Tommys Cream Soda Pancake Recipes

Steps:

• Separate the egg. Beat the white until stiff and set aside. Put the yolk in a mixing bowl with the cup of pancake mix.
• Add the vegetable oil and the 1/2 can of cream soda to the pancake mix. Mix with a fork until large lumps disappear, but do not overbeat.
• Fold the stiff egg white into the mix. You can add a bit more soda if mix appears too thick.
• Let sit until bubbles appear all over top and mixture rises a little.
• If you want to add fruit, put fruit on pancake after the first turnover.
• Pour onto hot, greased griddle. Turn over when bubbles appear on surface and sides look dry. I use a 1/4 cup measuring cup to ladle pancake onto griddle.

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
• Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made.
• Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.

Steps:

• Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
• Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
• Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
• Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
• Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
• Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

Steps:

• Whisk together and fry like pancakes.
• Eat with butter, salt & pepper.