Petas Pancakes Food

BANANA PECAN BUTTERMILK PANCAKES

Steps:

• In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
• Chop fine the banana and add it to the batter along with the pecans.
• Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
• Serve with Berry-Maple Syrup.
• In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

PROTEIN PANCAKES

Steps:

• 1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
• 2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
• 3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
• 1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
• 2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.

PETA'S PANCAKES

Steps:

• Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly.
• Mix in the soy milk and oil, and, with an electric mixer or wire whisk, beat just until the batter is smooth.
• Measure 1/3 cup batter onto a hot, oiled griddle.
• When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake.
• Cook the pancake for another 2 minutes.
• Remove from the pan and keep warm while you make the remaining pancakes.
• Serve warm with maple syrup or fruit syrup.

BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
• Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
• Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
• Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
• Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.
• Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PETE'S SCRATCH PANCAKES

Steps:

• Mix the dry items first.
• Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
• Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle orpan.
• These will be high, but light and fluffy -- .

PETER PAUL PANCAKES RECIPE

Steps:

• Preheat griddle to medium or medium-high and oven to 350 degrees F.
• Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting.
• Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
• For the 4-grain pancake batter:
• Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
• Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.

PARMESAN POTATO PANCAKE

Steps:

• Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
• Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
• Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

PANCAKES

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

MASA PANCAKES

Steps:

• If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
• If using fresh masa, crumble into a medium bowl.
• Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
• Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

COPYCAT PERKINS FAMILY RESTAURANT PANCAKES

Steps:

• Place the dry pancake mix into a large bowl.
• Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix).
• Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
• Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
• Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
• Makes about 10 pancakes 8 inches in diameter.

MARTHA'S PERFECT PANCAKES

Steps:

• Heat griddle or large skillet to medium-high heat (375 degrees F.). Grease lightly with oil.
• In medium bowl, beat eggs. Add milk and melted butter; mix well. Add all remaining ingredients; stir just until large lumps disappear.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
• My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!

PETE'S SCRATCH PANCAKES RECIPE - (4.2/5)

Steps:

• Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Let the batter sit at least 10 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. These will be high, but light and fluffy

FLUFFY PECAN PANCAKES

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

PANCAKES

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.