
Part of the Christmas tradition at my house, after the whole holiday paper tearing, jumping up and down, and hugging over presents, is to sit right down and eat a big hearty breakfast.
I mean, no one is going anywhere; it's a big relaxation day at my house, folks. And, it's smack-dab in the middle of holiday season, so you're right in the middle of the 10 pound weight gain debaucle. It's expected. Diets? Please, are you kidding?
So, following that logic, Christmas-time breakfast was usually eaten "European style" (read: what my nice Hungarian mother's family used to do for Christmas)--this included fruit, boiled or poached eggs, fried meat, and any number of sweetened breads or little breakfast cakes. It was the bread factor that was the killer. This stuff had dates, nuts, jams and powdered sugar all over it. Yep, this definitely was an insulin-spiker, for sure.
The one traditional foodstuff that trumped this, year after year? Eastern European style pancakes--hands down the best Christmas food, in my opinion. The pancakes themselves are thinner than your average "American" style pancakes, and less sweet. They are sort of like crepes, but are hearty and the beauty is, they aren't too bad because they don't have sugar--you can control the sugar content based on the toppings/fillings you put on it.
My mother traditionally put out jams (my favorite was either blueberry, strawberry, or raspberry jam), honey, maple syrup (the real stuff from New England, folks, otherwise, it's not worth it, in my opinion) or whipped cream (store bought's ok, better yet is the homemade version). A sprinkel of freshly chopped nuts was also nice.
But the key topping ingredient? Butter. Plenty of it. It's pretty much the "base" of all things European. Slather the stuff on, then add on any of the above ingredients, or maybe a nice combo of the two, and enjoy as you silently kiss your diet goodbye....
And, if you want to be "good," you can sub fresh fruits over the pancakes. But you'll be booed by the rest of us and envied immensely for your complete self-control. I mean, all that caloric consciousness isn't NATURAL on Christmas morning, I say!
Now, before we get ahead of ourselves, I've got the recipes for the pancake (called Palacinta, and pronouced Pal-ah-chin-tah) below. In true "old-fashioned" style, there are no real measurements, just a roundabout "look" and "feel' to it. Which I can't really explain, but if you've been cooking for awhile, you'll know what I mean. For those of you who haven't, I apologize profusely, and I'll try to be as clear as possible, as I'm getting this recipe straight from my mother, and she got it from HER mother, with the same instructions...well, you know the drill...
Anyhow, here goes:
INGREDIENTS
1 medium egg
Salt to taste
1-2tbsp sugar
EQUIPMENT
Skillet
Ladle
1.In small bowl or large cup, combine the egg, a pinch or two of salt, and 1-2tsp of sugar (more sugar if you desire a faintly sweet taste to your pancakes).
2.Whisk egg mixture until the grains of sugar are fully mixed and the mixture is smooth. * My mother liked to use a small cup so she could "crush" the sugar and salt grains along the side of the cup walls.
Set egg mixture aside.
3.In medium size bowl, combine flour and water. Mix/beat until the consistancy is smoothe.
4. *Now the tricky part: the consistency of the mixture should be rather soupy. This should look like a slightly runny cream soup. Definitely MORE thin than a syrupy looking mixture. It really should be thin and pour like a liquid, and the mixture should NOT stick to a spoon when the spoon is placed upside down. However, it shouldn't be purely "watery" either. Think of it as a slightly "thinner" version of your regular pancake batter.
7. The batter should immediately form little air bubbles and griddle nicely. After half a minute, you can turn one corner up with a spatula to see if its ready. The cooked part should be a soft golden brown with a slight fleck of darker brown. It is at this time you should flip the palascinta over to it's other side, not unlike flipping a pancake.
8.Again, wait until the opposite side is golden brown, then remove from griddle. You can put it on a paper towel lined plate..this will soak up any extra oil.
9.Repeat the process, until you are finished. This makes about a dozen or so tasty golden pancakes..which look a little something like this:
After that, feel free to add all sorts of tasty toppings. A few recommendations:
~Cinnamon, brown sugar and baked apples ( you can also substitute applesauce, but it ain't the same, I tell ya!)
~Fresh Strawberries and whipped cream
~Homemade cream, raspberries and granola
~Sour cream and chives (the neutral taste of the pancake lends itself to either sweet OR non-sweet foods)
~Sweet jams or fruited yogurts
In any event, be prepared to kiss your diet goodbye and delve into a whole new world of taste!















