Scallop Pancakes

Scallop pancakes.
Ingredients
  • 1 pound scallops, fresh or frozen
  • 2 cups pancake mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Dash nutmeg
  • 2 cups milk
  • 2 eggs, beaten
  • 2 tablespoons butter or other fat, melted
  • Butter or margarine
Instructions
  1. Thaw frozen scallops.
  2. Remove any shell particles and wash.
  3. Grind scallops.
  4. Sift dry ingredients together.
  5. Combine milk, egg and butter.
  6. Add gradually to the dry ingredients; stir only until batter is smooth.
  7. Add scallops.
  8. Drop by tablespoonfuls onto a hot greased griddle or frying pan.
  9. Fry slowly until the surface is covered with bubbles, turn and fry until the bottom is well browned.
  10. Serve with butter.
Notes
Serves 6. Makes 24 small pancakes.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish