|no, these aren’t pancakes…|
So as most of you know, I play in the kitchen a lot. It’s been a while since I tried something new so I gathered up my cookbooks and on this rainy Sunday, found a recipe in my strangely fun Food Network Favorites cookbook (okay, I admit, I love big picture book cookbooks) for English Muffins and tried my hand at them today. Pretty easy in the making, but the metal rings are something I need to find because using the tops of my canning jars just doesn’t cut it. And yes they look like pancakes but they are yummy so I look forward to trying this again on a bit more organized level. As usual, I’ll try to note the source of my ingredients…
Make Sure to Have Before You Start: some type of griddle, electric or stovetop (I have a 5 burner stove so the middle griddle worked great, but a large pancake griddle in any form would work fine). Also 3″ metal rings which you’ll pour the batter into – the cookbook said to use old tuna cans, but most now don’t allow you to remove both ends, so get creative here.
ENGLISH MUFFINS – Alton Brown’s recipe
1/2 cup nonfat powdered milk (rather than buy a giant box that you’ll never use the rest of, get this in the bulk aisle!)
1 tbsp sugar (organic sugar from the bulk aisle)
1 tsp salt (also from the bulk aisle)
1 tbsp shortening (spectrum organics, made with organic palm oil)
1 cup hot water (straight from the tap, baby)
1 envelope or 2 1/4 tsp yeast (i buy the little jar of yeast as the envelopes aren’t recyclable)
1/8 tsp sugar
1/3 cup warm water
2 cups flour, sifted (organic whole wheat pastry flour from the bulk aisle)
Combine powdered milk , 1 tbsp sugar, 1/2 tsp salt, shortening and hot water; stir until sugar and salt are dissolved. Let cool. In separate bowl, combine yeast and rest of sugar in warm water and set aside 10 minutes. Add to powdered milk mixture, then add to flour and beat thoroughly with a spoon. Cover the bowl and let it rest in a warm spot for 30 minutes (I put it in the oven, unheated). Preheat the griddle to 300 or on the stovetop, medium-low heat. Add rest of salt to batter and stir. Brush griddle and metal rings with oil, then place two scant scoops of batter into the rings and cover with some type of lid. KEEP A CLOSE EYE ON THESE! They will burn quickly if not attended to. Flip over when golden brown on the bottom. Place on cooling rack, remove rings, cool, then split with a fork to serve.