ROLLED SWEDISH PANCAKES
Steps:
- Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.
Nutrition Facts : Calories 618 calories, Fat 25g fat (12g saturated fat), Cholesterol 473mg cholesterol, Sodium 599mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein.
MAPLE APRICOT OATMEAL MUFFINS
This makes a great breakfast muffin. You can use any dried fruit in the batter and for a special treat they're nice with a bit of brown sugar sprinkled on top just before baking.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12-16 muffins
Number Of Ingredients 11
Steps:
- Mix the oats, milk and dark maple syrup together in large bowl.
- Add in the butter and eggs and use a mixer to blend thoroughly.
- Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
- Drop the muffin batter into buttered muffin tins.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 375.1, Fat 14.7, SaturatedFat 8.1, Cholesterol 68.2, Sodium 661.6, Carbohydrate 53, Fiber 3.7, Sugar 15.9, Protein 9.2
ROLL-UP PANCAKES
This is a great and easy treat to make for a large group of people. There so pretty and filling, although everyone WILL be asking for seconds.
Provided by Hannah Johnson
Categories Pancakes
Time 10m
Number Of Ingredients 7
Steps:
- 1. Mix all of the ingredients together well (batter should be very thin)
- 2. Pour about 1/4 cup of batter into a medium sized pan and cook on medium heat. (Flipping occasionally) Your product should be thin and pancake shaped.
- 3. How you fill it is up to you but I like to sprinkle powdered sugar in mine, then you just roll them up. I put more powdered sugar on and top with fresh sliced strawberries.
WELSH FROISE
Make and share this Welsh Froise recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients together, making a thin batter.
- Pour like pancakes on a hot, greased griddle.
- Add a few currants in the middle of batter while frying.
- Brown on both sides. Put on plate and spread with butter and sugar.
- Stack like pancakes, then use a sharp knife and cut into quarters.
Nutrition Facts : Calories 128.7, Fat 3.4, SaturatedFat 1.4, Cholesterol 40.9, Sodium 237.3, Carbohydrate 20.4, Fiber 0.8, Sugar 6.2, Protein 4.2
FIVE-SPICE CHINESE PANCAKES
The addition of five spice powder to the batter is what makes these Chinese pancakes special. I use these with my recipe #399013 *Note: The dough needs to chill for an hour prior to making the pancakes. The pancakes do not keep well left-over, but are delicious freshly made!
Provided by noway
Categories Chinese
Time 1h20m
Yield 12 pancakes, approx.
Number Of Ingredients 7
Steps:
- Place flour, five spice powder, and chives (optional) in a medium bowl.
- Combine milk, margarine, and egg in a separate bowl.
- Add milk mixture to the flour mixture, stirring with a whisk until blended.
- Cover and chill for an hour.
- Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
- Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
- Place pan back on burner and cook about 1 minute.
- Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn pancake over, cook other side for about 30 seconds.
- Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
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