Hazelnut Vanilla Pancakes Scd Recipes
CHOCOLATE CHIP HAZELNUT PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 pancakes
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the chocolate chips and nuts.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Meanwhile, warm the chocolate-hazelnut spread and caramel sauce in the microwave or in separate saucepans over low heat.
- Drizzle the warm sauces over the pancakes and serve with more chocolate chips and nuts.
HAZELNUT-VANILLA PANCAKES (SCD)
Make and share this Hazelnut-Vanilla Pancakes (Scd) recipe from Food.com.
Provided by susan 9
Categories Breakfast
Time 45m
Yield 3-6 pancakes
Number Of Ingredients 11
Steps:
- Pancakes: Blend all ingredients except butter in food processor.
- Syrup: Beat all ingredients until combined, approximately 1 minute.
Nutrition Facts : Calories 387.2, Fat 13.5, SaturatedFat 2.6, Cholesterol 282, Sodium 709.6, Carbohydrate 60.7, Fiber 1.2, Sugar 59.1, Protein 10.3
STRAWBERRY VANILLA PANCAKES
Make and share this Strawberry Vanilla Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 30m
Yield 14 Pancakes
Number Of Ingredients 12
Steps:
- Whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes (don't skip this step). .
- Combine strawberries, vanilla and remaining 1 tablespoon sugar in small bowl; set aside.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon strawberry mixture over each pancake.
- Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and strawberry mixture, adding remaining 1 teaspoon oil, as needed.
Nutrition Facts : Calories 142.6, Fat 5.2, SaturatedFat 2.6, Cholesterol 36.6, Sodium 205.1, Carbohydrate 19.9, Fiber 0.9, Sugar 5.7, Protein 4.2
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