CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy, Vegetables |
German |
Breakfast, Pancakes, .cl |
12 |
Servings |
INGREDIENTS
|
|
Roasted Red-Pepper Chicken; recipe follows |
3 |
lg |
Eggs |
1/3 |
c |
Unsifted all purpose flour |
1/3 |
c |
Milk |
1/4 |
ts |
Salt |
1 |
tb |
Vegetable shortening; melted |
INSTRUCTIONS
Prepare Roasted Red-Pepper Chicken; refrigerate until ready to serve.
Heat oven to 450F. In medium-size bowl, with electric mixer at high speed,
beat eggs unti lthick and fluffy. Reduce mixer speed to low and gradually
beat in flour, milk and salt.
Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see Note)
or a muffin pan with twelve 2 1/2 inch cups into the oven 5 minutes to
heat. Remove pans from oven; brush cups with melted shortening. Divide
batter among cups and bake 10 to 12 minutes or until puffed and lightly
browned.
Remove pancakes from cups to wire rack. Cool 5 to 10 minutes or until
centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper
Chicken into centers of pancakes and place on serving plate. Serve
immediately. If desired, pancakes may be cooled completely before filling
and served cold.
Roated Red-Pepper Chicken: From 1/2 cup chopeed roasted sweet pepper, set
aside 2 tablespoons. Place remaind red pepper in food processor fitted with
chopping blade. Add 3 tablespoons mayonnaise, 1 tablespoon balsamic
vinegar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; process
until mixture is pureed. Transfer to medium-size bowl, and stir in 1 cup
chopped cooked chicken, 1 green onion, finely chopped and reserved 2
tablespoons chopped roasted red pepper. Mix until well combined. Cover and
refrigerate until ready to serve.
NOTE: For the photograph, we used a Wilton Armetale "heart mold" that has 6
heart-shaped cups. For information on purchasing this mold, write to Wilton
Armetale. P.O. Box 600,Mount Joy, PA 17552 or call (800) 826-0088.
Country Living/Jan/93
Posted to recipelu-digest Volume 01 Number 662 by [email protected] on Jan
31, 1998
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