Pancake Cake Food

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PANCAKES



Pancakes image

This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.

Provided by Ellen Brody

Categories     Breakfast

Time 10m

Yield 9 small pancakes

Number Of Ingredients 7

1 egg
3/4 cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup flour
1 tablespoon sugar (or 1/2 teaspoon honey or molasses)
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Beat egg until fluffy.
  • Add milk and melted margarine.
  • Add dry ingredients and mix well.
  • Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  • The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE PRALINE PANCAKE CAKE



Chocolate praline pancake cake image

If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 12

1x classic pancake recipe (see 'Goes well with')
sunflower oil , for greasing
100g caster sugar
100g blanched almonds
½ tsp sea salt flakes
250g dark chocolate , finely chopped
50g unsalted butter
175ml whole milk
125ml double cream
2 tbsp brandy or dark rum
50g light muscovado sugar
whipped cream , to serve

Steps:

  • Prepare pancakes following a classic recipe (see 'Goes well with').
  • Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
  • Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
  • To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
  • Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
  • Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.

Nutrition Facts : Calories 775 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.51 milligram of sodium

PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

EASY BASIC PANCAKES



Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Steps:

  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

PANCAKE "CAKE" WITH SPARKLING STRAWBERRIES



Pancake

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

3/4 cup water
1/2 cup milk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup butter, melted, plus 3 tablespoons melted butter, for brushing the pan/griddle
1 pint strawberries, quartered
3 tablespoons sugar
1/2 cup chilled sparkling wine or cider

Steps:

  • For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven.
  • Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix.
  • Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total.
  • For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes.

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Detailed steps for making traditional Chinese scallion pancakes at home.

Provided by Elaine

Categories     Breakfast     staple food

Time 26m

Number Of Ingredients 13

2 cup unshifted all purpose flour
3/4 cup water ( , 1/2 hot boiling water + 1/4 cold water)
1 tbsp. vegetable cooking oil
1 tbsp. cooking oil
2 cup chopped scallion ( , use green part only)
1/2 tsp. salt
1 tbsp. Chinese five spice powder
1 tbsp. light soy sauce
1 tsp. oyster sauce (, optional )
1/2 tbsp. sesame oil
1/4 tsp. salt
1 tbsp. chili oil
chopped green onion and coriander

Steps:

  • Mix salt with all purpose flour.
  • Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
  • After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
  • Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
  • Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
  • Remove the circle out and cut into wedges.

Nutrition Facts : Calories 577 kcal, Carbohydrate 106 g, Protein 16 g, Fat 9 g, Sodium 501 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

PANCAKE CAKE WITH MAPLE CREAM FROSTING



Pancake Cake with Maple Cream Frosting image

Provided by Brent Ridge

Categories     Cake     Dessert     Thanksgiving     Kid-Friendly     Cream Cheese     Birthday     Shower     Maple Syrup     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 18

Pancakes
1 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup rye or whole wheat flour
2 tablespoons cornmeal
1/4 cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
3/4 teaspoon pure vanilla extract
Filling
11 ounces cream cheese, at room temperature
1/4 cup whole-milk Greek yogurt
5 tablespoons maple syrup, preferably Grade B
3 tablespoons confectioners' sugar, sifted

Steps:

  • To make the pancakes:
  • In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
  • Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
  • To make the filling:
  • In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
  • To assemble the cake:
  • Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

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Step 1. Preheat the oven to 225ºF. Place a baking sheet in the oven to keep the cooked pancakes warm. Step 2. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl.
From foodnetwork.ca


PANCAKE CAKE | MILK BAR
Pancake Cake Welcome to the breakfast of champions: a 6" cake with pancake layers galore stacked between brown sugar cookie butter, maple frosting, and brown butter crumb. Topped with maple syrup glaze and an extra slab of butter, all it’s missing is a steaming cup of joe. Serve warm, serve cold, serve by day, serve by night. There really are ...
From milkbarstore.com


FEAST YOUR EYES ON MILK BAR'S NEW PANCAKE CAKE
Food News Feast Your Eyes On Milk Bar's New Pancake Cake. Reach Guinto Jan 6, 2022 . Advertisement. Whoever said cake for breakfast is wrong should now be served a luscious slice of Milk Bar's new ...
From foodbeast.com


WHAT IS A PANCAKE CAKE? REAL HOUSEWIVES OF BEVERLY HILLS ...
Follow this Cherry Pancake Cake recipe to get a taste of what it feels like to be part of the Real Housewives Of Beverly Hills world. Preheat oven to 360°F. Grease a 9-inch baking tray and set it aside. In a large bowl, sift the flour, baking powder, salt and sugar and combine. Pour the milk, cream, egg, vanilla, and melted butter into the ...
From thefocus.news


WHAT IS A PANCAKE CAKE? MILK BAR FOUNDER SHARES RECIPE FOR ...
Milk Bar founder Christina Tosi joins the 3rd Hour of TODAY with her recipe for a layered pancake cake inspired by diner flapjacks. She says it tastes like pancakes but is re-imagined through the ...
From today.com


PANCAKE MIX TO MAKE CAKE WITH? - HOME COOKING - CHOWHOUND
If you are looking to use up the pancake mix without making pancakes, go online for the Bisquik coffee cake and velvet crumb cake recipes, the velvet crumb cake is great to use as a strawberry shortcake. I would add a 1/2 teaspoon of baking powder and maybe 1/4 teaspoon of baking soda to the recipes however. 7 Replies.
From chowhound.com


FUN PANCAKE CEREAL RECIPE: THIS MINI PANCAKE RECIPE IS ...
Put the batter into a plastic condiment bottle or a plastic food storage bag (cut the tip off to create a piping bag). Melt a little butter in a nonstick pan. Squeeze tiny pancakes into the hot butter. Cook until bubbles form then flip and cook until pancakes are cooked through, about 2 minutes. Repeat with remaining batter. Remove to a plate ...
From 30seconds.com


FEAST YOUR EYES ON MILK BAR'S NEW PANCAKE CAKE
This limited-edition Pancake Cake is a 6” cake with pancake layers stacked between brown sugar cinnamon cookie butter, maple syrup glaze, brown butter crumb, and an extra slab of butter frosting on top. Good morning indeed — or whenever else you feel like brightening up your mood and appetite. Order one up here or at physical Milk Bar ...
From wp.foodbeast.com


PANCAKE RECIPES | ALLRECIPES
2320914.jpg. Banana Pancakes. Dutch Babies in cast iron skillet. Baked Pancakes. A stack of dark brown pancakes on a white plate, topped with maple syrup and a sprinkling of pine nuts. Whole Grain Pancakes. A thin crepe folded in quarters, sprinkled with confectioners' sugar. Crepes and Blintzes.
From allrecipes.com


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