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Posts Tagged ‘Pancakes’

What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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What you need:

2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying

What you do:

In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.

Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath.

Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).

Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes.

Cut into wedges and serve.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
2 banana’s ( thinly sliced)
1 jar or squeezy bottle honey

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
Lay a pancake on a plate, then layer one half of it with banana then fold the other half over the the banana’s. Drizzle some honey over the top.
Serve hot.

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What you need:

8 oz /225 g whole-wheat flour
4 0z / 115 g rolled oats
2 oz / 55 g sliced almonds, crushed walnuts or crushed pecans
2 tsp baking powder
1/2 tsp cinnamon
2 medium bananas
250 ml semi or low fat milk
1 egg
1 tsp almond extract
8 oz / 225 g mixed frozen berries
Vegetable oil cooking spray

What you do:

In a bowl, combine the flour, rolled oats, nuts baking powder & cinnamon.  In another bowl,  mash 1 banana then add the milk, egg and almond extract. Pour the liquid ingredients into the  dry ingredients, stirring until smooth. Slice remaining banana and stir into the batter then  add the berries. Warm a non stick frying pan over medium heat; coat with cooking spray. Pour in around 2 oz/ 55 g  ( 4 tbsp) of batter into the frying pan. Cook until golden brown, around 2 to 3 minutes per side. Repeat until batter is gone.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
Serve with white sugar and lemon juice.

What to do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Sprinkle with white sugar and lemon juice to serve.

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