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Sheriffs line up for pancake duty

Sheriff Keith Royal will serve up pancake and eggs to help raise money for Hospice of the Foothills.

The 26th annual Breakfast in the Park will be held from 8 a.m. to 12:30 p.m. July 27 at St. Canice parish hall, 236 Reward St., in Nevada City’s Seven Hills District.

With the cost to build the $5 million facility on Rough and Ready Highway swelling to $7.5 million due to the rapid, worldwide inflation of construction materials, Hospice of the Foothills is trying to raise an additional $2.5 million to complete the in-house care center by this fall.



The nonprofit organization helps terminally ill patients and their families in western Nevada County.

Royal and other volunteers plan to serve pancakes, eggs, sausages, fruit, coffee and tea to about 600 guests. Members of the County Sheriff’s Association will cook.




Tickets for the breakfast are $8 for adults and $5 for children under 6.

They may be purchased at the hospice office at 12399 Nevada City Highway, Grass Valley, any Citizens Bank, through any volunteer members of Friends of Hospice or at St. Canice Hall on the day of the breakfast.

Raffle tickets will be drawn and announced by Jerry Biagini. You do not have to be present to win. Proceeds from this event go to hospice to provide care for the terminally ill.

Parking is located at St. Canice Hall, with overflow parking at Seven Hills School on Brock Street and a shuttle bus provided by Durham Transportation. The shuttle will begin at 7:45 a.m.

Area Boy Scouts will help direct parking and Girl Scouts will help to serve. This is truly a community event! For more information call Ginger McGee at 432-5446 or Mary Moyer at 432-5655.

The following are a few favorite pancake recipes submitted by members of Friends of Hospice.

ORANGE-RICOTTA PANCAKES

2/3 cups all-purpose flour

1/4 cups sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cups part-skimmed ricotta

1/4 fat-free milk

1/4 teaspoon grated orange rind

2 tablespoons fresh orange juice

3 large egg yolks

3 large egg whites

Combine flour, sugar, baking soda, and salt in a large bowl.

Combine ricotta cheese and next 4 ingredients (including egg yolks) and add to the flour mixture, stirring until smooth.

Beat egg whites at high speed until soft peaks form. Gently fold 1/4 of egg whites into cheese mixture; gently fold in remaining egg whites.

Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles. (Yields about 15 pancakes )

These pancakes will be small because the batter is thick and doesn’t spread much. Serve them with Strawberry-Lemon syrup, fresh strawberries or orange marmalade.

STRAWBERRY-LEMON SYRUP

3 cups sliced fresh strawberries, divided

1 cup sugar

1/4 cup water

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

Combine 2 cups strawberries, sugar, water, and lemon juice in a non aluminum sauce pan and bring to a boil over medium heat. Cook until reduced to 1 1/2 cups (about 20 minutes)

Remove from heat and let stand 10 minutes. Stir in 1 cup strawberries and rind. This syrup can be used hot or cold.

KURT’S FAMOUS PANCAKES

2 1/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon plus 1 teaspoon sugar

2 T butter (melted)

2 large eggs

2 1/2 cups buttermilk

Butter for pan or griddle

Mix the dry ingredients together in a large bowl and wet in a medium bowl. Pour the wet ingredients into the dry ingredients. Mix with just a few strokes until the batter is evenly moistened. Ignore the bumps. Let the batter rest for at least 5 minutes.

Pour the batter from the tip of the spoon onto the griddle. Flip the pancakes when they are covered with bubbles.

PEACH-BUTTER SYRUP

1 package (10 oz.) frozen sliced peaches

1/4 cup butter or margarine

2 teaspoons cornstarch

2 tablespoons water

1/4 teaspoon almond extract

2 tablespoons lemon juice

Put frozen peaches into a small sauce pan.

Add butter, honey, and lemon juice. Cook over low heat, stirring occasionally, until mixture begins to boil. Mix cornstarch with water until smooth, gradually stir into hot peaches. Cook over low heat, stirring until smooth and thickened. Remove from heat and stir in almond extract. Serve hot.


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