This morning I took a quick break from some serious knitting and made myself some pancakes. When I went into the cupboard to get a batter bowl I saw a pig cookie cutter and thought it would be fun to make pig shaped pancakes. I put some milk and an egg in the bowl and whisked them together. I added some flour, sugar, salt, and baking powder and mixed it again. I melted some butter in a little saucepan and added that to the batter.
I peeled and sliced several small pears and tossed them into the still slightly buttery saucepan and let them stew in their juices while I cooked the pancakes. After several attempts at using the cookie cutter I ended up with one recognizably pig shaped pancake. I came to the conclusion that I need to try it again with a larger cutter. When the pears were tender and I had used almost all of the batter, I added some fresh cranberries to the pears and cooked the fruit until all of the cranberries had popped. I added a big pinch of sugar and poured them on top of my stack of pancakes, topped it with a little whipped cream.
Pancakes:
1 cup milk
2 eggs
1 tsp vanilla
1 cup flour
1 tsp salt
2 tsp baking powder
2 Tbsp sugar
2-3 Tbsp butter, melted
* lemon zest
Mix together the wet ingredients. Add the dry ingredients and mix again. (It’s okay to have a few small lumps in the batter, you don’t want to over mix it.) * Lemon zest is a great addition if you have it on hand, you can also use orange zest.
I always use my cast iron griddle pan to make pancakes. My stove is pretty hot and the pan holds the heat really well so I have found that I can set the burner quite low (3) and the pancakes come out very well.
Pears:
5 medium-sized pears, peeled, cored, sliced
1/2 – 1 cup fresh cranberries
small pat of butter
sugar to taste
Melt the butter in a pan and add the pears. Let them cook uncovered, stirring occasionally, until they are tender. Add the cranberries and continue cooking until they all pop. Add sugar to taste. Let sugar dissolve, stirring frequently. Serve.