Real clotted cream is a sinfully awesome British product - a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'. I likey. So does Sheri and her family. So she figured out how to best imitate it using stuff we have in America. It's pretty awesome on these pancakes. And pretty much everything else in the whole world. Add jam as necessary.
Or in my case, I just drizzled on some leftover eggnog syrup. Divine.
1 1/2 cup milk
1 cup quick cooking oats
3 eggs, separated
1/2 cup sugar
1/3 cup oil
1 or 2 very ripe bananas
1/4 tsp baking soda
2 tsp baking powder3/4 tsp cinnamon
1/2 cup sugar
1/3 cup oil
1 or 2 very ripe bananas
1/4 tsp baking soda
2 tsp baking powder3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cardamom
1/2 tsp salt
1 3/4 cup all-purpose flour
1. Combine milk and oats in a bowl and set aside to soak.
2. Beat
egg whites until stiff peaks form, set aside. Cream together sugar and
oil. Add egg yolks and bananas (one at a time) until well blended. Add
baking soda, baking powder, cinnamon, nutmeg, cardamom and salt, and mix until incorporated. Slowly add milk and oats then flour and mix until just combined with no large lumps. Gently fold in egg whites.
3. Heat a large skillet or griddle over medium-low heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until large bubbles appear and then pop. Flip with a spatula, and cook until browned on the other side.
8 ounces cream cheese
1 cup whipping cream
2 T confectioners' sugar
1 tsp vanilla extract
Combine all ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use.
Recipes from Sheri Wadman
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