follows below) beforehand: The berry slices look a little like
Makes 12 four-inch pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1
tablespoon for griddle
Heat griddle to 375° or heat griddle pan over medium-high heat. Whisk
flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and
2 tablespoons melted butter; whisk to combine. Batter should have small
to medium lumps.
Heat oven to 175°. Test griddle by sprinkling with a few drops of water.
If water bounces and spatters, it is hot enough. With paper towel, brush
1/2 teaspoon butter onto griddle. Wipe off excess.
Fill a pastry bag fitted with a 1/4-inch plain round tip with batter;
twist end of bag and secure with rubber band. Working in batches, pipe
heart shapes, drawing V of batter in center of hearts to fill, on heated
griddle. When pancakes have bubbles on top and are slightly dry around
the adges, about 2 minutes, flip over. Cook until golden on the bottom,
about 1 minute.
Repeat with remaining batter, using 1/2 teaspoon butter on griddle for
each batch, keeping finished pancakes on a heat-proof plate in the oven
until ready to serve.
Strawberry Ginger Compote
Makes 1 cup
1 pint strawberries, hulled and sliced lengthwise in thirds
1/4 cup superfine sugar
2 teaspoons grated fresh ginger
In medium bowl, gently toss strawberries, sugar, and ginger. Let stand
until juicy, about 1 hour. Serve immediately or store in an airtight
container in the refrigerator.
September 98 Recipes