honey mustard vinaigrette

When weeks are long and busy, you have to make sure there are things to look forward to.  For example, every week we have TNBLTC (Tuesday night bacon-lettuce-tomato club) after classes.  Health-conscious as we are, however, we decided to switch it up with hot dogs one week.  Now, something that actually has to do with this recipe, is that from hot dog night we had some honey mustard left over and I decided to try it out as salad dressing.

Most recipes tell you to use honey and mustard, but pre-made honey mustard is almost better (but let's not get into processed foods...).  As usual, I didn't measure, but if I had to pull some numbers out of my... imagination, I would say: 1-2 tablespoons prepared honey mustard, 2-3 tablespoons (olive) oil, 1-2 tablespoons (apple cider) vinegar, and a good amount of salt and pepper.  It's strong, but if it turns out too sour for your liking, add a teaspoon or so of water.

For the salad itself, you can go wild.  I really like it with chopped up apples and strawberries.  Tip: I always add a little lemon juice to cut apples to keep them from turning brown and because I like the flavor.  In the picture I also sliced up a hot dog (a Leitmotiv, one might say).  You could use any protein, really.  Ham, pepperoni, garbanzo beans*, chicken breast...

* Did you know garbanzo beans are the same as chickpeas?  I didn't.  Also, one cup covers 25% of your daily protein.

german apple pancakes

Ah yes, the German pancake.  Balancing the line somewhere between crêpe and American pancake, they are versatile and yummy.  Somehow, most of the food I make isn't very photogenic, but trust me -- it tastes better than it looks. 

My favorite thing about it is that it only has four ingredients: eggs, flour, milk, apples.  Oh, and a dash of salt.  Optionally, you can make it sweeter by either adding sugar to the mixture or on top of the finished product (maybe with cinnamon?). 

The measuring is where it gets a little tricky.  The mix should be fairly liquidy, a little thicker than for crêpes.  A good rule of thumb is one egg per person, in other words one egg per two pancakes.  Then add a couple large tablespoons of flower.  Add milk until you get the desired consistency. 

Then, in a hot skillet, add a tablespoon or two of oil.  When it's hot, take a large ladleful of the mix and pour it in.  Since it's so liquidy, your pancake will be the size of the skillet.  Flip after about two minutes or when it browns on one side (see pic).  If no one's watching, try to flip it in the air.  If you're being judged, use a spatula.

Last thing: I just dump the (peeled green) apples into the mixture.  I've seen other people neatly arrange the slices on the cooking pancake.  It's up to you.

EDIT: Because of reader responses (aka two of three people who've ever seen this blog), I need to make an edit.  First off, the measurements.  Try one heaped spoon of flour per egg and a lot of milk, so it doesn't turn out too eggy.  Also, if you're making it as a dessert (with apples, or maybe other fruits) add two or three tablespoons of sugar to the batter before cooking the pancakes.