MJ's little flock

[BY Bob]

My Mom and Grandmom (Gaba) had NO written down measured out recipes.

I think the best cooks are like this. They know what goes together.

 

[BY Bob]

Thank you! Of course if it isn't perfect the first time that would be a good reason to make another one.
You could maybe imagine I might fail more than once!

That is what Rose said too. "Just tell her to make more. She'll figure it out"

 

[RoyalChick]

That is what Rose said too. "Just tell her to make more. She'll figure it out"

 

[BY Bob]

I hope you love them as much as I do. I think they are quite special.

 

[LozzyR]

Just don't send it this way!

Pretty sure it’s moving north...

 

[LozzyR]

Rose's Dutch Pancake Recipe

Please understand that my wife does not cook by recipe but by what works. This may be a little imprecise for some cooks out there. I asked her to clarify how you knew the pancake was not "wet". Her response was, "Look at it". I asked, "How long do you cook before adding the egg and ham on the breakfast pancake?" "A minute or so" was her response. So don't be upset if you have to play with cooking these a little until you get the hang of them.

You will need a 9 to 10 inch skillet
Heat oven to 425 degrees

Ingredients
½ cup all purpose flour
½ cup milk
2 large eggs
2 tablespoons sugar
1 teaspoon vanilla
½ teaspoon salt

Blend/Mix ingredients together

The batter will be very liquid. Let it rest for 25 minutes
Melt Butter/margarine in the skillet coating it

For plain pancake

Cover bottom of the pan with batter
Cook on medium heat for a few minutes until not wet
Remove skillet from stove and place into the oven for 7 to 10 minutes
Remove from oven and move to a plate
Cover with powdered sugar. Add maple syrup or ice cream as desired.

For breakfast pancake

Mix one egg as if for making scrambled eggs
Cover bottom of the pan with batter
Let cook a minute and then add a thin slice of ham and the mixed egg
Cover the egg and ham with more batter
Cook on medium heat for a few minutes until not wet
Remove skillet from stove and place into the oven for 7 to 10 minutes
Remove from oven and move to a plate
Cover with powdered sugar and garnish with dill pickles.

I’ve heard of this type of Italian cooking before.

“How much flour?”

“This much!” (Two handfuls)

 

[LozzyR]

That's how I cook too! I once alarmed someone when I was making risotto for them in their kitchen when I said I didn't know how long it would take but it's not ready yet and we really shouldn't take the lid off to check yet, but we will soon. In the end, she couldn't trust my instinct and got up and checked about five minutes too soon. Oh well. The risotto was lovely in the end

Why can’t you take the lid off too soon?

 

[LozzyR]

These are 9 to 10 inches in diameter. Not the same thing. See it covers the whole dinner plate.
View attachment 2575452

Definitely not the same thing!

 

[BY Bob]

I’ve heard of this type of Italian cooking before.

“How much flour?”

“This much!” (Two handfuls)

So true!

 

[LozzyR]

Poffertjes

Chickens