*  Exported from  MasterCook  *

                                 Popcakes

Recipe By     : L.A. Times Food Section, Dec 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads                           Brunch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Popcakes:
   1      c             Flour
     1/4  ts            Salt
     1/2  ts            Baking soda
   1                    Egg
   2      tb            Butter -- melted & cooled
   1      c             Buttermilk
                        Mexican Popcakes:
     3/4  c             Flour -- +1 tb
   3      tb            Masa harina

Popcakes:

In mixing bowl combine flour, salt, and baking soda. In small bowl,
beat egg until well mixed. Add cooled butter to egg and stir again.
Pour egg mixture and buttermilk into flour mixture. Stir briskly
until well mixed. Fill 6 greased muffin cups half full. Bake at 425°F
about 12 to 15 minutes, until popcakes brown on top. Remove from
oven. Serve immediately.

Mexican Popcakes:

Replace flour with mixture of 3/4 cup plus 1 tb flour and 3 tb masa
harina. Proceed with recipe.

Pancakes:

Follow Popcakes recipe, except barely stir ingredients together.
Batter should look wet and shiny, like bowl of thick-curd cottage
cheese. Don't worry about streaks of flour and lumps. Heat skillet
and melt just enough oil or shortening to cover bottom. Drop batter
by heaping tablespoon into skillet and gently pat each mound of
batter down; don't flatten clumps of batter. Turn as soon as edges of
pancake look dry; don't wait for bubbles to break over top before
turning.

Per popcake: 133 cal; 191 mg sodium; 47 mg cholesterol; 5 g fat;
17 g carbs; 4 g protein; 0.06 g fiber.

Recipe by Marion Cunningham, L.A. Times Home Cook column,
"Pop Goes the Pancake", 12/1/94, page H8.

> If you are like me, you probably cook your favorite dishes again
> and again. It is easy to get into a rut. But the other day, quite
> by accident, I had a breakthrough when I was making one of my old
> favorites - pancakes.
>
> This basic pancake recipe is made with the plainest ingredients yet
> always produces the tenderest little puffy pancakes you can
> imagine. On a whim, I decided I would make another batch and try
> baking them in muffin cups... just to see what would happen.
>
> Amazingly, they turned out wonderful - high, moist, golden little
> domes, a cross between popovers and pancakes. My daughter calls
> them 'popcakes'.
>
> Curious, I went a step further and tried a variation with the
> popcakes, replacing several tb of flour with an equal amount of
> masa harina.

Posted by: Elaine Radis (BGMB90B)

Posted by: Larry Luttropp (FVKC70A)


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