Two Recipes Tuesday, February 18, 2014 Early Show & Noon

Ingredients

Blueberry Flax Pancakes

1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

Echo Classic Crab Cake
Chef Christopher Pease Echo Restaurant

1 cup mayonnaise
1 lemon juiced
1/2 TBSP worcestershire sauce
1 TBSP Dijon mustard
1 egg
1/4 TBSP old bay seasoning
1 cup panko bread crumbs
½ lb. jumbo lump crab meat
½ lb. claw crab meat
3 TBSP clarified butter
Salt and pepper to taste
Pinch cayenne pepper

Directions

Pancakes
Set a nonstick skillet over medium heat. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Serve warm with a good syrup.

Crab Cake
Fold together all ingredients except jumbo lump meat. Mix evenly, add lump meat last to see the texture as eating with the eyes is predominant use clarified butter to sauté until golden brown

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