*  Exported from  MasterCook  *
 
                                  POPCAKES
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Brunch
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LARRY LUTTROPP FVKC70A-----
                         -----L.A.TIMES FOOD SECTION 12/94-----
                         -----POPCAKES-----
    1      cup           Flour
      1/4  teaspoon      Salt
      1/2  teaspoon      Baking soda
    1                    Egg
    2      tablespoons   Butter -- melted & cooled
    1      cup           Buttermilk
                         -----MEXICAN POPCAKES-----
                         Replace 1 cup flour with:
      3/4  cup           Flour -- plus
    1      tablespoon    Flour
    3      tablespoons   Masa harina
                         -----PANCAKES-----
                         Same as popcakes -- see dirs.
 
 POPCAKES - In mixing bowl combine flour, salt and baking soda. In small bowl, b
 eat
 egg until well mixed, Add cooled butter to egg and stir again. Pour egg mixture
 and buttermilk into flour mixture. Stir briskly until well mixed.
 Fill 6 greased muffin cups half full. Bake at 425 degrees about 12 to 15 minute
 s,
 until popcakes brown on top. Remove from oven. Serve immediately.
 MEXICAN POPCAKES - Replace flour with mixture of 3/4 cup plus 1 tablespoon flou
 r
 and 3 tablespoons masa harina. Proceed with recipe.
 PANCAKES - Follow Popcakes recipe, except barely stir ingredients together. Bat
 ter
 should look wet and shiny, like bowl of thick-curd cottage cheese. Don't worry
 about streaks of flour and lumps. Heat skillet and melt just enough oil or
 shortening to cover bottom. Drop batter by heaping tablespoon into skillet and
 gently pat each mound of batter down; don't flatten clumps of batter. Turn as s
 oon
 as edges of pancake look dry; don't wait for bubbles to break over top before
 turning.
 Each popcake contains about: 133 calories; 191 mg sodium; 47 mg cholesterol; 5
 grams fat; 17 grams carbohydrates; 4 grams protein; 0.06 gram fiber.
 Source and Presented by: Marion Cunningham, L.A.
 Times Home Cook column, “Pop Goes the Pancake”, 12/1/94, page H8.
 “If you are like me, you probably cook your favorite dishes again and again. It
  is
 easy to get into a rut. But the other day, quite by accident, I had a breakthro
 ugh
 when I was making one of my old favorites - pancakes.
 ”This basic pancake recipe is made with the plainest ingredients yet always
 produces the tenderest little puffy pancakes you can imagine. On a whim, I deci
 ded
 I would make another batch and try baking them in muffin cups. . .just to see w
 hat
 would happen.
 Amazingly, they turned out wonderful - high, moist, golden little domes, a cros
 s
 between popovers and pancakes. My daughter calls them 'popcakes'.
 "Curious, I went a step further and tried a variation with the popcakes, replac
 ing
 several tablespoons of flour with an equal amount of masa harina.
 
 
  ===============   Reply    7 of Note    1 ==============
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM BM BREADS 2  99
  To:     BGMB90B    ELAINE RADIS          Date:    09/25 From:   BGMB90B    ELA
 INE
 RADIS          Time:     5:48 AM
  MM: HOT CORN BREAD DRESSING
 
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