Chocolate-craving? These Double Chocolate Malt Brownies are not only insanely easy and quick, but also just as insanely delicious! Add a new twist to those brownies you’re thinking to make!
Microwave Double Chocolate Malt Brownies
1 cup malted milk powder (I used Nestle Milo)
1 cup chocolate chunks
1 cup sugar
1/2 cup melted butter
1 teaspoon vanilla essence
1/2 cup all-purpose flour
1/2 cup cocoa Continue reading
Snickerdoodle, Chocolate Chip or Oatmeal Cookie Pancakes
Makes: 14-18 pancakes
Real Swedish Pancakes (Pannkakor)
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.
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)!
An utterly perfect combination of poppy seeds and lemon zest, these pancakes will leave you wanting for more!
3/4 cup milk
1 tsp vinegar
1 tsp Lemon Juice
2 tsp melted butter
1/2ts vanilla extract
1 cup flour
2 tsp white sugar
1ts baking powder
1/2ts baking soda
1 tsppoppy seeds
1 tsp lemon zest
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
One word: Delicious!
1 cup flour
1 heaping tbs sugar
1 tsp baking soda
1/2 tsp baking powder
3 tbs melted butter
approx. 1 cup milk (or buttermilk)
1 pint of fresh blueberries (washed, dried and picked over)
good (real)maple syrup
1. Mix all the dry ingredients together with a big whisk.
2. Mix all the wet ingredients. Make sure you let the butter cool or it will cook the egg. I usually melt the butter in a measuring cup and then fill the rest of the way with milk. Use more milk for thinner pancakes. Use less milk for thick, fluffy American pancakes!
3. Make a well in the dry ingredients and pour in the liquid. Use the whisk to combine everything.
4. Use a 3/4 dry measuring cup to scoop the batter onto a medium to low heated skillet. Use lower heat so that the tops won’t burn. Don’t worry if the blueberries seem like they are too big, the batter will rise up to engulf them.
5. I find that the key to making good pancakes is to wait until bubbles rise up through the batter and the edges are about 1/2 the radius cooked towards the center. This is when I flip the pancake over to get them a nice golden brown.
6. While I make each pancake (this recipe makes about 8 huge flapjacks) I like to put a pat of butter on top after it comes off the pan. I also stack the pancakes so that they keep each other warm and then they are still nice and fresh when they get to the table.
7. Apply your maple syrup generously and CONSUME!
Source: Half Hour Meals
We’ve recently begun doing a lot of pancakes, and this one is my own new recipe! Plus, this pancake can be served chilled or fresh (hot), even though I personally prefer the latter. This quick recipe is great for any time of the day, and can satisfy your taste buds and your stomach, both!
Makes: 1 huge, thin pancake.
1 whole egg
4-1/4 tbsps all-purpose flour
1/4 tsp baking powder
1/2 tsp vanilla essence
2 tsps sugar
2 scoops ice-cream (any flavour)10 tbsps milk
- First, mix the milk and ice-cream in a blender.
- Now mix all the wet ingredients and the dry ingredients in separate bowls.
- Add the ice-cream milk/shake to the wet mixture. Mix well.
- Slowly and gradually add the wet mixture to the dry mixture. Be careful not to form lumps.
- Oil a pan. On medium heat, pour the batter in the pan in circles. If you want a thin pancake, which is great for an ice-cream pancake, spread the batter all over the pan. Make sure it is even.
- Flip over when one side is done or when you see bubbles forming on top.
- When the other side is also cooked, take off from flame.
- Serve hot or chilled. Goes great with a scoop of ice-cream in the centre, chocolate syrup etc as toppings.