Creamed Corn

Creamed corn is basically a soup or sauce made by melting butter, adding flour, milk, canned corn and optionally some spices. It is a common part of American cuisine. Creamed corn is actually partially pureed. Usually milk is used to make this delicious corn but here we are substituting cream for milk and also using sugar. Creamed corn is easy to make and quiet a treat when the corn is fresh.

Ingredients:

1/2 large onion, finely chopped

2 Tbsp butter

8 ears corn, husks and silk removed

1 teaspoon sugar

1/8 teaspoon nutmeg

1/2 cup heavy cream

Coarse salt and freshly ground pepper

Method:

 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.

While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.

Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.

Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.

Egg Nest

Egg nest is actually an egg fried in a hole of a slice of bread. But this recipe does not use, instead we use the egg whites as the nest. We separate the egg, whip up the egg white, form a nest with the whipped egg white and bake it with the yolk in the middle. And some grated Gruyere and Parmesan cheese is folded into the whipped egg whites. This creates a more cheesy structure for the nest.

Ingredients:

2 eggs

1/4 teaspoon Kosher salt

1/4 cup grated Gruyere cheese

Method:

Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Caramel apples

Caramel apples are created dipping or rolling apples-on-a-stick in hot caramel  and then rolling them in nuts, small savouries or confectionaries, and allowing them to cool. Generally they are called caramel apples when they are only dipped in caramel and are called taffy apples if further ingredints are used for the coating. This dish is a favourite among the kids.They are as much fun to make as they are to eat.

Ingredients:

1 1-pound box dark brown sugar

1 cup (2 sticks) unsalted butter, room temperature

1 14-ounce can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup pure maple syrup

1/2 teaspoons vanilla extract

1 teaspoon robust-flavored (dark) molasses

1/4 teaspoon salt

12 sturdy lollipop sticks or chopsticks

12 medium apples

Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)

Equipment needed - one accurate candy thermometer.

Method:

 Combine sugar, butter, condensed milk, corn syrup, maple syrup, vanilla, molasses and salt in a thick-bottomed 2 1/2 or 3 quart saucepan. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides.

 Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush. Carefully pour caramel into a metal bowl. Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.

 While the caramel is cooking/cooling, prepare a large baking sheet, covering it either with buttered aluminum foil or silpat. Insert a chopstick or sturdy lollipop stick into each apple, about 2-inches, top down, into the apple core.

When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place on the silpat or prepared foil. The caramel will pool a little at the bottom of each apple. Place into the refrigerator to chill for at least 15 minutes.

Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples. Then take whatever coatings you want and press them into the apples for decoration. Return to the refrigerator to chill for at least one hour.

Grilled Cheese Sandwich with Sauerkraut on Rye bread

This sandwich is famously known as Reuben sandwich. Sandwiches have been a favourite among all of us and you must try this sandwich. The most important ingredients is the Gruyere Swiss Cheese and Sauerkraut without which the dish is incomplete. Sauerkraut is nothing but cabbage that is finely cut, salted and allowed to ferment until sour. Rye bread is usually used because it is moist and it has a nice crisp crust. If you do not find any of these ingredients you can replace them with Cheddar cheese, wheat bread and butter. For variations you can also use coleslaw instead of Sauerkraut. So here is the recipe..

Ingredients:
Serves one

2 slices dark rye bread
Several thin slices of aged, Gruyere Swiss cheese
1/3 cup drained and heated sauerkraut
2 teaspoons of butter

Method:
Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half and relish the sandwich.

Chicken Cacciatore

Chicken Cacciatore is basically an Italian dish. Cacciatore means hunter, so it is said that the dish is made in 'hunter style' with tomatoes, onions and herbs. In some places mushrooms and bell peppers are also added. Cacciatore is usually made with chicken or rabbit. It is one of the famous dishes in Italy. There are many different variations to this dish. Ingredients vary in different regions. For example, in southern Italy often red wine is used, while in northern Italy they make use of white wine.
This is a very simple recipe and it is cooked rather quickly so the chicken still tastes fresh. Those of you who do not like this can cook it for longer. Usually canned tomatoes are used for this but I feel fresh tomatoes would taste better. I made use of all the ingredients except for few of the herbs, wine and mushrooms too.So here is my version of the recipe....

Ingredients:

3 1/2 pounds chicken

1/2 cup flour

1/4 tsp. garlic and onion powder

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup olive oil

6 large cloves garlic, minced

1 or 2 large onions, sliced

1 ea. red and green bell peppers, coarsely chopped

1 1/2 cups canned/ fresh tomatoes

1/4 tsp. red pepper flakes

1 stalk celery, thinly sliced

Method:

Chicken should be cut in serving size pieces. Put 1/2 cup flour, garlic powder, onion powder, salt and pepper in a large plastic or clean brown paper bag.

Add 2 or 3 pieces chicken at a time and shake to coat well with flour.

Heat olive oil; brown chicken on all sides. Add remaining ingredients.

Cover and simmer for 30 minutes or until chicken is tender.

Season to taste with salt and pepper.

Serve over wide egg noodles or other pasta.

Vanilla slice

Ingredients :

3 ready rolled frozen puff pastry sheets, thawed
 

Custard :
Caster sugar - 1/2 cup
Custard powder - 1/2 cup
Thickened cream - 1 cup
Vanilla bean paste - 1 tsp
Milk - 1 1/2 cups

Icing :
Butter, softened - 1 tbsp
Vanilla bean paste - 1 tsp
Icing sugar - 1 1/2 cups
Hot water - 1 tbsp
70% dark chocolate, melted, to decorate - 100g
Icing sugar, to decorate - 1/2 cup

Method :


1) Preheat oven to 180°C.
2) Grease and baking-paper line an 18cm x 18cm baking pan.
3) Cut pastry sheets into three 18cm x 18cm squares and place onto baking paper-lined oven trays. Prick pastry with a fork and bake for 20–25 minutes or until pastry is golden. Place onto a wire racks to cool.
4) For custard, place sugar, custard powder and half the cream into a saucepan and stir continuously over a medium heat until mixture boils and thickens. Stir in vanilla bean paste.
5) Gradually add milk and remaining cream, whisking until thick. Remove from heat and pour into a large bowl. Cover custard with cling film to prevent skin forming and place in the fridge to cool.
6) For icing, beat butter, vanilla, icing sugar and water with a fork in a medium bowl until smooth.
7) To assemble, trim edges of pastry if necessary and layer one sheet in the base of prepared pan. Place half of the custard on top of pastry and spread evenly. Repeat with second layer of pastry and remaining custard. Top slice with third sheet of pastry and spread icing over the top.
8) To serve, arrange a piece of vanilla slice on a serving plate, drizzle with chocolate sauce and dust with icing sugar.

Bichak (Afghani stuffed savoury and sweet pastries)

These triangular baked pastries come in both sweet and savory versions and are perfect as appetizers or with a cup of tea. The main recipe here is for meat bichak, but try the pumpkin, cheese or jam versions too. 

Makes 40 to 45 pastries
Ingredients :

For the dough :
Lukewarm (110°F) water - 1/4 cup
Active dry yeast - 1 (1/4-ounce) package
Flour - 3 1/2 cups
Salt - 1 teaspoon
Water - 1 1/4 cups
Egg, beaten - 1
Oil - 1 tablespoon
Egg yolks - 2

Meat (gosht) Filling :
Oil - 2 to 3 tablespoons
Onions, finely chopped - 2
Ground lamb or beef - 1 pound
Salt and peppers - to season

Method :

1) Mix the lukewarm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activate the yeast.
2) Add 3 cups of the flour and the salt to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, 1 1/4 cups water, beaten egg and oil. Stir with a wooden spoon to mix the ingredients and bring the dough together.
3) Remove the dough to a floured work surface and knead, adding extra flour as needed, until the dough is no longer sticking to your hands and is silky and elastic.
4) Place the dough in a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 to 2 hours.
5) While the dough is rising, make the meat filling. Heat the oil in a skillet over medium-high flame. Add the onions and saute until they are cooked down and translucent, 4 or 5 minutes.

6) Add the ground meat and saute, breaking up large chunks, until cooked through, another 6 or 7 minutes. Drain any excess fat, season to taste with salt and pepper and set aside to cool.
7) Preheat oven to 350°F. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough in two and roll the out half the dough into a rectangle about 1/4-inch thick.

8) Use a cookie cutter or large glass to cut the dough into 3 or 4-inch rounds. Place 1 or 2 tablespoons of the meat mixture into the middle of a round. Fold the bottom of the dough up over the filling then fold down the top on each side to form a triangle. Pinch the edges together to form a seam and seal in the filling. Repeat with the remaining dough and filling.
9) Place the bichak on a greased baking sheet. Beat the egg yolks with a little water and and brush the top of each pastry with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the pastries are lightly browned and cooked through.

Coxinhas (Brazillian deep fried chicken croquettes)

These little drumstick-shaped treats are a favorite snack in Brazil. Shredded chicken and cheese are encased in a flavorful dough and the coxinhas are then deep fried to a crispy, crunchy golden-brown. 

Makes about 20 coxinhas
Ingredients :

Filling :
Chicken breast, boneless, skinless -- 1 pound
Water -- 3 cups
Salt -- to season
Oil -- 2 tablespoons
Onion, finely chopped -- 1
Tomato, seeded and chopped -- 1 cup
Cream cheese -- 1/2 cup

For the dough :
Flour -- 2 cups
Oil -- 2 tablespoons
Salt and pepper -- to season

Crispy Coating :
Eggs, beaten -- 2
Fine breadcrumbs - 1 1/2 cups
Oil for deep frying

Method :

1) Heat the chicken breasts, water and salt in a large saucepan over medium-high flame. Bring to a boil, and then reduce heat to medium-low and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
2) Remove the chicken and reserve the poaching liquid. When the chicken is cool enough to handle, shred it with your fingers.
3) Clean out the saucepan, and then add the oil and heat over medium-high flame. Saute the onion in the oil until translucent, 2 to 3 minutes. Then add the tomato and cook down for 2 or 3 minutes. Add the chicken, salt and pepper and continue to simmer until most of the liquid is cooked away. Remove from heat, stir in the cream cheese and adjust seasoning to taste.
4) In another saucepan, mix 2 cups of the reserved broth with the flour, oil, salt and pepper and stir together until smooth. Then set the saucepan over medium flame and cook, stirring constantly, until the batter forms a smooth mass and pulls away from the sides of the pan. Chill the dough and chicken for at least an hour.
5) Flatten a golf ball-sized piece of dough into a round. Place a tablespoon of the chicken filling in the middle of the round and bring the sides of the dough up to encase the filling. Shape the dough into a little drumstick. Repeat with the remaining dough and filling.
6) Take a coxinha and dip it in the beaten egg and let the excess drip off. Then roll it in the breadcrumbs and set it on a baking sheet. Repeat with the remaining coxinhas.
7) Deep fry the coxinhas in batches at 365°F until golden brown, 3 to 4 minutes. Serve hot.

Khinkali (Georgian meat filled dumplings)

Khinkali are a specialty of the Caucasus nation of Georgia. They are most often enjoyed at special restaurants where the tasty, meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper. While ground beef and lamb are the most common fillings, you can also make khinkali stuffed with chopped mushrooms or cheese.


Makes 12 to 15 dumplings
Ingredients :

For the dough :
Flour - 3 cups
Salt - 2 teaspoons
Egg, beaten - 1
Water - 1 to 1 1/2 cups

For Filling :
Ground beef or lamb - 1 pound
Ground pork - 1/2 pound
Broth or water- 1/2 cup
Onions, minced - 2
Parsley, chopped - 1/4 cup
Dill, chopped - 1/4 cup
Ground caraway - 1 tablespoon
Salt and pepper - to season

Method :

1) Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth and supple, about 5 to 6 minutes. Cover and set aside for at least 20 minutes to rest.
2) In another bowl, mix together the ingredients for the filling. Cook a small portion in a greased skillet to taste seasoning and adjust as necessary.
3) Cut the rested dough into 2 portions. Roll out one portion of the dough to about 1/4-inch thick. Cut out 3-inch rounds of the dough using a cookie cutter or large glass. Roll each round out into a 5- or 6-inch round. Sprinkle each round with a little flour and set aside as you finish with the rest.
4) Place about 1/4 cup of filling in the center of a round of dough. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob. Repeat with the remaining dough rounds and filling.
5) Bring a large pot of salted water to a boil. Add the dumplings to the water and cook at a low boil for 15 to 20 minutes.
6) Remove the dumplings to a serving dish with a slotted spoon. Season generously with cracked black pepper and serve hot.
7) How to Eat Khinkali: Grab the top knob of a dumpling and bring it to your mouth. Take the first bite carefully. If the dumpling has been sealed properly, delicious, brothy juice will gush out. Eat the remainder of the dumpling except for the top knob. The knob is never eaten by Georgians. Instead, line them up on your plate to keep a tally of your appetite.

Frikadellen (German meat patties)

Ingredients:

White bread - 2 slices
Onions - 2
Hamburger meat - 1 pound
Egg - 1
Salt, pepper, paprika - to taste
Fat or oil - 2 ounces

Method:
1) Soak the roll or bread in cold water. Peel the onion and dice it fine. 

2) Squeeze out the bread and add it along with the onion to the hamburger meat. Add the egg, season with the spices to taste. With wet hands form meat patties. 

3) Heat the oil or fat and fry the meat patties from both sides, about 10 minutes or until meat is done.

Kabsa (Gulf States aromatic chicken with rice)

Kabsa - chicken or meat served on a bed of steaming rice is a national dish of Saudi Arabia. Variations are also popular in the Gulf States of the Arabian peninsula, where it is known as machboos. In a cooking method unique to kabsa, the chicken or meat is first simmered in water until tender. The resulting broth is then used to cook the rice separately.

4 to 6 servings

Ingredients :

Basmati rice - 2 cups
Chicken, cut into serving pieces - 2 1/2 to 3 pounds
Water - 4 cups
Salt - to season
Oil or clarified butter (ghee) - 3 tablespoons
Onions, thinly sliced - 2
Kabsa spice mix  - 1 tablespoon
Tomatoes, chopped - 1 cup
Dried limes (optional, see variations) - 2 whole or 2 teaspoons ground
Salt and pepper - to season
Toasted almonds, cashews or pine nuts - 1/3 cup
Raisins, soaked in warm water - 1/3 cup

Method :

1) Place the rice in a bowl and rinse it with a couple changes of water. Add water to cover and set the rice aside to soak.
2) Put the chicken, 4 cups of water and a big pinch of salt in a large pot. Set the pot over medium-high flame and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Remove the chicken to a plate. Strain and reserve the broth.
3) Clean out the pot, and then heat the oil or ghee in the same large pot over medium-high flame. Season the chicken with salt and pepper and brown in batches on both sides in the hot oil. Remove to a plate and set in a warm oven while you cook the rice.
4) Add the sliced onions and kabsa spices to the hot oil and saute until the onions have wilted, 5 to 7 minutes. Stir in the chopped tomatoes and cook until the liquid has reduced somewhat, about 5 minutes.
5) Drain the rice and stir into the pot, along with 3 cups of the reserved broth, the optional dried limes and salt and pepper to taste. Bring to a boil, and then cover, reduce heat to medium-low and simmer 15 to 20 minutes. Remove the pot from heat and let it rest, covered, for another 5 minutes.
6) To serve, mound the rice onto a serving platter and place the chicken pieces neatly on top of the rice. Garnish with the nuts and drained raisins.

Recipe for Kabsa spice mix :

Coriander, ground or whole -- 1 tablespoon

Pepper, ground or whole peppercorns -- 1 tablespoon 

Cardamom, ground or whole -- 2 teaspoons 

Cinnamon, ground or whole -- 2 teaspoons or 1/2 stick 

Cloves, ground or whole -- 1 teaspoon 

Nutmeg, ground -- 1/2 teaspoon 

7) If using ground spices, mix the spices together and use as needed, storing any remaining mix in an airtight container. 

8) If using whole spices, toast the spices in a dry skillet over medium heat until they begin to release their aroma. Transfer to a coffee grinder and grind to a powder. Use as needed and store any remaining mix in an airtight container.

Jerk chicken ( Jamaica)

4 servings
Ingredients :

Green onions, chopped - 6

Onion, chopped - 1

Jalapeno pepper, seeded and minced - 1
Soy sauce - 3/4 cup
Distilled white vinegar - 1/2 cup

Vegetable oil - 1/4 cup
Brown sugar - 2 tbsps
Chopped fresh thyme - 1 tbsp
Ground cloves -1/2 tsp
Ground nutmeg - 1/2 tsp
Ground allspice - 1/2 tsp
Pounds skinless, boneless chicken breast halves - 1 1/2 pounds


Method :

1) In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2) Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3) Preheat grill for high heat.
4) Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
5) This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta.

Kenyan spicy fried fish fillets

Samaki wa kukaanga in Swahili for fried fish, is a simple but popular way to prepare fish in Eastern Africa. It is sometimes sold at roadside stands. 

4 servings

Ingredients :

Fish fillets, cut into serving portions - 2 pounds
Lime or lemon juice - 1/4 cup
Garlic, minced - 4-5 cloves
Salt - 2 teaspoons
Cayenne pepper - 1/4 to 1/2 teaspoon
Oil - 1/2 cup

Method :

1) Add the fish, lime or lemon juice, garlic, salt and cayenne pepper to a large, non-reactive bowl and set aside to marinate for 20 to 30 minutes.
2) Heat the oil in a saute pan or skillet over medium-high heat. Remove the fish fillets from the marinade and pat dry with paper towels. Fry the fillets in the hot oil until browned on each side. 3) Serve with rice.

Stir fried rice noodles with chicken and vegetables

In Filipino this dish is known as Pancit Bihon. Quick cooked noodles is an essential dish of Filipino cuisine. This dish is not only popular at street strands but also at family gatherings. The Pancit Bihon is a very thin rice noodles fried with soy sauce, chicken and vegetables. For variations fish sauce and chinese sausages can be used.

4 to 6 servings
Ingredients:
Rice vermicelli noodles - 1 packet (8 ounces)
Oil - 3 tbsps
Onion, sliced thinly - 1
Garlic, minced - 3 clove 

Cabbage, chopped - 1/4 head
Carrots, grated or julienne - 2
Chicken breast, sliced thinly - 1 pound
Chicken broth - 2 cups
Soy sauce - 1/4 cup
Salt and pepper - to taste
Lemons,  cut into wedges-- 2

Method :

1) Add the noodles to a large bowl and pour hot water over them to cover. Let it soak for about 15 minutes, then drain and set aside.
2) Heat the oil in a large pot over medium-high flame. Add the onions and garlic and stir fry until the onions just begin to turn translucent, 2 to 3 minutes. Add the cabbage and carrots and stir fry for another 2 to 3 minutes. Finally add the chicken breast and stir fry for another 2 to 3 minutes.
3) Pour in the broth, soy sauce, salt and pepper and reduce heat to medium-low. Simmer for another 2 to 3 minutes.
4) Remove the pot from heat and add the soaked rice noodles. Toss the noodles with the ingredients to coat them with sauce and adjust seasoning. Serve in bowls with lemon wedges to squeeze over the top.

Apple pancakes with Cinnamon butter

Pancakes have been one of the specialities of the Scottish and the English. They are mostly had for breakfast but it would be good if these pancakes are had at tea time.

Makes about 22
1)Cinnamon butter

Ingredients:
Unsalted butter, room temperature - 1/2 cup
Powdered sugar - 1/2 cup
Ground cinnamon - 1 tsp
Grated orange peel - 1/2 tsp

Method:

Using an electric mixer, beat all the ingredients in a bowl until smooth and blended.


2)Apple pancakes

Ingredients:
Fresh lemon juice - 2 tsp
Grated lemon peel - 1 tsp
Medium apples, peeled, halved and cored - 2
All purpose flour (maida) - 1 1/2 cup
White or brown sugar - 2 tbsp
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Milk (whole) - 3/4 cup
Eggs - 2
Unsalted butter, melted - 1/2 cup

Method:

1)Combine lemon juice and grated lemon peel in a bowl. Coarsely grate apples into the bowl and toss it to coat with juice.
2)Whisk flour. sugar, baking powder and salt in a large bowl. Make a well in the centre of the dry ingredients. Whisk in
milk, eggs and 1/2 cup melted butter until smooth.
3)Stir in apple mixture. Cover and let the batter stand at room temperature atleast 30mins to an hour.
4)Heat non stick pan over medium high heat.
5)Pour 1 heaping tablespoon of batter onto the pan. Before pouring brush the pan with melted butter.
6)Cook until golden on bottom and bubbles start to form on surface, about 3 mins. Turn pancakes over. Cook until golden on bottom, about 2 mins longer.
7)Repeat this step until the batter is over.
8)Transfer the pancakes onto a plate. Top each pancake with dollop of cinnamon butter and serve it hot.