ICE CREAM PANCAKES
Make and share this Ice Cream Pancakes recipe from Food.com.
Provided by MommyMakes
Categories Breakfast
Time 15m
Yield 4 large pancakes
Number Of Ingredients 7
Steps:
- Combine 1 cup ice cream with water and egg in a medium bowl.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the wet mixture to the dry mixture and stir just until combined.
- Heat a greased skillet over medium.
- Spoon 1/3 cup of batter onto the skillet for each pancake.
- Flip once edges are cooked and pancake starts to bubble, about 1 minute.
- Cook other side until lightly browned and serve with a scoop of ice cream and strawberry syrup.
Nutrition Facts : Calories 205.4, Fat 5.5, SaturatedFat 2.9, Cholesterol 68.7, Sodium 223, Carbohydrate 32.9, Fiber 1.1, Sugar 7.8, Protein 6.1
COPYCAT MILK 'N COOKIES PANCAKES
These pancakes are an OREO® lover's dream. Serve with a glass of milk!
Provided by TheOtherJuliaGulia
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
- Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
- Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
- Crush chocolate sandwich cookies and set aside.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
- Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
- Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
- Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.
Nutrition Facts : Calories 1672.4 calories, Carbohydrate 229 g, Cholesterol 350.5 mg, Fat 70.1 g, Fiber 4.8 g, Protein 34.2 g, SaturatedFat 36.7 g, Sodium 2126 mg, Sugar 118.1 g
RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
BERRY COULIS WITH DUTCH PANCAKES
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 24 filled pancakes.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMSICLE® PANCAKES
This is an orange and vanilla breakfast delight.
Provided by Jamie Mallery
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
- Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.4 g, Cholesterol 64.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 496.4 mg, Sugar 9.7 g
CINNAMON PANCAKES WITH ICE-CREAM AND MAPLE SYRUP
Make and share this Cinnamon Pancakes With Ice-Cream and Maple Syrup recipe from Food.com.
Provided by ImPat
Categories Ice Cream
Time 25m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- PANCAKES combine the flours and cinnamon in a medium bowl.
- Put the milk, syrup and egg white in a small bowl and whisk to combine.
- Add to flour mixture and mix until well combined.
- Spray a large non stick frying pan with cooking spray and heat on medium.
- To make 1 pancake and 1 tablespoon of batter to the pan and spread out slightly and then add another 2 tablespoons of batter to pan to make 2 more pancakes and cook for 2 minutes or until bubbles appear on the surface and then turn pancakes over and then cook for a further 1 minute or until cooked through and then transfer to a large plate lines with a clean tea towel and cover pancakes to keep warm.
- Repeat with remaining batter to make a total of 16 pancakes.
- Divide pancakes between plates and top with a scoop of icecream and drizzle with the maple syrup.
- TIP to cut coking time in half, you can use two large frying pans at the same time.
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