So it is thIS recipe which were inspired by Loving Memory of my Family that I used to come up with a new tasty healthy alternative.
Drum roll......I call it the Pomlintz
One of the earliest beautiful memories while growing up was with my father.
Saturday and/or Sunday mornings he would let my mom sleep in make me breakfast. As I got older he showed me how to do it so I could make breakfast for my younger brother.
My father's specialty was him making perfect risen fluffy flavored omelets with different fillings.
There were a few techniques and tricks he used to make sure it came out right every time.
Some weekends as a treat he'd take us to IHOP (international House of Pancakes) for breakfast.
While my Dad's Omelets where tremendous tasty, the pancakes while nowhere near healthy were a big hit because of the taste.
And the final love inspiration was the blintz's my grandmother's on both sides of my family would make!
The name is a combination of P from pancake affixed to om from Omelet and lintz from Blintzas .
Pronounced accent on Pom - Lintz
2 CATEGORIES OF DRAMATICALLY TASTING TYPES CAN BE MADE SWEAT AND SAVORY!
I will give you the additional items for different recipes in a future blog...
But if you like something, you can use this as your canvas to give a quick flavor,
This is the recipe!
Total Time depending on filling about 15 minutes (including clean up)
This is the base recipe with a few variations to inspire you.
start with utensils
tall cup to mix in
a fork or whisk to mix with
plate to serve on
a non-stick frying pan
A cover for the frying pan that allows some steam to escape
a container to put your your filling on while Pomlintz is setting up.
Whatever implements you need for your stuffing
For instance, we are making portabella and muenster then I need a cutting board to and knife.
Now for the Ingredients:
2 large eggs
1/2 cup water
1/2 teaspoon baking soda
2 tablespoons Dehydrated Milk
1/4 cup of flour
dash of salt
teaspoon or less of olive oil for mix
teaspoon or less for grilling
2 packets Splenda for savory fillings (we are doing), 5 for sweet
Separate for my filling:
cup of Baby Bella mushrooms
1 ounce of muenster cheese
2 dashes for grilling filling
2 dashes for mix
2 pads Salt free butter
2 tablespoons Sour cream.
Optional spices or amounts items for flavoring
dill for cottage cheese
garlic powder for mushrooms
(any flavoring you want to infuse can compliment the filling or give a nice contrast)
OK LETS GET STARTED
(Note) The amount of time wrapping portion/fluffy outside of the Pomlintz takes to prepare will not be enough to fully cooking a filling. Melt a cheese yes. Watery filling should be drained off or cooked off during prep.
But when you want a filling that has the cooked taste you need to take the couple minutes to grill or microwave the contents.
For instance some items have a completely different taste profiles:
- red bell peppers
(in the case of the above I definitely grill the first three and add some chopped pieces of uncooked peppers post my grilling spinach when adding feta to make a spinach pie style filling)
If your filling needs to be cooked you need to prepare it first... And then place it to the side.
Step 3: prepare the filling
Wash and chop the mushrooms
coat the base of the pan using 1/2 teaspoon Olive Oil
Put the mushrooms with 2 dashes garlic powder.
Heat on medium and cover.
in 3 minutes come and flip.
in 5 mins. pull off to temporary container.
Do step 2 while it's cooking
Step 4: Mixing batter
1 teaspoon of Olive Oil,
any spices or liquid additives into cup for this recipe add 2 dashes of garlic powder and salt.
mix up quick
Sprinkle half of the flour into the cup
add baking soda
mix till completely adsorbed
(time to turn mushrooms or your fillings over)
Sprinkle remaining half of the flour into the cup
Mix until lumps are gone.....THIS IS NO GOOD YOU CAN SEE THE LUMPS OIL AND BAKING SODA ARE SEPARATE....
30 TO 45 SECONDS of hand mixing will fix this....
Mixing should be done just as the filling is ready to take off the heat.
Move the filling out of a pan with a spatula on/into the temp container.
If the pan is 8 inches on the cooking space your going to make 2 large ones.
If the pan is 12 in cooking space your making jumbo 1.
Using a 12" is the case here, if using smaller pan cut everything in 1/2 and do this point forward 2nd time after the first one is done.
Make sure the burner is on high to start
Pour the remaining olive oil to coat the pan.
Pour the batter into the frying pan coating an inch up from the sides by swirling it around the edges.
keep going till it's thick up the edges (this was barely thick enough)
Add filling you put aside evenly across half the pomlintz along with your cold fillings like my muenster cheese.
Cover wait 2 minutes, while that's going on, if the you are doing 1 large one or this is the second start cleaning up using cold water in the mixing up (will come clean easier)
after a minute or two check the crust on the part up on the 1 inch edge by using the spatula to see if is separating from the pan and crispy and light brown ON THE PAN TOUCHING SIDE
ONCE IT'S CRISPY use the spatula to flip the side of the Pomlintz with out topping on to topping side.
Cover start cleanup.
THIS IS NOT (note the batter on the 1 inch area is lose and uncooked):
iT MAKES IS TOUGHER TO FOLD AND finished Pomlintz may not be cooked through.
And flipping it over again cook on other side usually breaks it and still doesn't cook right..
Step 10: After 1 minute or two, turn burner off
Using spatula slide the Pomlintz on to the plate
Spread butter so it melts, and put on cold sour cream.
230 calories without my filling
19 mg sodium
totals with Mushroom and Muenster filling and sour cream/butter topping
240 mg Sodium
filling and topping
5 mg sod
190 mg sod
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