Stir Crazy: Pancakes have a surprise inside, plus hot, oven-baked fish

June 10, 2013 

I had one of those "Why didn't I think of this?" moments last week.

The words formed in my head as I read a very simple recipe for Battered Fruit Rings from Blogger Angie McGowan of Eclectic Recipes. (Really, that names needs to be changed so it doesn't sound like we beat up the pineapple slices. Smothered Fruit Rings doesn't sound better, does it?)

Basically, it's pancakes with a ring of fruit hidden inside. It's an easy, fun breakfast recipe. Kids will like it and you'll succeed in getting them to eat more fruit. It's a win-win situation. All you have to do is:

1. Core and slice fresh fruit so it is generally flat, round and no more than 1/2-inch thick. Apples, pears and pineapple work well. Canned fruit can be used instead; just make sure it's well drained.

2. Mix up a batch of Bisquick (or any other brand/homemade) pancake batter.

3. Prepare your griddle or pan.

4. Dip fruit in batter, making sure to cover both sides. Let excess batter drip off.

5. Fry just like you would regular pancakes.

Note: I would add a bit of cinnamon to the mix for apple-battered rings. Also, if want them to look more like regular pancakes rather than rings, fill the hole with extra batter once you get them in the pan.

This recipe is adapted from one by Better Homes & Gardens. You can make it less spicy by cutting back on the amount of horseradish or wasabi paste you use.

Fish and Green Beans with Spicy Mayonnaise

1 lime

1-3 teaspoons fresh horseradish or wasabi paste

1/3 cup mayonnaise

1 1/2 pounds firm white fish fillets, 1/2 inch thick, rinsed and dried

Salt

1 cup panko (Japanese-style bread crumbs)

1 tablespoon butter, melted

12 ounces green beans, cooked

1. Preheat oven to 450 degrees. Coat a baking pan with nonstick cooking spray; set aside. Shred, peel and juice half of the lime; cut remaining lime into wedges.

Stir together juice, peel, horseradish or wasabi paste and mayonnaise.

Hold back 1 tablespoon of the mayonnaise mix; cover and refrigerate the rest.

2. Sprinkle fish with salt and place in baking pan. Coat with 1 tablespoon mayonnaise mix, then 3/4 cup panko. Drizzle with melted butter.

Bake on middle oven rack 20 minutes, or until fish flakes easily with a fork.

3. Remove fish from pan. Toss beans with the panko that remains in baking pan. When serving, sprinkle with remaining 1/4 cup panko. Serve with remaining mayonnaise mix and lime wedges.

Makes 4 servings, each with 349 calories, 19 grams fat, 56 mg cholesterol, 18 grams carbohydrates, 4 grams fiber, 2 grams sugar, 26 grams protein, 384 mg sodium.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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