Bestevereatemuppancakes Recipes

BEST EVER EAT-EM-UP PANCAKES

Best Ever Eat-Em-Up Pancakes image

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

Ingredients

1 cup flour, sifted
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 egg
1 cup milk
2 tablespoons sour cream, well rounded
2 tablespoons butter, melted, cooled

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

Best Pancakes You've Ever Eaten image

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

Ingredients

1 cup milk
1 egg
2 tablespoons sugar
2 tablespoons baking powder
2 tablespoons oil
1 cup flour
1/2 teaspoon salt

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

On-The-Go Pancake Muffins Recipe by Tasty image

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

Ingredients

2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 ½ cups milk
2 tablespoons maple syrup
2 tablespoons butter, melted
2 tablespoons chocolate chips
12 raspberries
¼ cup blueberry
½ banana, sliced

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

Marzipan Cheesecake image

Categories Cake Food Processor Chocolate Nut Dessert Bake Vegetarian Cream Cheese Almond Gourmet

Yield Serves 8 to 12

Number Of Ingredients 14

Ingredients

For crust
1/2 cup whole blanched almonds
eight 5- by 2 1/2-inch graham crackers
3 tablespoons sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
For filling
1/3 cup packed pure almond paste
3/4 cup sugar
three 8-ounce packages cream cheese, softened
1 teaspoon vanilla
5 large eggs
For topping
5 ounces semisweet chocolate
1/2 cup heavy cream

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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