Need Help here...Cranberry, Eggnog, Chestnut or What?

[corarose]

My Chef tells me that I am good at making breakfast and I am trying to create some more pancake recipes.

Which one of these sounds the best Cranberry, Eggnog, Chestnut or any other Holiday Ideas would be appreciated.

What's ironic is I hate breakfast and I use to eat cold pizza and ribs for breakfast.

[hlthe2b]

1. Apple granola.....or apple wheatgerm...

............

[Don_G]

2. Wouldn't It Depend On The Fruit In Season?

:shrug:

[corarose]

8. Fruit in season in Chi Town?

That would be whatever we have in a can.

[hlthe2b]

3. maybe pancakes with cranberry/walnut syrup?

that sounds good....

[Malva Zebrina]

4. apple pancakes but huge

and fluffy with lots of apple chips-possibly baked rather than made on the top of the stove-topped with maple whipped cream .

[roguevalley]

5. My family likes me to cook maple-flavored bacon and then criss-cross

a couple three before I pour buttermilk batter. Then
when you flip them, they are not only cool to look at
but taste like a million bucks. Unless you're a vegan. ;)

[SOteric]

6. Gingerbread Pancakes

With sliced pears sauteed in butter and brown sugar

[politicat]

7. try pumpkin pancakes

with a cream-cheese sauce....

Also try a savory one (I'm one of those breakfast people that doesn't like sweets in general)... Perhaps a basil crepe with goat cheese and smoked salmon filling? (That one would be a kind of pink and green and white Xmassy looking thing....)

Politicat

[TheZoo]

9. Eggnog

I always loved eggnog on the holidays. Even though I don't have anything to celebrate, I would love a good eggnog now. Even if it doesn't include Southern Comfort.

:hi: Corarose

[corarose]

11. Don't let me hear you talk like that again!

You sound like me before I started back to College.

[corarose]

10. Thanks Guys for the good Ideas

I am going to start practicing but I need someone to eat all of these pancakes.

[hlthe2b]

12. I'm on lo carb, but boy does this thread make me crave

pancakes!!!!

Maybe, that's the ticket. Start modifying recipes to make them low carb or at least low glycemic index carbs.

[corarose]

15. They won't let us cut the calories down at College

But I am going to practice at home.

[jmowreader]

17. A low-carb pancake?

How are you going to do that? Make it from meat?

[KittyWampus]

22. I Think A Meat Pancake Is Called Sausage!

:D

This is a yummy thread!

[hlthe2b]

23. There is a whole industry doing this...

they already make low carb breads, which are rapidly improving to the point that you can't tell the difference. One simply modifies the ingredients to include more fiber, no sugar or low glycemic index sugar substitutes, such as sugar alcohols, nut flours rather than wheat, etc.

[corarose]

25. I started Culinary College so that I could

Create products that gastric bypass patients could eat and keep down.

[hlthe2b]

37. then this sounds right up your alley...

low glycemic index foods maintain insulin levels, which I think would be very important..

[corarose]

38. They would also make the person feel as if they have had a

Sweet treat depending on the flavor or the pancake.

[Rabrrrrrr]

13. Martini pancakes!

Well, maybe not, but your chef will give you a good grade if you serve the martini ones before the others...

Sorry, couldn't come up with anything else.

Maybe a raspberry kirsch pancake?
Strawberry cognac with syrup slightly flavored with vanilla?

I have a question for you: How come I can cook anything, including some things that some would call extremely difficult and almost worthy of a french chef, but I can't make a @&*^$#$ pancake without burning it, undercooking it, or otherwise destroying it? My partner has tried repeatedly to teach me, and I just can't damn do it. I will try, and get the pan going, and cook a couple cakes, and all of them come out like crap, so I call her in, she doesn't adjust anything, and turns out beautiful cakers. Am I cursed? Do I give off some weird electromagnetic field? I could hardly even cook them when I was a cook at summer camp, and only could becuase we had a large kichen-sized gas griddle (like, 2'x4'), and it was still a chore. Why, I ask you, why is it just pancakes that I can't do?!

[corarose]

14. Your ideas are great for the toppings

We have to flip our pancakes over in the pan and that is not very easy at first.

I am going to be a French Breakfast Chef.....Yeah I am doing great at College.

[Rabrrrrrr]

18. Thanks! but why can't I make a pancake?

Oh, I can't make an omelette, either, no matter how much I've tried over the years.

[corarose]

19. You can make a pancake

You can make an omelet also. If a girl that went to Culinary College with me that recently dropped out can make them anyone can make them.

I bet you are a good cook and you don't know it.

[Rabrrrrrr]

21. I'm a damn good cook!

That's why it's so frustrating that I can't make a bloody pancake or omelette. I can make bread; I can make sauces; I can cook a turkey, ham, or raost that will leave you limp; I can saute and pan fry and everything else. Homemade soup? No problem - cook them all the time.

But a fricking pancake? Expect to waste most of the batter to get one randomly generated pancake that works.

My niece, who can't even make so much as a sandwich without screwing it up, makes beautiful pancakes. My sister, who canm burn water boiling it, makes almost beautiful pancakes. it's embarassing.

[SOteric]

20. How do you decide when it's time to flip them, Rabrrrrrr?

I wait until I see a specific amount of bubbles coming to the top of the cake and then flip them over. Uniform golden brown every time. Are you waiting for there to be no 'liquid' bits left? That'll burn 'em.

[Rabrrrrrr]

24. Well, hell, I can't even get them to work first,

before flipping. I know I'm supposed to flip when it bubbles, but most times, I don't even get bubbles. I can never get the mix of temperature and oil correct, I guess.

Nice thing is, though, this means that pancakes are, for me, always a treat that someone else makes for me. :-)

[corarose]

26. Make sure the heat is medium and not high

I would go for a little under med temp and practice with the temps on your stove.
The burn when the temp is too high.

http://www.foodnetwork.com/food/ck_dm_intermediate/article/0,1971,FOOD_9800_1726441,00.html

Watch the demo.

[SOteric]

27. Well, here's my tried and true technique

for those days when you can't get anyone to come over and flip your ...erm...pancakes.

I use a 'medium' heat. I strive to get the griddle (or frying pan, or whatever) at about 350 degrees F. A candy thermometer should help. Skip a few drops of water across the flat-top/griddle/pan to make sure it's hot. NEVER PUT FOOD IN A COLD PAN. (Especially eggs & pancakes, they'll stick to the pan and they'll always be burnt)

Regardless of the recipe I never, NEVER, use butter, oil or margarine on the griddle for a pancake. EVER. If I'm worried about the level of season on the pan or the griddle, I might give it an ultra-light misting of Pam, Pan-Kote, or a similar type spray, but that's the most effort I put into the butter/fat segment of preparation.

Once the water described in step one sizzles on the griddle/pan/whatever, it's time to spoon the batter on. I don't use a ladle, I use a large serving spoon. It produces nice round pancakes without the little splats. The wait for the bubbles and flip by preferred method.

:hi:

[Rabrrrrrr]

28. Wow - so you pour the batter right on an ungreased pan?

Batter on metal?

Thanks for the tips - perhaps someday I shall try again, and see if I succeed! Though for the effort it takes to prepare and make pancakes, might as well cook up a nice steak. Perhaps invite some DUers over!

[corarose]

29. It took me a couple of hours but I can flip them now

We have to flip them in the pan without using a spatula. If they are not done enough they fall apart.

[Rabrrrrrr]

31. Now that sounds tough!

Hopefuly you aren't using one of those restaurant sized large griddles, and have to flip with that!

[SOteric]

33. Yes, but that's really fairly stupid.

I mean I know they want you to 'get' the technique of flipping pancakes in a pan, but you're never going to do that in industry. If you land a job in a restaurant that serves breakfast and you're making pancakes, there's no way you're going to have the time to fill 6 orders for a short stack using 36 small sauteuse on a range top. You'll flip them from a flat-top. Period. Mark my words.

[corarose]

34. You have to toss vegetables in the pan also

Can you imagine standing there flipping all of the pancakes in a pan? I would go nuts!

Should I take it as a slur that my Chefs told me that I was a good breakfast chef?

[SOteric]

35. No, not at all.

Breakfast is a low food-cost item with a high-guest count interest. So you can make a metric fuckload of money cooking breaksfast/brunch in the industry.

And specifically egg-cookery is one of the most difficult tasks to master. (Right up there with sauce work, garde manger and charcuterie).

[corarose]

36. Then they paid me a compliment?

I love my Chefs they are so kind to me. One of them cuts up vegetables and fruits and gives them to me because he knows that I have problems with my hands.

[MissMarple]

16. Cranberry and crushed pinenuts?

:D

[catzies]

30. EGGNOG FRENCH TOAST

:bounce:

Or, instead of frying, put in the oven and you get "pain perdu," serve with fresh blueberries and whipped cream with Tahitian vanilla. Yum. :9

[corarose]

32. You can stuff the French Toast with

Some fruit and nuts in a brown sugar sauce infused with cinnamon.

[corarose]

39. Teramesu Pancakes or French Toast?

You could flavor the pancakes with the liquor and layer the pancakes with the marscapone cheese or stuff the French toast with it.
Then you could top them with fresh Whip Creme.