| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
pn |
Cayenne |
| 2 |
oz |
Goat cheese |
| 1/2 |
c |
Red peppers roasted, peeled and diced |
INSTRUCTIONS
Prepare the batter, substituting the pinch of cayenne for the sugar in the
basic recipe. Add the goat cheese, red pepper, and parsley to the batte,
Gently fold in the beaten egg whites in two stages. Cook the pancake
following the directions at left.
To roast the pepper, for this recipe, grill or broil thern, turning
occasionally, until the skin blackens and blisters all When cool enough to
handle, peel off the skin and discard the seeds and rib,. Yields one 8-inch
pancake serves one or two
Apple-Brandy Puffy Pancake
Callvados, Normandy's famous apple brandy, intensifies the flavor of the
fruit. The more affordable American applejack gives a similar boost. Yields
one 8-inch pancake; serves one or two.
NOTES : 1 recipe Puffy Pancake,, butter
Posted to FOODWINE Digest 28 Dec 96
Recipe by: Cooking Light (Oct/Nov 1996)tpogue@idsonline.com
From: Terry Pogue <tpogue@IDSONLINE.COM>
Date: Sun, 29 Dec 1996 14:29:44 -465800
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