Cosmic Syrup And Pancakes Recipes

COSMIC SYRUP AND PANCAKES

Steps:

• Mix corn syrup and 1/4 cup of the gelatin in small microwavable bowl. Microwave uncovered on High about 1 minute or until mixture is hot and gelatin is dissolved. Stir; keep warm.
• Heat griddle or skillet; grease if necessary. Stir remaining ingredients and remaining gelatin until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until bubbles break on surface. Turn; cook until golden. Serve syrup over pancakes.

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

FUTURISTIC PANCAKES RECIPE BY TASTY

Steps:

• Make the fruit spheres: Set the basin of a blender on a kitchen scale and zero out the weight. Weigh out 1,000 grams (4 cups) of cold water.
• Secure the basin onto the blender base and add the sodium alginate. Blend on high speed for 60 seconds, until the sodium alginate is completely dissolved. The water will become more viscous.
• Transfer the sodium alginate mixture to a wide, shallow baking dish and cover with plastic wrap. Refrigerate for 2 hours, or up to overnight, to remove any bubbles that may have formed during blending. Clean out the blender.
• Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
• Place a medium glass bowl on a kitchen scale and zero out the weight. Strain the blueberry puree through a fine-mesh sieve into the bowl until you have 100 grams of liquid. Discard any remaining purée.
• Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
• To each bowl, add 2 grams of calcium lactate powder. Add the blue food coloring to the bowl with the blueberry purée and the red food coloring to the bowl with the strawberry purée. Whisk until combined.
• Using a ¼ teaspoon measuring spoon, carefully drop scoops of the fruit purées into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then carefully use a slotted spoon to transfer the spheres to a bowl of clean filtered water. Set the alginate bath aside for the maple syrup spheres. Gently stir the spheres in the water to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
• Make the maple syrup spheres: Place a medium glass bowl on a kitchen scale and zero out the weight. Add the maple syrup to the bowl, along with the calcium lactate powder and xanthan gum and whisk until the powders are fully dissolved into the syrup.
• Using a ¼ teaspoon measuring spoon, carefully drop scoops of the maple syrup mixture into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then very carefully use a slotted spoon to transfer to a bowl of clean filtered water. Gently stir the spheres to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
• Stack the pancakes on serving plates.
• Using a slotted spoon, scoop the spheres from the water and shake until any excess water runs off. Add a generous mound of fruit and maple spheres to the top of the pancakes stacks. Serve immediately.
• Enjoy!

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

CARAMEL PANCAKE SYRUP

Steps:

• Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER

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.

SNICKERDOODLE PANCAKES WITH WARM VANILLA SAUCE

Steps:

• In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with oil if necessary.
• In medium bowl, stir Pancake ingredients with spoon until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry; turn and cook until golden. Serve with warm sauce.

ABSOLUTE BEST PANCAKE SYRUP

Steps:

• Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

QUICK PANCAKE SYRUP WITH CREAM

Steps:

• Put the brown sugar, heavy cream and light corn syrup in a medium size saucepan.
• Heat over medium-high heat, stirring frequently.
• Once mixture starts to boil, stir nonstop for one minute. Remove from heat. Serve at once.

HEALTHY PANCAKES AND SYRUP

Steps:

• Pancakes: Mix all ingredients in large mixing bowl. Heat pan on medium-high and spray with organic, low-calorie non-stick spray. Use 2 heaping tablespoons of batter to make each pancake. While first side of pancakes are cooking, add desired items (optional, such as vegan chocolate chips, fruit, nuts, etc; [will change calorie count]). Flip pancakes when firm to cook other side. Servings: 2; Serving size: 3 pancakes; Per serving: calories 339; fat 1.7g.
• Syrup: In a small sauce pan heat strawberries (or other berries), applesauce, and margarine on medium-low heat and cover. Berries will thaw and become soft. Mush berries with a spoon to make a chunky mixture. Add agave nectar and lower heat to simmer. Pour over pancakes hot off the stove or cold. Servings: 2; Serving size: approximately 1/4 cup; Per serving: calories 180; fat 3g.