Delicious on its own, it can be used as a topping for pancakes — or a dollop added to the mixing bowl will sweeten up cakes, and
a spoonful added to the pan will highlight curries.
Not exact matches
cook the eggs how you like them (i like
to let the bottom firm up and then
add a few
spoonfuls of water and cover the whole
pan until the top of the eggs firm up).
Only tweaks I consistently make now are
to 1) cook chicken in the oven while the spaghetti squash cooks (
to avoid moving sauce in and out of
pan) and 2)
add a few generous
spoonfuls of tomato paste in with sauce before
adding squash.
Alternately
add spoonfuls of each batter
to the prepared
pan.
I actually threw some fresh cut tomatoes in a non-stick
pan to soften and and threw in the zucchini pasta as well then
added the pesto by the
spoonful till the right consistency.
When hot,
add two large
spoonfuls or 1/4 cup of mixture
to the
pan, shaping into a round pancake shape.
Working in batches and
adding more schmaltz and oil
to skillet as needed
to maintain 1/8 inches fat, drop large
spoonfuls of mixture into
pan, pressing gently with the back of a spoon or spatula
to flatten slightly.
Once the
pan is hot
add a large
spoonful of batter
to the
pan and move the
pan in circular motions
to spread the batter into a larger circle.
Add a large
spoonful of the batter into the
pan and cook until tiny bubbles start
to appear on the top of the pancake.