BREAK­FAST RE­FRESH

AROUND THE W ORL D Fun up your flap­jacks with this globe-trot­ting roundup of pan­cake recipes.

Rachael Ray Every Day - - Contents - RECIPES BY ALEXA BERN­STEIN AND TARA HOL­LAND

Pan­cakes in­spired by recipes around the world

SERVES 4 | AC­TIVE: 40 MIN TO­TAL: 40 MIN

1∕2 cup sugar, plus more for sprin­kling 3 lemons—1 juiced (about 1∕4 cup), 1 thinly sliced, and 1 zested and cut into 4 wedges 1 cup flour 1∕4 tsp. salt 2 large eggs, beaten 11∕4 cups whole milk 4 tbsp. butter, melted

Pre­heat the oven to 200°. In a large skil­let, mix 1∕2 cup sugar, the lemon juice, and 1∕2 cup wa­ter. Bring to a boil, stir­ring un­til the sugar dis­solves. Add the sliced lemon. Sim­mer, stir­ring of­ten, un­til the slices are can­died, about 10 min­utes. Drain the slices. Trans­fer to a wire rack set in­side a bak­ing sheet. Sprin­kle both sides of the slices with sugar. Let cool.

In a large bowl, whisk the flour and salt; form a well in the cen­ter. Add the eggs; stir to blend. Grad­u­ally whisk in the milk. Whisk in 2 tbsp. melted butter.

Heat a medium skil­let over high. Brush the skil­let with melted butter. Scoop about 1∕3 cup of the bat­ter into the pan. Im­me­di­ately swirl the pan to coat the bot­tom. Cook un­til the bot­tom of the pan­cake is golden brown, 1 to 2 min­utes. Flip and cook un­til cooked through, 20 to 30 sec­onds. Trans­fer to a plate; place in the oven to keep warm. Re­peat with the re­main­ing bat­ter and melted butter for a to­tal of 8 pan­cakes.

Sprin­kle the pan­cakes with sugar. Squeeze 2 lemon wedges over the pan­cakes. Roll up the pan­cakes; di­vide among plates. Sprin­kle with more sugar, then squeeze the re­main­ing 2 lemon wedges on top. Top with the lemon zest. Gar­nish with the can­died lemon slices.

Bite-size blini usu­ally skew sa­vory, not sweet, with buck­wheat flour and top­pings like sour cream and caviar (a clas­sic combo). This party-per­fect ver­sion gets all dressed up, ev­ery­thing bagel–style.

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