Monthly Archives: July 2017

Baked Pancakes

BakedPancakes

Looking to pump up your old breakfast menu with a few new tricks? Try baking your pancakes instead of cooking them on a stove-top skillet. This rising breakfast trend has piqued the interest of breakfast diners wishing to indulge in their classic, early-morning favorite in a new way. Since the recipe requires baking the mix in a pie pan, the finished baked pancakes turn out fluffier and fuller than its original, flattened form. The giant pancake can easily become a spectacle and fan favorite at your restaurant with only a few ingredients.

Ingredients

  • 3 tbsp butter
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 large eggs, beaten
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 lemon, juiced
  • 1 tbsp confectioners’ sugar

Directions

  1. Preheat oven to 425 degrees F.
  2. Place butter in a 9-inch pie pan. Place pan in the preheated oven until butter is melted.
  3. Whisk flour, milk, eggs, granulated sugar, and salt together in a bowl. Pour mixture into the hot butter.
  4. Bake until pancake is brown on the edges and a toothpick inserted in the center comes out clean, approximately 20 to 25 minutes.
  5. Squeeze lemon over pancake and sprinkle with confectioners’ sugar before serving.

Easy Vegetable Selection

VegetableSelection

Does your foodservice establishment utilize vegetables sourced from local stores or farmers markets? Adding a “local” or “organic” feature to your menu can bring in the profits, but finding the perfect vegetables can be confusing and time-consuming. Use this easy-to-follow guide to vegetable selection to ensure the best quality and most flavorful finished products. 

 

Choose

Avoid

 Asparagus

Equally-sized, firm, smooth, and brightly-colored stalks

 Limp stalks

Avocados

Firm or slightly soft to touch

Cracked, dented, or extra firm

 Broccoli

Firm stalks, tight florets, and crisp green leaves

 Yellow or discolored florets

Carrots

Firm and smooth

Dents or roots

Celery

Green, firm stalks

Yellow discoloration

 Corn

Bright-green, moist stalks with plump kernels

 Slimy husk or dry kernels

Cucumbers

Green with no dents

Yellow discoloration

Green Beans

Slender beans with a firm snap

Bent, bulging, or dry pods

Lettuce, Spinach, & Leafy Greens

 Fresh, crisp, green leaves

 Wilted, slimy, or discolored

Onions

Dry, firm, heavy bulbs

Softened or sprouting

Peas

Crisp and green pods

Bulging, dry, or discolored pods

Peppers

Firm, naturally-shiny, and heavy

Dented or wrinkled skins

Potatoes

Firm and smooth

Bruises, spots, or sprouts

Tomatoes

Fragrant with an “earthy” smell

Dented or wrinkled skins

Stay Versatile with a Griddle

TurboPot

Adding a griddle to your kitchen arsenal can help your foodservice establishment expand menu options and remain versatile in the industry. However, adding a separate, standalone griddle can eat away a good chunk of your budget. Instead of investing in an expensive griddle upfront, consider utilizing the versatile Turbo Pot Griddle. These well-crafted, aluminum griddle plates easily convert two gas burners on your range into a fully-functional griddle, significantly increasing the productivity and efficiency of your kitchen.

These easy-to-use griddle plates give you the functionality of a full griddle without the added expense. The quick, efficient cooking ability of Turbo Pot Griddles produces a consistent finished product every time for unparalleled food quality. Easily expand and experiment with your menu using the griddle plate’s multifaceted cooking ability. These griddle plates allow you to maximize your menu and prepare dishes off-site in catering, buffet, or other on-the-go applications.

Combine functionality and originality in the kitchen with free shipping on Eneron Turbo Pot Griddles, now until the offer ends on 8/20/17.