CINNAMON-HONEY PANCAKES
Spiced cinnamon flavor and honey combine in these quick and easy, kid-friendly pancakes that will make your mornings a little sweeter.
Provided by zechdc
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
- Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 49.5 g, Cholesterol 120.8 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 7.1 g, Sodium 948.1 mg, Sugar 24.2 g
HONEY DRIZZLED PANCAKES
For a special treat add some spice to your pancake and garnish it with honey and butter.
Provided by Baby Kato
Categories Pancakes
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a large bowl add the flour, salt and cinnamon, mix well In the center of the bowl make a well in the flour mixture and then add the eggs, milk and oil into the well. Slowly whisk from the center until it is all incorporated and smooth.
- 2. Heat your pan over medium heat and add 1 tsp of oil. Add a ladle of the batter into the pan and swirl it around the bottom of the pan until you have an even coating. When the edges of the pancakes curl it is ready to flip. Cook for a minute or two on the other side and place on a plate to cool slightly.
- 3. Roll the pancake and garnish with a dollop of butter and a nice drizzle of honey.
CORN CAKES WITH HONEY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
- Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
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!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
LAVENDER HONEY
We made this in a "Cooking with Herbs" class I went to a few months ago. The lavender adds a wonderful taste and aroma to the honey. Drizzle over toast, scones, pancakes, waffles, granola....possiblilties are endless! This will fill your kitchen with such a heavenly smell as it simmers. I use it drizzled over my sour crean pound cake (recipe to be posted soon)
Provided by Kozmic Blues
Categories Sauces
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Simmer lavender flowers in honey over a double boiler for 1 hour.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
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