Holiday Pancakes Recipes

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

HOLIDAY PANCAKES

Steps:

• For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
• Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.

SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE

Steps:

• Heat about 1/3 cup of oil over medium to medium-high heat.
• Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
• You will get about 16 pancakes. Drain cooked cakes on paper towels.
• Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
• Reduce the pomegranate juice to a syrup.
• Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
• Drizzle pomegranate syrup over the guacamole and serve.

HEART PANCAKES

Steps:

• Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
• Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
• Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
• Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

CHRISTMAS GINGERBREAD PANCAKES

Steps:

• In a large bowl combine first 8 dry ingredients.
• In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
• At this point you may refrigerate for a few hours until ready to use.
• Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
• Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
• Turn and cook the other side.
• Serve with marmalade.

VALENTINE'S DAY PANCAKES RECIPE BY TASTY

Steps:

• Make the strawberry sauce: Add the strawberries, sugar, and lemon juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, until thickened. Transfer to a liquid measuring cup or medium bowl and let cool to room temperature.
• Once cooled, purée the strawberry mixture with an immersion or standing blender until smooth. Set aside.
• Make the cream cheese filling: In a large bowl, combine the powdered sugar, cream cheese, butter, cream, and vanilla. Beat with an electric hand mixer on medium speed until completely smooth, about 3 minutes. Transfer the filling to a piping bag and cut an opening about 1 inch (3 centimeters) from the tip. Chill in the refrigerator until ready to use.
• Make the red velvet pancakes: In a large bowl, sift together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda.
• In a medium bowl, mix together the buttermilk and vinegar and let sit for 2 minutes. Add the egg yolks, vanilla, melted butter, and red food coloring and mix until well combined.
• Whisk the wet ingredients into the dry ingredients.
• In a large bowl, whip the egg whites with an electric hand mixer until stiff peaks form, 3-5 minutes, being careful not to overmix.
• Gently fold the egg whites into the batter. Let sit at room temperature for 5 minutes.
• Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
• Heat a large nonstick skillet over medium-low heat. Place a 6-inch heart-shaped cookie cutter in the center of the pan and spray the inside with nonstick spray. Scoop pancake batter into the mold, filling halfway up. Cover the pan and cook until bubbles form all over the surface and the pancake doesn't jiggle too much, 6-8 minutes. Uncover the pan and, using a wide spatula, carefully and quickly flip the mold. Cover and cook the pancake for another 3-4 minutes. Remove the pancake and mold from the pan, set the pancake on the wire rack to cool, and repeat with the remaining batter. If any batter leaks out of the mold while cooking, simply use a knife or kitchen scissors to trim off the excess once the pancakes have cooled a bit.
• Transfer the pancakes to the oven to keep warm until ready to serve.
• Make the chocolate sauce: In a medium microwave-safe bowl, melt the chocolate in 30-second intervals on medium power, stirring between, until melted and smooth.
• When ready to serve, drizzle some of the chocolate sauce onto 2 serving plates. Set a pancake in the center of each plate and pipe the cream cheese filling on top. Continue stacking, alternating between the pancakes and filling, with 3 pancakes per plate. Drizzle the top pancakes with more chocolate sauce. Using a piping bag or spoon, drizzle the strawberry sauce around the top edges and down the sides of the pancake stacks. Decorate the plates with whipped cream, chocolate chips, and strawberries.
• Enjoy!