COLOSSAL CLUB SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast the bread in the toaster until light golden brown. Set aside.
- Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside.
- Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto.
- To make one sandwich: Spread 2 pieces of toast with basil pesto mayo. On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread.
- For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayo. Place ham, cheese, red onion and lettuce on top. Top with bacon slices.
- Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.)
- Serve with chips!
CHOCOLATE LOVER'S PANCAKES
These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup-and even better with both swirled together on the plate! -Harland Johns, Leesburg, Texas
Provided by Taste of Home
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.
Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 8g protein.
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
DECADENT CHOCOLATE PANCAKES
This is my spin on having chocolate for breakfast! It's a cross between a pancake and a brownie. I hope you like them as much as my family does. Serve warm with your favorite pancake syrup, whipped cream, and berries of your choice. Enjoy!
Provided by Francesca
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
- Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 49.9 g, Cholesterol 76.4 mg, Fat 13.1 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 499.7 mg, Sugar 18.1 g
CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry
Provided by Tasty
Categories Breakfast
Yield 6 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, mix together yolks and sugar, while still whisking, add milk
- Carefully fold in whipped egg whites.
- NOTE: It's better to use a spoon rather than a whisk.
- Add and mix the melted butter and the vanilla.
- In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
- Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
- Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
- To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
- Take off the heat, mix with the chocolate chips until perfectly smooth.
- Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
- When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
- When the pancakes are ready, pour the chocolate ganache on top.
- NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
- Garnish with raspberries.
- Enjoy !
Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams
COLOSSAL CUSTARD PANCAKES
Not your typical pancake! One pancake will feed 2-3 people depending on their appetite. My kids love these with fresh fruit and vanilla yogurt on top instead of the usual maple syrup.
Provided by sassafrasnanc
Categories Breakfast
Time 20m
Yield 1 pancake, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy.
- Cover and chill for 1-2 hours or more.
- Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter.
- Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking.
- After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar.
- Put pancake back into the saute pan and lightly brown the other side of pancake.
- Serve immediately with fruit and vanilla yogurt.
Nutrition Facts : Calories 390.1, Fat 15.8, SaturatedFat 7.4, Cholesterol 341.1, Sodium 467.2, Carbohydrate 46.3, Fiber 0.8, Sugar 19.7, Protein 14.7
SHEET PAN SWIRL PANCAKES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
- For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
- Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
- For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
- Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.
COCONUT PANCAKES
I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!
Provided by Whats Cooking
Categories Breakfast
Time 15m
Yield 6 pancakes
Number Of Ingredients 4
Steps:
- Mix all ingredients together until batter has a smooth consistency with no lumps.
- Batter should not be too thin or too thick.
- Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
- Cook until golden brown, flipping once.
- Serve immediately.
- Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.
Nutrition Facts : Calories 59, Fat 5.4, SaturatedFat 4.3, Cholesterol 35.2, Sodium 14.3, Carbohydrate 1.7, Fiber 1.2, Sugar 0.6, Protein 1.5
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