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Pancake Recipe


Banana-Nut Pancakes

Canola oil, for griddle
2 cups whole-wheat pastry flour
1-teaspoon baking powder
1/4-teaspoon baking soda
1/4-teaspoon fine sea salt
1 1/4 cups plus 2 tablespoons soymilk
3/4 cup mashed bananas (about 2 large very ripe bananas)
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans

Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350 degrees F. using a folded paper towel, lightly brush the griddle with oil. Preheat the oven to 200 degrees F. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes. Using 1/4-cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the under-side. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soymilk. Serve them hot with genuine maple syrup Yield: 12 to 14 pancakes


Chocolate Chipotle Waffles

2 eggs, lightly beaten
3 tablespoons granulated sugar
3/4-cup milk
1/2-teaspoon vanilla extract
1/2 cup chocolate syrup
4 tablespoons butter, melted
1 1/2 cups cake flour, sifted
3 teaspoons baking powder
1/2-teaspoon salt
1 1/2 teaspoons chipotle pepper powder

Combine eggs (or egg substitute), sugar, milk and vanilla extract; stir thoroughly. In a separate bowl, blend together chocolate syrup and melted butter. Let butter mixture cool; then stir into egg mixture. Combine all the dry ingredients together. Add egg-chocolate batter to dry ingredients and stir until smooth. Add the chipotle powder (start at 1 1/2 teaspoons and add more if you want it hotter). Spray waffle maker with cooking spray or rub some shortening on. Heat waffle maker. When light goes out, start making waffles. Bake as directed by waffle maker directions. Yields 6 large or 8 medium size waffles.


Basic Pancake Recipe

Ingredients:
2 ½ cups of Self Raising Flour
1 Egg
½ cup of processed bran
½ teaspoon of baking powder
2 ½ cups of Water
½ tablespoon of Vinegar
1 Tablespoon of Sugar
½ cup of milk powder
1/6 of a cup of oil
¼ teaspoon of salt
½ teaspoon of bicarbonate of soda

Put all the ingredients into a mixing bowl, or food processor, whiz, beat or stir until well combined, cook like normal pancakes. For potential variations, when pancakes are poured onto the frying pan, sprinkle chocolate chips, banana slices, or berries onto the uncooked side, then flip and continue to cook normally.


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