Best Nutmeg Pancakes Laluna Grenada Recipes

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PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
Pinch freshly grated nutmeg, optional
2 large eggs, room temperature
1 1/4 cups milk
1/4 teaspoon pure vanilla extract
4 tablespoons unsalted butter, (1/2 stick), melted, plus more for serving
Vegetables oil, such as Canola, for cooking pancakes
Maple syrup, for serving, optional
Cooked bacon and fresh fruit, for serving, optional

Steps:

  • 1. Preheat oven to 200 degrees F.
  • 2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.
  • 3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally. Remove from heat. Whisk into the egg mixture.
  • 3. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
  • 4. Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.
  • 5. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven.

Nutrition Facts : Calories 165, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 290 milligrams, Carbohydrate 20 grams, Fiber 0.5 grams, Protein 4 grams

GRENADA SPICE CAKE



Grenada Spice Cake image

This recipe comes from the Caribbean Island of Grenada, known the world over as "The Spice Island." Use freshly grated nutmeg which has a lemon sweet delicacy that does not exist in the commercially ground. Although Grenadians sometimes spread a vanilla or chocolate butter cream icing over the cake, the cake is best left unfrosted. This cake is especially good with fresh sliced peaches, nectarines, plums or sectioned navel oranges. It's even better with any of these fruits spooned on top.

Provided by Olha7397

Categories     Dessert

Time 1h45m

Yield 1 loaf cake

Number Of Ingredients 11

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 lb cold unsalted butter, cut into pats
1 1/2 cups sugar
1 1/2 teaspoons finely grated lime rind (green part only)
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 large eggs, at room temperature
1/2 cup milk, at room temperature

Steps:

  • Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light-no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.).
  • Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
  • Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
  • Jean Anderson Cooks.

Nutrition Facts : Calories 4014.9, Fat 206.9, SaturatedFat 125, Cholesterol 1139.6, Sodium 773, Carbohydrate 500.6, Fiber 8, Sugar 302.4, Protein 50.8

NUTMEG PANCAKES - LALUNA, GRENADA



Nutmeg Pancakes - Laluna, Grenada image

Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups water
1 cup sugar
1 teaspoon freshly grated nutmeg (add a pinch more if using bottled)
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon freshly grated nutmeg (add a pinch more if using bottled)
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/4 cup unsalted butter, melted
1 3/4 cups whole milk
melted butter, for brushing griddle
sliced banana

Steps:

  • Nutmeg Syrup:.
  • Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduce to 1 cup, about 8 minutes. Transfer to a microwave-safe pitcher. Cover and chill. (Can be made 3 days ahead. Keep refrigerated.).
  • Pancakes:.
  • Preheat oven to 250°F Whisk first 6 ingredients in medium bowl. Whisk eggs and 1/4 cup melted butter in large bowl. Whisk in milk. Add dry ingredients to milk mixture, stirring just to blend (some lumps may remain).
  • Heat griddle over medium heat. Brush griddle lightly with melted butter. Working in batches and using 1/3-cup measure, ladle batter onto griddle. Cook until brown on bottom and bubbles form on top, about 2 minutes. Turn pancakes and cook until brown on bottom and cooked through, about 2 minutes longer. Transfer to baking sheet and place in oven to keep warm.
  • Rewarm nutmeg syrup in microwave. Divide pancakes among plates. Drizzle with nutmeg syrup, garnish with sliced bananas, and serve.

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