2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
4 eggs, separated
2 cups milk (I used buttermilk)
4 tablespoons unsalted butter, melted and at room temperature
unsalted butter for buttering the pan

Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit

Syrup or whipped cream for serving

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons of melted butter (cooled to room temperature). Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer, beat the egg whites on high speed until stiff but not dry peaks form, about 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/4 teaspoon butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon of batter into each well.

Put 1 teaspoon of the filling of choice in the center of each pancake and top with 1 more tablespoon batter.

Cook until the bottoms are golden brown and crispy; 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.

Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream.

3 cups all purpose flour
1 cup ice water
3 tablespoons shortening
1 tablespoon salt
2 teaspoons baking powder
pinch of baking soda

Combine all ingredients and form into a dough. Cut into 4 or 5 equal pieces. Roll out to a thin 8 inch circle. Prick the surface of the dough with a fork and cook on an oiled hot griddle. Turn with a spatula. Watch these flat bread disks closely because they cook fast. Serve warm.

15-20 minutes from start to finish.

1 lb package dry or frozen Black Eye Peas
Seasoning meat like ham, thick bacon or sausage - cooked
1 medium diced onion (1 cup)
1 bell pepper (1 cup)
3 stalks diced celery
1 jalapeno (diced & no seeds)
1 15-ounce can diced tomatoes
1 t Cajun seasoning
1/2 t ground Thyme
1/2 t ground cumin
4-6 cups stock (vegetable or chicken)
Chopped green onions for garnish
2 T canola oil
2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 mins on low heat)

The night before cooking Hoppin John, soak the dry Black Eye Peas in a bowl of water. Cover and set aside until you are ready to cook. Then drain the peas in a colander.

Prepare all of your ingredients - choppin, dicing and measuring.

In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6). Saute the onion, bell pepper, garlic and celery. Add the 4-6 cups vegetable or chicken stock. Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat. (We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)

Make sure the mixture is covered with water. Add water if needed. Bring to a boil. Cover and lower the heat to medium low (#3). Simmer for 1 1/2 hours stirring occassionally.

In the last 1/2 hour, cook the rice according to package directions.

About ready to serve - spoon out a couple spoonfuls of black eye peas in a bowl. Smash with a fork. This will act as a thickener for the Black Eye Peas gravy. Pour back in the pot and stir.

Spoon out some rice in a deep bowl. Ladle on the Hoppin John and ENJOY!

This is basically Finnish Sweet Potato Pudding (not actually sweet potatoes but sweetened potatoes). I've made this recipe a few times and it's *great*!

Imullytetty Perunalaatikko
Yields 4 servings.

6 medium potatoes, medium-size, boiled, hot
4 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups milk, warm
4 tablespoons margarine, melted

Preheat oven to 350 degrees F & butter a 2-quart baking dish.

Slice potatoes into the prepared baking dish, layering them and sprinkling each layer with flour and sugar. Whisk together the salt, warm milk and margarine and pour it over the top. Bake for 40 minutes or until golden brown, then serve.