Author Archives: Pancake Recipe

Powers Pancake Palace Recipe

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Ingredients

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

Directions

1. Combine whole milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. 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.
3. 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. Enjoy this trip down memory lane.

Quick and Simple Pancake Recipe

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Quick and Simple Pancake Recipe

Ingredients

2 eggs

1 1/2 cup whole milk

4 Tablespoons butter, melted

2 cups flour

2 tablespoon sugar

6 teaspoons baking powder

Directions:

1. Beat eggs until well blended.

2. Add whole milk and melted butter.

3. Add dry ingredients and mix well.

4. Heat a heavy griddle or fry pan which is greased with some butter.

5. The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.

6. Pour 1/4 cup of batter into pan and tip to spread out or spread with spoon.

7. When bubbles appear on surface and begin to break, turn over and cook the other side.
This is a great and simple pancake recipe.

Tiramisu Pancakes

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Tiramisu Pancakes

recipe from Ivory Hut
(Serves about 5 reasonably hungry people)

For the pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

Apricot Sesame Pancake

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Ingredients:
4 oz. unsalted butter
3 oz. golden syrup
3 oz. brown sugar
4 oz. dried apricots, finely chopped
8 oz. oats
2 tbsp. unsalted sesame seeds

Directions:
1.    Preheat oven to 350 F (180 C). Melt butter, golden syrup, and brown sugar gently in a non-stick pan. Remove from heat. Stir in apricots, oats, and sesame seeds. Mix well.
2.    Using a non-stick, 11-inch shallow pan, spread oat mixture evenly across base. Bake for 25 minutes until starting to go golden.
3.    Remove from oven. Cut into 16 slices and allow to cool for 5 minutes. Using a fish slice, remove bars from pan and cool completely on a wire rack. Serve warm or cold with a cup of tea or coffee, or as a snack in a bagged lunch.

Almond Pancakes with Fruit Coulis

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Ingredients
1/4 cup slivered almonds
1 cup all purpose flour
1 egg
1 egg yolk
1 1/4 cups milk
2 tablespoons butter melted
4 tablespoons ground almonds lightly toasted
1/4 teaspoon almond extract
oil for brushing
1 1/2 cups frozen mixed summer fruits, such as redcurrants, blackcurrants and
raspberries
2 tablespoons icing/confectioners’ sugar
14oz can of guavas in syrup, or other fruit of choice

Directions:
1.    Spread the slivered almonds on a baking sheet and toast them in a preheated oven 180oC350oF/gas mark4 for 3 minutes.
2.    Sift the flour into a bowl and make a well in the centre.
3.    Add the egg, egg yolk, milk, melted butter, ground almonds and almond extract.
4.    Whisk well to combine.
5.    Leave to rest in the fridge for half an hour.
6.    Brush a frying skillet or pancake pan with oil and place over a medium heat.
7.    Tilt the skillet in one direction and pour in 1/4 cup of the batter.
8.    Tilt in the opposite direction immediately, so that the batter covers the whole base.
9.    After 1 – 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about a minute.
10.    Repeat with the remaining batter.
11.    Transfer the pancakes to a cookie sheet lined with baking parchment, cover and keep warm in a preheated oven 150oC/300oF/ gas mark 3.
12.    Blend the fruit in a blender or food processor, or mash it well by hand with 2 tablespoons of water.
13.    Press through a strainer and stir in the confectioners’ sugar.
14.    Warm the fruit coulis through over a medium heat, in a small saucepan.
15.    Warm the other fruit through also in their own juice as well.
16.    Fold each pancake twice and place 1 to 2 on each serving dish.
17.    Lift the top layer of the pancake and spoon the warmed guavas or fruit of choice, refold and decorate with the toasted almonds.
18.    Pour a little fruit coulis over the top.
19.    Why not serve with some delicious clotted cream, yummy!

Italian-Style Vegetable Pancakes

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Ingredients
About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1-4 tablespoons butter or extra virgin olive oil

Directions:
1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.

2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.