Pancakes On The Go Food
ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
PANCAKES ON THE GO
Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. -Karen Ann Bland Gove, Kansas
Provided by Taste of Home
Time 40m
Yield about 9 pancakes.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk and oil; gradually stir into dry ingredients and mix well. , Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 450mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 3g fiber), Protein 8g protein.
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
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
PANCAKES ON THE GO
These pancakes are so flavorful and delicious, as well as healthy! They're called on the go because they don't even need syrup! Enjoy.
Provided by Brim05005
Categories Breakfast
Time 10m
Yield 9 Panckaes
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients in a mixing bowl.
- In another bowl beat egg, buttermilk, and oil.
- Stir into dry ingredients and mix well.
- Pour batter by 1/3 cupfulls onto a lightly greased, hot griddle. Turn when bubbles form on the tops of the pancakes. Cook until other side is golden brown.
- Serve lightly buttered, or with syrup, or just plain!
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- Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.Get out 3 mixing bowls: large, medium, and small.Add the butter to the large bowl and microwave until it is melted.
- Set aside to cool a little bit.In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.Add the buttermilk and milk to the melted butter.Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl.
- Whisk in the yolks.Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly.
- It will help them fold in evenly.Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon.
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- Maple Syrup. In my household, Sunday mornings aren’t complete without pancakes. Sometimes, though, I’m just too lazy to whip up some toppings. Thank goodness I can always count on maple syrup!
- Scrambled Eggs. Fluffy pancakes and fluffy scrambled eggs make for an epic breakfast. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Bacon. Bacon and pancakes. Ahh. It’s the stuff of legends! I can’t even begin to explain how much I love bacon. There’s just something so magical about it.
- Sausage Links. Apart from bacon, you also can’t go wrong with a pancake and sausage combo. Flapjacks with a side of savory, meaty, and smoky links: that’s what I call heaven in a bite.
- Egg Muffins. Here’s another awesome egg-y pancake pairing for you! Who can say no to egg muffins stuffed with cheese, bacon, and spinach? This protein-packed dish is impossible to resist.
- Fresh Berries. We’re talking strawberries, raspberries, and blueberries here. These colorful munchies are sure to take your pancakes over the top. Berries add a tart and refreshing burst of flavor to your hearty flapjacks.
- Banana Slices. Bananas are the ultimate pancake topping! Slices of this sweet tropical fruit are all you need to take your flapjacks to a whole other level.
- Strawberry Syrup. Got a craving for strawberry pancakes, but all you have is frozen berries? Make the next best thing, then! Strawberry syrup is a fantastic alternative to the classic maple.
- Blueberry Syrup. Apart from strawberries, blueberries also make one heck of a syrup. Blueberry syrup is wonderfully sweet with just a hint of tartness.
- Whipped Cream. Sweet, creamy, and so pretty: who doesn’t love whipped cream? It’s the most common pancake topping next to maple syrup. It’s popular for a good reason, too.
10 REASONS WHY WAFFLES ARE BETTER THAN PANCAKES | WAFFLE BLOG
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- Easy to Share. Individuals can cut the waffle into bite-size pieces because of the waffles’ grid-like pattern. You can easily divide them into smaller pieces and share them with friends or family.
- Waffles Can be Used as a Dessert. Both waffles and pancake also make for a great dessert. We tend to prefer eating waffles as a dessert (but that’s a personal opinion).
- You Can Be Creative Making Waffles. This is for the people that like to creative. Waffles give you a lot more room to be the creative cook. You can prepare a variety of waffles, including rainbow waffles, vegan waffles and brownie waffles.
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