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PANCAKES
 Use
a wire whisk or fork
and stir just to incorporate. Do not overmix the batter; it will
prevent the pancakes from rising.
Pre-heat
pan on medium-high; when drops of water skate across
the non-stick surface, the pan is ready.
A
griddle or pan coated with DuPont SilverStone® non-stick needs
no butter to prevent the pancakes from sticking.
Make
a test pancake so that you know how the batter will react.
Gently add more flour to the batter for a thicker pancake.
Let
the batter rest a few minutes before cooking to
allow the gluten to relax and yield a puffier pancake.
As
soon as the pancake bubbles, flip over and cook
for half the time on the other side.
Be
sure everything you serve with the pancakes is warm, from
the butter to the maple syrup. Fruit should be served at room temperature.
Consider
fresh fruit on top of pancakes as on the lush stack above.
Easy Cooking spotted at the Duncan House Bed & Breakfast
in Bradenton Beach, Florida (ww.bbonline.com/fl/fbbi/ members/duncanhouse.html
).
Serve
pancakes immediately, or if you must, keep them in a
200° oven spread out on a towel-lined baking sheet. Do not stack
the cakes until serving time or they will become flabby from moisture.
OMELETS
Omelets
are speed cuisine, so pan choice is everything. Choose
a six- or eight-inch pan coated with DuPont SilverStone® non-stick.
Use
only fresh eggs at room temperature; the eggs will cook
more evenly and have less of a tendency to dry out.
Three
eggs is just right for one omelet in a 6-inch pan.
Too few eggs in a large pan yield a thin, tough omelet. Too many
eggs in a small pan will scramble as you try to cook the middle.
Following
your recipe, add the beaten eggs to the heated pan. As
the edges cook, use a rubber spatula and begin to pull the eggs
away from the sides of the pan towards the middle. Once the eggs
are set, add your fillings, fold over and remove from the pan.
If
your omelet-making attempts fail, here is an alternative
from Crescent House Bed-and-Breakfast across from Crescent Beach
on Siesta Key, Florida (www.crescenthouse.com). Make scrambled eggs
with herbs and cheese and place on a flour tortilla; fold over and
serve with fruit and salsa on the side.
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