[Sca-cooks] What's going on here?

[Nancy Kiel]

Also bear in mind that in the absence of baking powder/baking soda, pancakes
generally turn out more like crepes.  Or perhaps making each one with less
batter might help.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: kattratt <kattratt at charter.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] What's going on here?
>Date: Thu, 17 Oct 2002 23:25:18 -0400
>
>I haven't done this recipe but I have done very similar with zucchinis..
>(Sp?)
>So My suggestion on it is more oil, so you get sort of a deep frying
>type cooking thing going this would cook the sides as well as the bottom,
>or As you suspected using more Bread crumbs and eggs,
>This will yield a thicker batter. If you use to many bread crumbs though
>you will end up with cakes or patties... (ever had Salmon Patties?)
>It sounds to me that you might be thinking more battery....like a
>pancake... I would think it would be more like a fritter.
>I think of a pancake as more of a "Fine flour"  batter type thing rather
>than a Bread Crumb type thing.
>Re-reading this recipe I notice that there is NO Milk or anything to
>make it like a batter...
>
>So I would add more bread crumbs and egg, just to thicken this to a
>patty like texture.
>Then flatten it and either deep fry it (Maybe sort of like flattened
>hush puppies?) or pan fry it...(Like salmon patties)
>
>Just my $ .02 worth,
>Nichola
>
>Vincent Cuenca wrote:
>
>>As part of the initial planning for this feast, I was monkeying around
>>with
>>a recipe from Cariadoc's Miscellany this weekend, and I'm not quite sure
>>what happened.  The recipe is as follows:
>>
>>Recipe of Eggplant Pancakes
>>
>>al-Andalusi p. C-5
>>
>>Get sweet eggplant and boil it with water and salt until it becomes well
>>cooked and is dissolved or falling apart. You should drain the water,
>>crush
>>and stir it on a dish with crumbs of grated bread, eggs beaten with oil,
>>dried coriander and cinnamon; beat it until all becomes equal. Afterwards
>>fry cakes made with this batter in a frying pan with oil until they are
>>gilded. Make a sauce of vinegar, oil, almori, and mashed garlic; give all
>>this a shaking and pour it over the top.
>>
>>Sounds tasty, don't it?  Here's the redaction from Cariadoc's site:
>>
>>1 large eggplant (1 lb 3 oz)
>>~2 qts water
>>~2 t salt
>>1/2 c bread crumbs
>>2-3 eggs
>>1 T oil
>>1 1/4 t coriander
>>1 1/2 t cinnamon
>>2 T vinegar
>>2 T oil
>>2 t murri
>>2 large clove garlic
>>about 6 T oil for frying
>>
>>Peel and quarter eggplant, boil 30 minutes. Drain, mash and mix with
>>bread
>>crumbs, eggs, oil, coriander and cinnamon. Crush garlic in a garlic press
>>and mix up sauce. Fry in oil at medium high, about 1-2 minutes a side.
>>Pour
>>sauce over pancakes before serving.
>>
>>Instead of boiling the eggplants, I salted them, let them sit for a
>>while,
>>then rinsed them and nuked them.  I used 2 large eggs, subbed cheap soy
>>sauce for the murri, but otherwise followed the instructions.
>>
>>The pancakes wouldn't hold together.  Even on a nonstick pan, they acted
>>more like a souffle.  I couldn't turn them or even scrape them up without
>>their falling apart.  I ended up scrambling them.  They were light,
>>fluffy
>>and delicious, but not pancakes.
>>
>>Should I have used more eggs?  Added more breadcrumbs to stiffen the
>>mixture?  Whatcha think?  They're really good, and I'd like to be able to
>>serve them at the feast.
>>
>>Thanks,
>>
>>Vicente
>
>
>
>
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