I made these this morning. I'm a huge fan of honey and cinnamon in chocolate, but I don't actually like the taste of either honey or cinnamon alone. Together, though, they're a lovely combination. Anyway, it's raining like the dickens, and warm, slightly sweet pancakes are exactly what the grayness of the outdoors called for.
So, without further ado:
Honey Cinnamon Pancakes
Ingredients:
Your favorite base pancake recipe (mix or from scratch) plus the wet stuff it calls for (For our purposes here, I'm using a recipe that calls for about 2 cups of dry ingredients)
1/4 c honey
1/2 to 3/4 tsp cinnamon (you can go up to 1 tsp cinnamon if you loooove it, but remember that you don’t want to overpower the honey. We're interested in sweet harmony here, not bashing tastebuds over the head and dumping them in a back alley somewhere)
1/4 c plain lowfat or nonfat yogurt
Directions:
1. Heat the milk for the pancakes over the stove or in the microwave. You don’t want it to boil, but you want it hotter than lukewarm (to help the honey dissolve properly; otherwise, you’re going to be whisking for a goodly while and still end up with pockets of honey in your batter. You don’t want that. They’ll burn on your griddle. Not that something like that has ever, uh, happened to me or anything…).
2. Add in the honey; whisk.
3. Add in the rest of the ingredients (flour, etc. or pancake mix; eggs, yogurt, cinnamon). Whisk.
4. Pour batter onto the griddle! The pancakes will likely be a bit thinner than regular, but that’s okay. Slightly crepe-like pancakes aren’t a bad thing. You can stack more of them on your plate, for one, and they double as desserty goodness at a later time, for another.
5. Serve with butter, syrup, and sliced bananas. Or with a cream spread, syrup, and sliced bananas. If you have leftovers, they make a great base for a tower of fruit and whipped cream for dessert!
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Sunday, February 22, 2009
Monday, December 22, 2008
Pumpkiny Goodness
Riiiight. So I had the most awesome friend visit this weekend, and she loooooves pumpkin. She's also one of those people who "only likes plain pancakes." Yeah, I've heard that about a million times before. EVERYONE WHO'S EVER TOLD ME THAT CHANGES THEIR TUNE ONCE THEY'VE TRIED MY PANCAKES. She was totally a good sport about me being an ass about that, and thankfully, the pumpkin pancakes met with her approval. Hooray!
So I thought I'd share the recipe.
Pumpkin Pancakes
Directions and Ingredients:
Gather the ingredients to make your favorite base pancake recipe (the sort that uses about 2 c of dry ingredients, 1 c milk, and 2 eggs). To this recipe, add the following:
1/2 c pumpkin
1/4 c sugar (you can throw in a couple tablespoons more if you'd like sweeter pancakes and a couple-few tablespoons less if you prefer less sweet pancakes -- I'd personally go the less sweet route)
1/3 c plain or vanilla yogurt
1/2 tsp cinnamon (more if you prefer)
1/4 tsp ginger (use a little bit less if you prefer)
a pinch of nutmeg
Mix your pancakes as normal. If the mixture is a little bit too runny, add more yogurt.
Pour batter on the griddle (I usually do a little under 1/4 of a cup of batter for each pancake). Now, pay attention. This is the important part: I tend to like slightly lighter, more golden-brown pancakes for my regular stacks. With these, you have to let them get a little more done. They stick, okay? -- it doesn't matter how nonstick your griddle is. I found this out the hard way, you see. So before you try flipping them, wait until the edges are dry and some of the bubbles forming in the batter take a short moment to fill in when they pop. If you don't, you'll end up with really ugly (but delicious) pancakes. And your houseguest will rag on you for daring to serve her UGLY PANCAKES. o.o She wouldn't be wrong, either.
Serve fresh off the griddle with melted butter and maple syrup. They're also good cold the next day -- with some whipped cream and syrup. Mmm, desserty goodness for breakfast...
Enjoy! And happy holidays to all!
So I thought I'd share the recipe.
Pumpkin Pancakes
Directions and Ingredients:
Gather the ingredients to make your favorite base pancake recipe (the sort that uses about 2 c of dry ingredients, 1 c milk, and 2 eggs). To this recipe, add the following:
1/2 c pumpkin
1/4 c sugar (you can throw in a couple tablespoons more if you'd like sweeter pancakes and a couple-few tablespoons less if you prefer less sweet pancakes -- I'd personally go the less sweet route)
1/3 c plain or vanilla yogurt
1/2 tsp cinnamon (more if you prefer)
1/4 tsp ginger (use a little bit less if you prefer)
a pinch of nutmeg
Mix your pancakes as normal. If the mixture is a little bit too runny, add more yogurt.
Pour batter on the griddle (I usually do a little under 1/4 of a cup of batter for each pancake). Now, pay attention. This is the important part: I tend to like slightly lighter, more golden-brown pancakes for my regular stacks. With these, you have to let them get a little more done. They stick, okay? -- it doesn't matter how nonstick your griddle is. I found this out the hard way, you see. So before you try flipping them, wait until the edges are dry and some of the bubbles forming in the batter take a short moment to fill in when they pop. If you don't, you'll end up with really ugly (but delicious) pancakes. And your houseguest will rag on you for daring to serve her UGLY PANCAKES. o.o She wouldn't be wrong, either.
Serve fresh off the griddle with melted butter and maple syrup. They're also good cold the next day -- with some whipped cream and syrup. Mmm, desserty goodness for breakfast...
Enjoy! And happy holidays to all!
Saturday, December 6, 2008
'Tis the Season to Be Noggy...
I made these for my parents last weekend, and they were as excellent as I remembered them being the first time I made them. Neither of my parents likes eggnog, but then, I find that many people don't. It's usually a question of texture, not taste. So even if someone screws up her face at the mention of eggnog pancakes, try to talk her into it anyway. Chances are she'll end up being dead pleased by a plateful of these beauties!
Eggnog Pancakes
(They're perfect for leftover holiday Nog!)
1) Your favorite base pancake recipe. Make as normal, except:
2) Substitute eggnog for the eggs (1/4 c eggnog equals 1 egg, so if your base recipe calls for 2 eggs, use 1/2 c of eggnog instead) and
3) Substitute eggnog for 2/3 of the milk called for in the recipe (so if the recipe calls for 1 c of milk, use 2/3 c eggnog and 1/3 c milk)
4) You may also wish to add an extra pinch of nutmeg to the batter, but don’t overdo it. These pancakes taste better when the flavor is more subtle.
5) If the batter is too thick, add more milk, 1-2 tablespoons at a time, until the batter reaches the desired consistency. You want the batter to be on the thicker side, though. It makes the pancakes fluffier and more deeelicious.
6) When you cook the pancakes, you want them to be on the lighter side. They'll puff and fluff up more than regular pancakes because of the eggy goodness. This is to be expected and encouraged. Feel free to give them a little love as they cook! If you like darker pancakes, go ahead, but be warned that the darker outside will change the flavor and may slightly overpower the eggnoggy centers.
7) Serve in a gorgeous stack, lightly treated with melting butter and gently kissed with maple syrup. Or however it is you like to eat your pancakes. These are moist and flavorful enough that you don't need any window-dressing, but should you choose to add to them, butter and maple syrup don't hurt. You can also serve a stack of these with maple syrup and a dollop of whipped cream. Decadent and delicious!
Eggnog Pancakes
(They're perfect for leftover holiday Nog!)
1) Your favorite base pancake recipe. Make as normal, except:
2) Substitute eggnog for the eggs (1/4 c eggnog equals 1 egg, so if your base recipe calls for 2 eggs, use 1/2 c of eggnog instead) and
3) Substitute eggnog for 2/3 of the milk called for in the recipe (so if the recipe calls for 1 c of milk, use 2/3 c eggnog and 1/3 c milk)
4) You may also wish to add an extra pinch of nutmeg to the batter, but don’t overdo it. These pancakes taste better when the flavor is more subtle.
5) If the batter is too thick, add more milk, 1-2 tablespoons at a time, until the batter reaches the desired consistency. You want the batter to be on the thicker side, though. It makes the pancakes fluffier and more deeelicious.
6) When you cook the pancakes, you want them to be on the lighter side. They'll puff and fluff up more than regular pancakes because of the eggy goodness. This is to be expected and encouraged. Feel free to give them a little love as they cook! If you like darker pancakes, go ahead, but be warned that the darker outside will change the flavor and may slightly overpower the eggnoggy centers.
7) Serve in a gorgeous stack, lightly treated with melting butter and gently kissed with maple syrup. Or however it is you like to eat your pancakes. These are moist and flavorful enough that you don't need any window-dressing, but should you choose to add to them, butter and maple syrup don't hurt. You can also serve a stack of these with maple syrup and a dollop of whipped cream. Decadent and delicious!
Sunday, September 14, 2008
I could eat these every day...
As we all know, I am ever on the prowl for the perfect pancake. I'm getting closer every time I try out something new or revamp a tried-and-true favorite.
This morning, I made vanilla pancakes. They were very simple and incredibly delicious. They actually, factually melted in my mouth. Truly! I know people say that stuff melts in their mouths, but these pancakes really did. SO GOOD, PEOPLE. So very, very good.
Vanilla Pancakes
Ingredients:
Your favorite base pancake recipe and whatever it calls for (I like Bisquick, damn it), enough to make a little over a dozen pancakes - substitute heavy cream for 3/4 of the milk (if the recipe calls for 1 cup of milk, use 3/4 c of heavy cream and 1/4 c milk)
2 Tbs sugar
2 tsp vanilla (use a high-quality vanilla, or the taste will be overbearing and fake rather than subtle)
Directions:
Make the pancake batter according to your recipe's directions, remembering to substitute heavy cream for 3/4ths of the milk called for in your recipe. Add the vanilla and the sugar; whisk until smooth. The batter should be slightly thicker than normal, but it shouldn't be so thick that it won't pour out of a cup and onto the griddle. You can always thin it out with a couple of tablespoons of milk at a time, whisking between each addition to check the consistency.
Pour batter onto griddle. These pancakes will cook a little more slowly than regular pancakes, and they're best when they're only a very light color. I served mine with a dollop of unsweetened coconut rum whipped cream and maple syrup, and they were divine. In fact, they were so good I'm making them again next weekend. Maybe I'll even try throwing a couple of mini morsels in there to see how that works. Heh.
This morning, I made vanilla pancakes. They were very simple and incredibly delicious. They actually, factually melted in my mouth. Truly! I know people say that stuff melts in their mouths, but these pancakes really did. SO GOOD, PEOPLE. So very, very good.
Vanilla Pancakes
Ingredients:
Your favorite base pancake recipe and whatever it calls for (I like Bisquick, damn it), enough to make a little over a dozen pancakes - substitute heavy cream for 3/4 of the milk (if the recipe calls for 1 cup of milk, use 3/4 c of heavy cream and 1/4 c milk)
2 Tbs sugar
2 tsp vanilla (use a high-quality vanilla, or the taste will be overbearing and fake rather than subtle)
Directions:
Make the pancake batter according to your recipe's directions, remembering to substitute heavy cream for 3/4ths of the milk called for in your recipe. Add the vanilla and the sugar; whisk until smooth. The batter should be slightly thicker than normal, but it shouldn't be so thick that it won't pour out of a cup and onto the griddle. You can always thin it out with a couple of tablespoons of milk at a time, whisking between each addition to check the consistency.
Pour batter onto griddle. These pancakes will cook a little more slowly than regular pancakes, and they're best when they're only a very light color. I served mine with a dollop of unsweetened coconut rum whipped cream and maple syrup, and they were divine. In fact, they were so good I'm making them again next weekend. Maybe I'll even try throwing a couple of mini morsels in there to see how that works. Heh.
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