Ingredients: |
Ingredients: 2 EGGS
1/14 CUP MIL
1 1/2 CUP SIFTED ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1/4 TSP SALT
3 TBS VEGETABLE OIL
1 PKG (10 OUNCE) FROZEN CHOPPED SWISS CHARD, KALE OR SPINACH, THAWED AND SQUEEZED DRY***(OR 1 POUND FRESH)
4 TBS BUTTER
16 TOMATO SLICES 2-4 TOMATOES
20 SLICES SALAMI (4 OUNCES)
***TO USE FRESH CHARD, PLACE 1 POUND WASHED IN SAUCEPAN WITH JUST THE WATER THAT CLINGS TO LEAVES, COVER AND COOK JUST UNTIL WILTED. DRAIN SQUEEZE DRY, CHOP
SAUCE INGREDIENTS
2 TBS BUTTER
2 TBS FLOUR
1 1/2 CUP MILK
1 CUP FONTINA CHEESE SHREDDED
2 TSP DIJON MUSTARD
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Directions: |
Directions:1. PREPARE PANCAKES
COMBINE EGGS MILK IN BOWL, BEAT WITH MIXER, ADD FLOUR BAKING POWDER AND SALT. BEAT UNTIL SMOOTH. STIR IN OIL AND SWISS CHARD
2. MELT 1 TBS BUTTER ON GRIDDLE OR HEAVY SKILLET.
POUR 1/4 CUP BATTER FOR EACH 5 INCH PANCAKE.
COOK OVER MEDIUM LOW UNTIL EDGES BROWN, (3 MINUTES)
TURN, COOK TIL GOLDEN
CONTINUE AND MAKE 12 PANCAKES. YOU MAY ADD BUTTER AS NEEDED TO PREVENT STICKING.
KEEP WARM IN OVEN IN SINGLE LAYER ON COOKIE SHEET
3. FOR EACH SERVING, PREPARE THE FOLLOWING STACK; ONE PANCAKE, 2 SLICES TOMATO, 2 SLICES SALAMI, ONE PANCAKE, REPEAT.
GARNISH EACH STACK WITH FOLDED SALAMI
SECURE WITH WOODEN PICK
POOR MUSTARD-CHEESE SAUCE OVER EACH
4. MUSTARD CHEESE SAUCE
MELT 2 TBS BUTTER, STIR IN 2 TBS FLOUR, STIR AND COOK ONE MINUTE, AND GRADUALLY STIR IN 1 1/2 CUPS MILK. COOK STIRRING UNTIL THICK AND BUBBLY
REMOVE FROM HEAT
STIR IN 1 CUP SHREDDED FONTINA CHEESE, AND 2 TSP DIJON MUSTARD
COVER WITH PLASTIC WRAP, REHEAT OVER VERY LOW HEAT JUST PRIOR TO SERVING |
This recipe for SWISS CHARD PANCAKES is from