Pancakes With Hot Fruit Sauce Recipes

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ELLEN'S FRUIT PANCAKE'S



Ellen's Fruit Pancake's image

American style Blueberry and Bannana Pancakes With a homemade lemon syrup is a , simple , tasty and nutritious breakfast.

Provided by ellen428

Time 10m

Yield Serves 12

Number Of Ingredients 10

140g self raising flour
2 tbsp caster sugar
1 egg
175ml milk
2 bannanas peeled
75g of blueberries (plus extra to serve)
1 tbsp of lemon juice
2 tbsp of water
2 tsp of vanilla sugar
1 tsp of maple syrup

Steps:

  • Sift the flour into a mixing bowl.Stir in the sugar and make a well in the centre of the mixture
  • Measure the milk in a jug and then crack the egg into the jug.Lightly beat the milk and egg together with a fork until they are mixed together .
  • Pour the egg mixure into the well in the centre of the flour mix .Beat with a wooden spoon until you have a smooth batter.
  • Mash the bannanas together until smooth ,then stir into the batter with the blueberries.
  • Heat a small knob of butter in a frying pan add three small ladlefuls of batter to make the 3 pancakes 8cm in diameter.
  • Cook for two mins until bubbles appear on the surface .Flip the pancakes over and cook for another two minutes until both sides are light gold.
  • To make the syrup add all ingredients into 1 small pan on a low heat stirring all the time for 2 minutes then take off heat and leave to cool for a few minutes.
  • Stack the pancakes on top of each other to make a small tower.Then pour the syrup on top of the tower and sprinkle a couple of blueberries on top to serve.

PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE



Pineapple Upside-Down Pancakes with Vanilla Cream Sauce image

You haven't had pancakes until you've had these pineapple upside-down pancakes! Some of the most delicious things you will ever eat for breakfast!

Provided by Nick Parker

Categories     Pancakes

Time 40m

Yield 10

Number Of Ingredients 12

2 cups heavy cream
3 tablespoons white sugar
2 teaspoons vanilla extract
½ cup unsalted butter, softened
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 cups pancake mix
1 cup milk
2 large eggs
1 tablespoon unsalted butter, or more as needed
1 cup finely chopped fresh pineapple
¼ cup granulated sugar

Steps:

  • Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
  • Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
  • Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
  • Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
  • Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 35.9 g, Cholesterol 131.8 mg, Fat 30 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 18.1 g, Sodium 431.1 mg, Sugar 13.1 g

FRUITY PANCAKES



Fruity Pancakes image

These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.

Provided by |{arli~

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ teaspoon salt
2 egg whites, beaten
1 (15.25 ounce) can fruit cocktail, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
  • Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
  • Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 110.5 g, Fat 0.6 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 0.1 g, Sodium 638.6 mg, Sugar 61.8 g

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