ClumsyMonkey.net

afealicious wrote:well, here is a recipe from my second cousin once removed (?), who says it's the best pancake recipe in the world. i am just passing on the information.

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons baking powder
mix.
add:

one egg.
stir. mixture should be lumpy.
add:

1 cup milk
stir and let sit for about 5 minutes or longer. while its sitting heat a non-stick pan to medium heat, before adding batter stir in about 1 tablespoon of oil. spoon into pan into small to medium sized pancakes (any bigger and they dont cook/flip well) flip once the bubbles have popped and edges look slightly dry. cook the other side for about the same time, dont move them around or you dont get a nice browned look. serve hot with pure maple syrup.

? i don't know if they're soft, and i'm assuming flapjacks and pancakes are the same thing

I've always wondered that... are they?

15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) grated fresh ginger
2 garlic cloves, minced
1 to 2 ml ( 1/4 to 1/2 tsp) red pepper flakes
450 g (1 lb) carrots (6 to 8 medium), peeled, halved lengthwise and thinly sliced
1 can (398 ml/14-oz) coconut milk
15 ml (1 tbsp) cornstarch
115 g (4 oz) angel-hair pasta
675 g (11/2 lbs) large shrimp, peeled, deveined and tails removed
60 ml ( 1/4 cup) fresh lime juice
Coarse salt
4 scallions, thinly sliced
How to make it:

In a large (3-l/12-cup) saucepan over medium-low heat, heat oil. Add ginger, garlic and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk and 750 ml (3 cups) water.
In a small bowl, mix cornstarch with 30 ml (2 tbsp) water until smooth; stir into mixture in pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat and stir in lime juice; season to taste with salt.
Ladle into serving bowls and garnish with scallions.

I substituted linguini instead of angel-hair pasta. If you choose to do that, cook the pasta separately for 4-5 minutes so the starch doesn't bleed out.

soozy can they be the thick pancakes? we always call them the real ones as you cook them slowly on a medium heat and they rise in the process. they take about 15 minutes to cook but they are soft. I think though you are looking for the thin ones no?

don't ask why wrote:15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) grated fresh ginger
2 garlic cloves, minced
1 to 2 ml ( 1/4 to 1/2 tsp) red pepper flakes
450 g (1 lb) carrots (6 to 8 medium), peeled, halved lengthwise and thinly sliced
1 can (398 ml/14-oz) coconut milk
15 ml (1 tbsp) cornstarch
115 g (4 oz) angel-hair pasta
675 g (11/2 lbs) large shrimp, peeled, deveined and tails removed
60 ml ( 1/4 cup) fresh lime juice
Coarse salt
4 scallions, thinly sliced
How to make it:

In a large (3-l/12-cup) saucepan over medium-low heat, heat oil. Add ginger, garlic and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk and 750 ml (3 cups) water.
In a small bowl, mix cornstarch with 30 ml (2 tbsp) water until smooth; stir into mixture in pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat and stir in lime juice; season to taste with salt.
Ladle into serving bowls and garnish with scallions.

I substituted linguini instead of angel-hair pasta. If you choose to do that, cook the pasta separately for 4-5 minutes so the starch doesn't bleed out.

That's lovely... but what is it?

it's a secret, you have to follow the directions to figure it out

Black Forest Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (4-serving size) chocolate instant pudding and pie filling
2 cups cold milk
1 21-ounce can cherry filling and topping
2 cups frozen whipped topping -- thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

Spoon into parfait glasses or other dessert dishes; let chill until serving time.

Serving size: 1/2 cup

this one doesn't involve any cookies appliances other than a beater, for which i'll use a fork, so i'm going to go to the store today and buy the stuff, then i'll try it tonight

i just came up with this today

waffles w/ sprinkes

2 frozen waffles (preferably Eggo Homestlye but whatever you want)
1 Cup of Sprinkles

1) Put waffles in toaster on medium-high till they pop up
2) Pour sprinkles into little holes on waffles
3) Eat.

Such a chef!!

OMG that mousse sounds delicious!

And the waffles with sprinkles sound good too

how come everyone thinks flapjacks are pancakes?

<img src="http://ukstudentlife.com/Britain/Food/Cooking/Flapjack/FlapjackSlice.jpg"></img>

That... that's a flapjack!?!?!?!

Woah.

Mind, consider yourself blown.

I'm with Nikki on this one! Woah

<img src="http://rds.yahoo.com/S=96062883/K=flapjacks/v=2/SID=e/l=IVI/SIG=12c9e2sol/EXP=1137608881/*-http%3A//www.dublinarts.org/images/(2)events/flapjacks.gif">

This comes up in a flapjacks search and is what I expected!

Now that I look at all of the search images that came up, over half of them look like your picture!

Maybe another word that changed meaning when it crossed the ocean?

Crazy Brits!!!

flap·jack [fláp jàk]
(plural flap·jacks)
noun
1. U.S. See pancake n.1
2. U.K. chewy cake made with oats: a cake made of oats, syrup, and butter and cut into squares before eating

Hunh. Interesting.

They're sooooo yummy. I bought a choc chip one to eat with my lunch