Butter Cream Syrup For Pancakes Food

VANILLA BUTTER SYRUP

Steps:

• Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.
• Bring mixture to a boil and boil for 5 minutes. Remove from heat.
• Add in vanilla and whisk intermittently until syrup is all one color.
• Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.
• Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
• Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
• Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
• Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
• Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

25 BEST PANCAKE TOPPINGS

Steps:

• Pick and choose your favorite pancake toppings. Or combine a few of your favorites for the ultimate dessert!
• Organize all the required ingredients.
• Prep a delicious breakfast treat in 30 minutes or less!

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

BUTTER CREAM SYRUP FOR PANCAKES

Steps:

• 1. Melt the butter in a sauce pan - add sugar and stir until disolved. Add the cream and whisk together for a couple of minutes. Serve warm over pancakes or waffles

HOMEMADE PANCAKE SYRUP

Steps:

• In a small pyrex measuring pitcher combine all ingredients.
• Mix until well combined.
• Microwave for 50 seconds. Stir.
• Microwave for 50 seconds more or until mixture boils.
• Stir.
• Serve hot or let cool.

ONE-CUP PANCAKES

Steps:

• To make the batter, crack the egg into a large mixing bowl.
• Add the flour, milk and a tiny pinch of sea salt.
• Whisk everything together until you have a lovely, smooth batter.
• Fold through the blueberries, if using.
• Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
• Carefully tilt the pan to spread the oil out evenly.
• Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly - each ladleful will make one pancake, and you'll need to cook them in batches.
• Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
• When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
• Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
• Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

BUTTERMILK SYRUP

Steps:

• In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

BUTTER PECAN SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan, boil the water and add the sugar. Stir the mixture until sugar until it dissolves.
• Add pecans and stir.
• Reduce the heat and simmer for 5 minutes without stirring.
• Next, add the butter pecan extract or maple flavoring and the butter and stir until well mixed.
• Let syrup cool a bit, and serve it warm or cooled with pancakes, waffles, French toast, ice cream or anything else that would benefit from its fabulous flavor.
• Store in the fridge for up to two weeks.

SWEET CREAM PANCAKES

Steps:

• In a medium bowl, combine flour, baking powder, baking soda, salt. Set aside.
• In a large mixing bowl, whisk egg, cream, milk, sugar, and vanilla until well combined.
• Add dry ingredients to wet ingredients and mix only until just combined, do not overmix.
• Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray.
• Add batter by about 1/4 cup scoops.
• Cook for 2-3 minutes or until bubbles appear and don't disappear.
• Flip and cook for another 2-3 minutes or until golden brown and cooked through.

CHERRY SYRUP

Steps:

• Combine the cherries, pinch of salt and sugar in a medium sauce pot. Allow to rest for 20 minutes.
• Add the 1/2 cup water and lemon rind to the cherries and sugar. Over medium heat, dissolve the sugar in the cherry syrup.
• Optional step: with an immersion blender, carefully pulse the cherries a few times to make a smoother, thicker syrup. Temporarily remove the lemon rind if you choose to blend. Return the lemon rind to the syrup for the thickening boil.
• Bring to a rolling boil, stirring every few minutes until a boil is achieved.
• Reduce heat to medium. Cook 10 minutes while stirring frequently to prevent scorching. Remove lemon rind.
• Syrup will thicken slightly when cooled.
• Cool completely and store in air tight containers in the refrigerator.

HOMEMADE SYRUP {BUTTER SYRUP}

Steps:

• Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
• Bring to a rolling boil (see note) and boil for 2 minutes.
• Off heat, add baking soda and almond extract.
• Whisk to mix together, the syrup will bubble and foam vigorously.
• Let rest for a few minutes to let the foam settle down.
• Serve warm or cold.
• Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.

HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)

Steps:

• Melt butter in a pot on the stove.
• Remove from heat and transfer to a bowl.
• Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
• Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).

HOMEMADE BREAKFAST PANCAKE SYRUP

Steps:

• In a saucepan over medium heat, bring water, granulated sugar, brown sugar and butter to a boil, stirring often.
• Continue to boil for 3-4 minutes, stirring often.
• Remove from heat, stir in maple flavor. Start with 1 teaspoon, taste. Add 1/4 - 1/2 teaspoon if more flavor is desired. Add any additional flavorings or spices (optional).
• Syrup will thicken as it cools. I store this in a sealed jar in the fridge.
• Enjoy : )

MELT IN YOUR MOUTH SWEET CREAM PANCAKES

Steps:

• Mix all ingredients together.
• Heat griddle to medium high heat (about 300 degrees) and spray with cooking spray.
• Place approximately 1/4 cup of batter on the griddle for each pan cake.
• Cook for 2-3 minutes until little bubbles begin to appear.
• Flip the pancakes over and cook for another 2-3 minutes until golden brown.
• Top the pancakes with butter and maple syrup.

HEALTHY CARROT CAKE PANCAKES

Steps:

• Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
• Lightly coat a griddle with coconut oil or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
• Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

PANCAKES WITH SYRUP BUTTER

Steps:

• Heat the oil over a medium heat in a frying pan.
• Whisk the flour, bicarbonate of soda, golden caster sugar, egg, yoghurt and vanilla extract in a bowl.
• Melt the butter in a pan over a low heat then add the syrup and cinnamon. Mix now and again until it has all melted and combined.
• Drop spoonfuls of the pancake mix into the heated frying pan and cook for 3-4 minutes on each side until golden brown.
• Serve the pancakes on a plate with the syrup drizzled over.