From: Gretchen [gretchen@nls.net] Sent: Thursday, January 06, 2000 9:12 AM To: WPSNMailingList@onelist.com Subject: [WPSNMailingList] Bread files #2 COLLECTION: Bagels (long) Bagels Ingredients: ------------ 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt Poaching Liquid: ---------------- 16 cups water 2 Tbsp sugar Glaze: ------ 1 egg yolk 1 Tbsp water poppy or sesame seeds Instructions: ------------- In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. Bagels This recipe, in it's original form, came from Bernard Clayton's Complete book of breads. (Originally titled "Jo Goldenbergs Bagels"). I have since modified it a bit (doubled it) and have typed this in from memory. I can't say enough good things about his book though. Ingredients: ------------ 6 cups of High Gluten Flour* + 1 cup for sprinkling 2 packages of yeast 1/2 cup sugar 1 tbls salt 3 cups hot water (120-130 deg.) 3-4 quarts boiling water w/1 1/2 tablespoon of sugar added 1 egg white + 1 tablespoon cold water Note: ----- * High Gluten flour is the secret here! Gluten Flour creates a much sturdier dough which allows it to stand up to the rigors of most commercial mixers. It creates a much chewier product, whether it be a bagel, pizza, or bread. I buy a 50lb sack at my local pizzeria for $10.00. It lasts me about 3 months... I understand the same product can be bought in a regular supermarket called "Bread Flour" *NOT* "all purpose-flour". All-purpose flour is for cakes and muffins and stuff that basically shouldn't strengthen your jaw! Mixing: ------- In a large bowl, add 6C flour, and the rest of the dry ingredients. Mix. Add the 3 cups of hot water. (Be careful that the water isn't any hotter or you'll kill the yeast-err towards the cooler side). Mix for as long as you can with a sturdy wooden spoon until it seems like you're going to crack it! Kneading: --------- Turn the dough out of your bowl onto your (dry) work surface. Scrape anything clinging to the bowl and just add it to that big old nasty dough blob. Start kneading. Knead for 10 minutes, adding sprinkles of flour to control stickiness. The dough will come together. It's OK if the dough is slightly tacky in the end...just not totally sticky. As you become more experienced with dough making, you can avoid the dough clinging to your hands and counter.. Try to clean the counter with the dough. First Rise: ----------- Form dough into a ball. Place in a bowl greased with vegetable shortening. Turn the dough around in the bowl once or twice just to get the ball covered with a little shortening. Cover tightly with saran wrap. Let rise for about an hour in a warm place until the dough ball has doubled in size. (If using Rapidrise yeast, you can cut the rise time in half). Get the 3-4 quarts of water w/sugar slowly boiling at this stage. Forming: -------- When the dough has sufficiently risen, turn it out of the bowl onto a floured work surface. Press the air out of the dough with extended fingers. With a dough blade & a scale, cut dough into 4-5 oz segments. (I usually get about 12 segments). Roll each into a smooth ball and let them relax for a few minutes. With the palm of your hand, flatten each ball somewhat. Take each flattened dough and poke a hole right in the center with your finger. With the same motion that you would use if you were rolling a rubber band on your two index fingers, pull the hole open. Try to concentrate on keeping the bagel uniform in thickness. It should quickly look like a bagel, sort of. Place 'em close together on the counter, cover loosly with the saran wrap you just used before to cover the bowl, and let rise for about 10 minutes. Preheat your oven to 400 degrees F. Boiling: -------- Drop 3-4 bagels into the boiling water, or as many as you can fit without crowding them. (If the bagel holes have closed up, you may gently pull them open again before you drop them in the water). Try to keep the water at a rolling boil. Boil for about 3 minutes, flipping them over in the water every 30 seconds or so. Place bagels on a towel to drain for a few minutes. Repeat until all bagels have been boiled. Place bagels on baking sheets which have been greased with vegetable shorting. You can sprinkle cornmeal on it too. I have my best success with insulated baking sheets... Spread bagels out as much as possible. Toppings: --------- With a BBQ brush, paint each bagel with egg white/water wash. (I beat this egg wash with a wisk slightly before application, which breaks down any big snotty strands). Sprinkle poppy seeds on a few. Sprinkle sesame seeds on a few. Leave a few plain. Kosher salt or Fresh minced Garlic work well too. Ok, wanna get weird, put M&M's on 'em!!!! I don't care ;-) Baking: ------- Place baking sheets in oven and bake @ 400 for 25-30 minutes. 2 or 3 times during the baking process, rotate the sheets in the oven to compensate for any oven temperature irregularities. (If using a convection oven, you can reduce the temperature by 25 degrees or so). (the original recipe suggests that you flip each bagel upsidedown halfway through the baking stage. This apparently helps get rid of the "flat bottom". I don't do this because I simply don't give a sh*t ;-) ) Cool on wire racks. Serving Suggestion: ------------------- Serve each half toasted with a thick layer of Cream Cheese, Nova Scotia lox, slices of ripe Jersey Tomatoes, and a thin slice of Bermuda onion.... Obviously! Or: Cut them in half and freeze while still warm. (Every morning, I defrost one in the microwave for 27 seconds, then toast!) Bagels Ingredients ----------- 1 package gradular yeast (dry) 2 cups warm water 1/4 cup natural-flavored instant malted milk powder 2 tbls sugar 2/3 tbls salt 5 3/4 cups unsifted white flour Water bath: ----------- 2 quarts water 2 tbls natural-flavored malted milk powder 1 tbls sugar Instructions: ------------- 1. Place yeast in a warm bowl and add the water, stirring to dissolve. Add malted milk powder and sugar and stir until dissolved. Add salt and flour all at once. Work the dough with fingers and hands, kneading into a stiff dough. Or use a mixer equipped with a dough hook. 2. Turn the dough out onto a lightly floured board and knead until smooth. Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double in bulk. 3. Preheat the oven to 400 degrees F. 4. Bring the ingredients for the water bath to a boil. 5. Punch the dough down and divide into 16 equal portions. Roll each portion into a ball. Pierce the center of each ball with thumb and index finger. Using fingers, shape each ball into a ring like a doughnut. 6. If the water bath is boiling, turn off the heat. When the bagels are dropped into it, the water should be just below the boiling point. 7. Drop the bagel rounds into the just-under-boiling water and let them cook for about 20 seconds on each side. Remove the rounds from the water using a slotted spoon. 8. Place the bagel rounds on an ungreased cookie sheet and bake for 15-17 minutes or until lightly browned. Eat fresh or store in freezer. Bagels (Moira Carlson) From: Barry_Carlson@mindlink.bc.ca (Moira Carlson) The dough used for bagels is basically a bread dough recipe. The secret is that you boil the bagels before baking them in the oven. Ingredients: ------------ 4 1/2 cups all-purpose flour 2 tsp salt 3 tsp sugar 2 tsp vegetable oil 2 tsp yeast 1 egg 1 cup warm water Instructions: ------------- In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes until the yeast is working. Add the salt, egg, oil and flour and stir everything together. Dump the dough out on a floured board and knead until everything is of one consistancy. (Exactly like making bread). Put the dough into a warm bowl and put (covered) in a draft-free place for about 1 and 1/2 hours or until the dough has doubled in size. Punch down the dough and divide it into 20 pieces. Shape each piece into a ball. Then roll each ball into a rope (like you would plasticine) about 7 inches long. Press the two ends of the "rope" together to give you the basic bagel shape. Put the bagels on a floured board, cover with a tea towel, and leave for about an hour to rise. During the last part of the rising time, put a pot on the stove and fill it with boiling water. Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time into the boiling water. They will fall to the bottom of the pot and then rise. When they rise turn them over. Boil them for a total (including time at bottom of pan) of 2 minutes. Lift the bagels out of the water with a slotted spoon and leave them to drain while you do remaining bagels. Put all the bagels on a cookie sheet and put them in the oven to bake for about 15 minutes (Until they turn brown). Enjoy. Vegan Bagels 4 1/4 to 4 3/4 cups of all purpose flour.. I use bread flour. 1 package yeast. (I use bulk yeast about a tablespoon. You can never have too much yeast!) 1/4 cups of sugar 1/1/2 cups of warm water. Instructions: ------------- The water I use is actually hot water. I turn the tap and let it go almost as hot as it can get. It needs to be fairly warm to activate the yeast. I was always paranoid about killing the yeast and used water that was too cold and so the dough didn't rise enough. So go ahead and use hot water. Add the yeast to the water with 3 tablespoons of sugar and stir it around a little. In about 30 seconds the whole thing should start to foam. If it doesn't you probably didn't use hot enough water. The instructions say to add the flour a little at a time. I don't bother - I just pour all the flour in. I figure if it's too stiff I'll add a little water, if it's too wet I'll add a little flour. Kneading is really important so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for giving long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of dough then poking a hole in the middle. Then I let it sit for about 45 minutes until it has risen. The bagels should be nice and puffy. If you were to bake the bagels now you would get bagels with the consistancy of bread. But we all like chewy bagels. So the trick is to boil the bagels. So heat up some water to boiling and drop the bagels in and boil each side for about 3 mins. The recipe says to use x amount of water with sugar in it. I don't bother. So really I only use the 3 tablespoons of sugar. Or a little more if I want my bagels sweet. Drain the bagels on paper towels (or don't bother). And bake them until they are brown at 375 degrees for about 25-30 mins. If you like the glossy sheen use eggs to coat the outside. Otherwise they are kind of ugly. By the way... when I make french bread I use a pan of water in the oven and it makes the french bread chewey. I was thinking that I could do this with the bagels too. Use a cup or 2 of boiling water in a pan while the bagels bake. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. #12 BASIC PANCAKES ============== Ingredients: ------------ 2 cups flour 3 tsp baking powder 1/2 tsp salt (very important) 1/4 cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Instructions: ------------- Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times. Variations: ----------- 1. Substitute 1 cup whole wheat flour for white flour. 2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp baking powder. 3. Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients. 4. Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% BEER-BATTER MIX =============== Ingredients: ------------ 1 (12 oz) can warm beer 2-1/2 cups pancake mix oil for deep frying Instructions: ------------- Combine beer with pancake mix in a large mixing bowl. Mixture should be the consistency of pancake batter. Heat oil to 3750. When the oil is fully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil. Cook til golden brown. Remove the cooked pieces to a plate lined with papper towels which will absorb excess oil. *Try different combinations of brand beers and pancake mixes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CHURROS ======= (about 15 or so) Ingredients: ------------ 1 cup water 1/2 tblsp oil dash salt 1 cup flour (oil for frying; granualted sugar for sprinkling) Instructions: ------------- Bring water, oil, and salt to boil in a saucepan. Add the flour all at once, reduce heat, then stir (vigorously) with a wooden spoon until it forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Drain on paper towels, then sprinkle in sugar. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CORNDOG BATTER RECIPE ===================== Ingredients: ------------ equal amounts of pancake mix and cornmeal enough water to desired consistency Note: ----- When you dip your hotdogs in the batter, make sure the end is covered with batter (no hotdog showing) or the batter will "peel" off the dog in the grease. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CORN PANCAKES ============= Ingredients: ------------ 1 regular sized can of creamed corn 6 eggs 12 saltine-type crackers crunched up (about a pencil eraser diameter) Instructions: ------------- Whisk together and fry like pancakes. Eat with butter, salt & pepper. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% GERMAN (OR DUTCH) BABIES ======================== Ingredients: ------------ 3 eggs, room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp salt 2 tblsp butter, melted 2 tblsp lemon juice confectioner's sugar Instructions: ------------- Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets (pie or cake pans may be substituted). Beat the eggs until thoroughly mixed. Add the milk and blend well. Sift together flour and salt, and add slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan or pans and bake at 450 for 15 minutes. The four small German babies will be done at this point. The one large one requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dust with confectioner's sugar. Serve at once while hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% GERMAN PANCAKES (aka DUTCH BABIES) ================================== Ingredients: ------------ 1/3 cup margarine/butter 4 eggs 1 cup flour 1 cup milk dash fresh nutmeg Instructions: ------------- Preheat oven to 425 degrees. In large, heavy, round pan w/sides approx. 2-2 1/2inches high (I use a paella pan) place margarine in pan and into oven to melt. While margarine is melting, blend the eggs in your blender for 1 minute (or until light yellow if by hand). While motor is running, slowly add milk then flour. Add nutmeg if desired. Pour over melted margarine and bake for 20-25 minutes until golden brown and puffy. Serve immediately. I got this recipe out of a Sunset magazine many years ago and we probably have it about twice a month. I typed it in from memory so I hope the directions are clear. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT) ================================================= (serves 2) Ingredients: ------------ Dough: ------ 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: -------- 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Instructions: ------------- Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: ------------ Clean and dice fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. Put on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% PANCAKES ======== Ingredients: ------------ 2 cups flour (I use all whole wheat; 50/50 whole wheat and unbleached white; 66/33 w.w. and buckwheat or cornmeal -- If you use cornmeal, add some cooked corn kernels too) 2 tblsp baking powder 0.5 tsp salt 3 eggs 2 cups milk 0.5 cup oil or butter (melted) 0.25-0.5 cup honey or molasses (or 1-2 T brown sugar) Instructions: ------------- I assemble with a blender -- eggs first, then the rest of the liquids, and then the salt and baking powder. I put the flour in a bowl and add the liquids, stir for 20 seconds or so -- not too much. Cook on a medium hot griddle until the bubbles pop and don't fill in, then turn. If you want a lighter pancake, you can separate the eggs and beat the whites, then fold in at the end of the mixing. Also, raisins, nuts, and other fruits can be added. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% PANCAKES ======== (makes ca. 8 4" ones) Ingredients: ------------ 1 cup loosely packed flour 1 tblsp baking powder 1 egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola seems to be the healthiest) Instructions: ------------- 1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem). 2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water). 3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier. 4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once. 5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy. Determining correct griddle temperature: ---------------------------------------- On my stove, medium high does fine. Make sure water sizzles on it and small drops evaporate in just a few seconds. The pancakes should get quite brown (actually close to black) when on the griddle for just a few minutes (2 or 3?) and the edges on the top should thicken. A few bubbles should form on the middle of the top. I cooked 'em at too low a temperature for years and a hot griddle really helps I've found; don't worry if you incinerate a few in the process of figuring out the correct setting on your stove; that's what kitchen trash cans are for. Hints for lighter, fluffier pancakes: ------------------------------------- Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too). After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form). The water/milk as opposed to all milk ingredients helps here too (got this from Usenet's rec.food.cooking). Note on batter thickness: ------------------------- The batter should, well, be not too thick or thin. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit with the back of a spoon. If too thin, next time add a tablespoon or two of flour. Note that I call for somewhat packed flour above as this seems to give me the correct amount of flour for proper consistency (flour can be compacted to some degree). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% PANNEKOEKEN (DUTCH PANCAKES) ============================ Ingredients: ------------ 500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar Instructions: ------------- It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. You can use anythind you like as a filling, use your imagination. Savoury pizzatype fillings are nice and can be put on top of the pancake after it's baked. Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then pour over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup. Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon. My favourite is a pancake with bacon and salami and syrup, but I think that's an acquired taste. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% POPOVERS ======== Ingredients: ------------ 1 cup milk 2 eggs 1 cup flour 3/4 tsp salt 1 tblsp butter or oil Instructions: ------------- Mix ingredients together, put in cupcake cups, popover pan, or pryex cups bake at 375 degrees F for for 40-45min. This recipe suggests that after 40mins, removing the popovers form the oven, cut a slit in each one to let the steam out the returning them too the oven for 10min or until tops are very firm and crisp brown. However, I prefer to have them on the softer side. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% REIBEKUCHEN (GERMAN POTATOE PANCAKE) ==================================== Ingredients: ------------ 1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes) 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Oil Instructions: ------------- Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet the dough is, put some flour or oat flakes to it, so that you get a not to solid dough. Put oil into a pan and when it is really hot, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake. They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp. Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut (apple syrup) on it. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% SAVORY INDIAN PANCAKES ====================== (Makes 18 to 20 pancakes) Ingredients: ------------ 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: --------------------------------------- 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper Instructions: ------------- Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed _per_batch_. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch. Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way. Thesse are delicious served plain with side dishes of vetables, chutneys and yogurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape. This recipe makes 18 to 20 pancakes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% -------------------------------------------------------------------------------- Please click above to support our sponsor -------------------------------------------------------------------------------- CALL OF THE PACK