Derek Jeter Game Day Pancakes; Breakfast Recipes; New York Yankees
And like many professional athletes, he assuredly claims that this is just a preferred routine, not a superstition. ‘Every morning before a game I eat pancakes and an omelet,’ says Jeter. We’re guessing Jeter adds the omelet, which Loria says is made with egg whites, to give him the protein boost needed to make him do things like set records for hits, stolen bases and at-bats. We scored the pancake recipe, which contains separated eggs to increase its fluffiness factor and has a generous yield that even a professional athlete would have trouble finishing.
But Loria has a smart timesaving tip for getting your flapjack fix multiple mornings in a row: Refrigerate extra batter in an airtight container, then thin it with milk before reusing it the next day. Of course, now that Jeter is retiring, he’ll have time to hone his breakfast skills even more: If Hannah Davis is lucky, maybe he’ll start experimenting with pancake art. 1. Heat a griddle or large nonstick skillet over medium-high heat. 2. Sift the flour, sugar, baking powder, baking soda, and salt together into a large bowl.
Add the buttermilk, egg yolks, and melted butter and stir just until the dry ingredients are moistened—the batter should be very lumpy. 3. Beat the egg whites in a medium bowl with an electric mixer on high speed until they form soft peaks. Using a rubber spatula, fold the whites into the batter just until combined—the batter should not be completely smooth. 4. Check the griddle’s heat: Flick cold water from your fingers onto the griddle.
The drops should form tiny, skittering balls. If not, increase the heat and heat the griddle for a minute or so longer. Lightly oil the griddle. Using about one-third of a cup of batter for each pancake, pour the batter onto the griddle. Cook until the pancakes’ undersides are golden brown, about 1 ½ minutes. 5. Turn the pancakes and cook until the other sides are browned, about 1 minute more. Adjust the heat as needed, so the pancakes don’t brown too quickly. Transfer cooked pancakes to a baking sheet and keep warm in the oven while making the remaining pancakes. 6. Serve pancakes hot, with the maple syrup and butter.
It's maple sugar-production season here in Maine for the next couple of weeks, so all the sugar shacks are open and people are visiting to watch the sap being boiled. It's heaven to me, but I have a feeling you'd really hate it! I have to say, though, that that stuff that comes out of a Mrs. Butterworth's bottle bears no relation to real maple syrup! I'm not the only one!
Very funny. I will only eat maple syrup. Barbara, you are too sweet! But not in a syruppy sort of way AT ALL. Thank you so much for your kind words. No, I haven't been writing lots, but at least my momma is being prolific! I have to wait until the spark is lit, so to speak, and all my kindling has been soggy lately.
My true favorite, as the child of New England parents, is REAL maple syrup, as it was originally conceived--pure, unadulterated, boiled-down sap of the maple tree, with no artificial additives or extra sugars. And very pricey, as well--it is a rare treat! Thanks for reading, Dolores! I love the stuff too much and have sworn off waffles because of it. Syrup of any kind is so high in calories. It's evil. But, I can't bring myself to hate it.
But I loved the hub! My maple syrup phobia is more strongly based on my younger siblings. I have since that time learned to eat maple syrup, it's been 4 years. But I will not allow anyone within ten feet of me if syrup is in the room. I let out my secret at summer camp and was chased with a bottle. It's a sad, sad, sticky world sometimes, Ryan. My good fried has this same fear. Only he can eat maple syrup but if it touches his skin he totally loses his mind.
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