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WOW!!! I got this from SeaSailing and it made my day!!! It's a huge A4 size postcard with pancake-cake recipe in Swedish. I showed it to everyone at work, it's such an awesome surprise! Thank you so much Paivi <3
Sorry for that silly quote, but that's it... (at least for now) of history.
LG Electronics MS690
Margate, Florida, USA
I went to Walmart and when looking for some corn to make "Cachapas", (venezuelan pancakes) I couldn't resist to grab my phone and take some pictures; the best part of all this is to get home and work with my husband in this recipe:
Ingredients for 8 to 10 (cachapas) pancakes:
4 cups corn kernels, about 6 to 8 jojoto (corn) large, about 3 cups ground and, 3 teaspoons salt ¾ cup sugar ¾ to 1 cup water, depending on the corn is more or less sweet.
Cut with a knife grains of jojoto (corn) without reaching too deeply to avoid cutting the cob.
Grains are ground by a mill to grind corn is not too tight. The dough should be slightly thick and ordinary.
In a large bowl mix the dough with salt and sugar and water. The mixture should be thick consistency.
He begins to heat a griddle or skillet on the stove and when hot put over medium heat.
They grease the griddle with a paper towel with oil each time it is going to make a cachapa and a small ladle is poured into the griddle about ½ cup batter, spreading it around with the spoon until it forms a small cakes about 10 centimeters in diameter and ½ inch thick. In forming bubbles across the surface, flip with a spatula to cook the other side until golden. Approximately 1 minute per side. Served hot. Can be stored after cooling in the fridge for days. In this case can be heated by steaming or frying 1 or 2 minutes per side in a little butter mixed with an equal amount of oil.
Textures with my gratitude to SkeletakMess and Enma Cox
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During the long cold winter months here in NE Ohio, it’s futile to think about gardening all the time! There are still many long months of cold and snow left (they’re predicting a few inches overnight). To keep myself from going crazy, I spend my winter months learning to do new things. I finally mastered sourdough bread, so now I’m learning to use sourdough in places besides bread, like muffins and pancakes. One reason I like sourdough is because the grains are soaked overnight, this is supposed to make them easier to digest and much more nutritious. On Tuesday morning I finally made my first batch of sourdough pancakes and they were a HUGE hit.
Making pancakes from scratch…this is a good way for me to finish my feta cheese, an idea from ER. I have forgotten to measure the water use in this recipe though.
Nice snacks that we enjoyed with coffee while watching TV.
8 oz. flour + 4 tsp baking powder – sift together
3 ½ tbsp sugar
Pinch of salt
¼ cup UHT milk
½ tsp vanilla essence
50 g Danish feta cheese
1. Beat eggs with sugar and salt till thick and creamy. Add in ½ teaspoon vanilla essence.
2. Place flour mixture in a mixing bowl, stir in egg mixture, milk and enough water to achieve pancake batter consistency.
3. Divide pancake batter into two portions; leave one portion as it is. To the 2nd portion, crumble the feta cheese and stir in.
4. Heat up a non-stick frying pan, brush with oil, pour in some batter, when batter has set and bubbles appear, flip pancake over and cook the other side.
5. Repeat till batter is used up.
Nefis pankek (pancake) tarifi nasıl yapılır bu yazıdan öğrenebilirsiniz. www.nasilyapilirtarifleri.com/pankek-tarifi-ardanin-mutfagi/
Fruity coffee pancakes
To make the crepes, mix the flour and salt then gradually beat in the eggs then the milk/water until you have a smooth batter. Mix in the melted butter and teaspoon of coffee granules.
Melt a little butter in the bottom of a frying pan - just enough to grease it. Wait until the pan is really hot before pouring in a little of the batter and waiting for the underside to cook before flipping and cooking the other side. If you want to attempt to toss the pancakes, use a frying pan with a curved side rather than one with sides that meet the base in a sharp corner.
You can keep pancakes warm by putting them on a plate balanced on another pan full of hot water, with the pan lid on top of the pancakes.
Meanwhile, to make the filling, remove the rind from the oranges with a zester. Cut off as much of the remaining pith as possible then slice in between each segment to cut the orange flesh into a bowl. Mix the orange mush, cornflour and honey and heat in a pan until thickened. Add the bananas.
Fold the pancakes into triangles and fill with the fruit.
© Susannah Relf All Rights Reserved
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Healthy Breakfast Ideas :
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Healthy Greek Yogurt Pancakes! An easy, delicious and nutritious pancake recipe for the whole family! Gluten-free, refined sugar free and freezer-friendly!
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Pancake Day / Shrove Tuesday 2010! Check out our three delicious pancake recipes by clicking on the link below.
with orange blueberry sauce. adapted from vwav. kev went crazy over these. his enthusiasm was almost uncontainable.
i just stole the idea for lemon + corn from isa's waffle recipe and applied it to her pancake recipe. they are about 80% whole grain and the sauce is no sugar added. oh, and they are dairy and egg free.
I'm back from my grandparents house and it was a great trip. I got loads of things done. I'm off to spend Halloween, with them. I'm getting them all dressed up for a party......teehee....
And I can't wait for this weekend, cuz I found one of my grandma's old Hungarian pancake recipes. It's actually more like a crepe recipe, but who cares, pancakes are pancakes and I love them all the same.....
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I still have photos from the beach shooting, but today I decided to upload my banana flour pancakes :) I had a whole kilo of banana flour sitting in the pantry, and I had to use it somewhere. So I did one of my favorite breakfast options....pancakes! :D You can check the recipe on my blog in this post: 'I would go vegan, but…'. Part I: fears (and a Banana pancakes recipe)
What do like having for breakfast? Although I love pancakes, I consider it indulging myself and I prefer eating something healthier, like granola with fruit and nuts or some kind of cereal like bukwheat, millet, oatmeal or even rice.
#11: I need to have a good breakfast. Eating in a hurry (or not eating) during the morning is enough reason for me to be in bad mood for hours.
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This delicious pancakes recipe is made with rich, creamy peanut butter and fresh, ripe bananas. Elvis would be proud!
For the recipe and more pictures, check it out on my blog: I Ate That!
Sunday morning pancakes ... what a perfect way to start the day :o)
Pancakes recipe can be found on my cooking blog
It being Shrove Tuesday, Mrs PB set about making pancakes. She has been perfecting her tossing technique this year.
Unfortunately for Mr Fox, not only does this mean he's been demoted as pancake tossing champion, he's also been acting as the "tossee".
See more photos and the recipe here.
Purchased some wild rice from producers in The Pas, harvested from Limestone Lake in north-west Saskatchewan (off the Hanson Lake road).
Chipotle mayo dip on the side. Roasted squash and fresh tomato salsa.
Savoury Wild Rice Pancakes - recipe
1/2 cup of wild rice, cook according to package instructions- note, I always use more water and I let the cooked wild rice soak in the cooking water before draining.
1 egg or 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
1 tbsp melted butter
1/2 tsp maple or birch syrup
1 cup of milk
1 tsp chipotle powder or smoky paprika
3/4 cup of flour (half white and half whole wheat)
1/2 tsp of baking powder
1/2 tsp of garlic powder
1 red pepper, seeded, small dice
3 green onions, small dice
1/2 cup of frozen corn, thawed
1/2 tsp of salt and pepper or to taste
Heat the griddle.
Drain the wild rice well. And lightly pat to remove excess moisture.
Mix together dry ingredients.
Mix together wet ingredients.
Gently combine dry and wet ingredients and fold in the wild rice (I use about 3/4 of a cup), and vegetables.
Butter the hot griddle and cook pancakes on both sides until brown.
Chipotle Mayo - recipe
1/2 cup sour cream
1/2 cup light mayo
juice of one lime or to taste
1 tbsp of chipotle sauce (I use El Yucateco Chipotle Peppers Hot Sauce)
Mix ingredients together and adjust the lime and chipotle to taste. Garnish with green onion.
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© Colleen Watson-Turner. All rights reserved.
I used Martha Stewart's buttermilk pancake recipe for these, and added chopped mulberries to the batter. Served with golden syrup, more mulberries and a good few grinds of vanilla and cinnamon sugar.
"The perfect breakfast is a healthy one, my homemade whole wheat apple-pancakes are topped with pure Canadian maple syrup and warm cranberry sauce." ~Tomitheos
Explore #476 on November 30, 2010
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2 cups whole wheat flour
1/4 cup dark brown sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup applesauce
1/4 cup melted butter
In a mixing bowl, combine the whole wheat flour, brown sugar, baking powder and salt.
Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well.
Pour about 1/3 cup of batter onto a lightly greased hot griddle.
Turn when bubbles form on top; cook until second side is golden brown.
Keep warm while making the remaining pancakes
Serve with Canadian pure maple syrup and warm cranberry sauce.
I'm enjoying warm English pancakes dripping with lemon and sugar for tea today ~ recipe blogged years ago but I updated with today's picture ~ theknittingblogbymrpuffythedog.blogspot.com/2008/01/tea-t...