Well folks, it's been a while since I last posted. I know you are all hungrily enjoying your breakfasts out there, so maybe you haven't had the time to check in anyway. My family and I are visiting lovely Rehoboth Beach, Del. for a long weekend of sun, fun, and good morning goodness on the breakfast table.
While it is a Sunday, and the choicest breakfast buffets are being laid out in carpeted ballrooms and greasy spoons alike, I find that making a nice breakfast at home among the pyjama'd legs of my relatives and the sprawled-out morning paper can be a relaxing treat to start another beach day.
This morning's gastronomical masterpiece happened to be a "smiley-face" plate for my beautiful better half. The "mouth" was the main course, consisting of a semicircle cheddar cheese omelet. The "eyes" were two buttered, jellied halves of a Thomas' (c) Whole Wheat English Muffin (love those nooks & crannies!), and to complete the look, a sliced strawberry "nose".
Such a simple measure can go a long way to show the one you love how much you care, while giving her or him a healthy portion of energy to get them through the morning! Now it's a few more refills on my cup of joe, and I can start the four-hour odyssey that is packing up the car for a 100-yard drive to the seaside with my 2-year old. Luckily for me I started the day off right!
Cheers,
R.P.
Showing posts with label Tips/Advice. Show all posts
Showing posts with label Tips/Advice. Show all posts
Sunday, May 24, 2009
Sunday, May 27, 2007
Griddle Timing
Greetings, Hungry Readers!
In the time since my last post I have become a father. Another wonderful mouth to feed! Although my son's breakfasts currently consist of mother's milk, I can't help but ponder what delectable secrets will unfold in our future kitchen: will he want waffles? prefer pancakes? seek out cereal? ogle an oversized omelette? The mind reels...
But today my mind drifts to matters of the griddle. I watch countless families and friends prepare pancakes for their morning meal on many a Sunday morning, and it prompts me to pontificate what separates a light n' fluffy flapjack from a burnt-out charcoaled disk of batter unsuitable for knife or fork? The answer quite often lies not in the ingredients, type of pan or cooking medium, but in that most elusive and intangible of all elements of not only breakfast, but as well of life: timing.
It is important to remember that a hot griddle (or pan) has a beautiful temperature arc: the heat gathers slowly throughout the metal surface, mantains an even keel at its maximum setting, and retains its warmth in a slow decay long after the knob is turned off.
It's elementary to say that at different points along this heat curve, your pancakes will turn out differently. That's why the first batch always seems to lull even the most experienced flapper into a false sense of security about how quickly his cakes will cook! It is easily assumed that three minutes will be enough to produce a perfectly golden-brown confection; during the next round, as the heat rises on the surface of the pan, those same three minutes are just enough time to blacken your hotcakes like a Cajun catfish, rendering them inedible for even the most iron of stomachs.
A good rule of thumb is to do the "drop water" test: when you feel the griddle has reached its peak temp, splash a drop of water from your fingers onto the surface; it should skid across and sizzle away in seconds. The first batch should be even-steven, and it just gets better from there.
Don't be afraid to let the first batch go "to the dogs"; if all else fails, try, try again, and keep one eye and ear to the griddle at all times. Now I've got to go change some diapers, so keep those cakes hot until I get back!
In the time since my last post I have become a father. Another wonderful mouth to feed! Although my son's breakfasts currently consist of mother's milk, I can't help but ponder what delectable secrets will unfold in our future kitchen: will he want waffles? prefer pancakes? seek out cereal? ogle an oversized omelette? The mind reels...
But today my mind drifts to matters of the griddle. I watch countless families and friends prepare pancakes for their morning meal on many a Sunday morning, and it prompts me to pontificate what separates a light n' fluffy flapjack from a burnt-out charcoaled disk of batter unsuitable for knife or fork? The answer quite often lies not in the ingredients, type of pan or cooking medium, but in that most elusive and intangible of all elements of not only breakfast, but as well of life: timing.
It is important to remember that a hot griddle (or pan) has a beautiful temperature arc: the heat gathers slowly throughout the metal surface, mantains an even keel at its maximum setting, and retains its warmth in a slow decay long after the knob is turned off.
It's elementary to say that at different points along this heat curve, your pancakes will turn out differently. That's why the first batch always seems to lull even the most experienced flapper into a false sense of security about how quickly his cakes will cook! It is easily assumed that three minutes will be enough to produce a perfectly golden-brown confection; during the next round, as the heat rises on the surface of the pan, those same three minutes are just enough time to blacken your hotcakes like a Cajun catfish, rendering them inedible for even the most iron of stomachs.
A good rule of thumb is to do the "drop water" test: when you feel the griddle has reached its peak temp, splash a drop of water from your fingers onto the surface; it should skid across and sizzle away in seconds. The first batch should be even-steven, and it just gets better from there.
Don't be afraid to let the first batch go "to the dogs"; if all else fails, try, try again, and keep one eye and ear to the griddle at all times. Now I've got to go change some diapers, so keep those cakes hot until I get back!
Sunday, September 24, 2006
Entertaining Large Groups For Breakfast
I’ve always enjoyed the family atmosphere of breakfast. Whether with your actual family, or an assortment of people that you happen to be waking up with on any given morning, breakfast is more fun when there’s more than one! There are stories to share, problems to ponder, jokes to tell, dreams to discuss, and of course, delicious foods to devour as you get to know your fellow humans over a nice morning or afternoon meal.
Getting people together is easy: just tell them you’re cooking! But planning and pulling off a successful breakfast or brunch with your family, friends and neighbors can be a headache unless you know a few simple tips to keep a fun morning just that!
1) Have more than enough food on hand. Think about your meal the night before and pick up a few things to stock the fridge with. That way you’ll be ready if you wake up late or hung over. If you’re an early riser, you can hit the store before people wake up or arrive. In either case, always plan on people eating seconds! It’s also a good idea to have variety; with a large group, you’ll want to have something on hand for everyone, so try to imagine what everyone there would like to eat for breakfast.
2) Delegate responsibility. There is nothing harder than juggling 15 billiard balls. Confide your talents, hopes and expectations in a select few that will act as your breakfast team.
Choose people that have special aptitudes; for example, the "coffee maker”, the “egg man”, the "bacon lady” and the “flap Jack”. Put someone in charge of bagels and juice. Place a trusted soul at the helm of the S.S. Cutting Board. Some people relish the responsibility of setting the table, or simply cooling the hotheads in the other room demanding to know when breakfast will be ready.
3) Keep the non-cooks out of the kitchen. Have a play room or conversation room set up for your guests so they can have a great morning without feeling like they have to hover
around the pots and pans, back-seat cooking, drooling or picking at the food before its time. Set up a stereo and have some comfy pillows and chairs strewn about. This step is important for you, so you can get what you need to get done, and as a bonus it adds mystery and “chef’s secrets” as part of your breakfast’s allure.
4) Containers, containers, containers. As food items get cooked and done, you will want lots of these on hand to keep things fresh and together. Try to coordinate things to be ready simultaneously. For instance, the eggs, potatoes, bacon, toasted, and griddle items will need to be kept warm, so use oven space wisely. Juices and coffees can be put into pitchers and carafes, and hot dishes should be covered, so hunt down all those lids or just use an overturned plate.
5) When breakfast is ready, have a serving system. Once this is established, then you can grab the triangle, ring it loud and proclaim “COME AND GIT IT!” But not before. It’s wise to let the guests serve themselves buffet-style, just make sure everybody gets some the first time around.
6) Enlist a clean up crew. Try not to let this part get you down. Meals make messes, and you can make light of it by getting folks to help in the kitchen after breakfast is over. Pick out some guests that didn’t help with the cooking, that way everyone gets to contribute. *Note to dishwasher owners: You Lucky Stiffs.
7) Donations are appreciated. These grand meals do not come cheaply, and chances are your guests know it. If you feel uncomfortable shilling for dollars, you could place a donation jar in an obvious
location and occasionally and loudly refer to it (I like to start the ball rolling myself by putting in a $10 or a $20 – people get the hint and will usually join in) As the host or hostess, you’ll most likely “eat” some of the costs, but you might receive an invitation to somebody else’s meal someday!
Getting people together is easy: just tell them you’re cooking! But planning and pulling off a successful breakfast or brunch with your family, friends and neighbors can be a headache unless you know a few simple tips to keep a fun morning just that!
1) Have more than enough food on hand. Think about your meal the night before and pick up a few things to stock the fridge with. That way you’ll be ready if you wake up late or hung over. If you’re an early riser, you can hit the store before people wake up or arrive. In either case, always plan on people eating seconds! It’s also a good idea to have variety; with a large group, you’ll want to have something on hand for everyone, so try to imagine what everyone there would like to eat for breakfast.
2) Delegate responsibility. There is nothing harder than juggling 15 billiard balls. Confide your talents, hopes and expectations in a select few that will act as your breakfast team.
Choose people that have special aptitudes; for example, the "coffee maker”, the “egg man”, the "bacon lady” and the “flap Jack”. Put someone in charge of bagels and juice. Place a trusted soul at the helm of the S.S. Cutting Board. Some people relish the responsibility of setting the table, or simply cooling the hotheads in the other room demanding to know when breakfast will be ready. 3) Keep the non-cooks out of the kitchen. Have a play room or conversation room set up for your guests so they can have a great morning without feeling like they have to hover
around the pots and pans, back-seat cooking, drooling or picking at the food before its time. Set up a stereo and have some comfy pillows and chairs strewn about. This step is important for you, so you can get what you need to get done, and as a bonus it adds mystery and “chef’s secrets” as part of your breakfast’s allure.4) Containers, containers, containers. As food items get cooked and done, you will want lots of these on hand to keep things fresh and together. Try to coordinate things to be ready simultaneously. For instance, the eggs, potatoes, bacon, toasted, and griddle items will need to be kept warm, so use oven space wisely. Juices and coffees can be put into pitchers and carafes, and hot dishes should be covered, so hunt down all those lids or just use an overturned plate.
5) When breakfast is ready, have a serving system. Once this is established, then you can grab the triangle, ring it loud and proclaim “COME AND GIT IT!” But not before. It’s wise to let the guests serve themselves buffet-style, just make sure everybody gets some the first time around.6) Enlist a clean up crew. Try not to let this part get you down. Meals make messes, and you can make light of it by getting folks to help in the kitchen after breakfast is over. Pick out some guests that didn’t help with the cooking, that way everyone gets to contribute. *Note to dishwasher owners: You Lucky Stiffs.
7) Donations are appreciated. These grand meals do not come cheaply, and chances are your guests know it. If you feel uncomfortable shilling for dollars, you could place a donation jar in an obvious
location and occasionally and loudly refer to it (I like to start the ball rolling myself by putting in a $10 or a $20 – people get the hint and will usually join in) As the host or hostess, you’ll most likely “eat” some of the costs, but you might receive an invitation to somebody else’s meal someday!
Thursday, September 21, 2006
Home on the Range
by Amanda Modrovsky
Americans are increasingly eating breakfast en route to work or school instead of at home. Breakfast has become a compulsory act of the morning race, much like brushing your teeth while drying your hair. Gone are the days of the nuclear family sitting around the table sipping java, reading the paper, and touching base before the busy day begins; some days so busy that these moments may be the only interaction a family has until the next morning!
Instead, we join the queue of the nearest drive-thru window for that 64-oz mocha java decaf iced latte with skim milk and 7 sweeteners. Or perhaps we skid into a convenience store parking lot to dance around the coffee island, shaking sugar packets and tilting creamer containers to find that last drop of Irish Cream to temper the bitter dregs of the “regular” pot.
But don’t these mornings become a wash of sticky coffee amoebas and crumbs on the floor mat? Why not set the alarm for 30 minutes earlier or, if you’re like me, hit snooze only once rather than 4 times? Here are six compelling reasons to slow down your morning and make each breakfast part of a day in your life, rather than a blur in the rear view mirror.
1) Save money. Consider this proposition: Set aside whatever amount you think you would spend in a week on your commuter breakfast (usually between $3-5 per day for coffee and a quickie sandwich, danish or donut). At the beginning of the week, buy what you would enjoy for breakfast if you were to eat at home each day, and save the receipts. Eat breakfast at home for that entire week. At the end of the week, compare the amount saved in your commuter pot to the amount you spent on an entire week’s worth of breakfasts. You’ve likely spent only half as much eating at home and you probably have food left to last through the weekend too!
2) Your car is not the kitchen table. How many of you can flash to that moment when hot coffee spilled over the “travel” mug lid onto the floor, and you were no longer looking at the road nor did you have two hands on the wheel or anywhere near it? Or perhaps your jelly donut just relieved itself of its contents while on your way to a business presentation? Add to the equation a cell phone, screaming kids, a spouse, and a carpooler, and you have one big mess and possibly the ire of the person in front of you that you just rear-ended trying to avert disaster! At home, you can change that soiled shirt quickly and you’re less likely to spill your coffee when your kitchen table isn’t moving in traffic.
3) Time well spent. These days, most adults and children have an overwhelming schedule from dawn till dusk. Sometimes a half hour in the morning is the only time a family may have to spend together at all before the next morning’s meeting. Why not do it around the table rather than the stick shift? Morning is a time when people are unburdened by the day’s events and more focused on the conversation at hand. Even if you’re the only dweller at your domain, reading the paper and relaxing over breakfast is time much better spent than holding coffee in one hand, a cell phone in the other and driving with your knees. Even on public transportation, you're unlikely to find a cup holder or tray for your repast.
4) Home is where the heart is. And that heart is less likely to be clogged by cholesterol and disease if you take time to prepare a healthy meal at home. Compare your Boston crème donut to a bowl of oatmeal with fresh fruit, or egg whites with hearty vegetables or salsa. Consider fresh coffee made within the hour, not the last 24. Eating at home can mean more and better choices over the long run. Granted, some of you may reach for the toaster-ready processed food, but if you’re making the effort to cook and eat at home, you’re more likely to seriously consider what you’re preparing.
5) To eat or not to eat, there is no question. With all the trends in eating and wellness, perhaps the most tried and true commandment is Eat Thy Breakfast. If you’re running late for work or school, you probably won’t eat at all until lunch; an empty stomach will wreak havoc on your energy levels until then. Keep a few items on hand for these mornings: peanut butter and jelly, yogurt, bananas and/or high fiber toast. You can still eat at home quickly, and it will get you to work faster than trying to save 10 minutes for grabbing something on the way.
6) Save the planet. Consider your daily trips to the fast food mart or restaurant and then think about what you take away each time: a foam coffee cup and/or juice container, a paper or plastic wrapper and a plastic bag to carry it all. This refuse is less likely to be recycled than the items you bought for home. Usually, you’ll toss that bag of trash into the bin on your way to work or at the car wash when you rid your car of a month’s worth of fast-food mornings. Neither is as likely to have separate trash bins for recycling as you might have in your own home - hopefully you’re adhering to a preordained recycling program at home so that your oatmeal container, egg crate, milk carton and orange juice bottle can all be found in the future someplace other than the local landfill.
Americans are increasingly eating breakfast en route to work or school instead of at home. Breakfast has become a compulsory act of the morning race, much like brushing your teeth while drying your hair. Gone are the days of the nuclear family sitting around the table sipping java, reading the paper, and touching base before the busy day begins; some days so busy that these moments may be the only interaction a family has until the next morning!
Instead, we join the queue of the nearest drive-thru window for that 64-oz mocha java decaf iced latte with skim milk and 7 sweeteners. Or perhaps we skid into a convenience store parking lot to dance around the coffee island, shaking sugar packets and tilting creamer containers to find that last drop of Irish Cream to temper the bitter dregs of the “regular” pot.
But don’t these mornings become a wash of sticky coffee amoebas and crumbs on the floor mat? Why not set the alarm for 30 minutes earlier or, if you’re like me, hit snooze only once rather than 4 times? Here are six compelling reasons to slow down your morning and make each breakfast part of a day in your life, rather than a blur in the rear view mirror.
1) Save money. Consider this proposition: Set aside whatever amount you think you would spend in a week on your commuter breakfast (usually between $3-5 per day for coffee and a quickie sandwich, danish or donut). At the beginning of the week, buy what you would enjoy for breakfast if you were to eat at home each day, and save the receipts. Eat breakfast at home for that entire week. At the end of the week, compare the amount saved in your commuter pot to the amount you spent on an entire week’s worth of breakfasts. You’ve likely spent only half as much eating at home and you probably have food left to last through the weekend too!
2) Your car is not the kitchen table. How many of you can flash to that moment when hot coffee spilled over the “travel” mug lid onto the floor, and you were no longer looking at the road nor did you have two hands on the wheel or anywhere near it? Or perhaps your jelly donut just relieved itself of its contents while on your way to a business presentation? Add to the equation a cell phone, screaming kids, a spouse, and a carpooler, and you have one big mess and possibly the ire of the person in front of you that you just rear-ended trying to avert disaster! At home, you can change that soiled shirt quickly and you’re less likely to spill your coffee when your kitchen table isn’t moving in traffic.
3) Time well spent. These days, most adults and children have an overwhelming schedule from dawn till dusk. Sometimes a half hour in the morning is the only time a family may have to spend together at all before the next morning’s meeting. Why not do it around the table rather than the stick shift? Morning is a time when people are unburdened by the day’s events and more focused on the conversation at hand. Even if you’re the only dweller at your domain, reading the paper and relaxing over breakfast is time much better spent than holding coffee in one hand, a cell phone in the other and driving with your knees. Even on public transportation, you're unlikely to find a cup holder or tray for your repast.
4) Home is where the heart is. And that heart is less likely to be clogged by cholesterol and disease if you take time to prepare a healthy meal at home. Compare your Boston crème donut to a bowl of oatmeal with fresh fruit, or egg whites with hearty vegetables or salsa. Consider fresh coffee made within the hour, not the last 24. Eating at home can mean more and better choices over the long run. Granted, some of you may reach for the toaster-ready processed food, but if you’re making the effort to cook and eat at home, you’re more likely to seriously consider what you’re preparing.
5) To eat or not to eat, there is no question. With all the trends in eating and wellness, perhaps the most tried and true commandment is Eat Thy Breakfast. If you’re running late for work or school, you probably won’t eat at all until lunch; an empty stomach will wreak havoc on your energy levels until then. Keep a few items on hand for these mornings: peanut butter and jelly, yogurt, bananas and/or high fiber toast. You can still eat at home quickly, and it will get you to work faster than trying to save 10 minutes for grabbing something on the way.
6) Save the planet. Consider your daily trips to the fast food mart or restaurant and then think about what you take away each time: a foam coffee cup and/or juice container, a paper or plastic wrapper and a plastic bag to carry it all. This refuse is less likely to be recycled than the items you bought for home. Usually, you’ll toss that bag of trash into the bin on your way to work or at the car wash when you rid your car of a month’s worth of fast-food mornings. Neither is as likely to have separate trash bins for recycling as you might have in your own home - hopefully you’re adhering to a preordained recycling program at home so that your oatmeal container, egg crate, milk carton and orange juice bottle can all be found in the future someplace other than the local landfill.
Monday, September 18, 2006
Nutrition Alley
My job requires me to be alert and attentive at all times. I am a Registered Dietitian currently working as a Physician's Assistant in another field of health care. Working in health care is very challenging. It is necessary for me to listen to my patients carefully and to provide them with the best care possible. Every day I do something necessary to carry out my daily responsibilities: I eat breakfast.
Today we are all too quick to run out of the house in the morning without eating breakfast. Many of us live busy lifestyles and don’t consider breakfast to be an essential part of the day. What we don’t think about is our body’s need to start the day off right. I like to call it fuel for the day.
Our bodies need food for energy. Without it, we become weak and lethargic. Individuals who eat breakfast are more aware of their surroundings and have less difficulty carrying out their daily responsibilities. People that do not eat breakfast are more irritable and unpleasant throughout the day. I don’t know about you, but I would like my family and coworkers to think of me as pleasant. So get off to a good start. Eat breakfast and your body will feel the difference. You will have more energy and most of all, so will your brain.
Breakfast should be a well-balanced meal containing a starch, meat, fruit, vegetable, and a dairy product. Ideally we would all have one hour a day to devote to making a homemade breakfast and then sitting down to eat it. This might include French toast, pancakes, waffles, eggs, and of course, freshly squeezed orange juice. Realistically, you may have to leave the big projects for your days off. Here is an idea of a quick well-balanced breakfast:
- Oatmeal (1 min. to prepare; 1:30 min. in the microwave)
- Scrambled Egg Beaters (No prep, just pour. 5 min. in a standard frying pan)
- Add vegetables to the Egg Beaters. Buy a frozen package of mixed vegetables.
- A container of yogurt (No prep, just eat)
- Cup of orange juice (Not freshly squeezed)
If you multitask while making this breakfast, it should take you no longer than 5-7 minutes. You will even have time to sit down and enjoy it.
Erin Burns
Registered Dietitian
Today we are all too quick to run out of the house in the morning without eating breakfast. Many of us live busy lifestyles and don’t consider breakfast to be an essential part of the day. What we don’t think about is our body’s need to start the day off right. I like to call it fuel for the day.
Our bodies need food for energy. Without it, we become weak and lethargic. Individuals who eat breakfast are more aware of their surroundings and have less difficulty carrying out their daily responsibilities. People that do not eat breakfast are more irritable and unpleasant throughout the day. I don’t know about you, but I would like my family and coworkers to think of me as pleasant. So get off to a good start. Eat breakfast and your body will feel the difference. You will have more energy and most of all, so will your brain.
Breakfast should be a well-balanced meal containing a starch, meat, fruit, vegetable, and a dairy product. Ideally we would all have one hour a day to devote to making a homemade breakfast and then sitting down to eat it. This might include French toast, pancakes, waffles, eggs, and of course, freshly squeezed orange juice. Realistically, you may have to leave the big projects for your days off. Here is an idea of a quick well-balanced breakfast:
- Oatmeal (1 min. to prepare; 1:30 min. in the microwave)
- Scrambled Egg Beaters (No prep, just pour. 5 min. in a standard frying pan)
- Add vegetables to the Egg Beaters. Buy a frozen package of mixed vegetables.
- A container of yogurt (No prep, just eat)
- Cup of orange juice (Not freshly squeezed)
If you multitask while making this breakfast, it should take you no longer than 5-7 minutes. You will even have time to sit down and enjoy it.
Erin Burns
Registered Dietitian
Friday, September 15, 2006
Espreggo!
If you only have 60 seconds in which to make scrambled eggs, please look no further - you have found your recipe (you need access to an espresso maker). First, crack an egg into a cup or mug. Beat thoroughly with fork. Next, steam the egg on the espresso valve, as you would milk for cappuccino, drawing the cup quickly as the egg fluffs and fills the cup. Scoop out onto bread or plate and consume wildly.
Wednesday, September 13, 2006
The Perfect Apple Pancakes
Have you ever heard the saying, “The apple doesn’t fall far from the tree”? It’s true, so if you find a tree you won’t have to go far to harvest some of this season’s best natural product: apples. These crunchy delights are the perfect accompaniment to a batch of golden pancake batter, but cooking them can often be far from perfect. Anyone that’s tried knows that the fruit can cause major problems in the pan, leaving your loved ones to grimace as they choke down burnt, soggy, heavy or gooey flapjacks just to spare your feelings. So how can you prepare these goodies without making a mess of your morning?
First, start with the ripest, juiciest, most colorful apples you can find - if not directly from the orchard, then at your local grocery store. Make sure they don’t have lumps, bruises, or wormholes, and gently squeeze and smell each one to make certain you’re taking home the best. There are many varieties: McIntosh, Golden Delicious, Granny Smith, and so on; just pick your favorite or grab a mixed bag! The second element is no less important: the batter. Use pre-mixed if you’re a kitchen klutz, or grandma’s family recipe for the more advanced, but however you make it, give it love, and be sure not to overstir!
Now the tricky part: how to cut the apples. You have some choices here - I like to cut thin slices, as chunks or thick cuts will keep the surface of the cakes from touching the pan. Cut the apple in half lengthwise, then carefully pare out the seeds and rough stuff. Don’t hold the apple in your hand as you cut, Rambo - that's what cutting boards are for. The sharper the knife, the easier this step will be. Place the flat edge of a half down on the board. (You can leave the skin on or take it off, but it is the healthiest part!)
Now cut THIN slices until you get it all, maybe 10-12 slices per half. Note: try not to have too many slices going at one time, as the unused ones will start to brown. It helps to have a friend cut as you cook for maximum freshness.
Now you’re ready!
Pour a medium-sized pancake onto a hot griddle (medium-high), and lay apple slices down over the batter. Gently push them into the pancake with a spoon, so when you flip it, the other side will get properly cooked. Let your flapjack cook a minute or two until edges are dry, then using a spatula, flip once (daredevils can do the panhandle toss - just be ready to give that one to the family dog if you miss!). Cook for another minute or two, and then off onto a plate. Cover it up and repeat as many times as you want until you’re ready to eat!
Other, controversial methods of apple cutting involve cubing, dicing, or even shredding, but at some point you begin to lose the spirit, or "chi" of the apple, even though the taste remains. Top your creations off with a little cinnamon, sugar, syrup, jelly, or anything else - have some fun with it! Enjoy the fruits of the season as often as you can, because as another saying goes, “An apple a day keeps the doctor away,” and that’s a good thing with today’s rising medical costs.
First, start with the ripest, juiciest, most colorful apples you can find - if not directly from the orchard, then at your local grocery store. Make sure they don’t have lumps, bruises, or wormholes, and gently squeeze and smell each one to make certain you’re taking home the best. There are many varieties: McIntosh, Golden Delicious, Granny Smith, and so on; just pick your favorite or grab a mixed bag! The second element is no less important: the batter. Use pre-mixed if you’re a kitchen klutz, or grandma’s family recipe for the more advanced, but however you make it, give it love, and be sure not to overstir!
Now the tricky part: how to cut the apples. You have some choices here - I like to cut thin slices, as chunks or thick cuts will keep the surface of the cakes from touching the pan. Cut the apple in half lengthwise, then carefully pare out the seeds and rough stuff. Don’t hold the apple in your hand as you cut, Rambo - that's what cutting boards are for. The sharper the knife, the easier this step will be. Place the flat edge of a half down on the board. (You can leave the skin on or take it off, but it is the healthiest part!)
Now cut THIN slices until you get it all, maybe 10-12 slices per half. Note: try not to have too many slices going at one time, as the unused ones will start to brown. It helps to have a friend cut as you cook for maximum freshness. Now you’re ready!
Pour a medium-sized pancake onto a hot griddle (medium-high), and lay apple slices down over the batter. Gently push them into the pancake with a spoon, so when you flip it, the other side will get properly cooked. Let your flapjack cook a minute or two until edges are dry, then using a spatula, flip once (daredevils can do the panhandle toss - just be ready to give that one to the family dog if you miss!). Cook for another minute or two, and then off onto a plate. Cover it up and repeat as many times as you want until you’re ready to eat!
Other, controversial methods of apple cutting involve cubing, dicing, or even shredding, but at some point you begin to lose the spirit, or "chi" of the apple, even though the taste remains. Top your creations off with a little cinnamon, sugar, syrup, jelly, or anything else - have some fun with it! Enjoy the fruits of the season as often as you can, because as another saying goes, “An apple a day keeps the doctor away,” and that’s a good thing with today’s rising medical costs.
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