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SKILLET RECIPES
-21--20-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine Dash nutmeg
1
⁄
2
cup plus 2 tablespoons all-purpose flour
2
⁄
3
cup milk
1
⁄
2
teaspoons sugar 1 egg
2 teaspoons baking powder
1
⁄
2
cup peeled and finely chopped apple
1
⁄
4
teaspoon salt 2 tablespoons chopped pecans or walnuts
1
⁄
4
teaspoon cinnamon Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt
and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add
egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with oil.
Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles come to the
surface and the bottom is golden brown, about 2 minutes. Serve 3 warm with
maple syrup for breakfast or brunch or top with ice cream, additional nuts and
caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten 1 tablespoon butter or margarine
1
⁄
3
cup milk 2 slices French bread, sliced 1-inch thick
1
⁄
4
teaspoon vanilla extract
Dash nutmeg or cinnamon Confectioner’s sugar
1
⁄
2
teaspoon confectioner’s sugar Maple syrup
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° . Add
butter to skillet. Dip both sides of bread quickly into egg mixture then place in
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each
piece lightly with confectioner’s sugar and serve with maple syrup.
DENVER OMELET
1
⁄
2
cup diced, cooked ham 3 eggs
1
⁄
4
cup chopped green bell pepper 2 tablespoons water
1
⁄
4
cup sliced fresh mushrooms
1
⁄
8
teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions
and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in an even
layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture
over ham and vegetables. Cover and cook 4 minutes or until eggs are set.
Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet
in half then gently fold each part in half. Lift omelets from skillet with a wide
spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine 2 eggs
1
⁄
4
cup chopped onion
1
⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour
1
⁄
2
cup chopped fresh spinach
1
⁄
4
cup milk
3
⁄
4
cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and saute until
onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.
Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.
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