Mom has been picking strawberries every weekend since they came into season. The strawberry season doesn't last long, so Mom likes to strike while the iron is hot. Mom brings home pounds at a time, which leads to the making of many strawberry recipes, including Strawberry Shortcakes and Mom's jam. This year, spurred on by Cassie's unnatural love for Marie's® Raspberry Vinaigrette, I experimented with strawberry vinaigrette. Mom liked it especially well (as with most things), but I wouldn't make it again because, as Brad said, it's not nearly as good as my usual salad dressing.
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Mom also made the Fruit Compote a couple of times to have on top of Popovers. Since then, I found and made a different recipe for strawberry compote from the April/May 2021 issue of Cook's Country magazine. It's a tad sweeter than my other recipe, but it cooks less, which I like, and also has a few variations that work well with strawberries, including swapping in balsamic vinegar or vanilla for the lemon juice, so I think it's worth posting.
We'd had enough popovers for a while, so I served the compote with pancakes. I already have plenty of pancake recipes, including one for amaranth pancakes that I know no one makes, because I don't make it either. But this time I made that same recipe using regular all-purpose flour and malted milk powder as the sweetener instead of sugar. We really liked these pancakes, which have the perfect lift and, thanks to the malted milk powder, "a certain diner-style je ne sais quoi," so I'm re-posting the recipe here, minus the amaranth baggage. I've also increased the recipe by 50 percent, since the original never makes enough for Brad or me.
Time: ~45 minutes, including resting time, and cooking the pancakes 3 at a time in a skillet (it's much faster cooking 8 at a time on a griddle)
You can use a little more milk if you prefer thinner pancakes, but you can't use less milk once you’ve already added it, so plan accordingly. I've increased the recipe by 50 percent, so if this seems like too much, go with the quantities in the original recipe or in the recipe for Amaranth Pancakes.
Dry ingredients
270 grams (2¼ cups) unbleached all-purpose flour
You can use a little more milk if you prefer thinner pancakes, but you can't use less milk once you’ve already added it, so plan accordingly. I've increased the recipe by 50 percent, so if this seems like too much, go with the quantities in the original recipe or in the recipe for Amaranth Pancakes.
Dry ingredients
270 grams (2¼ cups) unbleached all-purpose flour
1 tablespoon baking powder
1⅛ teaspoons fine sea salt
Wet ingredients
3 large eggs (~57 grams each still in the shell)
365 grams (1½ cups) dairy or nondairy milk, such as plain unsweetened almond milk (see note)
65 grams (4½ tablespoons) unsalted butter, melted
a little neutral oil for cooking
1⅛ teaspoons fine sea salt
Wet ingredients
3 large eggs (~57 grams each still in the shell)
365 grams (1½ cups) dairy or nondairy milk, such as plain unsweetened almond milk (see note)
65 grams (4½ tablespoons) unsalted butter, melted
a little neutral oil for cooking
Strawberry-Vanilla Compote (recipe below) and/or maple syrup, for serving
1. In a medium bowl, whisk the dry ingredients together.
2. In a large bowl with a hand mixer, or the bowl of a stand mixer, beat the eggs and milk together on high speed until light and foamy, about 3 minutes.
3. Gently and quickly stir the dry ingredients into the milk/egg mixture. Don’t beat; some lumps are okay. Gently stir in the melted butter. Let the batter rest for about 15 minutes; it’ll thicken some.
4. Heat a little oil in a 12-inch nonstick skillet over medium heat or an electric griddle set to 350°F. The pan or griddle is ready when a drop of water skitters across the surface, evaporating quickly. Gently wipe out the oil with a paper towel, leaving a thin film on the bottom of the pan or griddle.
5. Drop ¼ cupfuls of batter onto the pan or griddle. Cook until the edges are set, the first side is golden brown, and bubbles begin to form and break on the surface, about 1½ to 2 minutes. Using a thin, wide spatula, gently flip the pancakes and cook on the other side until golden brown, about 1½ to 2 minutes more. Repeat with the remaining batter. Makes about 18 four-inch pancakes. Serve immediately, or hold briefly in a 200-degree oven on a wire rack set inside an 18-by-13-inch half-sheet pan.
Malted Milk Waffles
Substitute 3 more tablespoons (43 grams) of melted butter for 3 tablespoons (45 grams) of the milk.
1. In a medium bowl, whisk the dry ingredients together.
2. In a large bowl with a hand mixer, or the bowl of a stand mixer, beat the eggs and milk together on high speed until light and foamy, about 3 minutes.
3. Gently and quickly stir the dry ingredients into the milk/egg mixture. Don’t beat; some lumps are okay. Gently stir in the melted butter. Let the batter rest for about 15 minutes; it’ll thicken some.
4. Heat a little oil in a 12-inch nonstick skillet over medium heat or an electric griddle set to 350°F. The pan or griddle is ready when a drop of water skitters across the surface, evaporating quickly. Gently wipe out the oil with a paper towel, leaving a thin film on the bottom of the pan or griddle.
5. Drop ¼ cupfuls of batter onto the pan or griddle. Cook until the edges are set, the first side is golden brown, and bubbles begin to form and break on the surface, about 1½ to 2 minutes. Using a thin, wide spatula, gently flip the pancakes and cook on the other side until golden brown, about 1½ to 2 minutes more. Repeat with the remaining batter. Makes about 18 four-inch pancakes. Serve immediately, or hold briefly in a 200-degree oven on a wire rack set inside an 18-by-13-inch half-sheet pan.
Malted Milk Waffles
Substitute 3 more tablespoons (43 grams) of melted butter for 3 tablespoons (45 grams) of the milk.
Strawberry Compote
Adapted from Cook's Country (Apr/May 2021); use Libby to check the magazine out and view the original recipe
Time: 20 minutes, plus cooling time
67 grams (⅓ cup) granulated white sugar
1 tablespoon (8 grams) cornstarch
a pinch of salt
59 grams (¼ cup) water
1 pound/454 grams strawberries, hulled and halved, or quartered if larger than a ping-pong ball
2 teaspoons freshly squeezed lemon juice
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the water. Add the strawberries and stir to coat evenly.
2. Cook over medium heat, stirring occasionally, just until the mixture starts to bubble and thickens, about 7 minutes.
3. Pour and scrape the mixture into a medium bowl. Stir in the lemon juice. Let cool for at least 20 minutes before serving. The compote can be stored in an airtight container in the fridge for up to 3 days. Makes ~2 cups.
1 tablespoon (8 grams) cornstarch
a pinch of salt
59 grams (¼ cup) water
1 pound/454 grams strawberries, hulled and halved, or quartered if larger than a ping-pong ball
2 teaspoons freshly squeezed lemon juice
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the water. Add the strawberries and stir to coat evenly.
2. Cook over medium heat, stirring occasionally, just until the mixture starts to bubble and thickens, about 7 minutes.
3. Pour and scrape the mixture into a medium bowl. Stir in the lemon juice. Let cool for at least 20 minutes before serving. The compote can be stored in an airtight container in the fridge for up to 3 days. Makes ~2 cups.
Strawberry-Vanilla Compote
Substitute 1 teaspoon of vanilla extract for the lemon juice.
Strawberry-Balsamic Compote
Substitute 1 tablespoon of balsamic vinegar for the lemon juice.
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