Briepancake Recipes

PANCAKES

Steps:

• Beat egg until fluffy.
• Add milk and melted margarine.
• Add dry ingredients and mix well.
• Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
• The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
• Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
• When bubbles appear on surface and begin to break, turn over and cook the other side.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

BRIE PANCAKE

Steps:

• Preheat the oven to 375F degrees.
• Mix the eggs, milk, flour, Brie, and salt in a food processor or blender for approximately 10 seconds. Put the butter in a 10-inch ovenproof omelet pan and place it in the hot oven. Remove it from the oven when the pan is very hot and the butter is bubbling and just beginning to brown.
• Quickly pour the egg mixture into the pan and return it to the oven immediately. Bake for 20 to 25 minutes. The sides of the pancake will rise above the pan and the pancake will be solid, crisp, and lightly browned.
• Serve immediately, garnished with minced chives and sprinkled with cayenne.
• To make a sweet version, omit the chives and cayenne. Instead, serve the pancake with fresh fruit, jam, or a fruit puree.

BAKED BRIE IN PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
• Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
• Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

BRIE-STUFFED PANCAKES WITH CRISPY BACON

Steps:

• Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
• Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

PANCAKES

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.