Pancake Poppers Recipes

PANCAKE POPPERS

Pancake Poppers image

Pancakes didn't turn out so well on my electric stove top, so I invented these. They are light and airy and freeze well too. Try them with strawberry jam, dipped in syrup, or sprinkled with powdered sugar. Perfect for kid and adult brunches! This is a wonderful pancake recipe on its own too.

Provided by ELLOWYN

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes

Time 23m

Yield 24

Number Of Ingredients 10

Ingredients

1 serving cooking spray
1 ¼ cups milk
¼ cup vinegar
¼ cup oil
1 egg
1 ¼ cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.7 g, Cholesterol 8.8 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 105.2 mg, Sugar 2.7 g

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Crispy (No-Fry) Potato Pancake Poppers image

These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.

Provided by Chef John

Categories Vegetable Appetizers

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
2 large russet potatoes, peeled
½ tablespoon garlic powder
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup finely grated Parmigiano-Reggiano cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg

PANCAKE CHICKEN POPPERS WITH MAPLE WHISKEY DIPPING SAUCE

Pancake Chicken Poppers with Maple Whiskey Dipping Sauce image

Sweet and savory is one of the best flavor combinations, which is why chicken and waffles are widely popular at trendy eateries across the country. My take combines the concepts of two of my childhood favorites--corn dogs and chicken nuggets--into the perfect grown-up game-day snack. Prep the chicken and batter the day before for effortless entertaining.

Provided by Eddie Jackson

Categories appetizer

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 22

Ingredients

2 tablespoons unsalted butter
2 tablespoons finely grated yellow onion
1 teaspoon finely grated lemon zest
1/2 cup (120 milliliters) bourbon whiskey
3/4 cup (175 milliliters) grade A maple syrup
2 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
1/4 teaspoon hot sauce, such as Texas Pete
About 4 cups (1 liter) canola oil, for deep-frying, plus 2 tablespoons
2 pounds (910 grams) chicken tenderloins, cut into 1-inch (2.5 centimeter) cubes
2 teaspoons kosher salt
2 teaspoons Chinese five-spice powder
1/8 teaspoon freshly ground black pepper
1 cup (120 grams) coarse yellow cornmeal
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
4 teaspoons baking powder
1 1/4 cups (300 milliliters) whole milk
1 large egg

Steps:

Make the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.
Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.
Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.
Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.
In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.
In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.
Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side.

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