MISSISSIPPI PANCAKES
Provided by Lucian K. Truscott IV
Categories breakfast, weekday, main course
Time 20m
Yield About 20 medium pancakes
Number Of Ingredients 8
Steps:
- Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
- When skillet is hot, pour in about 1/4 cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
MISKITO COAST HONDURAN PANCAKE RECIPE (
Categories Cake Bean Fruit Breakfast Fry Low Carb Kid-Friendly Quick & Easy Low/No Sugar Wheat/Gluten-Free Spring Summer
Number Of Ingredients 5
Steps:
- Boil and mash plantains; add flour and coconut oil and mix thoroughly. 2. Fry the beans in 1 tbsp. lard for about 5 minutes. 3. Heat remaining lard in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the "pancakes" for about 5 minutes, place a teaspoon of the fried beans on each and fold. Fry the stuffed pancakes, covered, three minutes on each side or until brown.
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25 TRADITIONAL HONDURAN FOODS - INSANELY GOOD
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- Baleadas. Baleadas are among the most popular Honduran foods to date. You’ll find them in almost every nook and cranny of the country’s north coast. Typically sold in the streets, baleadas will enchant you with their aromatic and mouthwatering fillings.
- Honduran Fried Plantains. Fried plantains are a wildly popular side dish in Honduras. After all, the country is one of the top exporters of bananas in the world.
- Honduran Bean Tostadas. Honduran bean tostadas are quite similar to baleadas. The key difference is that you’ll use fried corn tortillas for this recipe.
- Macheteadas. Macheteadas are a traditional sweet snack from Honduras. If you have some leftover baleada dough, it’s perfect for making some macheteadas or sweet fried dough.
- Horchata. Horchata is a sweet rice-milk drink popular in Latin countries, particularly in Mexico. Of course, Honduran horchata isn’t one to dismiss. This is THE drink that complements almost any Honduran dish!
- Honduran Red Beans and Rice. Red beans are a great source of vitamins and dietary fiber, which helps with digestion. Reignite your love for this nutrient-dense ingredient using this recipe.
- Pan De Coco. You don’t need eggs or any other dairy products to make these sweet, light, and fluffy buns. Using coconut milk, active dry yeast, and other pantry staples, you’ll have some tasty coconut bread that’s perfect for various dishes.
- Honduran Quesadillas. There are two kinds of quesadillas available in Honduras. The first one refers to grilled tortillas with meat and cheese filling.
- Chimol. Chimol is the Hondurans’ version of pico de gallo, a refreshing salsa that’s great for chips and grilled meats. If you don’t like spicy foods, Honduran pico de gallo is for you.
- Honduran Enchiladas. One of my all-time favorite Honduran foods is enchiladas. They’re loaded with flavors from meat, eggs, veggies, and cheese. All of my favorites are wrapped up in a crispy corn tortilla with a drizzle of warm tomato sauce.
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- Baleadas Hondureñas (And Homemade Flour Tortillas) – Honduras Foods. One of the most popular dishes in Honduras is a warm flour tortilla folded over a creamy filling of refried beans and cheese.
- Honduran Chimol (Pico de Gallo) – Honduran Dishes. Honduran Chimol or pico de gallo is a mild chopped fresh salsa. It is a condiment on most Honduran tables and is used like a salsa on chips or a topping for grilled meat.
- Sopa de Caracol – Traditional Honduran Foods. Sopa de caracol (or conch soup), sometimes called the national dish of Honduras, is one of the most delicious and popular dishes in Honduras.
- Macheteadas – Honduran Recipes. A Honduran breakfast treat. This recipe is authentic to Honduras. Macheteadas are a sweet and dense snack food that Hondurans prepare using leftover baleada (wheat flour tortilla) dough.
- Sopa Catratcha de Mariscos con un – Honduras Foods. Honduran coconut seafood soup is a traditional Honduran dish in which seafood is cooked in coconut milk with the addition of seasonings and corn cobs.
- Honduran Yucca Cake with Sweet Milk Sauce – Honduran Dishes. Honduran Yucca Cake with Sweet Milk Sauce is similar to a crustless pumpkin pie, and this dense, sweet yucca dessert has a lovely texture and spiced mocha flavor.
- Authentic Catrachitas – Traditional Honduran Foods. A typical Honduran dish, catrachitas are an everyday snack, also commonly prepared for various school festivities like Children’s Day, Lempira Day, and Mother’s Day.
- Honduran Quesadillas – Honduran Recipes. There are two kinds of quesadillas available in Honduras. The first one refers to grilled tortillas with meat and cheese filling.
- Pineapple Surprise Cookies – Honduras Foods. Stuffed cookies are so fun. Not only will you get a crumbly, buttery cookie, but you also get a pop of flavor!
- Anafre de Frijoles (Chorizo, Bean & Cheese Dip) – Honduran Dishes. An anafre is a small clay pot used to heat up food. Think of it as the Honduran version of a fondue bowl.
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