TRI-BERRY OVEN PANCAKES
Steps:
- Preheat the oven to 425 degrees.
- Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
- Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
- Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.
LEMON RICOTTA PANCAKES WITH FIGS
Steps:
- In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
- Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
BANANA SOUR CREAM PANCAKES
Provided by Ina Garten
Time 20m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
INA PINKNEY'S PANCAKES
I was amazed at the small amount of flour (even with the potato starch) to make 48 3-inch pancakes when I read this recipe. Found it in the Tribune's Food & Drink Weekly. Per the article: "This recipe was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket."
Provided by Busters friend
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
- Heat a lightly greased griddle or non-stick skillet over medium-high heat. Pour large spoonfuls of batter into the skillet in batches to make 3-inch circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.
Nutrition Facts : Calories 202.5, Fat 14.6, SaturatedFat 8.3, Cholesterol 131.1, Sodium 290.9, Carbohydrate 12.8, Fiber 0.2, Sugar 5.1, Protein 5.5
BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES
Make and share this Barefoot Contessa's Banana Sour Cream Pancakes recipe from Food.com.
Provided by Juenessa
Categories Breakfast
Time 31m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
- Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
- Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
- Distribute a rounded tablespoon of bananas on each pancake.
- Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
- Flip the pancakes and then cook for another minute, until browned.
- Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used.
- Serve with sliced bananas, butter, and maple syrup.
- **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.
Nutrition Facts : Calories 130.5, Fat 3.6, SaturatedFat 1.8, Cholesterol 42, Sodium 308.1, Carbohydrate 20.9, Fiber 0.9, Sugar 6, Protein 3.7
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