Drop scones.

- Drop scones recipe - BBC Food
Ingredients
175g self-raising flour
1 tsp baking powder
40g caster sugar
1 small orange, zest only
1 free-range egg
200ml milk
little sunflower oil, for greasing

To serve
butter or maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries

Method
Measure the flour, baking powder, sugar and orange zest into a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well, with a whisk, until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.

Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.

Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.

Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.

Recipe Tips
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm.
Serve at once.

Pancake.

- Pancake Day recipe | Marcus Wareing Restaurants
Makes about 36

225g plain white flour
2.5 tsp baking powder
0.5 tsp fine salt
0.5 tsp ground cinnamon
60g caster sugar
4 large egg yolks
500ml milk
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying

To serve
Icing sugar
Maple syrup

Sift the flour into a large bowl with the baking powder, salt and cinnamon.
Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients.
Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.
Fold into the batter.
Set a large, non-stick frying pan over a medium heat.
Splash in a little oil to cover the bottom of the pan and heat until hot.
Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter.
Cook for 2 – 2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary.
They are best served straight from the pan, or as soon as possible after cooking.

Pancakes.

My recipe
35g Self-rising flour
1 egg
125ml warm milk
30g butter
Pinch salt
1/2 tsp sugar

Method.
Put the egg, salt and warm milk in a bowl whisk until frothy, add the flour a bit at a time
with the sugar and salt beat well.
Set aside for 30 mins.
Melt the butter.
Heat a frying pan with a little butter and cook the pancakes until golden. Turn out onto a plate
brush lightly with melted butter,sugar,lemon or creme Fraiche.

German Apple Pancake.

- German Apple Pancake Recipe | Serious Eats
- Preheating the oven to a high temperature allows the pancake batter to puff.
- Precooking the apples adds caramelized flavor.
- Letting the pancake cool slightly in the pan before inverting onto a serving plate allows it to set.
- Once the pan is removed from the oven, it's normal for the pancake to deflate.

Ingredients
3/4 cup all-purpose flour
5 tablespoons granulated sugar, divided
1/4 teaspoon salt
3/4 cup milk
1/4 cup yogurt
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
4 tablespoons unsalted butter
4 to 5 medium tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1 cm wedges
Powdered sugar for dusting

Directions
- Adjust rack to upper middle position and preheat oven to 260C.
Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine.
Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.

- Stir remaining 4 tablespoons sugar with cinnamon in a small bowl.
Heat butter in 25 cm non-stick oven-safe skillet over medium heat until melted.
Increase heat to medium high and add apples and cinnamon-sugar to pan.
Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.

- Remove from heat, pour batter over apples and immediately place pan in oven.
Reduce heat to 220C and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.

- Cool pan on wire rack for about 15 minutes, then carefully invert pancake onto serving plate.
Dust with powdered sugar and serve.

- Don't Throw Out Your Sourdough Starter - Dutch Baby Pancakes | Gold Country Cowgirl
Peach Sourdough Dutch Baby Pancakes
modifying the recipe according to...
Recipe per egg:
1 Tbsp. butter
1 egg
1/3 cup sourdough starter
1/8 tsp. salt
1 Tbsp. cream, 1/2 & 1/2 or milk (optional)

Pan sizes (allow 2 eggs per serving)
1 egg – 10 cm pan
2 eggs – 15 cm pan
4-6 eggs – 25 cm pan
6-8 eggs – 30 cm pan
10-12 eggs – 40 cm pan

If You use two glass pie plates:
I usually make a recipe with 3-4 eggs.
I place each pie plate in the oven without butter while the oven is preheating, and once heated, I pull them out and add 2Tbsp of butter to each plate, making sure to coat the bottom and some of the sides.
I then pour the batter into each plate evenly in the middle of the butter.
This has made my pancakes foolproof!
Hope that helps…

Danish Aebleskiver - Danish Pancakes.

- Original Recipe for Danish Aebleskiver:

- Scandinavian Street Food: Danish Æbleskiver For Christmas | Serious Eats:
Ingredients
2 egg whites
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg yolks
4 tablespoons plus 1 stick melted butter
2 cups buttermilk
1 tablespoon sugar
1/2 teaspoon salt

Directions
1. Beat egg whites in mixing bowl until very stiff.
In another large bowl, mix flour, baking powder, baking soda, egg yolks, 4 tablespoons melted butter, buttermilk, sugar, and salt, and beat until very smooth.
Carefully fold in egg whites.

2. Heat the æbleskiver pan and put small knob of butter into each pan cup.
Pour batter into each cup.
When each sphere becomes firm in edges, turn quickly with knitting needle or fork.
Continue to turn the æbleskiver as they cook through. (Optional: add a few pieces of apple in the middle of each æbleskive before turning them if you want to go really old school).

3. Serve with jam and sprinkle some icing sugar on top of each æbleskive.

- Norpro 3114 6.5-Inch Cast Iron Danish Aebleskiver Pan Makes: Amazon.co.uk: Kitchen & Home:

- Norpro Aebelskiver Stuffed Pancake Pan: Amazon.co.uk: Kitchen & Home:
Non stick and easily cleaned.


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Foolproof Classic Pancakes Crepes.

This recipe makes about 10 pancakes, and the recipe is easily doubled.

Put 110g plain flour in a blender or food processor.
Best to sift it to avoid lumpy pancakes but I rarely bother.

Crack in two eggs, and whizz, whilst pouring in through the top 200ml of whole milk (the fat won’t kill you) plus 75ml water.
You can use all milk, but I find this makes for a slightly too thick batter.
Then add a good pinch of salt (even if you are eating them sweet), and 1 tbsp of a flavourless vegetable oil like sunflower.
Scrape down the sides; give it a final whizz, and decant into a bowl that you can safely ladle from.

Put on a small-medium frying pan on with a scant teaspoon of oil.
I find it easier to have a little jug filled with oil next to me so I don’t pour in too much each time, and to minimise the risk of melting the plastic oil bottle when I inevitably put it down on a hot plate.
When the bottom looks set, slide a palette knife under, flip and cook the other side till golden, before sliding onto a plate.
Warning: the first pancake is always terrible (this is the law),and I reckon it took me at least 3 attempts to get my pancake mojo on.
So don’t be discouraged.
By the final one you’ll be flipping it 2 feet in the air like me.

From Liberty London Girl.

Crêpes with orange butter sauce.

By Michel Roux.
Ingredients
For the crêpes
125g plain flour
15g caster sugar
pinch salt
2 medium free-range eggs
325ml milk
50ml double cream
few drops orange flower water
20g clarified butter
For the orange butter sauce
10 oranges, 6 juiced, 4 segmented
100g icing sugar
125g butter, diced, softened
4 sprigs fresh mint
Method
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter.
Gradually stir in the rest of the the milk and all of the cream.
Leave the batter to rest in a warm place for about an hour.
Just before cooking, stir in the orange flower water.
Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat.
Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar.
Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
Turn off the heat and whisk in the butter, a little at a time.
To serve, scatter the orange segments over each crêpe and roll up.
Spoon over the orange sauce and garnish with a sprig of mint.

OR:
- Crepes with blood orange sauce | Ichigo Shortcake:
To make the blood orange sauce
- 1/4 cup (55g) caster (superfine) sugar
- 1 tbsp water
- 2 tbsp orange flavoured liqueur (I used Cointreau)
- 1/2 cup (125ml) blood orange juice, or 2 medium blood oranges
- 1/2 blood orange, sliced to roughly little more than half cm thick
- 30g butter
- 2 tbsp extra orange flavoured liqueur
1. Place sugar and water in a small saucepan over medium heat, stirring until just combined and sugar is melted.
2. Increase heat to high and bring to the boil, without stirring, for roughly 4-5 minutes or until light golden. Swirling the mixture when the edges are caramelised. (You’re essentially making caramel here).
3. Add in 2 tsp orange liqueur, mix and cook for further 30 seconds.
4. Add blood orange juice, stir through and bring to the boil.
5. Add in blood orange slices and cook for 6-8 minutes or until the rind is translucent.
6. Add the butter and extra liqueur to the mixture and stir through until the mixture is thickened and glossy.
7. Serve crepes hot with the blood orange sauce and top with candied blood orange slices.
8. Dust with icing sugar (optional – although I actually forgot to do this in the end)

Crêpes suzette.

BY James Martin.
Ingredients
For the crêpes
250g plain flour
2 eggs
2 teaspoons melted butter, plus extra for cooking
600ml milk
For the sauce
50g butter
3 oranges, 1 zested and all juiced
1 lemon, zested and juiced
3 tablespoons caster sugar
2 tablespoons grand marnier
2 tablespoons cognac

To make the crêpes, whisk all the ingredients together in a bowl to form a smooth batter.
Set aside for at least an hour in a cool place.
Place a small frying pan over medium heat and add a little butter, then a ladleful of batter and swirl to coat the bottom of the pan.
Cook for 1–2 minutes until just set, then flip and cook for a further minute until the underneath is lightly browned.
Remove the cooked crêpe from the pan and repeat until all of the batter is used – you should end up with four crêpes.
Place layers of baking parchment between the cooked crêpes to stop them sticking together.
For the sauce, place all the ingredients in a large frying pan and bring to the boil, gently shaking the pan to ignite the alcohol.
When the flame dies down, fold the crêpes into quarters and nestle them into the pan of sauce. Let them warm through for a few minutes, then dish out.

Parsnip rosti.

Fluffy Ricotta Pancakes.

Recipe: Fluffy Ricotta Pancakes — Recipes from The Kitchn | The Kitchn:
Extra-fluffy with creamy, custard-like middles - ricotta pancakes are something you need to try tout suite/right now!
Adding ricotta to the batter is truly a genius idea.
Verdict: delicious!



Makes 8 to 10 pancakes
1 cup ricotta cheese
1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/4 teaspoon fine salt
3/4 cup milk (not nonfat)
2 large eggs, separated
1/2 teaspoon vanilla extract
Butter, for cooking

If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking.
If your ricotta seems fairly dry and compact, you can skip this step.

Whisk together flour, baking powder, sugar, and salt in a small bowl.
Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff. (Alternatively, whisk the egg whites by hand.)
Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface.
Use a 1/3-cup measure to pour batter onto the hot griddle.
Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.
Flip the pancakes and cook another 2 to 3 minutes, until golden.
Repeat with the remaining pancakes.

Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.

Recipe Notes:
In Elizabeth's original recipe, she used 3 large eggs (separated) and just 3/4 cups of all-purpose flour.
If you'd like even more custard-y pancakes, try those amounts!
It's easiest to use a handheld mixer to beat this small amount of whites.
If you only have a stand mixer, start on low speed and gradually increase to the highest speed as the whites start to form bubbles and thicken.
You may need to stop the mixer partway through and stir the whites to make sure they are all getting incorporated.

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Ricotta Recipes.

I have not tasted yet!

- Lemon-ricotta-tart: Half Baked Harvest - Made with Love:
Filling:
1/4 cup cocoa powder
1/3 cup brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons butter
4 teaspoons vanilla, divided

1 cup whole milk ricotta cheese
228g/8 ounces mascarpone cheese, softened
1/3 cup granulated sugar
3 eggs
zest of 2 lemons, juice from 1
whipped cream, for topping (optional)

You need:
Preheat the oven to 190C.
22-23cm tart pan with a removable bottom.

Ricotta mixture: In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest of 2 lemons + juice from 1 lemon.
Blend until smooth.

Drizzle the fudge sauce in the bottom of the prepared tart crust.
Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce.
Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce.
Use a knife to swirl the fudge sauce into the ricotta mixture.
Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set.
It is ok if the tart still has a little jiggle to it when it comes out.
Set aside to cool.

Russian Blini for Celebrating Maslenitsa.

5 Star Foodie Culinary Adventures: Russian Blini for Celebrating Maslenitsa: "Russian Blini for Celebrating Maslenitsa"

Russian Blini for Celebrating Maslenitsa.

Recipe tested by Brian.


Joan Nova of FOODalogue has been hosting a special Culinary Tour Around the World where she and other foodies get to explore the wonderful cuisine of different cultures around the world. I was invited to visit Russia today to celebrate the last day of Maslenitsa.

Maslenitsa, also known as Butter Week or Pancake Week, is an ancient Russian holiday that began as a tradition of celebrating the upcoming end of winter. In modern times this festival became a pre-Lental holiday similar to Mardi Gras or Carnival. This “festival of the sun” usually takes place in the last week of February or the first week of March and involves masquerades, sledding, games in the snow, and sleigh rides.

The traditional food with which to celebrate Maslenitsa is Russian Blini. These pancakes are thought to resemble the sun because of their round shape and golden color. Blini are consumed in great quantities with caviar, sour cream, jam and plenty of butter. Blini is one of my favorite comfort foods and I make them using this authentic family recipe.

Ingredients:

2 cups milk
2 tablespoons yeast
1 cup Buckwheat flour
1/2 cup all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 eggs
2 tablespoons sweet butter

Additional butter

Directions:

Warm 1/2 cup of milk. Add sugar and yeast and mix to blend. Let the yeast mixture stand for about 10 minutes until foamy.

In a large bowl, mix the flours, sugar, and salt. Add the yeast mixture and the rest of milk and mix well until the batter is smooth. Cover and put in a warm place for 1-2 hours to allow the dough to rise.

Melt butter and let it cool down to room temperature. Whisk the eggs until frothy. Add the eggs and butter to the Blini batter to deflate the bubbles and mix well.

Heat 1 teaspoon of butter in an 8-inch skillet over medium heat. Pour a scoop of batter (1/3 of a ladle or a full ice-cream scoop) into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of the pancake turns light brown, about 1 minute. Loosen edges gently with spatula and turn the pancake over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate and cover with foil. Repeat with remaining batter, adding melted butter as needed and keeping the Blini warm.

We prepared special fillings for the Blini, including caviar, crème fraîche with chives, and smoked salmon sprinkled with dill. We put these fillings inside the Blini and rolled them up at the table. We enjoyed a Ukrainian vodka with honey and pepper.

During this feast, I remembered a song for Maslenitsa about three white horses carrying away the three winter months, and the coming of Spring.


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Post for Pagan.

Sugar Bun.
Here the original text in Russian with step by step pictures - so you have look, please.
Below I translated a Russian text into English. (But you can use Google translator too.)
So...
We will need:


1 cup milk a little warmer than room temperature ;
2 teaspoons active dry yeast with a slide, or 20 grams of fresh yeast;
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)

Preparation.

1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide 1 hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.

Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
3. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
4. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.

Bon Appetit!


And these recipes below are just a win-win!
I highly recommend, they are my favorites:

Carrot Cake.
Pancakes.
Very-british-scones.
Chicken with 40 Cloves of Garlic. From Nigella Kitchen.

Apple pancakes.

Pancakes from 'smitten kitchen': "Apple pancakes"