PETER PAUL PANCAKES RECIPE
Provided by Food Network
Categories dessert
Time 30m
Yield 13 (5-inch) pancakes
Number Of Ingredients 16
Steps:
- Preheat griddle to medium or medium-high and oven to 350 degrees F.
- Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting.
- Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
- For the 4-grain pancake batter:
- Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
- Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.
PETE'S SCRATCH PANCAKES RECIPE - (4.2/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Let the batter sit at least 10 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. These will be high, but light and fluffy
TRUCK-STOP BUTTERMILK PANCAKES
A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.
Provided by Steve Whiting
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 51.8 g, Cholesterol 99.3 mg, Fat 9.8 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 865 mg, Sugar 11.8 g
PETER'S WEIRD BUT ADDICTIVE RAILROADER PANCAKES
Stick to your ribs pancakes are the best way to describe these strange but addictive pancakes. People first tasting them are never sure, but then the same people seem to get cravings for them. They're certainly not for the fluffy pancake lover as they are very dense and pliable. The story goes that this was a recipe coveted by railroaders as these flats of rubbery delight kept their stomachs full for a long time. They are also on the sweeter side. Our family loves them hot and buttered with warm maple syrup, especially when camping.
Provided by DiLo4602
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients and slowly add in some milk (you may or may not use 1 full cup, so take it slow), the egg (beaten) and vanilla. The batter should resemble a runny, thick glue! There are times when my husband makes the batter where I see a wooden spoon almost standing up by itself (he always triples the recipe to feed all the neighbors). And I usually have to let the bowl soak afterward, that's how gluey this batter is. Scoop out desired amount by a cup and pour into a hot greased griddle and cook slowly until a nice shade of brown on each side.
- Any leftovers keep well wrapped in plastic and refrigerated for the next day. They freeze well too.
Nutrition Facts : Calories 268.4, Fat 3.8, SaturatedFat 1.8, Cholesterol 61.4, Sodium 93.4, Carbohydrate 51.9, Fiber 0.8, Sugar 25.2, Protein 6.8
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