Smore’s Pancakes Recipe

Smore’s Pancakes Recipe

Makes: About 6 Pancakes that are 5” in diameter

Chocolate Pancakes

½ cup Whole Wheat Flour

½ cup All Purpose Flour

2½ tsp. Baking Powder

1 tsp. Salt

2 tbsp. Cocoa Powder

2 tbsp. Brown Sugar

1 Egg, lightly beaten

1 ½ cups Milk

3 tbsp. Melted Butter

Marshmallow Sauce

1 cup Marshmallow Fluff

2 tbsp. Water

½ cup Graham Crackers, crushed (For Topping)

To make the pancakes, whisk together the wheat flour, all purpose flour, baking powder, salt, cocoa powder, and brown sugar.  Make a well in the center and add the egg, milk, and melted butter.  Whisk together until fully incorporated and smooth. 

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.

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. 

Cake Batter Pancakes

Cake Batter Pancakes

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
4. To serve, top each serving with glaze and additional candy sprinkles.

Makes 4 servings (3 pancakes each)

(Source)

Fluffiest Pancakes Ever

Fluffiest Pancakes Ever

Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled

butter for frying

Directions:
Add the first seven ingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup. 

Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with. 

(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