Peter Paul Pancakes Recipes

PERFECT BUTTERMILK PANCAKES

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

HAGGIS

Steps:

• For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
• Peel the onions and dice into 1-inch chunks.
• Separate the suet from the sinew and finely chop the fat, discarding the sinew.
• Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
• Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
• Grind the mixture using a hand grinder or electric mixer attachment.
• For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
• Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
• Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
• Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
• Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
• To serve: For a traditional haggis supper, serve with "neeps" (turnips), "tatties" (potatoes) and a generous neat single-malt whiskey.
• For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.

ALMOST INSTANT PANCAKE MIX

Steps:

• For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
• For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
• Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.

GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
• In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
• Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.

EVERYDAY PANCAKES

Steps:

• Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
• Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
• Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.