1 cup rolled oats
1 light pinch baking powder
1/2 cup low-fat cottage cheese
10 egg whites
2 pinches ground nutmeg
Pam spray - original
Hersey's Chocolate Syrup
Warm your oven to 115 degrees.
Spray a seasoned, cast iron skillet with Pam spray, and heat it up. On my geriatric Whirlpool electric stove, that's medium high.
While the pan is heating, throw the oats in the blender chopping them to a rough flour consistency. Quickly add all the other ingredients down to nutmeg, and blender-ize thoroughly. (Is blender-ize even a word?)
Test the skillet with a drop of water, which will sizzle and dance immediately if the skillet's ready. YOU SHOULD NOT SEE THE PAM SPRAY SMOKING - skillet's too hot if you do.
Pour your first pancake into the frying pan. Give it a few seconds. Stick your hand in an oven mitt, and roll the skillet around a little to further spread out the batter. You want to maintain a little space - I like at least an inch - between the pancake and the side of the pan. Observe closely. DO NOT go answering your email or cleaning your kitchen or catching up with online shopping. Focus. Look for bubbles forming and a change of texture across the top of your pancake. These indicate it's ready to be flipped.
Use a sharp, metal spatula (Mine is Chef'n brand, and I love it.) to flip the cake. Cook it for less than a minute on this second side, using your spatula to peek as needed.
Then pop the pancake onto a plate and into the oven cover it with foil while you cook the rest. Cooking the remaining flapjacks is more ritualized than some religions, goes like this:
- Barely Pam spray the skillet.
- Buzz the blender - so batter doesn't settle and separate.
- Pour.
- Watch and flip.
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