Pancake recipes with variations

Pancake recipes with variations

Dry ingredients:

1 cup flour

1 Tbsp sugar

1 tsp baking powder

½ tsp baking soda

Pinch salt

Wet ingredients:

¾ cup milk

1 egg

1 Tbsp vinegar

1 tsp vanilla extract

2 Tbsp melted butter

Directions:

Combine the dry ingredients in a small bowl. Combine the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients to make a batter. Mix well.

Preheat frying pan and melt some butter in it. Scoop batter into the hot frying pan and cook for 2-3 minutes until the batter bubbles in the middle. Flip and cook the other side for another 2 minutes. Repeat until all the batter is used.

Enjoy with lots of fruit!

Fun Variations:

Red velvet:

Add ½ cup beet puree to the wet ingredients to get a nice pink pancake that will boost your immune system and give you extra fibre.

Green pancake:

Add 1 tbsp matcha powder to the dry ingredients to get a green pancake with extra antioxidants.

Gingerbread spice:

Add ½ tsp nutmeg, ½ tsp cinnamon, and ¼ teaspoon ground cloves to the dry ingredients, and 1 tbsp molasses to the wet ingredients for an “extra warm” flavour.

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Seafood green onion pancake

Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½...

Burnaby Community Kitchens

Search This Blog