Bread And Onion Pancakes Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
• Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
• Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
• Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Steps:

• Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
• Place scallions in a bowl; season with salt and pepper.
• Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
• Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
• Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

Steps:

• To make the batter, crush the bread cubes into the chicken stock in a mixing bowl with the back of a spoon. Add the onion, cilantro, Tabasco, eggs and salt, and mix with your hands, kneading the mixture until it is well blended but not smooth; there should still be small visible lumps of wet bread.
• Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet. When hot, add about 1/3 cup of the pancake mixture to the skillet, spreading it with a spoon to create a disk about 4 inches in diameter and about 3/8 inch thick. Repeat, working quickly. Have three or four pancakes cooking at a time (depending on the size of your skillet). Cook the pancakes over medium to high heat for about 4 minutes. Then turn and cook for 4 minutes on the other side.
• Transfer the pancakes to an ovenproof plate and set them aside in a warm oven while you continue making more with the remaining batter and oil. (Although the pancakes are best eaten immediately after cooking, they can be cooked ahead, cooled, and then reheated under a hot broiler just before serving.)
• To make the sauce, simply blend all the ingredients. Serve over the pancakes, or dip.

Steps:

• Dice the onion coarsely or slice.
• Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
• Add your tarragon or herbs in the last 5 minutes of this process.
• Let the onions cool and prepare the batter.
• In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
• In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
• Now stir in the cooled caramelized onions and herbs.
• Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
• Serve with stew, as lunch, snack, or breakfast.

Steps:

• Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
• Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
• Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• In a bowl mix together everything except the oil to make a smooth batter.
• In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
• Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
• Flip pancake and cook the other side until it browns slightly.
• Repeat with the remaining batter until you have four large pancakes.
• Cut into wedges and serve hot.

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.