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Pancakes - a delight in any language

December 17, 1997

top right: French Crepes Suzette

bottom left: Dutch Apple Pannekoeken

What other food is as easy to make, delicious and versatile as pancakes? You can top them, fill them, roll or flambe them. Enjoy them for breakfast or brunch, as a light supper or late-night snack. Almost every nationality has a type of pancake in its culinary heritage. Try these varieties, adapted to suit American tastes. You might just call the pancake the first truly global food. No wonder the world flips for pancakes!

 

Dutch Apple Pannekoeken

Prep time: 15 minutes

Bake time: 23 minutes

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

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2 medium cooking apples, sliced

1/3 cup water

2 tablespoons margarine, butter or spread*

1/2 cup biscuit mix

2 eggs

Heat oven to 400 degrees. Generously grease pie plate, 9-by-1 1/4 inches. Mix brown sugar and cinnamon in medium bowl. Add apples; toss and set aside. Heat water and margarine to boiling in 2-quart saucepan; reduce heat to low. Add baking mix; stir vigorously until mixture forms a ball. Remove from heat; beat in eggs, one at a time. Continue beating until smooth. Spread in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate. Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Makes six servings.

*If using spread, use only stick that has more than 65 percent vegetable oil.

French Crepes Suzette

Prep time: 10 minutes

Cook time: 22 minutes

q 1 cup biscuit mix

q 3/4 cup milk

q 2 eggs

q 1/4 cup margarine, butter or spread*

q 1 teaspoon grated orange peel

q 1/4 cup orange juice

q 1/3 cup sugar

q 1/4 cup orange-flavored liqueur

Beat baking mix, milk and eggs with fork or wire whisk until blended. Lightly grease 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; torn and cook other side until golden brown. Stack wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing paper towel between each; keep covered.

Heat margarine, orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan but do not boil.

Fold crepes into fourths; place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and ignite. Place 2 crepes on each dessert plate; spoon warm sauce onto crepes. Serves 6.

*If using spread, use only stick that has more than 65 percent vegetable oil.

top right: Ukranian Cherry Blintzes

bottom left: Swedish Pancakes

Swedish Pancakes

Prep time: 2 minutes

Cook time: 14 minutes

q 1 cup biscuit mix

q 3/4 cup milk

q 2 eggs

q Lingonberries, if desired

Beat all ingredients except lingonberries with fork or wire whisk until blended. Lightly grease 10-inch skillet; heat over medium heat until bubbly. For each pancake, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack pancakes, placing paper towel between each; keep covered. Roll up pancakes. Serve with lingonberries. Makes about eight pancakes.

Ukrainian Cherry Blintzes

Prep time: 14 minutes

Cook time: 17 minutes

q 1 cup biscuit mix

q 3/4 cup milk

q 2 eggs

q 3/4 cup small curd creamed cottage cheese

q 1 3-ounce package cream cheese, softened

q 2 tablespoons sugar

q 1 tablespoon margarine, butter or spread*, softened

q 1/4 teaspoon vanilla

q 1/4 cup margarine, butter or spread*

q 1 cup sour cream

q 1 21-ounce can cherry pie filling

Beat baking mix, milk and eggs with fork or wire whisk until blended. Lightly grease 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen. Stack crepes, placing paper towel between each; keep covered.

Stir together cottage cheese filling onto browned side of each crepe. Fold sides of crepe up over filling, overlapping edges; roll up.

Heat 1/4 cup margarine in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling. Serves 6.

* If using spread, use only stick that has more than 65 percent vegetable oil.

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