ICE CREAM PANCAKES
Make and share this Ice Cream Pancakes recipe from Food.com.
Provided by MommyMakes
Categories Breakfast
Time 15m
Yield 4 large pancakes
Number Of Ingredients 7
Steps:
- Combine 1 cup ice cream with water and egg in a medium bowl.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the wet mixture to the dry mixture and stir just until combined.
- Heat a greased skillet over medium.
- Spoon 1/3 cup of batter onto the skillet for each pancake.
- Flip once edges are cooked and pancake starts to bubble, about 1 minute.
- Cook other side until lightly browned and serve with a scoop of ice cream and strawberry syrup.
Nutrition Facts : Calories 205.4, Fat 5.5, SaturatedFat 2.9, Cholesterol 68.7, Sodium 223, Carbohydrate 32.9, Fiber 1.1, Sugar 7.8, Protein 6.1
APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM
This topping isn't just for pancakes-it can be used on ice cream or as a filling for crepes.
Provided by Claude Tenel
Categories Fruit Filling Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 13.2 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 1.6 mg, Sugar 10.3 g
CINNAMON PANCAKES WITH ICE-CREAM AND MAPLE SYRUP
Make and share this Cinnamon Pancakes With Ice-Cream and Maple Syrup recipe from Food.com.
Provided by ImPat
Categories Ice Cream
Time 25m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- PANCAKES combine the flours and cinnamon in a medium bowl.
- Put the milk, syrup and egg white in a small bowl and whisk to combine.
- Add to flour mixture and mix until well combined.
- Spray a large non stick frying pan with cooking spray and heat on medium.
- To make 1 pancake and 1 tablespoon of batter to the pan and spread out slightly and then add another 2 tablespoons of batter to pan to make 2 more pancakes and cook for 2 minutes or until bubbles appear on the surface and then turn pancakes over and then cook for a further 1 minute or until cooked through and then transfer to a large plate lines with a clean tea towel and cover pancakes to keep warm.
- Repeat with remaining batter to make a total of 16 pancakes.
- Divide pancakes between plates and top with a scoop of icecream and drizzle with the maple syrup.
- TIP to cut coking time in half, you can use two large frying pans at the same time.
PANCAKES, COULIS & ICE CREAM
A delicious pancake recipe for all the family to enjoy on Pancake Day or for a weekend treat!
Provided by good_chef-2
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Gently simmer 150g strawberries/raspberries until soft. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. Leave in the fridge to completely cool.
- In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour.
- Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula.
- Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
- Drizzle the coulis over the pancakes and finish with a scoop of Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream.
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