1st September Recipe Test with Anna!

This past weekend Anna and I visited the Louisburg Cider Mill (I LOVE THAT PLACE) and then made our first recipe test for September as a very late lunch. We made Cinnamon pancakes with homemade cinnamon roll frosting and strawberry applesauce. It was delicious, and the perfect fall food!

Our food- with recipes!

Cinnamon Pancakes With A Cinnamon Roll Glaze

Ingredients
FOR Pancakes
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups (295 ml) milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
FOR Cinnamon Roll Glaze
  • 1/4 cup (57 grams) unsalted butter (1/2 stick)
  • 3 ounces (85 grams) cream cheese
  • 1 1/2 cups (171 grams) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
Method
  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.
  2. In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.
  3. (If you a doing this ahead of time, cover flour mixture and milk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).
  4. Once you are ready to make the pancakes. Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  5. Now, make a well in the center of the flour mixture, pour in the milk mixture and use a spoon to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter. Don’t be surprised if the pancake batter bubbles a bit – it’s normal.
  • Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.
  • When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
  • To make the glaze, melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
  1. Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.
  2. When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
  3. To make the glaze, melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
  4. STRAWBERRY APPLESAUCE
    5 lbs apples, cored, quartered (skins on)
    3 cups strawberries, hulled
    2-4 cups water (I added 1 cup of Louisburg cider also, yum!!)I combined the fruit and water in a large stock pot and brought it to a boil over high heat. I reduced the heat to medium and stirred occasionally while the sauce simmered, uncovered, for 25 minutes. This is where the kitchen starts to smell dreamy and delicious. 

    Each sauce was then ladled into my chinois and pressed using the wooden dowel (the sauce could also be run through a food mill, food processor, or blender, skins and all). You could jar them from here, but we just ate the applesauce! 🙂
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One response to “1st September Recipe Test with Anna!

  1. Reblogged this on Jazz Kitchen and commented:
    Cinnamon? Why, yes please!

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