Taste USA: Pancake

Monday, July 4, 2016

blueberry pancakes

How to make blueberry pancakes recipe - Calories per serving 363

Serves 4

Preparation time 5 minutes, Cooking time 10–15 minutes

Ingredients:
125 g (4 oz) gluten-free self-raising flour
1 teaspoon gluten-free baking powder
1 egg
150 ml (¼ pint) soya milk
25 g (1 oz) unsalted butter, melted
100 g (3½ oz) blueberries
1 tablespoon olive oil

To serve
4 tablespoons crème fraîche
4 teaspoons maple syrup

Method:
Mix together the flour and baking powder in a large bowl. Whisk together the egg and milk in a jug, then pour into the dry ingredients and whisk until smooth. Whisk in the melted butter, then stir in 75 g (3 oz) of the blueberries.

Heat the oil in a frying pan over a medium heat, then spoon tablespoons of the mixture into the pan. Cook for 3–4 minutes until golden underneath, then flip the pancakes over and cook for a further 2–3 minutes. Remove from the pan and keep warm. Repeat with the remaining batter.

Serve with the remaining blueberries, dollops of crème fraîche and a drizzle of maple syrup.

For blueberry smoothies, place 750 ml (1¼ pints) apple juice, 400 g (13 oz) natural yogurt, 3 chopped bananas and 500 g (1 lb) blueberries in a blender or food processor and blend until smooth, adding a little milk if too thick. Pour into 4 glasses to serve. Calories per serving 258

blueberry pancakes

Saturday, June 25, 2016

American buttermilk pancakes

How to make American buttermilk pancakes recipe - You can make these pancakes with whole milk, but using tangy buttermilk makes them lighter.

MAKES 10

PREP TIME 5 mins, COOK TIME 20 mins

Ingredients:
2 cups self-rising flour
1⁄4 cup sugar
1 tsp baking powder
1 cup buttermilk
2 eggs
4 tbsp unsalted butter, melted and cooled, plus extra for frying and serving
3–4 tbsp milk (optional)
maple syrup, to serve
fresh berries or diced fruit, to serve

Method:
1 Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make a well in the center of the flour mixture and gradually whisk in the buttermilk mixture to a smooth, thick batter. If the batter is not quite a thick pouring consistency, stir in 3–4 tbsp milk.

2 In a 6in (15cm) nonstick frying pan, heat a pat (about 1⁄2 tbsp) of butter over medium heat until the butter begins to sizzle. Pour in just enough batter to coat the base of the pan.

3 Cook the pancake over medium heat until the edges are set and small bubbles appear on the surface of the pancake, burst, and leave small “holes.”

4 Turn the pancake and cook for 1–2 minutes on the other side. Serve immediately, or keep warm in a low oven while you cook the remaining pancakes. Serve with unsalted butter, maple syrup, and a bowl of fresh berries or diced fruit for an indulgent weekend breakfast treat.

American buttermilk pancakes

Thursday, June 16, 2016

Buttermilk Pancakes

How to Make Buttermilk Pancakes Recipe - Each serving (3 pancakes) provides 333 calories, 14 g protein, 8 g fat (2 g saturated fat), 51 g carbohydrate (17 g sugars), 7 g fiber, 445 mg sodium

SERVES: 4 (MAKES 12)

PREPARATION: 20 MINUTES, COOKING: 15 MINUTES

Ingredients:
1 1/2 cups (220 g) whole-wheat self-rising flour
2 tablespoons (30 ml) superfine sugar
2 large eggs, separated
1 1/4 cups (300 ml) reduced-fat buttermilk
1 large banana, thinly sliced
2 teaspoons (10 ml) sunflower oil
To serve (optional)
1/3 cup (90 ml) Greek-style yogurt mixed with 1/4 teaspoon (1 ml) ground cinnamon
1 1/2 tablespoons (22 ml) honey

Method:
1 Sift the flour into a large bowl, and add the bran that’s left in the sieve. Stir in the sugar. Mix the egg yolks with the buttermilk and 1 tablespoon (15 ml) cold water. Gradually beat the buttermilk mixture into the flour to make a very thick batter.

2 Whisk the egg whites in a separate bowl until light and fluffy. Fold into the batter, then fold in the banana.

3 Heat a large heavy-bottom, nonstick frying pan over medium heat, and lightly grease with a little of the oil. Spoon large, heaping spoonfuls of the batter into the hot pan, spacing them well apart. You’ll probably be able to cook three or four at a time, depending on the size of the pan.

4 Cook the pancakes until golden and firm on the underside and bubbles appear on the surface. Flip the pancakes with a spatula and cook for another 1–2 minutes. Remove and keep warm while cooking the rest of the pancakes, lightly greasing the pan with more oil between each batch.

5 Serve the pancakes warm, topped with a dollop of spiced yogurt and drizzled with honey, if you like.

Buttermilk Pancakes

Monday, June 13, 2016

Cinnamon Pancakes

How to Make Cinnamon Pancakes Recipe - preparation 25 minutes cooking time 15 minutes

Serves 4

Ingredients:
6 tbsp fine polenta
5 tbsp tapioca flour
a large pinch of ground cinnamon
1 tsp bicarbonate of soda (baking soda)
1 medium egg
200g/7oz/¾ cup natural yogurt plus extra to serve
2 tbsp sunflower oil
ground cinnamon to serve

For the fruit compote:
3 tbsp caster (superfine) sugar
2 tsp gluten-free cornflour (cornstarch)
juice of ½ lemon
225g/8oz/2 cups blueberries

Method:
1 To make the compote, put the sugar and cornflour in a small pan and stir in the lemon juice to a paste. Add the blueberries and cook over a low heat, stirring occasionally, until they soften and the juices thicken.

2 To make the pancakes, mix the polenta, tapioca flour, cinnamon and bicarbonate of soda together in a bowl. Add the egg, yogurt and 4 tbsp cold water and mix to a smooth, thick batter.

3 Pour a little oil into a large frying pan, wipe off the excess with kitchen paper, then heat the pan over a medium heat. Add 1 heaped tbsp of the pancake batter, leaving a little space in between. Cook until the underside is golden and bubbles are just beginning to appear on the surface.

4 Turn the pancakes over and cook the other side. Remove and wrap in a clean teatowel (dishtowel) to keep warm. Make the remaining pancakes in the same way.

5 Divide the pancakes among four warmed plates and drizzle with the warm compote. Serve with spoonfuls of yogurt and a dusting of cinnamon. Read More

Monday, June 6, 2016

Drop Scones

How to Make Drop Scones Recipe - preparation 10 minutes cooking time 12–18 minutes

Makes 16

Ingredients:
125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour
1 tbsp caster (superfine) sugar
1 medium (US large) egg, beaten
150ml/¼ pint/scant ⅔ cup semi-skimmed milk
sunflower oil to grease
butter or whipped cream and jam to serve

Method:
1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg and the milk.

2 Heat an oiled griddle or frying pan and cook in batches, dropping in spoonfuls of the batter. Cook for 2–3 minutes until bubbles appear on the surface of the scones and burst, then flip them over and cook the other side for 2–3 minutes until golden brown.

3 Put the cooked drop scones on a clean teatowel (dishtowel) and cover with another teatowel to keep them moist.

4 Serve warm with butter, or cream and jam.

Drop Scones

Thursday, May 19, 2016

American Style Pancakes

How to Make American Style Pancakes Recipe - preparation 10 minutes cooking time 15 minutes Makes 12

Ingredients:
175g/6oz/1½ cups self-raising (self-rising) flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
50g/2oz/¼ cup caster superfine)sugar
2 medium (US large) eggs, beaten
300ml/½ pint/1¼ cups buttermilk
50g/2oz/4 tbsp butter, melted, plus extra for frying
milk (optional)
bacon and maple syrup to serve

Method:
1 In a bowl, sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.

2 Mix the eggs, buttermilk and melted butter and gradually whisk into the flour to make a smooth batter – if it’s too thick, add a drop of milk. Leave to stand for 5 minutes.

3 Put a large frying pan over a medium heat. When hot, brush the surface with a little melted butter. Pour about 2 tbsp of the mixture into the pan to form a 10cm (4in) circle. Cook for 2 minutes or until small holes appear on the surface, then flip it over and cook the other side until golden and set.

4 Continue cooking the pancakes in this way in batches until you have used up all the batter.

5 Serve the pancakes warm with crisp bacon drizzled with maple syrup.

American Style Pancakes Recipe

Wednesday, May 18, 2016

Calabrese and Goat's Cheese Soup

How to make calabrese and Goat's Cheese Soup recipe - preparation 10 minutes cooking time 20 minutes Serves 6

50g/2oz/4 tbsp butter
2 onions, chopped
2 celery sticks, chopped
1 litre/1¾ pints/4 cups vegetable stock
700g/1½lb calabrese, broken into florets, stalks chopped
1 tbsp olive oil
175g/6oz chevre goat’s cheese
salt and ground black pepper
croûtons to serve

Method:
1 Melt the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to
the boil again. Cover the pan, reduce the heat and simmer for 15 minutes or until the calabrese is tender.

2 Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season
to taste with salt and pepper.

3 Ladle the soup into bowls, scatter with croûtons and serve immediately.

Friday, April 29, 2016

Pancakes From International House Of Pancakes

How to make Pancakes From International House Of Pancakes Recipe

Yield: 1 Servings, Makes: 8 to 10 pancakes

Ingredients:
1 nonstick spray
1 1/4 c flour
1 egg
1 c buttermilk
1/4 c sugar
1 t (heaping) baking powder
1 t baking soda
1/4 c cooking oil

Method:
Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth. Pour the batter by spoonfuls into the hot pan, forming 5" circles. When the edges appear to harden, flip the pancakes.

They should be light brown. Cook on the other side for same amount of time, until light brown. Read More

IHOP New York Cheesecake Pancakes

How to make IHOP New York Cheesecake Pancakes Recipe - The New York Cheesecake Pancakes are a new item on the menu and have become one of their most popular signature pancakes. Top these pancakes with strawberry jam, whipped cream, or maple syrup.

YIELDS 15 PANCAKES

Ingredients:
1 (8-ounce) package cream cheese
2 cups Bisquick mix
½ cup graham cracker crumbs
¼ cup sugar
1 cup milk
2 eggs

Method:
Slice the cream cheese into 4 pieces and freeze overnight.

The next day, preheat a skillet or griddle on medium high.

In a large bowl, combine all the other ingredients.

Cut the frozen cream cheese into bite-size pieces and add to the batter.

Spray a skillet or griddle with cooking spray.

Add 1/3 cup of batter and cook about 2 minutes per side until done. Read More

IHOP Harvest Grain and Nut Pancakes

How to make IHOP Harvest Grain and Nut Pancakes Recipe - IHOP offers this healthier option to traditional pancakes. Instead of using regular pancake syrup, keep a supply of your favorite jams and jellies on hand. Pie fillings in the can are another nice alternative to put on top of your pancakes.

SERVES 8

Ingredients:
¾ cup rolled oats
¾ cup whole-wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
1½ cups buttermilk
1 egg
¼ cup vegetable oil
¼ cup sugar
3 tablespoons chopped walnuts

Method:
Preheat a skillet or griddle on medium heat and spray with cooking oil. Grind oats in a food processor or blender until a fine consistency.

In a medium bowl, combine flour, oats, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, oil, and sugar and mix with an electric mixer until smooth.

Combine the dry ingredients with the wet ingredients and mix. Add the nuts and mix.

Add 1/3 cup of batter onto a hot griddle or skillet and cook for 2–4 minutes per side, until brown. Read More

Denny's Pancake Puppies

How to make Denny's Pancake Puppies Recipe - If you like fresh donut holes then you will definitely like these little bite-sized pancake balls rolled in powdered sugar. Serve with a small bowl of syrup for dipping.

SERVES 6

Ingredients:
Vegetable oil, for frying
1 cup Aunt Jemima Original Pancake Mix
1/3 cup milk
1 egg
½ cup chopped dried blueberries
1 tablespoon finely chopped white chocolate chips
Powdered sugar, for dusting

Method:
Preheat oil in a deep fryer.

In a medium bowl, combine pancake mix, milk, and egg.

Add blueberries and chocolate chips and stir.

Let the batter sit for 10 minutes to thicken.

When the oil is hot, use an ice cream scoop coated with oil to make a batter ball, and drop it into the hot oil.

Cook for 2½–3 minutes, or until the batter is dark brown.

Drain on paper towels and coat with powdered sugar. Read More

Thursday, February 4, 2016

Pumpkin Pancakes

How to make Pumpkin Pancakes Recipe - These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Serve: 6

Ingredients:
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Method:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Pancakes

Wednesday, February 3, 2016

Pancakes 1

How to make Pancakes 1 Recipe - My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.

Serve: 3

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil

Method:
Preheat a lightly oiled griddle over medium-high heat.

Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.

Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pancakes 1

Saturday, January 30, 2016

Good Old Fashioned Pancakes

How to make Good Old Fashioned Pancakes Recipe - This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Serve: 8

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Method:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Good Old Fashioned Pancakes

Fluffy Pancakes

How to make Fluffy Pancakes Recipe - Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

Serve: 4

Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Method:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Fluffy Pancakes

Saturday, January 23, 2016

Buttermilk Pancakes II

How to make Buttermilk Pancakes II Recipe - A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made.

serve: 12

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Method:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Buttermilk Pancakes II

Wednesday, January 20, 2016

Banana Pancakes I

How to make Banana Pancakes I Recipe - Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

6 servings:

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Method:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides; serve hot.

Banana Pancakes I

Thursday, November 26, 2015

Pancake stack with maple syrup

How to make Pancake stack with maple syrup recipe

Serves 4

Preparation time 10 minutes, Cooking time 6 minutes

Ingredients:
1 egg
100 g (3½ oz) strong plain flour
125 ml (4 fl oz) milk
2½ tablespoons vegetable oil
1 tablespoon caster sugar
maple syrup, for drizzling

Method:
Put the egg, flour, milk, oil and sugar in a food processor or blender and blend until the mixture is smooth and creamy.

Heat a large frying pan over a medium heat and put in 4 half-ladlefuls of the batter to make 4 pancakes. After about 1 minute the tops of the pancakes will start to set and air bubbles will rise to the top and burst.

Use a spatula to turn the pancakes over and cook on the other side for 1 minute. Repeat twice more until you have used all the batter and made 12 small pancakes in total.

Bring the pancakes to the table as a stack, drizzled with maple syrup, and serve 3 pancakes to each person, with scoops of ice cream.

For orange-flavoured pancakes, make a batter as above but with 125 g (4 oz) plain flour, 2 teaspoons each caster sugar and grated orange rind, 1 teaspoon each cream of tartar and golden syrup, ½ teaspoon each salt and bicarbonate of soda, 1 egg, 125 ml (4 fl oz) warm milk and a few drops of orange essence. Cook the pancakes as above.

Pancake stack with maple syrup

Saturday, October 3, 2015

Pancakes with Caramelized Banana

How to make Pancakes with Caramelized Banana Recipe - Once I was pouring the caramel sauce onto my six-year-old’s pancakes when he said, “Mummy, it’s like a river of toffee!” How true his words were.

SERVES 8

Ingredients:
4 tablespoons (1/2 stick) butter
3/4 cup light brown sugar
4 bananas, thickly sliced on the diagonal
16 pancakes (homemade or store-bought)

Method:
Put the butter and sugar in a nonstick skillet. Over medium heat, stir to melt the butter and dissolve the sugar. Add the bananas, reduce the heat, and cook for 3 minutes, stirring occasionally, until the bananas are coated with caramel.

Heat the pancakes in the microwave for 30 seconds, stack on serving plates, and top with the divinely caramelized bananas.

Optional:
To whip up your own pancakes, beat 1 egg, 1 cup milk, and 1 cup self-rising flour with 1/2 teaspoon grated nutmeg.

Heat an 8-inch nonstick skillet over low to medium heat. Dollop in large spoonfuls of batter and cook until the bubbles burst on the surface and the edges start to go dry. Flip and cook the other side until golden.

Pancakes with Caramelized Banana

Sunday, January 25, 2015

Banana Quinoa Waffles with Mixed Berries

How to make Banana Quinoa Waffles with Mixed Berries Recipe - These waffles are so healthy that it’s okay to drizzle real maple syrup on them.

Ingredients:
1⁄2 cup water
1⁄4 cup quinoa
12⁄3 cups white whole-wheat flour
2 tablespoons packed brown
sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup mashed ripe banana
3 eggs, separated
4 tablespoons (1⁄2 stick)
unsalted butter, melted
11⁄2 cups fat-free milk
2 cups fresh berries
(blueberries, raspberries,
sliced strawberries)
Maple syrup (if desired)

Method:
1 In a small saucepan, bring the water to a boil. Stir in quinoa. Reduce heat, cover, and simmer for 10 to 12 minutes, until tender and liquid is absorbed. Remove from heat. Transfer to small bowl; chill 1 to 2 hours.

2 Preheat waffle iron, according to manufacturer’s instructions. In a large bowl, combine flour, brown sugar, baking powder, and salt. In a medium bowl, combine cooked quinoa, banana, egg yolks, butter, and milk. Add to flour mixture; stir until combined.

3 In another medium bowl, beat egg whites until stiff. Fold in banana batter.

4 Add batter to waffle iron. Cook according to manufacturer’s instructions. Top with berries and syrup, if desired. Makes 10 waffles.

Nutrition per waffle: 176 calories; 7g protein; 5g fat (3g saturated fat); 27g carbohydrate; 3g fiber; 95mg calcium; 1mg iron; 133mg sodium.

Banana Quinoa Waffles with Mixed Berries