Sonora Pancakes
Sonora Pancakes
2 cups pancake mix
1 tsp ground cumin
1/2 tsp chili powder
1 egg, beaten
1 1/2 cup milk
1 (8 oz) can cream-style corn
1 tbsp vegetable oil
In a large bowl combine pancake mix, cumin & chili powder
In a small bowl mix egg & milk together
Add egg mixture to dry ingredients & beat until smooth
Add corn & stir until blended
Heat oil in a large skillet
When hot, pour about 1/4 cup pancake mixture into the pan to form small pancakes
Three or four pancakes can be cooked at one time
When pancakes become fluffy & well-browned on the bottom, flip over & cook on the other side
Serve with butter & syrup
Pan Dulce (Sweet Bread)
Pan Dulce (Sweet Bread)
Dough
2/3 cup milk
2 Tbsp shortening
2 Tbsp butter
2 eggs, beaten
1/3 cup milk
1 package dry yeast
1/2 tsp granulated sugar
4 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tbsp salt
Combine the 2/3 cup milk, shortening & butter in a saucepan
Heat just enough to melt the shortening & butter, then allow the mixture to cool to room temp
At this point stir in the beaten eggs
Heat the 1/3 cup milk until it is just room temp & stir in the yeast & 1/2 tsp sugar
Allow the mixture to sit until bubbles form on the surface, about 10 min, then stir it into the milk & egg mixture
Meanwhile, mix together the flour, 1/2 cup sugar, 2 Tbsp brown sugar, cinnamon & salt
Next, stir in the yeast & milk & egg mixture to make a medium dough, one that is not too damp or too dry, adding flour or water as needed
Knead the dough for 5 to 10 min or process it in a food processor for 40 seconds
Lightly grease the dough, place it in a dish, cover it with a damp towel, & allow it to rise until doubled in size, about 1 to 1 1/2 hrs
While the dough is rising cream together the topping ingredients
After the dough has risen, divide it into 16 balls, then roll balls into circles about 3 inches in diameter & place them on baking sheets
Brush each dough circle with a mixture of 1 egg white & 2 Tbsp water, then cover them with a thin layer of the topping
At this point you may leave the topping as is or cut designs such as parallel lines into it with a thin knife
Next, drape a damp towel over the rolls & allow them to rise until doubled in size, 30 to 40 min
Bake about 20 min in an oven preheated to 375 deg F
Topping
3/4 cup all-purpose flour
3 Tbsp brown sugar
3 Tbsp granulated sugar
1/2 tsp cinnamon
1/4 cup butter
2 egg yolks
3/4 tsp vanilla extract
Casa Vieja Roman Bread
Casa Vieja Roman Bread
This bread is served with every meal at Monti’s La Casa Vieja in Tempe, Arizona
1 tbsp granulated sugar
1 package dry yeast
1 1/2 cups lukewarm water
4 cups all-purpose flour
2 tsps salt, divided
1/2 cup finely chopped onion
2 Tbsp dried rosemary, finely crushed
2 tsps vegetable oil
Combine sugar, yeast & lukewarm water, stirring to dissolve yeast
Stir in the flour, a cup at a time, then add 1 1/2 tsps of salt & the onion
Mix well, then knead on a lightly floured board until smooth
Place dough in an oiled bowl & let rise until doubled, covered with a clean linen towel
When doubled, punch down again
Flatten out dough on an oiled cookie sheet
When an even 1 inch thick across, pat the top of the dough lightly with vegetable oil
Let dough rise again until doubled
Sprinkle with remaining salt & the rosemary
Bake in oven, preheated to 400 deg F, for 20 to 25 min
Serve hot