Chow Chow Pancakes Recipes

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
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Steps:

• In medium mixing bowl, combine all ingredients for pancakes and mix well.
• (Do not include the optional topping ingredients.) Over medium heat, prepare an oiled griddle or large frying pan.
• Spoon 1/4 cup of mixture onto hot, oiled griddle.
• Flatten with spatula to about 1/4 inch thickness.
• Repeat with remaining mixture, cooking a few pancakes at a time for about 3 minutes per side or till golden.
• Remove; keep pancakes warm in a single layer on a baking sheet in a warm oven while cooking the remainder.
• These pancakes are delicious plain, but desired toppings may be used.
• For Applesauce Topping: Combine applesauce and horseradish in a small saucepan and heat through.
• For Sour Cream Topping: Stir sour cream and dijon mustard together and combine well.

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.