[Nfb-krafters-korner] Pumpkin Flowers and more - WAS: Tomatoes

[Becky Frankeberger]

This is grandmas recipe. Cooks like her just do things by feel.  So enough
milk so the batter is thinnish, not thin. To thin the pancakes get flat and
hard, in my opinion. So I do the thicker side of thin.  Guess I am a by feel
cook also.  You can add flour if the batter gets to thin and runny. I like
my pancakes on the fluffier side. So some resistance when you stir.

Sorry I couldn't be more help.  The recipe calls for two tabs of butter.
Hey at least I figured that one out, giggle.

Warm hugs, Joanne,

Becky and Jake 
-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Joanne Jordan
Sent: Sunday, July 07, 2013 8:25 PM
To: List for blind crafters and artists
Subject: Re: [Nfb-krafters-korner] Pumpkin Flowers and more - WAS: Tomatoes

How much milk? 
Thanks!
Joanne Jordan

Sent from my iPhone

On Jul 7, 2013, at 12:12 PM, "Becky Frankeberger" <b.butterfly at comcast.net>
wrote:

> Annette, try for a pancake batter this one.  By the way gang best 
> pancakes ever. Throw the box of mix away.
> 
> Grandma's Appellation Pancakes: Two cups flower, two teaspoons baking 
> powder, like a quarter teaspoon of salt.  Now this you can make up and 
> store for later use. Melt one tablespoon of butter. Mix in slowly milk 
> until the batter is thinnish, not thin. Use a quarter cup measuring 
> cup and make the pancakes.  I would say add in the flowers before 
> ready to dip out your first pancake.
> 
> This is my husband's grandma, Grandma Brown's, recipe. 
> 
> Becky and Jake
> -----Original Message-----
> From: Nfb-krafters-korner 
> [mailto:nfb-krafters-korner-bounces at nfbnet.org] On Behalf Of Annette 
> Carr
> Sent: Sunday, July 07, 2013 8:34 AM
> To: 'List for blind crafters and artists'
> Subject: Re: [Nfb-krafters-korner] Pumpkin Flowers and more - WAS: 
> Tomatoes
> 
> I have not fried green tomatos, I will have to try them.  Yes, 
> Eggplant is very tasty this way.  We bread both eggplant and zucchini 
> and bake them on a pizza stone or baking sheet.  A little healthier 
> because you are not using oil.  I enjoy them both ways.
> 
> Has anyone ever had fried pumpkin flowers?  Zucchini and squash 
> flowers can be used as well.  My grandmother would shred the flowers 
> with her fingers and mix them in a batter.  The batter would be fried 
> and you would have a sort-of pancake which was spicier than a 
> traditional pancake.  I've searched the internet for a recipe like my 
> grandmother's and all that I've come up with is recipes that dip the whole
flower in a batter and fry that.
> 
> Annette
> 
> 
> -----Original Message-----
> From: Nfb-krafters-korner 
> [mailto:nfb-krafters-korner-bounces at nfbnet.org] On Behalf Of River 
> Woman
> Sent: Sunday, July 07, 2013 7:48 AM
> To: List for blind crafters and artists

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