Posts Tagged ‘recipes’

Not Bread: Polenta- Fruit Pancakes

August 9, 2009

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Have you ever woken up and thought to yourself: I want Polenta. In pancake form…? I’m not going to lie. I have. Today in fact. So I made these up. And surprise! A recipe that isn’t bread. Pancakes don’t count as bread, right?

It is eggless, so it can easily be made vegan, by the simple substitution of soy milk. It also is made with whole wheat flour, so not only is it delicious, but it has the appearance of being somewhat “healthy”

2 cups Whole Wheat Flour

1 teaspoon baking soda

1 cup water

1 cup milk (soy for all you Vegan kids)

1.5 cups dry polenta (cornmeal)

1 teaspoon cinnamon

1/4 cup white sugar

2 teaspoons veggie oil

Fruit topping-I’ve done blueberries, blackberries, figs, and thinly sliced pears.

Butter or Spray (or fancy pan) for non-stick

Start off by cooking the polenta. I did it by covering the polenta with boiling water, letting it sit for a few minutes, and then microwaving it for 15 secs. You could do it however you want…in the microwave, in a saucepan, whatever. As long as it turns out soft and fluffly.

Combine, flour, baking soda, sugar, cinnamon and milk and water. Mix until combined and a thick but pour-able batter has formed. Then add the cooked polenta. Mix it well, until the polenta is evenly distributed throughout the batter. Taste it, it’s good.

Grease up your pan, and set it over a medium flame. Once the pan heats up, spoon the batter on there. I like to make mine really big and fluffly, almost like a real cake, but any size will do, depending on your preferences. Place the berries or thinly sliced fruit on top. Cook and flip like a normal pancake, except when it is ready to be flipped, there will be fewer bubbles than a normal pancake wold have. But you’ll get the hang of it.

Serve them with honey, real maple syrup (not that fake stuff!), jam, or just plain. I like them plain.

And there you have it. Polenta Pancakes.

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Bread: Gammelsurbrød, round 2

July 6, 2009

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This was my breakfast. The all rye-meal gammelsurbrød that I thought I had killed eventually turned out to be pretty good. Very sour. I mean, it really put the “sur” in gammelsurbrød. It is likely the most potent rye I have made throughout this entire arbitrary obsession. That’s because it had a long time to ferment—this bread was over 24 hours in the making—and the dough smelled pretty much like alcohol when I put it in the oven.

Bread starters are semi-frightening because they are very much alive. They get all bubbly-like and ferment-y, they rise and fall (like breathing), and they sometimes can learn to recognize simple words and phrases. Basically, they develop the intelligence level of a human infant, or a really dumb toddler.

While the last part of that paragraph was utter nonsense, it is true that bread starters are finicky things. Like I said, I almost killed mine. I added too much flour and it didn’t rise overnight. So I added and extra tablespoon of yeast and some warm water, re-mixed it, and let it rise all day (hence the extra time for fermentation). Thankfully, it revived itself and I was able to bake it at night, and enjoy with fried egg the next morning.

For this bread and other Danish recipes, check out:

http://www.mindspring.com/~cborgnaes/

But I think that you should add less rye meal during the first rising. And remember, patience is key. Let that bread dough get totally raunchy and semi-alcoholic. And don’t forget a fried or boiled egg. yum.