Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, August 4, 2013

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

I don't normally add comments on recipes but I am making an exception for this recipe. First, if you have your own recipe for a pancake batter there is absolutely no reason to change to the recipe provided here.

Please don't be intimidated by the number of components or steps. Neither the cinnamon filling or glaze take more than a few minutes to put together. These pancakes are over the top delicious. Will definitely make these again. The challenge will be NOT making them too frequently.

Ingredients for Pancake Batter:
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon of baking soda
2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cup butter milk
1 egg
2 tablespoons canola oil

Ingredients for Cinnamon Filling
1/4 cup butter melted
1/4 cup plus 2 tablespoons of brown sugar
1 1/2 teaspoons ground cinnamon

Ingredients for Cream Cheese Glaze:
1/4 cup butter
2 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla

Make the cinnamon filling by combining melted butter, brown sugar and cinnamon. Place into a disposable piping bag.

Make the batter by combining the dry ingredients then mixing to combine. Add the egg, buttermilk and canola oil. Mix until combined leaving just a few lumps. Do not over mix.

Make the cream cheese glaze by melting the butter and cream cheese then mixing in powdered sugar and vanilla. Add a bit of milk if needed if too thick.

Heat a griddle to 325 degrees. Add the pancakes and allow to cook until batter bubbles. Pipe on a spiral of cinnamon filling starting from the center of the pancake. Try to avoid having the cinnamon filling on the outside edge of the pancake. Flip the pancakes and complete cooking on the second side. Drizzle glaze over the pancake prior to service.

Friday, August 2, 2013

Chocolate-Covered Grape Truffles

1 1/2 pounds cold firm seedless grapes (white or red)
6 ounces of a good quality chocolate (60% to 70%)
3 Tablespoons of unsweetened cocoa powder (I use a container with a built in sifter)

Wash and dry the grapes then make sure the grapes are well chilled before proceeding.

  • Melt the chocolate in the top of a double boiler or in a microwave.
  • Add the grapes to a bowl that is large enough to allow stirring the grapes to coat with chocolate.
  • Place the chilled grapes into the bowl and pour the melted chocolate over the grapes and quickly stir to coat the grapes with the chocolate.
  • Using a sifter or shaker with a screen add the cocoa powder to the grapes until they are very well dusted with cocoa powder.
  • Place grapes on a parchment or silpat lined baking sheet and refrigerate until ready to serve.