Pecan Pancake with Grilled Shrimp and Cucumber Salsa:

For shrimp, mix the first 8 ingredients in medium glass bowl. Refrigerate, covered, for 1 hour
For roasted red pepper sauce, put the next 9 ingredients, except the cream, into a small non-aluminum saucepan and simmer for 20 minutes. Add the cream and simmer for an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm
For cucumber salsa, mix the following 11 ingredients in a small bowl. Taste and adjust seasonings
For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix all the remaining 9 ingredients (all the remaining, except oil and cilantro sprigs), in medium bowl. Stir in milk mixture until smooth
Heat a thin layer of oil in large non-stick skillet and pour one-fifth of the batter into skillet to make a 4 inch diameter pancake. Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes. Keep warm
While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from the heat. Cook, turning once, until pink and cooked through, about 4 minutes
To serve, put one pancake onto each serving plate. Top with cucumber salsa and arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs

Can be served with other breakfast items
To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes. Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin and cut out core and seeds

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Combine all the ingredients in a mixing bowl and stir just until they are blended
Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges
Serve hot with maple or golden syrup
Serve and garnish

Can be served with other breakfast items
Can be garnished with a cube of butter, whipped crean, a sprig of fresh mint, sprinkles of cinnamon, etc.

In a bowl, combine the flour, brown sugar, baking pwoder, salt and cinnamon
Stir in the milk, egg yolks, and vanilla
Add the apple and pecans
Beat the egg whites until stiff peaks form, then fold into the batter
Pour the batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden
Serve with Apple Spice Syrup
Serve and garnish

Can be served with other breakfast items
Can also be served with maple or golden syrup
Can be garnished with whipped cream, apple slices, whole or chopped pecan, a sprig of fresh mint, sprinkles of cinnamon, etc.

In a large bowl, combine the 2 cups flour and the sugar
Stir in the boiling water, and mix with chopsticks just until water is absorbed
Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky
Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, or until smooth and elastic
Cover loosely with a dampened cloth and let rest for about 1 hour
Redust surface with flour and knead dough again for several minutes, or until smooth
Divide dough into 4 equal pieces and cover with dampened cloth. Using a floured rolling pin, roll one piece of dough into a 6 to 7 inch round. Lightly brush with sesame oil
Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder. Coil cylinder around itself into a spiral, and pinch the end under into the dough. Repeat with the remaining dough pieces
Cover coils with a dampened cloth and let rest for 15 to 20 minutes
Using a floured rolling pin, roll the coiled dough on a floured surface into 6 to 7 inch rounds
Heat the peanut oil in a wok or heavy skillet over medium high heat to about 375°F. Carefully add a pancake and fry for 1 to 2 minutes per side, or until golden. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked
Remove to a plate lined with paper towels to drain. Repeat with the remaining pancakes
Cut each pancake into 6-8 wedges
Serve immediately

Can be served with other breakfast items
A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried. The result is the most sensational fried bread you may ever taste. It's a favorite street snack in china

Combine flours, baking powder, and salt
Combine milk, honey, oil add to dry ingredients. Stir the mixture just until moinstened. Fold in egg whites
Spray a cold griddle with nonstick spray coating
For each pancake, pour about 1/4 cup butter onto hot griddle. Cook until brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce
To make the orange sauce, combine the sugar and cornstarch. Stir in water and frozen orange juice contentrate
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more
Stir in can(s) mandrin orange sections and finely chopped walnuts and serve with the pancakes

Can be served with other breakfast items
Can be garnished with whipped cream, mandrin orange sections, sprigs of fresh mint, etc.

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