Pancake Cups Recipe By Tasty

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!

Steps:

• Melt butter in the microwave in 15-second intervals.
• Sift flour, sugar and baking soda together into a large bowl.
• Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
• Cook pancakes in a frying pan on medium heat.
• Serve with whipped cream and maple syrup.
• Enjoy!

Steps:

• Blend all ingredients in a blender until completely combined.
• Divide among all the cups of a greased muffin tin, cups will be about ⅓ full.
• Bake at 400°F (200°C) for 13-15 minutes. Pancakes will puff up super big, then deflate when you remove them from the oven.
• Fill with whatever you want-fresh fruit and syrup, bacon and eggs, sausage, or jam and whipped cream.
• Enjoy!

Steps:

• Preheat oven to 425°F (220°C).
• In a bowl, mix whole wheat flour and baking powder.
• Add in milk, applesauce, egg, and vanilla extract. Mix until well combined.
• Pour pancake mix on a greased baking sheet and evenly spread out.
• Add desired toppings onto the whole pan or place in different corners for a variety.
• Bake for 15 minutes.
• Cut into squares. Serve now or freeze for up to a month.
• Enjoy!

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and golden yellow gel food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
• Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
• Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 1-2 hours, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 27-30 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
• In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
• Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
• Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
• Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
• Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
• Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
• Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.
• Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
• Place the macarons in an airtight container for 24 hours to "bloom," prior to decorating, if desired.
• To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the "whipped cream."
• Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don't use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe "whipped cream" next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren't sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
• When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
• Enjoy!

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.

Steps:

• Preheat oven to 375ºF (190ºC).
• In a large bowl, combine flour, baking powder, and salt.
• Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
• Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Enjoy!

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. 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.

Steps:

• Preheat oven to 350°F (190°C).
• In a medium bowl, add the pancake mix, butter, and 1 egg and mix until combined.
• Press about 1 tablespoon of dough into a greased 12-portion muffin pan.
• Sprinkle basil, oregano, garlic powder, pepperoni, mozzarella cheese, and tomatoes over the dough.
• In a large measuring cup, whisk together 2 eggs, milk, and heavy cream. Pour mixture over the other ingredients in each muffin slot. Top with parmesan cheese.
• Bake 20-25 minutes, or until golden brown.
• Cool for 5 minutes.
• Serve with marinara sauce for dipping.
• Enjoy!

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!