CAMPFIRE PANCAKES WITH PEANUT MAPLE SYRUP
Steps:
- In a large bowl, combine muffin mix, milk and egg; stir just until moistened. Fold in marshmallows and chips., Lightly grease a griddle; heat over medium heat. 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., Meanwhile, microwave maple syrup and peanut butter in 10- to 20-second intervals until heated through. Serve with pancakes.
Nutrition Facts : Calories 407 calories, Fat 13g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 386mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER
Provided by Richard Blais
Categories Coffee Breakfast Brunch Fall Spring Summer Winter Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
- 2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
- 3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
- 4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
- 5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.
LIGHT AND AIRY PEANUT BUTTER PANCAKES
Easy, light, and tender pancakes that go well with syrup and fresh fruit.
Provided by Chairman James
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 14m
Yield 7
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g
BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE
Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!
Provided by themoodyfoodie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Arrange bacon slices on the prepared baking sheet.
- Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
- Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
- Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
- Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
- Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 59.9 g, Cholesterol 76.7 mg, Fat 26.9 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 7.8 g, Sodium 1100.4 mg, Sugar 30.2 g
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