One crucial concept you must know to cook: ”Mise en place,” a useful phrase meaning “everything in place or set up.” Every chef who excels must know how to set up, and how to clean up.
Remind yourself of “mise en place” every time before you cook. Why use this important phrase? Later, you will not be running all over the kitchen in order to find what you need. Second, you will make sure you actually have every ingredient before cooking. Running out of stock when you are creating a dish would never be a good thing. So, I suggest that you use “miss en place” whenever you are in the kitchen.
This morning, I decided to make Mini-German Pancakes for our family breakfast. I thought it would be nice to make breakfast without any help, so no one else would have to work for a delicious breakfast. (Dad sat this one out!) German pancakes are “a mildly sweet pancake, oven-cooked in a skillet until brown and puffy.” I personally prefer them with fresh fruit or a good-quality fruit syrup, like our unique Blackberry Patch “Whole Blackberry Syrup” or “Peach Cobbler Syrup” from Belgian Waffle Works in Lake Arrowhead. I enjoy these delicacies with my dad’s tasty sauteed cinnamon apples. So, let’s see what’s on our menu today …
Step 1: ”Mise en Place.”
- First, lay out your recipe (ours being Bobby Flay’s Mini-German Pancake recipe) in your workspace. Also, read through your recipe carefully to make sure you have the ingredients, the right quantity, and it is in your time range.
- Second, preheat the oven. For this recipe, preheat the oven to 400 degrees Fahrenheit.
- Next, once you are positive you are capable of cooking the dish, lay out all of the ingredients, including refrigerated items.
- In addition, get yourself ready: Get your hair out of the way, roll up your sleeves, and make sure to wash your hands. Now, you are ready.
Step 2: Follow your recipe.
Bobby Flay’s Mini-German Pancakes
- 1 cup milk
- 1 heaping tablespoon granulated sugar
- 1 teaspoon vanilla extract (we used Mexican vanilla and we might have put a bit too much — totally on accident!)
- 1 teaspoon finely grated orange zest (we did not include orange zest, but feel free to try it and comment about how it works out)
- 6 eggs
- 1 cup all-purpose flour
- 4 tablespoons butter, melted and cooled
- 1/2 teaspoon salt (we used Trader Joe’s Pink Himalayan Salt)
- Nonstick cooking spray
- Powdered sugar to sprinkle
Preheat the oven to 400 degrees.
- Blend eggs in a blender until smooth and frothy.
- Then add milk, sugar, vanilla, and zest (optional). Blend again to smooth.
- Add the flour, butter, and salt, and blend for about one minute.
- Spray muffin tins well with nonstick cooking spray.
- Pour batter into each muffin tin, filling about three-quarters full.
- Bake until golden and puffy on top, about 15 minutes.
- Remove and let sit on baking rack or stovetop for a few minutes.
- Remove the individual pancakes to a platter.
Serve with syrups, whipped cream, and powdered sugar. Enjoy! I personally make a deep cut into my German pancake and let all of my syrups pour out. While I am eating, I dip pieces of my pancake into the dripping syrup.
Notice: Beware! Almost immediately after these delights are taken from the warm oven, they start to collapse. Eat them quickly and enjoy every last bite, because they are not transportable.
Overall, I had a blast making our Mini-German Pancakes!! I think everyone else enjoyed eating them as much as I did. Tabitha and I each ate five! Unfortunately, Mom was out, so she could not try our dish, so that meant more for us! It was certainly a great feeling to call Tabitha down for breakfast and tell her that I made German pancakes. She said “Thank You” so nicely!
Thank you, Bobby Flay, Tabs, and Dad! See you next time at Southbayfood.com!