The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [387]
fluffy pancakes
SERVES 6
You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.
2 cups all-purpose flour
6 tablespoons nonfat dry milk
¼ cup sugar
4 teaspoons baking powder
1 teaspoon salt
4½ tablespoons butter, melted
2 large eggs, lightly beaten
Maple syrup or maple butter, for serving (optional)
Fresh berries, for serving (optional)
1. In a medium bowl, mix the flour, nonfat dry milk, sugar, baking powder, and salt.
2. Heat a griddle or cast-iron skillet over medium heat. In a medium bowl, combine 4 tablespoons melted butter and the dry ingredients. Mix in the eggs and 1¼ cup plus 2 tablespoons cold water. Stir until just combined; the batter will be slightly lumpy.
3. Add the remaining ½ tablespoon butter to griddle, swirling to coat. Pour a scant ¼ cup batter per pancake onto the griddle, and cook until the surface bubbles and the edges are slightly dry, about 2 minutes. Flip the pancakes, and cook until the undersides are golden brown. Repeat with the remaining batter. Serve the pancakes immediately with syrup and berries, if desired.
cinnamon-raisin french toast
SERVES 6
Any bread is lovely in this buttermilk batter.
6 large eggs
1½ cups buttermilk
2 tablespoons pure vanilla extract
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 1-inch-thick slices cinnamon-raisin bread, preferably day-old
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pure maple syrup (optional)
1. Whisk together the eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Place the bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the slices over; soak 10 minutes more, or until soaked through.
3. Preheat the oven to 250°F. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to the wire rack; place in the oven while cooking the remaining bread. Wipe out the skillet; repeat with the remaining butter, oil, and bread. Serve warm with maple syrup, if desired.
banana-nut french toast
SERVES 6
1½ cups walnuts
6 large eggs
1½ cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 ripe but firm bananas, peeled and cut into ¼-inch rounds
1½ cups packed dark-brown sugar
12 slices bread (each ½ inch thick), such as brioche or challah, preferably day-old
8 tablespoons (1 stick) unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)
1. Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop the walnuts coarsely.
2. Whisk together the eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine the bananas, dark brown sugar, and walnuts in another bowl; set aside. Lay out 6 slices of bread on the work surface. Top each slice with 1/3 cup banana mixture. Top with the remaining bread slices; press gently to seal the sandwiches.
3. Place the sandwiches in a shallow baking dish (or 2 dishes) large enough to hold them in a single layer. Pour the egg mixture over the bread, and soak 10 minutes. Carefully turn the sandwiches over, and soak 10 minutes more, or until the bread is soaked through.
4. Reduce the oven temperature to 250°F. Place a wire rack on a baking sheet; set aside. Heat the remaining banana mixture in a small skillet over medium-low heat until the sugar is melted and the bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
5. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large