Posted by Trish | Under Breakfast, Entrees
Thursday Sep 29, 2011
Submitted by Gary Floyd
Makes 12
Ingredients
1½ c. cake flour
t tbsp cake flour, reserved
¼ tsp salt
1 tbsp baking powder
3 tbsp sugar
1½ c. evaporated milk
1 lemon
1 large egg
1½ vanilla extract
butter
maple syrup
Directions
Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such. 2. Preheat the oven to 450°F. 3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
