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
DUMP TRUCK CAKE
Gearing up to host a construction-themed birthday? This hauler will get your party on a roll! Using packaged cake mix, easy-to-mix frosting and basic loaf pans instead of a special mold to form the truck's shape, we made this cake speedy. You can pave the way for your own big rig, too, by following these simple instructions. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into two greased 8x4-in. loaf pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Using a serrated knife, level the top of each cake. Crumble removed tops; set cakes and crumbs aside., For frosting, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth. , Place 1 cup frosting in a small bowl; tint yellow. Place 3/4 cup frosting in another bowl; tint blue. Leave remaining 1/4 cup frosting white. Frost the top of one cake yellow; top with the remaining cake to form truck body., For truck cab, measure 2-1/2 in. from one end. Cut at an angle 1-1/2 in. deep and 1/2 in. toward the front of the truck. Remove cake wedge and save for another use., For dump truck bed, leave 1-1/2 in. of cake for cab roof, then cut 1/2 in. deep at an angle. Make a horizontal cut to the back of the truck. Remove cake wedge and save for another use., For wheel axles, place two Ho Ho's side by side and 1/2 in. apart near one corner of an 11x10-in. covered board. Place the remaining Ho Ho parallel to and 2 in. from the inside Ho Ho. Carefully arrange truck body over Ho Ho's. Frost the hood, doors and bottom third of the truck with yellow frosting. For wheels, attach doughnuts with plain frosting on each side of truck. , Spread some of the white frosting on the slanted windshield. Place the remaining white frosting in a pastry or plastic bag; cut a small hole in a corner. Pipe the windows on the doors. Frost the rest of the dump truck blue., Cut thirteen 3/4-in. strips of licorice. Arrange eight strips on the front of the truck for the grille; set the remaining strips aside. For headlights, cut gumdrops in half. Place rounded half of each on outside of grille; discard the remaining cut gumdrops., Cut two 3-1/2-in. strips, two 1-in. strips, six 1-3/4-in. strips, two 1-1/4-in. strips and four 2-in. strips of licorice. Using the 3-1/2-in. and 1-in. strips, outline the windshield. Place two 3/4-in. strips on windshield for wipers. For doors, position two 1-1/4-in. strips for the door tops; place the 2-in. strips for the door sides. Decorate sides and back of truck with remaining licorice., Place M&M's on back of bed for rear lights. For back bumper, break candy bar into individual sections at perforations. Cut one piece in half widthwise. Place some of the chocolate, flat side out, on the truck back (save remaining chocolate for another use). Spoon reserved crumbled cake into truck bed for dirt.
Nutrition Facts :
TRUCK STOP PANCAKES
I got this recipe off allrecipes.com made them this morning and my picky 2 year old even loved them!! I've made homemade pancakes before and he wouldn't touch them but he devoured an entire pancake this morning!! Warning: This makes A LOT of pancakes so you can easily half this recipe.
Provided by Melissa s.
Categories Breakfast
Time 30m
Yield 35 pancakes
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 120.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 34.7, Sodium 301.4, Carbohydrate 17.8, Fiber 0.5, Sugar 3.5, Protein 4.3
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
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