Sunny Pancakes Food

SUNNY MORNING PANCAKES

Sunny Morning Pancakes image

Even if it's pouring rain, these hearty pancakes with orange zest will brighten up the morning. Sleepyheads, rejoice!

Provided by My Food and Family

Categories Meal Recipes

Time 30m

Yield Makes 6 servings, 2 pancakes and about 1 Tbsp. spread each.

Number Of Ingredients 8

Ingredients

1-1/2 cups flour
1/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2 Tbsp. sugar
1/2 tsp. baking powder
2 eggs, separated
1-1/2 cups fat-free milk
2 Tbsp. margarine or butter, melted
1/2 tsp. grated orange zest

Steps:

Mix flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir just until moistened.
Beat egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir gently until well blended. (Batter will be lumpy).
Pour batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for each pancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides. Serve with Orange Spread (see Tip).

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

PANCAKES

Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

SUNNY'S PEACHES AND CREAM PANCAKE

Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

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.

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