FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
JALAPENO-CORNMEAL PANCAKES
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
FLUFFY JAPANESE PANCAKES
Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!
Provided by Kelsey Kirk
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
- Mix flour, sugar, baking powder, and baking soda in a bowl.
- Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
- Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
- Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.4 g, Cholesterol 63.3 mg, Fat 7.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 299.6 mg, Sugar 8.3 g
JAPANESE-STYLE FLUFFY PANCAKES
The Japanese have perfected this simple, yet exciting fluffy pancake recipe that anyone can make. So delicious, you might eat it without butter or syrup. Enjoy! Serve this right from the griddle or pan.
Provided by Rich B.
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Beat eggs and sugar together in a bowl using an electric mixer on medium speed until well blended.
- Mix flour and baking powder together in a separate bowl. Slowly mix into the sugar-egg mixture; batter will thicken rather quickly. Slowly add milk. Stir in vanilla extract.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 52.1 g, Cholesterol 96.3 mg, Fat 3.7 g, Fiber 1.3 g, Protein 9.3 g, SaturatedFat 1.4 g, Sodium 300.3 mg, Sugar 15.7 g
JALAPENO APPETIZER PANCAKES
Jalapeno peppers and mozzarella cheese give a tasty twist to these bite-size pancakes made from a mix. "My grandchildren love them as a side dish or appetizer with ranch dressing for dipping," says Lorraine Watson from Malta, Montana.
Provided by Taste of Home
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine pancake mix and water. Stir in cheese and peppers. Pour batter by heaping tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve warm with dressing or salsa.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 405mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
JALAPENO PANCAKES
Appetizer or side dish, cheese and jalapenos add a twist to these bite-size pancakes made from a mix.
Provided by papergoddess
Categories Grains
Time 15m
Yield 30 pancakes
Number Of Ingredients 5
Steps:
- In a bowl, combine pancake mix and water; mix well.
- Stir in cheese and peppers.
- Pour batter by heaping tablespoonfuls onto a hot greased griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
- Serve warm with Ranch dressing or salsa.
JOHNNY JALAPENO'S CAST-IRON APPLE PANCAKE
Direct from the campfire, This is one of Johnny's best and goes great with a dollop of whipped cream or a scoop of ice cream. He claims that they wrote a book about him called "Johnny Appleseed", but that's another story...
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Place oven rack on the middle rack of your oven. In a small bowl, combine sugar and cinnamon. Set aside.
- In a large bowl, combine flour, milk, eggs, salt, and vanilla extract. Beat until batter is smooth and set aside.
- In a 8" or larger cast-iron frying pan over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5-7 minutes to slightly cook the apple slices. Add raisins if using and remove from heat.
- Pour the batter over apples into baking pan. Place pan in oven and bake 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly, but this is normal). Remove from oven.
- Remove pancake from the baking pan by flipping upside down onto a serving platter so that the apples are on top. To serve, cut into serving-size wedges and transfer to individual serving plates. Note: Once out of the oven, the pancake will begin to deflate, but that is okay.
Nutrition Facts : Calories 254.9, Fat 14.9, SaturatedFat 8.6, Cholesterol 126.4, Sodium 341.6, Carbohydrate 26.5, Fiber 2.2, Sugar 14.8, Protein 5.2
JALAPENO-CORNMEAL PANCAKES
Fiery flapjacks won the Food Network's chile pepper-themed contest. Start off with Mexican cornbread in this sweet-and-spicy breakfast with a double dose of jalapenos--in the batter and in the orange syrup. This dish can be made as hot as your tastebuds like (or not very hot) to suit your taste.
Provided by Crafty Lady 13
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in as small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
Nutrition Facts : Calories 571.1, Fat 19.4, SaturatedFat 5.3, Cholesterol 68.1, Sodium 743.2, Carbohydrate 93.7, Fiber 3, Sugar 60, Protein 10.3
BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE
Take your savory pancakes to new heights with this easy souffle technique. Simply separate your eggs, whip the whites on their own and fold them into a cheesy mornay sauce. Unlike a traditional souffle, these pancakes cook quickly on your stovetop griddle.
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 pancakes
Number Of Ingredients 15
Steps:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
- Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
- With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
- Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
- Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.
CORN & JALAPENO PANCAKES WITH TOMATO SALSA
Make and share this Corn & Jalapeno Pancakes with Tomato Salsa recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
- In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
- Pulse a few times to mix.
- Add the milk and pulse a few more times to from a smooth batter.
- Add to the corn mixture and stir to mix.
- Season to taste with more salt, if needed, and pepper.
- Let stand at room temperature for 30 minutes.
- To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
- Set aside.
- In a large frying pan over medium heat, warm 2 tablespoons of the oil.
- Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with remaining batter, adding oil as needed to prevent sticking.
- Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
- Serve at once.
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
- In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
- Pulse a few times to mix.
- Add the milk and pulse a few more times to from a smooth batter.
- Add to the corn mixture and stir to mix.
- Season to taste with more salt, if needed, and pepper.
- Let stand at room temperature for 30 minutes.
- To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
- Set aside.
- In a large frying pan over medium heat, warm 2 tablespoons of the oil.
- Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with remaining batter, adding oil as needed to prevent sticking.
- Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
- Serve at once.
Nutrition Facts : Calories 482.4, Fat 27.4, SaturatedFat 9.9, Cholesterol 100.1, Sodium 538.6, Carbohydrate 51, Fiber 4.7, Sugar 3.7, Protein 12
JALAPEñO-CHEDDAR CORNMEAL PANCAKES
Experiment with something different when you make our Jalapeño-Cheddar Cornmeal Pancakes. Topped with a spicy cream cheese spread, Jalapeño-Cheddar Cornmeal Pancakes pack a whole bunch of Tex-Mex flavor into a whole new dish. Try serving Jalapeño-Cheddar Cornmeal Pancakes at your breakfast table.
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in large bowl.
- Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
- Serve pancakes topped with cream cheese mixture.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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