Agriculture Reference
In-Depth Information
Heat a nonstick skillet over medium-high heat until drops of water skitter across the sur-
face. Slowly pour 1/2 cup of the batter in the center of the skillet, forming as much of a
circle as you can. (Using a ladle or measuring cup with a lip makes this easier.)
Cook until the bottom of the pancake is lightly browned and the top begins to look slightly
dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed
lightly in the center, about 2 minutes more.
Remove from the pan and keep warm in a 200-degree oven as you continue with the rest
of the batter. Serve 2 pancakes per person, with a generous portion of compote.
Quick Strawberry Compote
MAKES ABOUT 1 CUP
Place the strawberries, sugar and orange juice in a food processor and pulse 4 or 5
times just to chop the berries small. Do not puree.
Transfer the mixture to a small nonstick skillet and cook over medium-high heat
until it begins to thicken, about 5 minutes. Set aside until ready to use. Serve warm
or at room temperature.
Strawberry Preserves
By preparing preserves in small batches, the jam will cook quickly enough that the
fruit retains its fresh taste. This recipe works best by weight. (How else would you
know if you were a few strawberries short of a pint?) Use equal amounts of fruit
and sugar. We've listed approximate volume measures if you don't have a scale (2
pints of strawberries weigh about 2 pounds).
If you haven't made jam before, you'll want to familiarize yourself with the basics
on pages 109-11. You do need to sugar the berries the night before.
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