Hurr Pamcakes Recipes

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

MOM'S BUTTERMILK PANCAKES

Steps:

• Preheat and lightly grease a large skillet or electric griddle.
• Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
• Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. 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. Serve with toppings as desired.

SAN DIABLO ARTISAN CHURROS

Steps:

• Making the Dough.
• Add water and butter into a saucepan and bring to a boil, make sure butter is completely melted.
• Add flour and salt into the saucepan with water/butter, leave on heat, and mix vigorously until no clumps of flour remain and dough resembles a ball. Take off heat.
• Place hot dough in your standard mixer bowl, mix with paddle attachment on low and allow steam to escape and dough.
• While dough is letting off steam, mix together egg and vanilla in a separate bowl.
• Add egg mixture to dough & speed up mixer.
• If dough is sticking to sides of mixer too much: stop mixer, scrape down the sides and paddle, repeat until dough is smooth and playdough-like consistency.
• Place dough in the fridge to cool for about 10 minutes.
• Once dough is cooled you are ready to make some delicious churros! Place the dough in your San Diablo Churro Maker or piping bag and keep in the fridge for later.
• Oil Set-up.
• Pre-heat oil in fryer or pan to 375°F/190°C with approximately 2" of oil.
• We recommend canola oil for its neutral taste. It makes the outside of the churros crispy and the inside melt in your mouth. Feel free to experiment with other oils that you may like better or fit better with your dietary preferences.
• Frying the Churros.
• Slowly twist the knob down on your San Diablo Churro maker to press out the churro dough through the nozzle. Or pipe the churro dough through your piping bag. After pressing the desired amount of churro dough through the nozzle, cut it off with a butter knife or your finger.
• Place each raw churro gently into the hot oil. Please be careful! To avoid any hot oil splashes, we definitely recommend angling the Churro Maker vertically over and close (but not too close) to the surface of the hot oil.
• Watch the churros fry in the hot oil and rotate with metal tongs as needed to get the entire churro to your ideal golden brown crispiness (usually 3-4 minutes).
• Using metal tongs, remove your hot, fresh churro works of art from the hot oil or air fryer and cool on the plate you've prepared.
• Sugar and Fill.
• After your churros have cooled a bit but are still warm, dust them with your desired amount of San Diablo's signature cinnamon sugars.
• Fill to your heart's content using a squeeze bottle or one of San Diablo's re-usable filling bottles with Dulce de Leche, Nutella or Sweet Cream.
• Pro tip: get creative with what you have around like honeys, jams, nut butters and syrups! And for added flavor "pop," we humbly suggest sprinkling your churro with some pink Himalayan salt!
• Repeat. Often. CONGRATS! You're well on your way to being a churro master!

HURR... PAMCAKES!

Steps:

• Combine all ingredients, except blueberries, in a blender.
• Blend until smooth-ish. If it looks like the consistency of pancake batter, you're good to go. (Disclaimer: Some eggs have less whites than others or may be small. If your batter does NOT look like pancake batter, feel free to throw in an extra white, a few more oats, or more cottage cheese depending on what will make it look more like what you know and love.).
• Spray a skillet with cooking spray and cook like normal pancakes. (i.e. pour on a hot skillet, cook on one side until the edges start to look dry. Flip, cook on the other side for 1-2 minutes). Optional: Drop blueberries in the batter after you've poured the pancakes into the skillet.
• Top with your favorite pancake topping.