FOODWORTHY

You deserve a pancake breakfast.

Dry Ingredients

1 cup all purpose flour

1/2 cup mesquite flour

3 TBL packed brown sugar

1 3/4 TBL baking powder

1 tsp salt

Wet Ingredients

1 1/2 cups milk

3 TBL brown butter (from 6 TBL butter)

2 eggs

1/2 tsp vanilla extract

1. Preheat the oven to 200 degrees.
2. Combine all ingredients.  Be careful not to over mix.  You want the ingredients to just come together.  It is ok if there are still pockets of dry ingredients that are not wet.
3. Ladle 1 TBL of batter onto a heated, nonstick pan (30 seconds on each side for silver dollar pancakes).
4. Transfer to the oven to keep warm until ready to serve.
5. Drizzle any remaining brown butter over the pancakes.

• Important Tips for Consistent Pancakes:
• Do not overbeat, mixing only enough to incorporate the wet into the dry.
• If possible, let the batter rest, refrigerated, for 3-6 hours.
• Because variations in moisture content with flour, make a test pancake.  You can always add more flour or water.
• If you are using a nonstick surface, there is no need to add butter.
• Test the pan by dropping a little water onto the surface.  The pan is ready when the water turns into little bubbles, jumps around, and quickly evaporates.

*** I found mesquite flour at Erewon on Beverly in LA.  Call around to local health food stores or visit Casa de Fruta to order it online.

*** Chowhound has a great visual on the perfect brown butter.

Paired with greens, a perfect fall brunch

Ingredients

1 sheet frozen puff pastry, thawed

Custard:

3 large eggs

half & half (about 1 1/2 cups)

2 TBL fresh thyme

Pinch of nutmeg

1/2 tsp salt

1/4 tsp fresh ground pepper

Filling:

6 oz. goat cheese, chilled

2 gala apples, roughly chopped into 1 inch pieces

2 TBL olive oil, divided

1 shallot, minced

1. Preheat the oven to 425.
2. Roll puff pastry to fit a 9-inch pie plate, trim edges, and place in the refrigerator until ready to fill.
3. Whisk eggs in a 4-cup measuring cup.
4. Add half & half until you reach the 1 1/2 cup line.
5. Whisk together with thyme, nutmeg, salt and pepper.  Chill in the refrigerator until ready.
6. Cut the apples into chunks and coat with 1 tablespoon of the olive oil
7. Roast for 30 minute or until desired taste.
8. Once the apples are finished, lower the oven temperature to 375.
9. Saute the shallots for 5 minutes over medium heat (with a little butter or olive oil).
10. Combine apples, shallots, and crumbled goat cheese in the pie shell.
11. Cover with custard mixture and bake for 25-30 minutes or until the top is a golden color.