This morning, my daughter tried a magazine recipe for cannoli pancakes at my request. The batter tasted great, laced as it was with orange zest and ricotta cheese. Unfortunately, the recipe lacked a leavening agent (e.g., baking powder or baking soda) so when Katherine the Great began to cook the pancakes, they browned up on the outside but remained soggy on the inside, not exactly characteristic of the perfect flapjack. The batter is now in the refrigerator awaiting the addition of some baking powder to see it if will make a difference.
Fast forward to dinner. My daughter decided to try Eggs Suzette. This recipe was MUCH better than the pancakes, albeit a bit more time consuming give that the potatoes had to be baked first. If you are unfamiliar with these (as I was), they are basically a baked potato (whose filling has been mixed with sour cream, bacon, and chives and added back to the potato skin) with an egg in the middle, topped with cheese, and baked until the egg is cooked and the cheese is melted. Totally tasty! Try them! The recipe is in James Beard's American Cookery. I, for one, will be serving these again. Next time, though, I will probably prepare the potatoes the night before and add the egg for a quick breakfast.
Sorry for the lack of pictures with this post. The pancakes were such a bust that I didn't think them worthy of a photo. The potatoes, on the other hand, were so yummy they were eaten before I could reach for my camera.
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