APPLE-BUTTERMILK PANCAKES
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix).
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.
Nutrition Facts : Calories 225 g, Fat 5 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g
WHOLE WHEAT APPLE PANCAKES WITH BROWN SUGAR GLAZE
These pancakes are a healthy alternative to traditional recipes. Serve them warm with a homemade brown sugar syrup. For the apples, be sure to use a firm baking variety such as Cortland or Granny Smith.
Provided by Jeannie Jyurovat
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, baking powder, salt and cinnamon. Pour in the milk, eggs and oil; stir just until smooth. Mix in the apple.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.
- To make the glaze, heat the butter in a heavy saucepan over medium heat. Stir in the molasses, brown sugar and vanilla. Serve warm spooned over pancakes.
Nutrition Facts : Calories 989.9 calories, Carbohydrate 122.6 g, Cholesterol 179.8 mg, Fat 52.7 g, Fiber 8.4 g, Protein 13 g, SaturatedFat 27.1 g, Sodium 1446.3 mg, Sugar 75.3 g
APPLE MOLASSES CUPCAKE
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. Line a baking sheet with parchment paper.
- For the cake batter: Sift together the cake flour, baking powder, baking soda and salt in a large bowl. Mix in the granulated sugar, oats and cinnamon. Add the oil, buttermilk and eggs and mix until smooth and completely combined.
- Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
- For the apple compote filling: In a small skillet, bring the granulated sugar, cinnamon, apples and 2 tablespoons water to a simmer over medium heat and cook until the apples are soft, about 10 minutes. Set aside to cool completely.
- For the oat crumble: In a small bowl, combine the oats, brown sugar, molasses, oil and cinnamon. Pour the mixture onto the prepared baking sheet and bake, checking every 2 minutes, until golden brown. Set aside to cool, and then crumble into pieces.
- For the molasses frosting: In a medium mixing bowl using an electric mixer, cream the butter until smooth and light. Add the confectioners' sugar 1/4 cup at a time and mix until completely combined. Add the molasses and mix.
- To assemble: Remove the center of each cupcake with a paring knife. Fill the center of each with some of the apple compote filling. Frost with the molasses frosting, and sprinkle with the oat crumble. Serve immediately, or store in airtight container for up to 2 days.
PANCAKES WITH ORANGE HONEY BUTTER
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.
Nutrition Facts :
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a pot on the stove.
- Remove from heat and transfer to a bowl.
- Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
- Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
CORNMEAL MOLASSES PANCAKES
these pancakes are soft and delicate with just a hint of the molasses flavor..these resemble an etheral cornbread in the shape of a puffy flat cake. serve them Missouri style, with maple syrup and crisp bacon
Provided by grandma2969
Categories Breakfast
Time 15m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, buttermilk, molasses and melted butter.
- add the flour, salt, baking soda and baking powder.
- add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
- drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
- turn and brown on the other side --
- serve with butter and sorghum molasses or maple syrup.
Nutrition Facts : Calories 84.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 20, Sodium 209.3, Carbohydrate 11.2, Fiber 0.5, Sugar 1.9, Protein 2.2
APPLE PANCAKES WITH CINNAMON BUTTER
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Quick & Easy Lemon Apple Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 22
Number Of Ingredients 16
Steps:
- For cinnamon butter:
- Using electric mixer, beat all ingredients in small bowl until blended.
- For pancakes:
- Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
- Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
- Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
APRICOT PANCAKES WITH HONEY BUTTER
Perfect pancakes for a leisurely brunch and healthier than most bought versions
Provided by Good Food team
Categories Brunch, Dessert, Side dish, Treat
Time 20m
Yield 12-16
Number Of Ingredients 9
Steps:
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium
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