GINGER PANCAKES WITH LEMON SAUCE
Pancakes aren't just for breakfast anymore! These sweet dessert pancakes have a hint of ginger and a refreshing lemon sauce.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
- Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 100 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 36 g, TransFat 1 1/2 g
LEMON & GINGER PANCAKES
Thick and puffy, just how I love my pancakes but this time studded with poppy seeds and flavoured with lemon and stem ginger. They would make an excellent dessert with a little crème fraîche on the side too mmm!
Provided by Just Jo
Number Of Ingredients 10
Steps:
- Separate the egg and whisk the egg whites with a large whisk until they hold a peak.
- Beat the egg yolk, cream cheese, ginger and lemon zest until smooth with the whisk (no need to wash off the egg white).
- Beat in the milk and poppy seeds until smooth.
- Sift over the flour and whisk into the egg yolk mixture - this will be stiff and very thick.
- Fold in the whisked egg white, ensuring there are no streaks of white remaining.
- Preheat a heavy based frying pan or griddle on a low to medium heat (pancakes cook much better a little lower and slower to prevent them burning). Brush with a flavourless oil or a little knob of butter and keep a little extra for cooking the rest of the batch.
- Spoon in about 2-3 tbsp worth of batter into the preheated pan and cook for a couple of minutes per side - the puffing will be most noticeable when you turn them to cook the second side. Don't overcrowd the pan and remove to a warmed plate until all of them are cooked.
- Serve warm with syrup from the stem ginger or Golden Syrup as liked. If you have leftovers, they make an excellent snack cold spread with a little butter.
Nutrition Facts : Calories 424 kcal, Carbohydrate 61 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 117 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GINGER PANCAKES WITH LEMON SAUCE
Sounded like a different breakfast. I had to post. Haven't tried it yet though. From Culinary Classics, SD Symphony Orchestra League Cookbook.
Provided by Oolala
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Beat all pancake ingredients in a large bowl with a mixer until smooth.
- Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
- Bake until pancakes are dry around the edges. Turn and bake the other side.
- Remove cooked pancakes to a plate and serve with the lemon sauce on top.
- For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.
Nutrition Facts : Calories 540.3, Fat 25, SaturatedFat 6, Cholesterol 78.9, Sodium 743.7, Carbohydrate 73.3, Fiber 1.2, Sugar 46.1, Protein 7.3
LEMON DRIZZLE PANCAKES
Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Whisk all of the pancake ingredients together in a large bowl until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
- Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
- To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.
Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
PANCAKES WITH LEMON AND SUGAR FOR SHROVE TUESDAY - PANCAKE DAY
This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans
Provided by French Tart
Categories Breakfast
Time 25m
Yield 10-14 Pancakes
Number Of Ingredients 7
Steps:
- You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
- Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Pour the pancake batter into a jug or a bowl with a pouring lip.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
- Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
- Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
- TO SERVE.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
- To FREEZE.
- Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
GINGERBREAD PANCAKES WITH WARM LEMON SAUCE
Gingerbread pancakes are served with a lemon sauce in this easy, fast recipe that's perfect for a special brunch.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Mix gingerbread mix, water and egg in large bowl until batter is smooth.
- Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
- Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 53.5 g, Cholesterol 29.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 528.1 mg, Sugar 12.8 g
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