Bestevereatemuppancakes Recipes
BEST EVER EAT-EM-UP PANCAKES
Yeah right! pancakes are all the same, right? WRONG! this is a variation I came up with when i was out of butter milk. batter stores well overnight
Provided by chefmick
Categories Breakfast
Time 10m
Yield 10 pancakes
Number Of Ingredients 8
Steps:
- sift flour with dry ingredients into mixing bowl.
- beat egg together with milk and sour cream.
- stir into flour mixture. add melted butter and whisk until smooth.
- cook on hot griddle as usual.
Nutrition Facts : Calories 98.8, Fat 4.3, SaturatedFat 2.5, Cholesterol 29.4, Sodium 208.6, Carbohydrate 12.4, Fiber 0.3, Sugar 1.4, Protein 2.8
BEST PANCAKES YOU'VE EVER EATEN
Make and share this Best Pancakes You've Ever Eaten recipe from Food.com.
Provided by sandinc7
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine milk and egg until well mixed.
- Add remaining ingredients and mix until combined.
- Pour batter onto a preheated griddle and cook until bubbly.
- Flip and cook until underside is nicely browned.
Nutrition Facts : Calories 258.7, Fat 10.5, SaturatedFat 2.7, Cholesterol 55, Sodium 883.6, Carbohydrate 34.7, Fiber 0.9, Sugar 6.4, Protein 6.8
ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
MARZIPAN CHEESECAKE
Categories Cake Food Processor Chocolate Nut Dessert Bake Vegetarian Cream Cheese Almond Gourmet
Yield Serves 8 to 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. and butter a 9 1/2-inch springform pan.
- Make crust:
- In a shallow baking pan toast almonds in middle of oven until golden, about 10 minutes. Remove almonds from oven but leave oven on. Cool almonds completely. In a food processor pulse nuts until finely chopped and transfer to a bowl. Break graham crackers into food processor and finely grind. Stir 1 cup cracker crumbs and sugar into almonds. Melt butter and add to crumb mixture, stirring with a fork until combined well. Press crumb mixture evenly onto bottom and 1 inch up side of springform pan.
- Make filling:
- In a food processor grind together almond paste and sugar until combined well. Add cream cheese and vanilla and blend well. Add eggs 1 at a time, pulsing until just combined after each addition.
- Pour filling into crust and bake in middle of oven 50 minutes. Turn off oven and let cheesecake stand in oven 10 minutes. (Cake will not be set in center but will set as it cools. Don't worry if cheesecake cracks; chocolate topping will cover it.) Cool cheesecake in pan on a rack 1 hour.
- Run a thin knife around edge of pan to loosen cheesecake but do not remove side of pan. Chill cake, uncovered, at least 4 hours and up to 1 day.
- Make topping:
- Finely chop chocolate. In a small saucepan bring cream just to a simmer and remove pan from heat. Add chocolate and stir until smooth.
- Carefully pour topping onto cake and spread it up to but not over edge. Chill cake, covered, until chocolate is set, at least 2 hours, and up to 1 day.
- Just before serving, remove side of pan.
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