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Top these spicy
pancakes with orange marmalade for a complete orange
experience.
Orange Pancakes
1 1/4 cups (310 ml) all-purpose flour
1 Tbs (15 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) ground ginger
A pinch of ground cloves
A grating of fresh nutmeg
1 1/4 cups (310 ml) orange juice
1 egg
2 Tbs (30 ml) melted butter
1/2 tsp (2 ml) vanilla extract
Combine the flour, sugar, baking powder, and spices in a
large mixing bowl. In a separate bowl whisk together the
remaining ingredients. Add to the dry ingredients and
stir just enough to incorporate - a few small lumps are
okay. Pour about 1/4 cup (60 ml) batter on a lightly
greased griddle or skillet over moderate heat for each
pancake. Cook until bubbles form on the surface, about 2
minutes, and turn to cook the other side until golden
brown, 1 to 2 minutes more. Serves 4 to 6.
Reader Rachel Mittler
writes:
Early this year I
logged on to Amazon to buy yet another copy of "Eat,
Drink, and Be Healthy" and saw to my delight the same
author (Walter Willett) has paired with Moosewood
Cookbook author Mollie Katzen to write a follow up:
"Eat, Drink, and Weigh Less: A flexible and Delicious
Way to Shrink Your Waist Without Going Hungry." Although
someone asked to "borrow" it before I was done reading
it, I was equally impressed with this book. If you
haven't already, check it out!
Click here for more information.
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ISBN or ASIN number.
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Thanks to reader Joby
Neelankavil for today's helpful hint:
In regards to making
whipped cream last, I use heavy cream (not heavy
whipping cream) and just leave it in the bowl I whipped
it in, covered, in the fridge. I also leave the whisk or
beaters in the bowl. The next day, if it's deflated, I
just whip it up again and it tastes just as fresh. I've
re-whipped cream before for up to 2-3 days, and it
tastes fine.
If you have a handy
solution to a common kitchen problem, please send it to
Tips@wwrecipes.com
Shirley in
VA asks: Are the non-stick sprays such as Pam safe, or
wise to use. I have a friend who is very vocal on their
adverse effect to health and even more detrimental to
kitchen appliances. Truth or "net hype"?
The Chef
answers: Your question made me curious so I did some
research. I began by reading the ingredients on the two
cans of Pam I have in my kitchen. The "Butter Flavor"
contains canola oil, grain alcohol (a solvent to thin
the oil), soy lecithin (a surfactant to make the spray
finer), various natural flavors and colors, and a
propellant. Nothing wrong there. The "100% Extra Virgin
Olive Oil" contains even fewer ingredients: olive oil,
grain alcohol, soy lecithin, and propellant. Nothing
wrong there, either. Then I Googled the web and couldn't
find a single reliable source that had a negative thing
to say about cooking sprays. In fact, several reliable
food and health authorities recommend using them as a
strategy in reducing the amount of fat in the diet. My
conclusion: unless your friend can come up with
something more tangible than "I heard that..." I would
continue using them. If she can cite a reliable source,
I would be very interested in hearing back from you.
Send your
questions on any topic, no matter how serious or silly,
to
AsktheChef@wwrecipes.com - I can't answer them all,
but I'll publish one every day whether I know the answer
or not.
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Strawberries, and only
strawberries, could now be thought or spoken of. "The
best fruit in England--everybody's favourite-- always
wholesome. These the finest beds and finest sorts.
Delightful to gather for oneself--the only way of really
enjoying them. Morning decidedly the best time--never
tired--every sort good--hautboys very scarce--Chili
preferred--white wood finest flavour of all--price of
strawberries in London...only objection to gathering
strawberries the stooping--glaring sun--tired to
death--could bear it no longer--must go and sit in the
shade." Such, for half an hour, was the conversation.
Jane Austen, from "Emma"
Please address your comments
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TLMEditor@aol.com
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visit
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web site.
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