Newspaper Page Text
Food & Nutrition
Pancakes: Cinderella food
By Prudence Hilburn
N»w York Tlmos Regional Newspapers
Pancakes from plain to fancy are
enjoyed by all ages. Whether you call
them flapjacks, griddlecakes, flan
nelcakes, jonnycakes, hot cakes or
just plain pancakes, all these are basi
cally the same.
Pancakes could be considered a
“Cinderella” food. A little thinning
down and dressing up turns this other
wise plain and unadorned food into a
treat fit for a prince. Crepes are just
skinny pancakes that are fancied up a
bit.
We are told that pancakes were
probably the first form of bread. It is
believed that primitive man mixed
grain that had been pounded to a pow
der with water. In an effort to dry this
mixture, it was spread on a rock in the
sun.
Americans are not the only ones to
enjoy this simple food. The egg roll is
a form of Chinese pancake. The Mexi
cans have their tortilla, and the Rus
sians have their yeast pancake known
as the blini. There is a Swedish pan
cake that is made in a special pan and
the pancakes come out looking like lit
tle balls. These are light in texture
and are sometimes sprinkled with
powdered sugar. The French prefer
the elegant crepe, which can be
served as an appetizer, entree, or
dessert.
Pancakes vary according to the
flour used or by the choice of added
ingredients such as berries, nuts,
spices and even cheese. The pan
cake’s more fragile cousin, the crepe,
is too flimsy to include berries or nuts
in the batter. These are usually
tucked inside the cooked crepe.
A few years ago a New Jersey teen
ager by the name of Tommy Piantek
won the Jersey Fresh Egg Cooking
Contest witn airy-light souffle pan
cakes. Tommy’s mini-pancakes were
flavored with grated orange rind and
pineapple yogurt. With these flavors,
you could almost omit the syrup.
Tommy suggests that these be served
with blueberry or maple syrup.
Pancakes are easy to make and re
quire no special equipment other than
a hot griddle. Crepes, on the other
hand, are a little more difficult to
make and it is best to use a crepe pan.
This does not mean that you must run
out and buy one of the expensive, elec
tric crepe pans. Some good and inex
pensive crepe pans are on the market.
Remember that a crepe pan should be
well-seasoned and should never be
used for cooking anything other than
crepes.
To season your crepe pan, place it
over heat until you can no longer hold
your hand on the surface. Take it off
the heat and add enough oil to cover
the bottom. Brush the oil up the slant
ed sides of the pan. Set the pan aside
for several hours. Wipe the pan with a
paper towel to remove the excess oil.
It is now ready to use.
Keep in mind several tips when
making crepes. Crepe batter should
be smooth but be careful not to over
work it. The batter should be allowed
to stand for at least an hour to allow
the mixture to thicken slightly.
The crepe pan should be brushed
with oil or butter before the batter is
added. If you use butter, it is best that
it be clarified. This means that the
milk solids are removed to prevent
the butter from burning. To do this,
melt the butter over very low heat.
Let it stand for a few minutes so that
the milk solids will sink to the bottom.
A skim will form on top. Remove the
skim and pour off the clear liquid but
ter, leaving the sediment.
If you want to try your hand at
crepe-making, start with a basic reci
pe. The ingredients are inexpensive
and you can try it over and over until
you have mastered the technique.
Pancakes are much easier to make
and you don’t have to be so careful
with the batter. If you don’t want to
make your own pancakes, the shelves
and freezers in groceries hold the an
swer. On the shelves you can find all
kinds of pancake mixes and biscuit
mixes that can be used for pancakes.
In the freezer, there are several vari
eties of frozen pancakes including mi
crowave pancakes for those in a hur
ry. There is even a pourable mixture
ready for the griddle. With these con
venient products at our fingertips,
there is no reason for any family to be
without pancakes on the breakfast
table.
TOMMY PIANTEK’S CIT
RUS SOUFFLE PANCAKES
6 extra large eggs, separated
3/4 cup buttermilk pancake mix
3/4 cup pineapple yogurt
1/4 teaspoon salt
1 teaspoon orange rind
In a bowl, beat the egg whites until
stiff (when peaks form). In another
bowl, beat the egg yolks, pancake
mix, yogurt, salt, and orange rind.
Fold egg yolk mixture into egg whites.
On a well-greased griddle or in a fry
ing pan, drop by tablespoons forming
pancakes. Use about 2 tablespoons for
each pancake. Cook until golden
brown on both sides. Serve with maple
syrup, butter, or fruit syrup. Serves 8.
HAWAIIAN PANCAKES
2 (81/4 ounce) cans crushed pineap
ple, drained
1/2 cup margarine or butter
11/3 cups sugar
2 egg yolks
11/2 cups sifted all-purpose flour
3 tablespoons baking powder
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Pancakes are an appealing sight
3 tablespoons brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 beaten eggs
1 1/2 cups milk
3 tablespoons oil
In a one-quart saucepan, combine
the crushed pineapple, sugar, marga
rine and egg yolks. Mix well. Cook
over medium-high heat until the sug
ar dissolves. Reduce the heat to medi
um-low, and continue cooking until
the mixture begins to thicken. Re
move from heat, and cool slightly be
fore serving.
In a mixing bowl, combine the flour,
baking powder, brown sugar, salt and
ground ginger. Toss just to mix. In an
other bowl, combine the eggs, milk
and oil. Combine the liquid and flour
mixture. Beat until smooth. Bake on
hot, lightly greased griddle until light
ly browned, turning once. Serve with
pineapple sauce. Makes 12 (4”)
pancakes.
BASIC CREPES (from Amer
ican Egg Board)
3 eggs
1/2 cup milk
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Health Views
NECK PAIN MAY
HAVE VARIED CAUSES
Have you ever noticed it is
really difficult being jovial and
high-spirited when your neck is
stiff and sore? That pain you
are experiencing is truly a
"pain in the neck"!
Neck pain can be due to a
variety of causes. A very com
mon and truly painful cause is
torticollis.
Torticollis literally means a
twisted neck and is due to a
sudden muscle spasm on one
side of the neck. When the
muscle goes into spasm, it
shortens, causing the head to
be pulled and rotated to that
side. This usually results in
sharp, stabbing pain particular
ly if you try to turn the head.
You're wondering, how does
this muscle get this way? Ac
tually is occurs usually without
any trauma.
Typical reasons for a tor
ticollis to develop are: sleeping
with your neck crooked, sleep
ing on the couch with your
head on the armrest, or sleep
ing in a cool draft. A muscle, if
allowed to get chilled, will
tighten and can progress into a
spasm. Treatment needs to be
implemented as soon as possi
ble and usually results in com
plete restoration of function
within one or two weeks.
Another common cause of
neck pain is arthritis. If arthritis
is causing the symptoms it is
not necessary to resign
yourself to a life of pain and
neck stiffness. Although ar
thritis cannot be cured, its
symptoms can be managed
very effectively using exercise,
spinal maniupulation and
traction.
Perhaps the most common
cause of neck pain and stiff
ness is due to a pinched nerve.
Sometimes due to a sudden
jerk or twisting of the neck,
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Combine eggs, milk, water and but
ter in mixing bowl. Beat until com
bined. Add flour and salt. Beat until
smooth. Refrigerate batter 1 hour.
If using an electric crepe pan, bake
according to directions given with
pan. If using the traditional crepe
pan: on medium-high heat; heat sea
soned pan until just hot enough to siz
zle a drop of water. Brush lightly with
melted butter. For each crepe, pour in
just enough batter to cover bottom of
pan, tipping and tilting pan to move
batter quickly over bottom. Smaller
pans will take about 2 to 3 tablespoons
batter, larger pans about 1/4 cup.
Pour off any excess batter. If crepe
has holes add just a drop of two of
batter to patch. Cook until lightly
browned on bottom and dry on top.
Remove from pan or, if desired, turn
and brown other side. If your pan
doesn’t have a non-stick finish, you
may need to brush it with melted but
ter after each 2 or 3 crepes.
_3J
Dr. Mike Purpura BS DC.
A Public Service
from:
BROWN CHIROPRACTIC
CLINIC
887-7234
Hwy. 9-South
Cumming, GA.
one or more of the spinal bones
will misalign. This causes
pressure or irritation on the
spinal nerve at that level,
resulting in localized pain and
stiffness. If allowed to exist,
this pain can radiate into the
shoulders, arms and hands.
Treatment is aimed at restor
ing the spinal bone to its pro
per position. This is usually ac
complished through chiroprac
tic maniuplation or adjustment.
Manipulation of the neck
should only be performed by a
spinal specialist. Your doctor of
chiropractic can advise you as
to the cause and proper treat
ment of your neck pain.
If you would like further in
formation or a pamphlet on
neck or shoulder and arm pain,
you can obtain one by writing
our office.
Do you have a question
for Dr. Purpura?
Send your question to:
BROWN CHIROPRACTIC
CLINIC
1330 Atlanta Hwy.
Cumming, GA 30130
Your name will not be used.
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Creamed Turkey Crepes are one adapta
tion of a basic crepe recipe that can be
CREAMED TURKEY
CREPES
1/4 to 1/2 cup chopped onion
1/2 cup finely chopped green pepper
2 tablespoons butter
2 tablespoons flour
2 teaspoons instant chicken bouillon
or 2 chicken bouillon cubes
1 cup hot water
1 cup milk or half and half
1 teaspoon parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg yolks, slightly beaten
3 hard-cooked eggs, chopped
1 cup chopped turkey or chicken or 1
can (5 to 6 3/4 oz.) boned chicken,
drained
1 can (4 oz.) sliced mushrooms,
drained
2 tablespoons sherry, optional
Crepes (recipe above)
In medium saucepan over medium
heat cook onion and green pepper in
butter until tender but not brown,
about 3 minutes. Blend in flour. Cook,
stirring constantly, until smooth and
bubbly. Remove from heat. Dissolve
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bouillon in hot water. Stir bouillon and
milk all at once into flour mixture.
Cook and stir until mixture boils and
thickens. Stir in parsley, salt and pep
per. Remove from heat. Blend a small
amount of hot sauce into egg yolks.
Stir yolk mixture into hot sauce. Stir
in chopped eggs, turkey, mushrooms
and sherry, if desired. Over medium
heat, heat to serving temperature.
Keep warm while preparing crepes.
Fill each crepe with about 1/4 to 1/3
cup of creamed mixture. Spoon re
maining mixture over each 2 to 3
crepe serving.
BUTTERSCOTCH NUT
CREPES
1 cup all-purpose flour
1/3 cup butterscotch morsels
1/3 cup chopped pecans
3 large eggs
1 cup milk
1/8 teaspoon salt
Combine the flour, morsels, and pe
cans in the bowl of a food processor.
Process until the morsels and pecans
are almost as fine as the flour. Add the
eggs, milk and salt. Process just until
Special photos Mike Turner/Gadsden Times
used with a variety of fillings. Courtesy of
the American Egg Board.
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mixed. Set aside for 1 hour. Bake ac
cording to directions given in basic
crepe recipe.
To Fill: Spoon your favorite fruit
filling on one end of crepe. Canned ap
ple slices are good to use with the but
terscotch crepes. Roll jelly-roll fash
ion. Just before serving, spoon apple
cream sauce over the top and sprinkle
with finely chopped pecans. Add a
stemmed cherry, if desired.
APPLE CREAM SAUCE
1 (7 oz.) jar marshmallow cream
1 (8 oz.) package cream cheese,
softened at room temperature
1/4 cup apple juice
Combine all ingredients in food pro
cessor bowl (fitted with steel blade)
or in mixer bowl. Process until well
mixed and smooth. Makes 11/2 cups
sauce.
(Prudence Hilburn of Piedmont,
Ala., has won more than 30 national
cooking awards. She has worked on
the staff of the Peter Kump New York
Cooking School and as an assistant to
Barbara Kafka, author of numerous
books and articles about cooking.)
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