The Weekend Gourmet
Bet you thought that to make gourmet you must have that special knack? Perhaps an exotic ingredient and the platting or how you arrange it on the plate must be just so?

It does not have to be that way, in fact gourmet can be just the little extra time or ingredient that sets your food apart from the everyday flapjacks.
This is not to say that traditional pancakes are bad, but if you can change it to something you created; well, go right ahead!

This recipe I developed for my wife to cook on Saturday mornings, I think you will like it as well if you try it. And feel free to change it to your palette. Cooking should be fun, and passionate. I love to cook, and it reflects in the food I serve.
If you have suggestions by all means let me know, or perhaps a variation you tried or low-fat method. I would like to hear about it.

When I developed this one, it was based on a memorable morning at a B&B in St. Petersburg, Florida. The pancakes were a tangerine glazed light and fluffy pancake. Exquisite!
Here is mine from my recipe book in the making “Homeplate Homebase”, I hope you enjoy!

Pancake mix such as Bisquick or any you desire, 2 cups or box directions

Sour cream (I have not tried low-fat yet) ½ cup
Plain Yogurt ½ cup
Vanilla extract ¼ tsp
Chopped walnuts 1 cup
Granny Smith Apples 3
More Pancake mix to add to mixture after making
Cooking oil
Brown sugar to taste
Maple Syrup

Prepare the pancake mix according to directions on the box, adding the eggs, milk and mixing well. Add the sour cream, yogurt, vanilla extract, mixing well. Begin to add more pancake mix mixing continually until the mixture thickens but not to thick. Enough so that the batter will flow smooth, not runny.

Preheat griddle 350 degrees, or skillet on medium flame.
Oil the griddle or skillet, enough just to keep the pancakes from sticking.

Crush up walnuts and slice the apples in wedges. Place in preheated 350 degree oven on a cookie sheet. Allow to bake for approximately 5 minutes or until the apples are soft.

Using a ladle or cup, pour onto griddle or skillet and cook until bubbles begin to form on top, edges begin to brown. Flip the pancakes over, while the other side is cooking top the pancakes with a sprinkle of brown sugar, top with a couple of the apple slices you baked in the oven, and then top with the toasted walnuts.

Serve them up with a little maple syrup. These come out moist and not dry, but not wet either. They can be packaged and frozen to be eaten throughout the week for a great quick breakfast that reheats in the microwave for about 20 seconds.

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Copyright © 2006 Raymond Kilgore