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Carrot Cake Pancakes What to get for a man who has everything? Well, if this man is a die-hard carrot cake fan, why not make him a batch of delicious carrot cake pancakes for breakfast? Light and fluffy, but loaded with texture from the carrots and nuts and boasting an incredible flavor combination of spice, orange zest, and candied ginger, these sensational pancakes will become a part of my man’s birthday breakfast from here on after.

Carrot Cake Pancakes
Bobby Flay

INGREDIENTS
1½ cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter

DIRECTIONS
1. Preheat the oven to 200 degrees F.

2. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.

3. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth.

4. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.

5. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.

Yield: About 14 pancakes

LINNELL’S NOTES
1. With my stove top griddle on medium heat, these pancakes cooked too fast. I had to turn it down to medium-low to prevent them from burning.

2. Don’t even think of omitting the candied ginger or the orange zest. Both add much to the overall depth of flavor.

3. If you don’t have buttermilk on hand, go to this page to find buttermilk substitutions. I used a mix of sour cream, nonfat yogurt and milk. Just make sure you are making the appropriate amount, since these substitutions only make 1 cup.

4. I served these pancakes with a wonderful Cinnamon Apple Syrup from Apple Hill.

Enjoy!

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Gingerbread Pancakes Take a good look at these lightly-spiced caramel-colored pancakes. Better yet, click on the photo to enlarge it. They appear deliciously light and fluffy, but something is missing. Butter? No. Syrup? No. Maple Cream? Yes! I should have whipped the cream before I cooked the pancakes, because resisting pancakes hot off the griddle is obviously not one of my strengths!

Gingerbread Pancakes
From the Great Gingerbread Cookbook By Sara Perry

PANCAKE INGREDIENTS
1/3 cup light molasses
1/4 cup vegetable oil
2 large eggs
2 cups milk
2¼ cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon

DIRECTIONS
1. Preheat an oven to 250° degrees F.

2. Position a rack in the center of the oven. Place an ovenproof dish on the rack.

3. In a large bowl, beat the molasses and oil, by hand or with an electric mixer, until well-blended. Beat in the eggs, one at a time, then add the milk. It is important to stir all the way to the bottom of the bowl to make sure all of the ingredients are brought together.

4. Sift the all-purpose and whole wheat flours, sugar, baking powder, baking soda, salt, ginger, and cinnamon into the egg mixture, and beat until just blended. The batter will be slightly thick and have a rich, dark caramel color.

5. Heat a griddle or nonstick skillet on medium-high heat until a few drops of water skip along the hot surface. Working in batches, measure out a scant 1/4 cup batter for each pancake. When cooking more than one pancake at a time, pour the batter so that the pancakes do not touch. Cook the first side until the edges begin to dry and bubbles begin to appear on the top surface. Turn and cook 1 minute on the second side.

6. Place in the oven on the preheated dish to keep warm. Repeat with the remaining batter. Serve the pancakes hot with Maple Cream.

Makes twenty 4-inch pancakes.

MAPLE CREAM INGREDIENTS
1 cup chilled whipping cream
1½ tablespoons pure maple syrup, at room temperature.

DIRECTIONS
In a chilled bowl, whisk the cream until it just begins to form soft peaks. Drizzle in the maple syrup, continuing to whisk until soft peaks form and begin to hold their shape. Cover and chill until ready to use.

Makes about 2 cups.

LINNELL’S NOTES
1. I used dark molasses, because that’s all I had in my pantry. Peggy Trowbridge Filippone of About.com says, “Although light and dark molasses are interchangeable in recipes, be aware that using the dark will intensify flavor and slightly darken the end product and vice versa.” Indeed, my pancakes were slightly darker in color than those in the cookbook photo, but they had a nice molasses flavor to them.

2. It is better to measure out the oil first instead of the molasses. By doing so, the oil will coat your measuring cup, enabling the molasses to pour out more easily.

3. Keep an eye on these pancakes as they are cooking; they have a tendency to brown quickly, due to the sugar content in the molasses. It would be wise to start at a lower temperature than you normally would for pancakes and then adjust the the heat accordingly. My husband liked the darker pancakes, because they had more intense flavor.

4. The gingerbread flavor in these pancakes is very subtle. If you want a spicier gingerbread flavor, add more spice.

5. If you like thinner pancakes, thin the batter with a little bit of milk.

ENJOY!

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