Yummy Kahlua Pancakes Recipes

Steps:

• Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
• Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, 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.

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Steps:

• Soak raisins in warm water for 20-30 minutes.
• In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.
• In a large bowel, using an electric mixer, beat eggs until frothy.
• Add vanilla yogurt, butter and Kahlua and mix well.
• Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.
• Place shredded apples in the microwave for 60 seconds.
• Drain raisins on paper towels.
• Fold raisins and apples into batter and combine well.
• If batter is too thick, add a little more yogurt or more Kahlua.
• Heat griddle to medium heat (about 350 - 400 F).
• Spoon batter, ½ cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.
• Cook for 5-6 minutes or until bubbles form on top.
• Flip and cook for another 5-6 minutes or until golden brown.
• Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).

Steps:

• Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liqueur until combined.
• Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.).
• In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more.
• Repeat with remaining batter.
• Serve warm with butter and syrup.