*April 2009 COTM* Breakfast, Lunch, Tea: Eggs, Pancakes, and Scones
**April 2009 Cookbook of the Month is Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.
Please post your full-length reviews of recipes for EGGS, PANCAKES, and SCONES here (all from the BREAKFAST section -- see complete list of recipes page 36). Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.
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Maple Syrup Scones, pg. 62
Made these today and we really enjoyed them. The recipe calls for 4 tablespoons of maple syrup, and I used a Grade B amber, and then the four tablespoons of milk. She further indicates that if the dough hasn't come together to add more milk. I had to add about 3 more tablespoons to get the correct dough consistency. In the future, I might make one of those extra tablespoons maple syrup.
The flavor is just a hint of the maple syrup. The oatmeal disappears into the flavor, but gives the texture some substance. We didn't notice that the scones should touch, and baked them separated until they were browned, 24 minutes. They rose to about double, and stood upright even while cooling.
The texture was very scone-like, for lack of a better word. A little crumbly, yet soft. There is no one in my family who should eat scones regularly, but this is a very lovely recipe that I would be happy to make again.
I would rate the difficulty level as very easy.
I made this recipe today, and all in all, I am pleased with the results.
I had some frozen blueberries, so I used those in the recipe. I threw them in frozen, and it was no problem until I tried re-forming the scraps, at which point they ha defrosted somewhat and made the dough a bit sticky. Those scones didn't hold their shape very well when they were cooked, but they tasted fine. I also added a tablespoon more of sugar since I feel that kids like a slightly sweeter scone. It didn't seem to make any material difference. The recipe is fairly casual -- "throw in a handful of whole wheat flour" -- for example, so I didn't feel nervous about monkeying with small details of the recipe. Overall, they are quite tasty and the crumb is tender. I also liked that it called for fairly standard ingredients and I didn't have to go to the store on this very rainy April day!
I had this out from the library, but am sorry to say I don't have it any longer, so no page number, but I made a half recipe of the ricotta pancakes. Delicious, easier than my previous favorite cottage cheese pancake recipe from Deborah Madison, as these hold together much better. Great texture and flavor, would recommend. My mom ate the leftovers cold and said they were good, so I think this one's a keeper.
Gluten-free Buckwheat Pancakes, page 56
I made a couple of modifications to the recipe, using skim milk and low-fat yogurt (she doesn't say, but I assume she expects you to use full fat), and brown rice flour (instead of just rice flour), and granulated sugar instead of caster sugar (it's what I had; I suppose I could have put the granulated sugar through the food processor or something, but I just didn't think it would matter that much) and instead of cooking it in butter in a small frying pan, I cooked it on a cast iron griddle in Canola oil.
I will also say I made an unintentional change to the recipe and that's that I forgot to put the pinch of salt in at first. Also, I think I may have beat my eggs beyond stiff to soft peaks. So, without the salt and with the puffy eggs, the first couple of pancakes came out almost like omelets. (see first photo). Then, I remembered the salt and sprinkled a pinch over the batter. I don't know if the eggs had a change to rest or the salt did its trick or what, but the latter pancakes came out much more like pancakes (see second photo.)
With my gas burner set to 3 (out of 9) the pancakes took about 2 minutes on the first side and one minute on the second. At this stage, the pancakes behaved pretty much like pancakes: you knew to flip them when they formed bubbles and looked pretty "set" on top.
I chose this recipe not because I have issues with gluten, but because it was mostly whole-grain. My competition for these pancakes would be the oatmeal yogurt pancakes AnneInMpls adapted from epicurious http://chowhound.chow.com/topics/3701.... Though the Carrarini pancakes were pretty good, the oatmeal ones were heartier. Carrarini's were more delicate, lighter, less rib-sticking. I prefer the heartier ones, but certainly would make the Carrarini pancakes if I were hosting a person who had gluten intolerance.
I served mine with maple syrup and homemade raspberry jam. No butter, but that certainly would have been a delicious addition.
Me again. I'm thinking about making the gluten-free buckwheat pancakes on page 56, but my interest is less about the lack of gluten and more about the appeal of using buckwheat flour. So, my question is this, I notice she calls for rice flour in addition to the buckwheat flour. Can anyone think of a reason I wouldn't want to use whole wheat flour instead of the rice flour?