Srawoffee Pancakes

Strawoffee Pancake

• Servings: 2 5-6 inch pancakes
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So I was actually making some normal pancakes in the morning, into which I added coffee and a few other experiments for fun, but actually turned out pretty great!

      The Strawberry whipped cream was made by mixing a bit of strawberry puree with whipped cream. You may use strawberry juice or syrup. The cream and chocolate syrup make an awesomeliciously balanced combination!

 

Hehe, my Pancake Plate looks better than ever in this picture! 😀

 

The chocolate spiral grooves on the pancake were made when chocolate syrup was poured over the wet (uncooked) side of the batter while the pancake was cooking.

Ingredients:

(BATTER)

4 tbsp all-purpose flour-

1 tsp baking powder-

1/2 tbsp + 1 tsp sugar-

1/2 tsp vanilla essence-

1 egg-

1/2 cup + 1 tbsp milk-

A pinch of Coffee powder

Hershey’s Chocolate Syrup

(TOPPINGS: OPTIONAL)

Strawberry whipped cream

Hershey’s Chocolate Syrup

Strawberries

Method:

1. In a bowl, mix the flour, baking powder and sugar.
2. In another bowl, whip the egg and add the vanilla essence and milk.
3. Now, slowly pour the wet mixture into the dry one, mixing well. Teh batter should not be too thin or too thick.
4. Next, sprinkle the coffee powder over the batter, and mix until only a few marks of teh coffee are left.
5. Heat a skillet or fry pan, and butter it. Now pour the batter into the pan.
6. Only a few moments after you pour the batter into the pan, pour the chocolate syrup over the wet batter in spirals, and let it sink into the batter. When bubbles start forming on one side, or you feel like the other side is done, flip over. When the other side is done too, take off heat.
7. Follow steps 5-6 for the rest of the batter too. Serve warm with toppings (optional).

 

Cinnamon Roll Pancakes

• Servings: eight 4inch pancakes
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Ingredients:

Peanut Butter Chip and Chocolate Chip Pancakes

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Ingredients:

5 Minute Vegan Pancakes

5-Minute Vegan Pancake

• Servings: 5-8 pancakes
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Ingredients:

Snickerdoodle, Chocolate Chip or Oatmeal Cookie Pancakes

Makes: 14-18 pancakes

Ingredients:

Real Swedish Pancakes

Real Swedish Pancakes (Pannkakor)

• Servings: 4 pancakes
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Also known as Pannkakor, these delicious pancakes should be thin like crêpes. It’s also important that the skillet is thoroughly and evenly hot before starting. Slightly salty, by the way. If you want a sweet*er* pancake, lessen the salt and add more sugar.

Ingredients:

Eggy Pancakes

• Servings: 4 pancakes
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These delicious, yet simple pancakes are a treat anyday!

Ingredients:

Pancakes with Caramelized Peached

Pancakes with Caramelized Peaches

I know  it says “Serves 2”, but I ate ALL of it. Don’t blame me: they’re just soo tempting (though I couldn’t eat anything more for hours)!

Serves: 2

Ingredients:

Lemon Poppy Seed Pancake

An utterly perfect combination of poppy seeds and lemon zest, these pancakes will leave you wanting for more!

Serves: 4

Ingredients:

3/4 cup milk
1 tsp vinegar
1 tsp Lemon Juice
1 egg
2 tsp melted butter
1/2ts vanilla extract
1 cup flour
2 tsp white sugar
1ts baking powder
1/2ts baking soda
1/2ts salt
1 tsppoppy seeds
1 tsp lemon zest
Butter/oil

Directions:

1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3. Heat a pan over medium heat and grease it with melted butter or oil. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Source: Half Hour Meals

Pancakes and Sautéed Apples

Delicious, yet healthy and nutritious!  

Ingredients

Basic Pancake Recipe:
2 cups all-purpose flour – sifted
1 tablespoon sugar
4 teaspoons baking powder
2 eggs – gently beaten
1 tsp. vanilla
4 tablespoons butter – melted

Sautéed Apples:
2 large apples – peeled and sliced
1 tablespoon brown sugar
Juice of ¼ lemon
2 tablespoons butter
1 tablespoon – sliced almonds
sour cream

Directions:

For the Apples:

1. In a medium bowl combine the apples with the brown sugar, lemon juice and sliced almonds. Heat a medium sized frying pan with the butter and add the apple mixture. Sauté the apples on low while baking the pancakes.

Pancakes:

1. Combine all of the dry ingredients for the pancake batter in a mixing bowl. In a separate smaller bowl combine the eggs, milk, vanilla and butter and stir into the dry ingredients. Stir until rather smooth.
2. Pour the batter on a hot, lightly buttered griddle. When bubbles form and break open, flip over.
3. Serve the pancakes with a spoonful of sour cream, topped with the sautéed apples and your favorite syrup.

Source: Half Hour Meals