Pancake Spread Recipes
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
CARROT PANCAKES WITH CREAM CHEESE SPREAD
Steps:
- In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
- Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
- For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
OATMEAL PANCAKES WITH PEANUT BUTTER SPREAD
This makes a delicious pancake. I add a splash of vinegar to the milk to make buttermilk instead of buying it. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 55m
Yield 10-12 pancakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
- For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
- Grease heated griddle if necessary.
- To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
- Pour scant 1/4 cup batter onto hot griddle for each pancake.
- Cook until puffed and dry around edges.
- Turn and cook other side until golden brown.
- Serve with spread.
- For spread: Mix syrup and peanut butter until well blended.
NUTELLA PANCAKES
Fluffy, sweet pancakes stuffed with gooey Nutella. These feel indulgent and so addictive. A real treat for both kids and adults.
Provided by Marianne Williams
Categories Pancakes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
- Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet. Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
- Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round). Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute. Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 51.3 g, Cholesterol 107.9 mg, Fat 17.7 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 900.1 mg
PUMPKIN SPREAD
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Beat together all ingredients with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.
PANCAKE SPREAD
When I was younger, my sisters and I used to think it was great fun to mix different ingredients together and come up with something good! I love peanut butter and this one stuck!
Provided by LaurieL.
Categories Breakfast
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingrediants together until smooth.
- You may need to add more or less milk for an easy spreading consistancy.
- Serve with pancakes, french toast or waffles.
Nutrition Facts : Calories 202.4, Fat 6.6, SaturatedFat 1.5, Cholesterol 0.6, Sodium 81.3, Carbohydrate 33.9, Fiber 0.9, Sugar 28, Protein 3.4
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