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Call (810) 354-6060 BROWN RICE PANCAKES Makes 2 cups batter, about twelve 3-inch pancakes, enough for 3 or 4 portions. 2 large eggs 1/3 cup plain yogurt 1/4 cup milk 1/2 cup brown rice flour 1/4 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt Oil for cooking Griddle or large skillet. Crack open the eggs, letting the whites fall into a deep, nar- row bowl. Add the yogurt and milk to the yolks. Stir to mix well. Stir in the brown rice flour, 2 tablespoons of the sugar, the baking soda, and salt. Beat the egg whites with an electric fmixer at high speed un- til soft peaks form. Reduce the mixer speed to low. Add about half the yolk mixture. Beat a few seconds, just until the mixtures begin to combine, then add the remaining yolk mixture and beat (at the lowest speed) only until the mixture is just blended. To make the pancakes: Heat the griddle or skillet over mod- erately low heat until it feels warm when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 3 tablespoons batter (a 1/4- cup measure three quarters full) onto the griddle. Cook 3 to 5 min- utes, until bubbles appear on the surface and the undersides are golden brown. Turn the pancakes over and cook 1 to 2 minutes longer to brown the second side. Keep the pancakes warm in a 200° F. oven—on a plate, loosely covered to keep them moist. BLUEBERRY SAUCE Makes 2 1/2 to 3 cups 3 cups fresh or one 12-once bag frozen blueberries One 12-ounce jar (1 cup) damson plum preserves, or a 10-ounce jar blueberry spreadable or pourable fruit 1 tablespoon butter Confectioners' sugar A 9 1/2 to 10 x 2-inch quiche dish or ovenproof skillet Check that one rack is in the middle of the oven and heat the oven to 400° F. Put the raisins and rum in a small saucepan or in a microwave-safe dish. Heat 5 minutes over very low heat, or cover and microwave 40 seconds at full power. Let cool until ready to use. Put the milk, eggs, sugar, vanilla, and salt into a medium- size bowl (or into a food processor or blender). Beat with an electric mixer or wire whisk (or process a few seconds) to blend well. Add the flour to the milk mix- ture. Beat (or process) until the batter is very smooth. Stir in the raisins and rum (or turn the processor or blender on/off once). (The batter may stand at room temperature up to 2 hours or be refrigerated up to 24 hours. Stir before using.) Put the butter in the quiche dish or skillet and melt into he oven 3 to 5 minutes. (The butter must be bubbling hot.) Pour the batter into the hot butter in the baking dish. Bake uncovered for about 18 minutes (25 to 30 if very cold), until puffed and lightly browned. Sift (through a strainer or dredger) about 1 tablespoon con- fectioner's sugar over the pancake and serve hot. HOT CRANBERRY KISSEL Makes 2 cups Kissel is a saucelike Russian dessert, usually made with one or more red fruits (berries or plums) and often containing red wine. It is wonderful with pan- cakes and waffles, and even bet- ter with a spoonful of sour cream or yogurt on top. The sauce keeps at least a week in the refrigera- tor. 1 lemon 3/4 cup granulated sugar 3/4 cup water One 12-once bag fresh or frozen cranberries 1/8 teaspoon ground cinnamon Rinse fresh berries and remove any stems or squashed ones. (Don't rinse frozen berries.) Remove 3 lengthwise strips of Melt the preserves in a medi- um-size saucepan over moder- peel from the lemon with a veg- ately low heat, stirring to break etable peeler. Put the peel into a medium-size saucepan along up any lumps. Add the berries. Increase the with the sugar and water. Bring heat and stir until boiling. Reduce to a boil over moderate heat, stir- the heat and simmer 2 to 3 min- ring once or twice to help the sug- utes, until the berries have ar dissolve. Reduce the heat and simmer 5 minutes. changed color slightly. Rinse the cranberries (don't Remove from the heat. Serve warm or chilled. Store in the re- rinse frozen berries), and remove any stems or squashed berries. frigerator up to 1 month. Add to the pan and when boiling, RUM RAISIN simmer about 5 minutes until PANNEICUCHEN most of the skins have popped. Makes 1 pancake, enough for Remove and discard the lemon 4 to 6 portions peel. Dip out about 1 cup of the 1/3 cups golden raisins popped berries and reserve. 3 tablespoons dark rum Puree the remaining berries 2/3 cup milk and the syrup in a food processor 2 large eggs 3 tablespoons granulated sugar or blender and put back into the 1/2 teaspoon vanilla extract pan. Stir in the cinnamon and the 1/8 teaspoon salt reserved berries. Serve warm. 1/2 cup all-purpose flour