Top Secret Restaurant Recipes 2 (26 page)

¾ cup Quaker oats
¾ cup whole wheat flour
⅓ cup all-purpose flour

 

2 teaspoons baking soda
I teaspoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk
⅓ cup whole milk
¼ cup vegetable oil

2 eggs
¼ cup granulated sugar
3 tablespoons finely chopped
blanched almonds
3 tablespoons finely chopped
walnuts

1. Lightly oil a skillet or griddle and preheat it to medium heat.

2. Grind the oats in a blender or food processor until fine, like flour.

3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl.

4. In another bowl combine buttermilk, milk, oil, eggs and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.

5. Ladle ⅓ cup of the batter onto the hot skillet and cook the pancakes for I to 3 minutes per side or until brown.

nonstick spray
2 eggs
1 ¼ cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
¼ cup granulated sugar
¼ teaspoon salt
I ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth.

4. Pour the batter in
cup portions into the hot pan.

5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 3 minutes.

6. Flip the pancakes and cook other side for the same amount of time, until brown.

½ cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons granulated sugar
2 tablespoons sesame oil
I tablespoon soy sauce
¼ teaspoon garlic powder

GARLICIONION SALT

I tablespoon garlic salt
I teaspoon onion salt
¼ teaspoon ground black pepper

FRIES

2 medium russet potatoes
3 to 5 cups vegetable oil (fryer
filled halfway)
3 to 5 cups peanut oil (fryer filled
rest of the way)

1. Combine garlic salt, onion salt, and pepper in a small bowl.

2. Slice potatoes with a slicer or mandoline set to
¼
-inch thick slices. Hold potato at a slight angle when slicing to produce fries that are about 2 to 3 inches in length.

3. Drop sliced potatoes into a bowl of water to rinse away starch. Pour out water, then fill bowl again. Pour out that water, then fill bowl again with water and add some ice. Let potatoes sit for I hour in the ice water.

4. Heat oils in fryer to 350 degrees.

5. When the potatoes are done soaking, drain them, then pour them out onto a clean dish towel. Blot fries dry.

6. When fries are dry drop about half into the hot oil and blanch for 2 to 3 minutes (fries should be soft in the center). Remove the fries onto a towel to cool. When all the fries are blanched, let them sit to cool for about 30 minutes. When fries are cool, fry them for the second time for 5 to 7 minutes or until fries are golden and crispy.

7. Pour fries onto a rack or towels to drain. Toss fries with several pinches of the garlic/onion salt and serve hot.