SWEDISH PANCAKES WITH CHERRY CREAM CHEESE AND CHOCOLATE-BANANA FILLINGS
Provided by Sandra Lee
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
- For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
- For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.)
- To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.
SIMPLE NUTTY PANCAKES
Stephen Mangan's easy breakfast pancakes are great for getting kids into cooking, and they're healthier with the addition of agave syrup rather than sugar, and chopped mixed nuts
Provided by Good Food team
Categories Breakfast, Brunch
Time 10m
Yield makes 4
Number Of Ingredients 7
Steps:
- Tip the flour and baking powder into a large bowl with a pinch of salt. Make a well in the centre, then add the egg, milk and syrup. Whisk until smooth, then fold in half the nuts.
- Heat 1 tbsp oil in a large, non-stick frying pan over a medium-high heat. Spoon two ladles of the mixture into the pan and cook for 1 min each side. Repeat to make two more.
- Serve with a drizzle of agave syrup and the remaining nuts for extra crunch.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
SHEET PAN PANCAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
SKINNY PANCAKES
Full of protein and keeps you satisfied all morning long. Our kids beg for more and guests always love them. Store leftovers in fridge and eat cold or warm.
Provided by Lisa S
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 7
Number Of Ingredients 5
Steps:
- Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
- 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 141.8 calories, Carbohydrate 3.3 g, Cholesterol 136.4 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.6 g, SaturatedFat 5.8 g, Sodium 243.9 mg, Sugar 0.5 g
NANNY'S PANCAKES
These are the pancakes my grandmother would make us when we were children. She didn't use exact measurements, so she estimated them when I asked her for the recipe she uses. Sometimes she would add things to them like coconut milk, or applesauce for an added treat. We would eat them with maple syrup, jam or with butter and sugar rolled up.
Provided by BK GeeGee
Categories Breakfast
Time 30m
Yield 10 pancakes
Number Of Ingredients 7
Steps:
- Mix the dry ingredients first until they are well blended.
- In a separate bowl mix the wet ingredients, then slowly pour the wet ingredients into the dry ingredients and mix well.
- Ladle into a hot frying pan and flip when bubbles form.
Nutrition Facts : Calories 161.5, Fat 3.2, SaturatedFat 1.6, Cholesterol 44.9, Sodium 230.6, Carbohydrate 27, Fiber 0.7, Sugar 5.2, Protein 5.6
SHEET PAN PANCAKES
Pancakes in the oven? They're all done at the same time on a sheet pan!
Provided by Houstonchef
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
- Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
- Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 58.2 g, Cholesterol 99.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 1027 mg, Sugar 5.7 g
HOOTENANNY PANCAKES
"Volcano Pancakes" may be a more appropriate name. The pancake will rise a few inches above the pan while baking. My family says the tall sides are the best part. This is fast, simple, and delicious and it's so easy to have the ingredients on hand. I got this from another website and am posting it for my cookbook.
Provided by Kickapoo
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degree F.
- Put entire stick butter into a 9 x 13 inch pan.
- Put pan with butter into the oven until butter is melted.
- Beat the eggs, milk, and salt until frothy.
- Add flour.
- Beat until mixed.
- Pour over melted butter.
- Bake for 25 to 30 minutes.
- Serve with syrup or jelly.
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