Strawberry Souffle Pancake Recipe

Strawberry Souffle Pancake Recipe

Ingredients

3	eggs separated
½	cup half and half
¼	cup flour
1	pinch of salt
1½	tablespoons melted butter
1	tablespoon Grand Marnier
½	cup strawberries + 1 tablespoon sugar(you can use any type of berries you want)

Directions

Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the egg whites until they form soft peaks. gently mix egg whites into batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450 F oven for 4 to 5 minutes. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.

Caramel Apple and Irish Whiskey Clafoutis

Caramel Apple and Irish Whiskey Clafoutis

for the batter:
80 g (2/3 cup) flour
75 g (1/3 cup) sugar
1/4 teaspoon cinnamon
pinch of salt
3 large eggs
100 g (6 tablespoons) butter, melted
250 ml (1 cup) milk
1 teaspoon vanilla

for the caramel apples:
30 g (2 tablespoons) butter
4 crisp eating apples, peeled, cored and sliced
60 g (1/3 cup) light brown sugar
1/4 teaspoon cinnamon
2 or 3 tablespoons Irish whiskey

Preheat the oven to 200°C (400°F). Butter a 25 cm (10 inch) pie plate or cast iron skillet or large individual ramekins.

To make the caramel apples, melt a knob of butter in a large pan over a medium-high heat. When it’s sizzling, reduce the heat to medium and tip in the apples, sugar and cinnamon, stirring to coat the apples in the butter and sugar. Cook the apples for about 5 minutes, until they have softened and the sugar has turned syrupy. Keep warm.

Whisk the flour, sugar, cinnamon and a pinch of salt together in a large bowl. In a separate bowl, mix together the eggs, melted butter, milk and vanilla. Pour half of the liquid ingredients into the dry ingredients, whisking until it looks like a paste, then add in the rest of the liquid, whisking until the batter is smooth and well blended. (Alternatively, you could just place all the batter ingredients in a blender and whizz until smooth.)

Place the pie plate or skillet on a baking sheet to catch any drips when the clafoutis is cooking in the oven. Pour in the batter, then using a slotted spoon, transfer the apples to the plate or skillet, leaving as much of the caramel sauce in the pan as you can and making sure the apples are evenly distributed. Bake the clafoutis in the oven for 25 to 30 minutes, until the clafoutis is puffed up and golden brown and the centre is set.

About 5 minutes before the clafoutis is done, reheat the caramel in the pan to loosen it again, then stir in the whiskey and allow to cook for 1 or 2 minutes to burn off the alcohol. Serve the clafoutis warm with the caramel whiskey sauce drizzled over.

Pancake Bites

Pancake Bites

1/2 cup Multigrain Pancake Mix, dry
1/3 cup Soy Milk (any milk would do)
1/4 cup Torani Sugar Free Caramel Syrup
Assorted Toppings: Cooked Sausage, Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too)

Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.



Top each muffin with sausage, bacon or fruit. Make all one flavor or a combo. If you set the ingredients out family members and whippersnappers can make their own... banana blueberry bacon surprise.

Bake at 350 for 12-14 minutes or until golden. Serve with warmed Sugar Free Maple Syrup. 

Banana Pancake Bites

Banana Pancake Bites

Ingredients:
1 cup Bisquick Heart Smart Pancake & Baking Mix
2/3 cup skim milk
½ cup reduced calorie breakfast syrup
1 large ripe banana, chopped into small pieces

Directions:
1.    Pre-heat the oven to 350. Lightly mist a 24 count mini muffin tin with cooking spray.
2.    In a large bowl, stir together Bisquick mix, milk and syrup until thoroughly combined.
3.    Divide the batter evenly amongst the prepared mini muffin tin cups. Sprinkle the chopped banana pieces over the tops of each muffin cup. Bake in the oven for 12-14 minutes until golden and cooked through. 

Yields 24 pancake bites. WW P+: 1 per bite (a serving of four pancake bites is 4 P+) (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per pancake bite from myfitnesspal.com: 33 calories, 7 g carbs, 0 g fat, 1 g protein, 0 g fiber

(Source)

Oven Baked Pancake with Fresh Berries

Oven-Baked Pancake with Blueberries and Strawberries

4 tbs unsalted butter
1 1/2 cup all-purpose flour
1 tsp salt 3 eggs
1 1/3 cup milk
1 tsp vanilla extract
1/2 tsp baking powder 1 cup blueberries
1 cup quartered strawberries
powdered sugar, for sprinkling

Preheat the oven to 450 F. Place the butter in a 10-in oven-proof skillet (preferably cast iron), and place it in the oven. Combine the flour, baking powder and salt in a large mixing bowl. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Sprinkle the berries evenly over the top, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes. Remove the pancake from the oven. Carefully transfer to a serving platter, and sprinkle with powdered sugar.

(Original Recipe)

Honey Cloud Pancakes

Honey Cloud Pancakes

(Original Link)

To make a single serving pancake you will need:

• 1 large egg and 1 egg white
• 1/4 cup of warmed milk
• 1/4 cup of flour (plain will do, I used 00)
• 1 pinch of salt
• 2 teaspoons of honey
• 1 dash of vanilla extract
• 1 tablespoon of butter
• Soft fruits
• Honey

How to make them:

1. Heat the oven to 200°C (which I gather is around 392°F)
2. Heat a small 6″ oven proof frying pan
3. In one bowl whisk one egg white until it is white and peaky
4. To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
5. Gently fold the egg white into the batter with a metal spoon
6. Melt one tablespoon of butter in the hot pan
7. Pour the batter in and cook on the hob for a few minutes until starting to set at the very edge
8. Sprinkle some fruit on top
9. Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
10. Drizzle with honey

Cake Batter Pancakes

Ever though I am technically an adult, when it comes to anything cake batter I am an absolute child and can not say no! I have no idea why anyone wouldn't want to eat anything cake batter, it's way too delicious to count calories! 

I recently found this eye-popoing recipe for Cake Batter Pancakes! I'm pretty sure I will be munching on these for my birthday breakfast in a few months. 

Click here to be linked to the recipe