
that's them on the stove, though that first batch was a little overcooked. I started gettin' the hang of cooking them towards the end, and here's how they turned out:

some of my observations on this:
--use substantially less batter. We made like five hundred thousand of these little suckers. Even one quarter of the batter would be better.
--cook over med. low heat. This process takes forever, but they won't burn this way.
--make sure they are almost wholly cooked before flipping. If the jam spills out it coats the next batch in disgusting burnt jam.
---let the batter rise *substantially* before cooking. This may be why mine weren't very round and puffy.
--use more cardamon.
Cardamon gives these a really unusual flavour, and sprinkled in icing sugar they are not unlike miniature jelly donuts. Once I figure out how to properly treat the cast iron pan (which incidentally rusted beyond belief after a first washing) these will no doubt become a regular holiday tradition for us from here on in:

(note the Ponch-man's jealous face) sometimes it is so hard to resist giving him whatever he wants...but, est verboten!
No comments:
Post a Comment