Butterfly And Bee Pancakes Recipes

BUTTERFLY PANCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened., To form each butterfly wing, pour 2 tablespoons of batter onto a lightly greased hot griddle. Pour 1 tablespoon of batter below and touching the larger one. Turn when bubbles form on top of pancakes; cook until second side is golden brown., To assemble, place two wings on a serving plate, forming a butterfly. Top with fruit.

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.

BUTTERFLY AND BEE PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir all ingredients with whisk until blended.
• Transfer batter to squeeze bottle. Squeeze bottle over griddle to draw outline of animal with batter, and let cook 15 seconds. Fill in the outline with more batter. Cook about 30 seconds longer or until edges are dry. Turn; cook until golden brown.
• Serve with butter, honey or maple syrup.

BUCKWHEAT BUTTERMILK PANCAKES

Steps:

• Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
• Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

CREME BRULEE PANCAKES

Steps:

• Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
• Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
• Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

JAKE'S BEER BATTER BUTTERMILK PANCAKE'S

Steps:

• Mix dry ingredients seperate from wet ingredients.
• Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
• Blend flour, and other dry ingredients together in large bowl.
• Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
• Let stand for 15 minutes while pan is heating.
• Using 1/4 measuring cup pour on pan and cook like normal pancakes!
• Pancakes will be light and fluffy and very tasty!

BETTER-FOR-YOU BUTTERMILK PANCAKES

Steps:

• In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

BEER BUTTERMILK PANCAKES

Steps:

• In mixing bowl add eggs and beat slightly. Beat in buttermilk, beer, sour cream and melted butter. Add pancake mix and beat until almost smooth Spoon out into saucer-sized circles on medium hot, ungreased griddle or heavy frying pan. Bake until golden brown on both sides (turn when bubbles appear all over on moist surface) Serve hot with the topping of your choice.

BLUEBERRY-FLAX BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
• Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.