Richpancakesandwaffles Recipes

SUNNY'S CRAZY RICH CHICKEN AND WAFFLES

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

PERFECT PANCAKES (AND TOPPINGS!)

Steps:

• Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
• Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
• Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.

RICH DANISH WAFFLES

Steps:

• Stir together flour, sugar, baking powder, and baking soda in a bowl until well combined. Whisk together egg yolks, buttermilk, milk, vanilla extract, and butter in a large bowl until smooth. Whip egg whites in a clean bowl to soft peaks. Fold the flour mixture into the egg yolk mixture until blended, then fold in the whipped egg whites.
• Preheat a Belgian waffle iron and coat with cooking spray. Spoon about 1/2 cup of batter per waffle, depending on the size of your waffle iron, onto the center of the hot iron. Close the lid and cook until steam stops coming out and the waffle is golden brown, about 90 seconds.

PANCAKE AND WAFFLE MIX

Steps:

• In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.

RICH PANCAKES AND WAFFLES

Steps:

• Seperate eggs and beat whites till fluffy but not dry, set aside.
• Mix all dry ingredients together, set aside.
• Beat yolks and milk.
• Slowly add dry ingredients beat till smooth.
• Mix in melted butter.
• Do not overbeat.
• Fold in egg whites.
• Cook over medium heat till golden.

PANCAKES AND WAFFLES

Steps:

• Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork.
• Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
• Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
• To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.).
• To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
• FOR MEDALLION-SIZED BLUEBERRY PANCAKES:.
• 1 pint blueberries, washed.
• To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
• FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:.
• 1 pint strawberries, washed, hulled, and sliced in half.
• 1 pint blueberries, washed.
• 1/2 cup pure maple syrup.
• Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
• When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.).
• WAFFLE TOPPING:.
• (Per Serving).
• 1/2 banana, sliced.
• 1/4 cup walnuts.
• 1 tablespoon pure maple syrup.

REIBEKUCHEN (GERMAN POTATO PANCAKES)

Steps:

• Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
• Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
• Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.