PANCAKE STACK WITH SYRUP
Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. "My husband and I enjoy these pancakes with crisp bacon or sausages on the side," she notes from Black Creek, British Columbia. "Sometimes we even have them for supper."
Provided by Taste of Home
Time 20m
Yield 6 pancakes and 1 cup syrup.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown., Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts : Calories 1097 calories, Fat 32g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 1365mg sodium, Carbohydrate 189g carbohydrate (127g sugars, Fiber 2g fiber), Protein 16g protein.
FUTURISTIC PANCAKES RECIPE BY TASTY
Do you ever get sick of maple syrup seeping into your pancakes, never to be seen or tasted again? Well, what if science could fix that? For these futuristic pancakes, we use reverse spherification--a process that allows us to enclose a liquid in an edible capsule--to create maple syrup and fruit compote pods that will burst when you bite into them, and won't magically disappear into your short stack.
Provided by Tikeyah Whittle
Categories Breakfast
Time P1DT30m
Yield 2 SERVINGS
Number Of Ingredients 12
Steps:
- Make the fruit spheres: Set the basin of a blender on a kitchen scale and zero out the weight. Weigh out 1,000 grams (4 cups) of cold water.
- Secure the basin onto the blender base and add the sodium alginate. Blend on high speed for 60 seconds, until the sodium alginate is completely dissolved. The water will become more viscous.
- Transfer the sodium alginate mixture to a wide, shallow baking dish and cover with plastic wrap. Refrigerate for 2 hours, or up to overnight, to remove any bubbles that may have formed during blending. Clean out the blender.
- Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
- Place a medium glass bowl on a kitchen scale and zero out the weight. Strain the blueberry puree through a fine-mesh sieve into the bowl until you have 100 grams of liquid. Discard any remaining purée.
- Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
- To each bowl, add 2 grams of calcium lactate powder. Add the blue food coloring to the bowl with the blueberry purée and the red food coloring to the bowl with the strawberry purée. Whisk until combined.
- Using a ¼ teaspoon measuring spoon, carefully drop scoops of the fruit purées into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then carefully use a slotted spoon to transfer the spheres to a bowl of clean filtered water. Set the alginate bath aside for the maple syrup spheres. Gently stir the spheres in the water to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
- Make the maple syrup spheres: Place a medium glass bowl on a kitchen scale and zero out the weight. Add the maple syrup to the bowl, along with the calcium lactate powder and xanthan gum and whisk until the powders are fully dissolved into the syrup.
- Using a ¼ teaspoon measuring spoon, carefully drop scoops of the maple syrup mixture into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then very carefully use a slotted spoon to transfer to a bowl of clean filtered water. Gently stir the spheres to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
- Stack the pancakes on serving plates.
- Using a slotted spoon, scoop the spheres from the water and shake until any excess water runs off. Add a generous mound of fruit and maple spheres to the top of the pancakes stacks. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 93 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, Sugar 78 grams
PANCAKE STACK WITH SYRUP
Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. 'My husband and I enjoy these pancakes with crisp bacon or sausages on the side,' she notes from Black Creek, British Columbia. 'Sometimes we even have them for supper.'
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown.
- Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts : Calories 1087.2 calories, Carbohydrate 191.8 g, Cholesterol 112.9 mg, Fat 30 g, Fiber 2.3 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 1364.5 mg, Sugar 125.3 g
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON SYRUP PANCAKE STACK
This recipe comes from The Lyle's Golden Syrup Cookbook, 2008, which was given to me by one of my Cookbook Swap partners! Although you might want to make a substitution, the one great ingredient in this recipe is the GOLDEN SYRUP!
Provided by Sydney Mike
Categories Breakfast
Time 30m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
- In a smaller bowl, whisk together milk, eggs & melted butter, then add this to flour mixture & gently whisk together to make a thick batter, but do not over mix ~ It will not be totally smooth.
- Lightly coat a large, heavy skillet with a little oil, then heat over a low to medium setting before dropping batter in by NOT MORE THAN 1/4 cup measures.
- Cook over low to medium heat until a few bubbles appear on the surface & the underside is golden, then flip them over. Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
- FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
- On 4 warm serving plates arrange the pancakes in a stack, spreading Mascarpone onto the first pancake & topping that with a layer of whole blueberries! Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
- Add the finishing touch by drizzling a generous amount of lemon syrup over the top!
Nutrition Facts : Calories 642.1, Fat 16.3, SaturatedFat 8.7, Cholesterol 155.6, Sodium 912.2, Carbohydrate 114.2, Fiber 4.8, Sugar 32.6, Protein 14.4
PANCAKE STACK WITH SYRUP
Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. 'My husband and I enjoy these pancakes with crisp bacon or sausages on the side,' she notes from Black Creek, British Columbia. 'Sometimes we even have them for supper.'
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown.
- Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts : Calories 1087.2 calories, Carbohydrate 191.8 g, Cholesterol 112.9 mg, Fat 30 g, Fiber 2.3 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 1364.5 mg, Sugar 125.3 g
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