Over the weekend, Joy and I had our share of visiting friends. When I was waiting for her at the local outlet mall, I decided to pick up a digital kitchen scale. If it were not for Alton Brown and his several episodes about weights and volume and the flour test, I would have been none the wiser to the value of this contraption. My brother-in-Law’s brother uses his scale to measure out his meal portions and he says he’s sticking to it. So I picked one up and then I realized what the first meal prepared with this scale would be. Breakfast.
It was 12:05 on Sunday afternoon, so you know what that means; its breakfast time! Please join me and my assistant Teddy in making this breakfast perfect.
Teddy wanted me to try out the scale by weighing him. When Teddy got on it, he could not believe he weighs in at 15 and 1/4 oz in his cooking uniform.
Now onto the preparation. This is the package of mix I “borrowed” from the pantry of my parents’ house before moving out. My dad had two of these packages, he won’t miss one. But notice the directions:
- 1 lb. Waffle Base
- 1 and 1/4th cups COLD water
- 1 and 1/4th cups milk
- 2 large eggs
- 1/8th lb butter or margarine (melted)
Let sit in the bowl until the temperature reaches 65 degrees.
Put water and eggs and then add the batter and blend until smooth texture. Add the melted butter or margarine to the mixture. Rest the batter for 1o minutes. Reblend before using. Follow instructions for the maker.
We could not make these when we first moved in but now that we have a scale, we could do it! But, we don’t have a Belgian waffle maker and that’s not something that can be snuck out the door of the parents’ house like the batter or the spices. So we opted for the pancake mix on the bottom.
- 1 lb. Waffle Base
- 1 lb. and 3 oz. COLD water
- 3 large eggs
- 1/4th lb butter or margarine (melted)
Follow the directions for the waffles. Heat a skillet to 375 and heat for 1 minute and 30 seconds on each side.
I had a bit of a theory about the package of pancakes that it would make our breakfast complete that it would be too much batter for two people. So I cut the recipe in half. Not an easy task to perform when you have odd units as 1 and 1/4 cups of liquid you need to trim.
Here is Teddy helping me blend the batter for the first time. I took our meat thermometer and took the temperature. It was at 80 degrees so I let it sit for 15 minutes. The batter settled a bit and I gave the final blend and started making the pancakes.
I put about 1/2 Tsp of butter to grease my 6″ pan. I tried to measure out a reasonably small pancake. The first time was okay, as you can see here. But heating time wasn’t exactly what I was hoping for. The first one was kinda pale, but it was still edible.
This is what my third pancake looked like. It was a thing of perfection. It was the right thickness and the right color. I am already liking this unique pancake batter. This 1/2 batch would yield me another 3 pancakes, each of various thickness. I believe this 1/2 batter would yield 6-8 pancakes, depending on how much batter used per dunk.
The pancakes were complete and were now sitting in the over set as a warmer. Meanwhile, I made 4 strips of turkey bacon. I didn’t like the shots I had for them which is why you don’t see their preparation.
Here’s Teddy waving us to the table telling us everything is ready to be eaten! On the table from Left to right, a carafe of Rocky Mountain Hot Chocolate, Archer Farms Maple Syrup, Turkey bacon, Earth Balance butter, my stack of pancakes, and Tropicana Orange Juice. It resulted in the tastiest filling breakfast in a while. I think we are going to hunt down some more of this Golden Dipt mix if we can. I think it would make awesome muffins too.
I hope you have enjoyed my introduction of our scale and we have already begun looking for recipes that can exploit it. Enjoy!