Favorite Recipes of Maverick Swaniel Harrienger

{May 3, 2012}   20 Fresh Ways to the Top Stack of Pancakes (El Paso Times)

1.     In a small saucepan over medium heat, warm one part molasses to two parts honey, a splash of water, a pinch of salt and black pepper, a squeeze of lemon juice and some chopped crisp bacon.  Simmer until the flavors meld together.

2.     Toss huckleberries with cane sugar, vanilla extract, and fresh garlic juice.  Allow to sit at room temperature 30 m, allowing for a light sauce to extract from the berries.  Spread the berries over pancakes and drizzle with some of the sauce.

3.     Heat lemon curd, then drizzle it over pancakes and sprinkle with fresh blueberries.

4.     Make banana syrup by slicing and microwaving an overripe banana until very soft and syrupy.  Spoon over pancakes with a dollop of Greek style yogurt, toasted pecans, and a dash of cinnamon.

5.     Saute fresh pineapple cubes in brown sugar, then deglaze the pan with a bit of coconut milk and reduce until it has a syrup like consistency.  Pour over pancakes and top with whipped cream and toasted coconut flakes.

6.     Mix ricotta cheese with a dash of honey and spoon over pancakes topped with blueberry jam.

7.     Saute apple slices with butter and sugar, then spoon them over pancakes.  Sprinkle with toasted pecans, then drizzle with dulce de leche.

8.     Saute sliced pears and pineapple chunks until soft.  Add a squeeze or two of lemon juice, some sugar and vanilla extract.

9.      As soon as you pour the pancake batter into the pan, top it with granola and fresh blueberries, then continue cooking as normal.

10.     Saute sliced bananas in butter with a sprinkle of brown sugar.  Cook until the bananas are lightly caramelized.

11.     Make a simple syrup using a 2:1 ratio of brown sugar:water.  Simmer, then add grated fresh ginger and diced fresh mango.

12.     Simmer 2 tablespoons water, then whisk in 3 tablespoons butter, then 3 tablespoons honey and .25 teaspoon salt.  Use warm.

13.     Top chocolate chip pancakes with warmed Nutella and chopped toasted hazelnuts.

14.     Simmer chunks of peeled apple in brandy until very tender, then spoon over the pancakes.  Top with sour cream or creme fraiche spiked with ground cardamom, nutmeg, or cinnamon.

15.     Top pancakes with chopped fresh figs, crumbled blue cheese and a drizzle of agave syrup.

16.     Macerate raspberries with fresh mint, brown sugar, maraschino cherries, and toasted almonds.  Fold all of the ingredients together and let stand 30 m before serving.

17.     Warm fresh blueberries or blackberries in several tablespoons of fruit syrup.  Season with pinches of ground cardamom, then mix in a small handful of fresh mint leaves.

18.     Combine sorghum syrup, lemon zest, orange juice, and cinnamon.  Bring to a boil, then drizzle over the pancakes.

19.     Make a quick drizzle by whisking together together lemon juice, cream cheese, and powdered sugar.  Top with fresh raspberries.

20.     A pancake version of croque madam:  stack dollar size pancakes, layering fried egg and ham between them.


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