recipe: Wilie’s pancakes

May 15th, 2015 | Posted by admin in Breakfast | RECIPES - (1 Comments)

 

These pancakes were introduced to me by my nephew’s wife Marissa and their adorable toddler Wilie.  This was his favorite breakfast, easy to make, healthy, and best of all no flour!  I make these at least once a week and keep a few in the fridge for a quick snack. Enjoy!

 

INGREDIENTS:
• 2 mashed ripe bananas
• 2 eggs
• 2 tablespoons of almond butter (any nut butter will do)
• 1 tsp good vanilla
• 1 tsp of cinnamon

 

DIRECTIONS:
• Whisk together and pour into a griddle.

There’s really no need for syrup.  Delish!

 

 

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Most of my love for cooking came from my early memories of my paternal grandmother, Marnos Bedrosian. She was an amazing cook and my sister and I have been trying to recreate this recipe for a while. On my last visit to Charlotte we had a day of cooking and I think we finally perfected this special recipe. The most enjoyable part of making this delicious bread besides eating it was cooking with my sister (who did most of the work!) and having my mom around to enjoy the delicacy fresh from the oven!

Please refer to the pictures as they are a big help when rolling out the dough.

 

INGREDIENTS:
• 2½ lbs. of flour (I recommend “King Arthur Flour”)
• 1 stick of butter
• 1 large spoonful of Crisco
• 1½ tablespoons of sugar
• ½ tsp. salt
• 1 yeast cake
• 4 eggs
• Approximately 1 cup of whole milk

 

DIRECTIONS:
• 2 sticks of melted butter to coat layers of dough

• Egg wash… 1 egg whisked with a tsp of water

• Sesame seeds to sprinkle on top after egg wash is applied.

• Scald milk and add butter & Crisco melt and let stand.

• Mix yeast in 1/2 cup of warm water, add sugar and let stand.

• Beat eggs and add to cooled milk mixture and combine with yeast mixture.

• Knead dough for 10 minutes then let rise in a warm spot covered for 3-4 hrs. You can make late the night prior, but if so put in fridge.

• Form into 6 balls of dough let rise keep covered.

• When doubled in size dough will be ready to roll out into a very thin sheet. I use a long dowel similar to the handle of a broom. It allows you to roll out dough in a large circle. Approximately 20 inches in diameter you will almost be able to see through the dough. Always use flour on your surface & dowel to avoid dough sticking.

• Now dough is folded & refolded.  Please refer to the pictures for guidance:

• Between each fold brush with butter. When you have folded it into a strip then cut on the diagonal and place on a parchment lined cookie sheet. Cover and let rise.

• When ready brush with butter, egg wash & sprinkle a few sesame seeds on top and put in preheated 350 degree oven.

• Choereg is done when golden brown on top! This is the best time to enjoy a hot fresh piece with a great cup of coffee or tea! The breads can be frozen and warmed up…always best with a dollop of butter! This is the recipe that brings back strong memories of my grandmother Marnos.

Enjoy!

 

 

 

 

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