Saturday Pancakes

Mix together:

3 heaping c flour

3 T baking powder

3 T sugar

1 1/2 t salt

Add:

3 eggs

6 T oil

3 c milk

Liege Waffles

• 1 1/2 tsp. active dry yeast
• 1/4 cup scalded whole milk at 110-115 degrees
• 2 Tbsp. + 2 tsp. of water at 110-115 degrees
• 2 cups King Arthur Bread flour (I have used AP flour and added some vital wheat gluten to add more protein)
• 1 large room temperature egg, lightly beaten
• 1Tbsp. + 1 tsp. light brown sugar
• 3/4 tsp. salt
• 8 1/2 Tbsp. soft room temperature unsalted butter
• 1 Tbsp. honey
• 2 tsp. vanilla
• 3/4 cup Belgian Pearl Sugar
• 
  
• Directions

1. Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.
2. Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
3. Sprinkle remaining flour over the mixture, but do not stir it in. Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).
4. Add brown sugar and salt to the dough. Mix on low speed – just to blend.
5. With machine on low, add honey and vanilla and mix until just incorporated. Then add 2 Tbsp. of butter at a time until all is added then mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. 
6. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor so don’t skip or cut it short.
7. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.
8. Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit and refrigerate overnight.
9. The next day, cut off 110 gram/3.8oz chunks (you should get 5 of these from the dough), and mix 30 grams/1oz of pearl sugar into each by hand.
10. Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
11. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating or topping.
12. ** If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn. 

Greek Style Yogurt

1 gallon skim milk,  plus 1 cup (less or more)
1/3 C plain greek yogurt
1 t vanilla 

Heat the milk in a heavy bottom pot (that has a lid), slowly to 180 degrees to prevent scorching. Use a candy thermometer.  Once at 180, turn off the heat and let milk cool to 110 degrees.  Stir in the yogurt. Put lid on pot and place somewhere a temp of 100 degrees can be maintained. (I have an oven that if I heat for a minute or so and then put on the oven light, my temp stays between 100 and 110... I used a meat thermometer to keep it in check.)  Let sit for 6-8 hours or until yogurt is set and yellowish liquid is on top.  Remove yogurt, scooping with a large spoon and place in a cheese cloth (4 layers) lined strainer sitting in a bowl.  The bowl should be pretty big, a lot of liquid comes off. Wrap up cheesecloth on top, spinning together.  Place in the refrigerator overnight.  The next morning, remove yogurt from cheese cloth and place in a bowl, using a hand mixer, mix in enough milk to reach desired consistency.  Mix in vanilla. If you want it sweetened, add agave to taste.  Place in tupperwares in the fridge.  My batch makes between 6 and 9 cups of yogurt.  

Photo and recipe from Traci Magleby

German Pancakes

Melt in oven in a 13X9 inch glass baking dish:

6 T butter

Beat together and pour into baking dish:

6 eggs slightly beaten

1 c milk

1 c flour

1/4 t salt

Bake in oven at 425 for 25-30 minutes or until puffy and lightly browned.

French Breakfast Puffs

Mix:

2/3 c shortening or margarine

1 c sugar

2 eggs

Add:

3 c flour

1 T baking powder

1 t salt

1/2 t nutmeg

1 c milk

Put in greased muffin tins.  Bake at 350 for 20-25 minutes.

Immediately dip in:

1 1/3 c melted margarine

Then roll in:

2 c sugar

2 t cinnamon

Buttermilk Syrup

1/2 C butter
1/2 C buttermilk
1 C sugar
1T karo syrup
1/8 t salt 
Mix in large(syrup expands when baking soda is added) saucepan and boil for 3-5 min.
Turn off heat and  add: 
1T vanilla
1/4 t baking soda

 Stir until foam decreases and serve on pancakes.
**To make more of a caramel flavored version, keep the heat on med while stirring to decrease foam.  Stir constantly to avoid any burning and take off heat as soon as it is thickened and a little darker in color. About 5 more minutes. (1 T vinegar to 1 c milk makes buttermilk)

Traci Magleby

Buttermilk Pancakes

2 1/2 c flour

4 t baking powder

1 t soda

2 T sugar

1 t salt

2 eggs

2 c buttermilk

1/4 c oil