Sneha's Recipe: Pancakes

Showing posts with label Pancakes. Show all posts

Churro Pancakes#EatTheWorld

In: Breakfast, Churros, Dessert

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!

These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.

Makes 8 pancakes
Serves 4
Cup Measurement 250ML
Ingredients

½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan
For Garnishing

Melted Chocolate/ Salted Caramel Sauce or Maple Syrup
For The Cinnamon Sugar

1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method

Sieve all the dry ingredients and keep aside.

In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter.

Pour the batter in the piping bag.

Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag.

Make circle/churros in pancake shape.

When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color.

Once it is cooked immediately coat with cinnamon sugar.

As you are stacking them sprinkle cinnamon sugar on each before placing the other one.

All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.

Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!!

Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World

Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

A Day in the Life on the Farm: Orange Salad with Spanish Pork

Culinary Cam: Arroz con Langostinos y Carabineros

Sneha’s Recipe: Churro Pancakes

Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce

Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas)

Palatable Pastime: Spanish Stuffed Eggs with Shrimp

3 comments

Mofo Gasy/Madagascar Yeasted Pancakes#EatTheWorld

In: Appe Pan, Breakfast, Coconut Milk

Mofo Gasy (pronounced as muf gas)means "Malagasy bread", is a traditional breakfast from Madagascar, the large island off the southeast coast of Africa. It's also a common street food served as breakfast along with coffee/tea. Mofo gasy can also be made with coconut milk. Variations of the recipe occur based on the regions of Madagascar. On the coast, this bun is made from coconut milk and is known as mokary voanio or mokary coco. Mofo gasy is prepared with sweetened rice flour batter which is yeasted and cooked in greased circular moulds which ressembles quite like our own appe/aebleskiver pan.

Recipe Source Youtube
1 Cup = 250 Ml
Ingredients
2 Cups + 2 Tablespoons RiceFlour
¼ Teaspoon Instant yeast
2 Tablespoons Granulated Sugar
2 Tablespoons Freshly Grated Coconut
1 Cup Coconut Milk
I Egg
Oil /Desi Ghee as required

Method

Take a cup of water in a pan, add the 2 tablespoons rice flour, bring boil and cook until they turns as a thick paste, switch off the flame. Let the rice paste cool completely. In a large bowl add the rice flour, cooked rice paste, instant yeast, sugar then add the coconut milk and mix everything with your hand until it turns semi thick batter.

Keep it in warm place to ferment / doubles in volume for 3-6 hours. Once the batter ferment/doubles in volume, mix the batter well. Beat the egg, add this to the batter, mix well.

Heat an aebleskiver/appe pan over low heat.
Brush the cavities with the desi ghee/oil. Add some batter in each cavity till its full. Cover the pan and let the pancake cook for 2-3 minutes. Take the lid off and turn each bread over and let it cook till done.

Remove from the cavity and place the mofo gasy in a plate.
Repeat steps 8-12 using the remaining batter.

Serve the mofo gasy with maple syrup, honey or icing sugar drizzled over it, with hot coffee or tea.
These are soft and delicious

Labels: Yeasted, Pancakes, Appe Pan, Madagascar, International Cuisine, Coconut Milk, Rice flour, Gluten free, Eat the World, Breakfast, Sunday Funday
Join us as we Eat the World!!!

Check out all the wonderful Madagascan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Sending this to Sunday Funday too.

Laoka with Vanilla Rice by Culinary Cam
Lasopy by A Day in the Life on the Farm
Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha's Recipe
Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
Malagasy Lasopy by Mayuri's Jikoni
Malagasy Simmered Beef (Hen`omby Ritra) by Amy's Cooking Adventures
Mofo Gasy by Karen's Kitchen Stories

3 comments

Gluten Free Oats & Apple Pancakes#BreadBakers

In: Apple, Bread Bakers, Breads

Oats and Apple pancake with, maple syrup
Fluffy gluten free apple pancakes that you can make in your blender!

Makes 6 Pancakes
Ingredients
1 Cup Oats
1 Cup Fresh Yogurt
1 Large Egg
1 Cup Grated Apple
2 Tablespoons Melted Butter
1 Tablespoon Baking powder
1 Tablespoon Honey
1 Teaspoon Vanilla Essence
½ Teaspoon Cinnamon powder
A Pinch of Salt

Method

In blender pulse the oats till powdered then add rest of the ingredients, except for the grated apple in the blender. Blend until it forms a smooth batter, pausing to scrape down the sides as necessary. Remove this batter into a bowl, stir in the grated apple and mix it well.

Heat a skillet/non-stick pan over medium-low heat, lightly brush the surface with butter.
Take a 1/3 measure cup, fill it with batter and pour this into the pan. Since it's quite thick , spread it lightly into a circle. Let the pancake cook for about 2-3 minutes on medium low flame . Be patient, these pancakes take a little longer to cook.

Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or until golden brown on both sides on medium low flame. Repeat with remaining pancakes.

Serve them immediately with maple syrup.

Labels: Gluten free, Oats, Apple, Pancakes, Bread Bakers, Breads, Breakfast

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our theme for this month is Apple Breads.

Let's take a look at all the other Bakers who have worn their baking hat for you today!
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes

A Day in the Life on the Farm: Apple Fritter Bread

Karen’s Kitchen Stories: Apple Babka

Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead)

A Messy Kitchen: Apple Rosemary Braid

Magical Ingredients: Caramel Apple Naan

Palatable Pastime: Apple Butter Dinner Rolls

Zesty South Indian Kitchen: Sourdough Apple loaf

4 comments

Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

In: Blueberry, Breakfast, Foodie Extravaganza Party

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan.

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top.

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

Blueberry Lemon Turnovers from Karen’s Kitchen Stories
Fresh Blueberry Syrup from Food Lust People Love
Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
Grilled Peach and Blueberry Salad from Palatable Pastime
Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

3 comments

Keto Coconut Flour Pancake & A Sandwich Burger#SundayFunday

In: Burgers, Chicken, Coconut Flour

This Keto sandwich uses pancakes as the bun and it’s filled with amazing soft scrambled or fried egg, sausage patty or any leftover chicken with cheese slice. One sandwich is just sufficient with a salad at the side to fill your tummy. Feel satisfied and happy after eating this meal. In the batter you can add fresh or dried herbs of your choice.

Makes 4 Pancakes & 2 Sandwich Burgers
Ingredients
2 Large Eggs
2 Tablespoons Coconut Flour
2 Tablespoons Parmesan Cheese
1/8 Teaspoon Baking Soda
1/8 Teaspoon Baking Powder
1/8 Teaspoon Salt
1/8 Teaspoon Dried Chives
1/8 Teaspoon Dried Parsley
4 Tablespoons Milk - I used Full Fat Milk
1 Tablespoon Butter
Method

In a bowl, mix together all the dry ingredients. Then add the eggs and milk, stir until there are no lumps. Let it sit for a minute (the batter will get a little fluffier).

Melt ½ tablespoon butter in the pan, and pour two small sandwich sized “pancakes” ( about 2 - 2½ tablespoons each) into your pan on medium heat. It will only spread a little bit.

When the tops start to bubble and the sides look brown, check to see if the bottom is brown, and if so then flip them both over.

Now let's assemble our Sandwich Burgers
To make a grilled sandwich you can add filling of your choice.

One I made with leftover grilled chicken

and a cheese slice. Place the filling on one pancake the leftover chicken, the cheese slice

now place the second pancake on top with the un-done side up.

Flip when the bottom is brown, and continue cooking till the cheese is melted

and the sandwich is done!

Now make the other 2 pancakes like wise with the remaining ½ tablespoon butter.

As I mentioned earlier I made this with a fried egg and slice of cheese.

This sandwich is not crunchy like regular bread when made into grilled cheese.

It has a great flavor and wonderful bread-y texture. I had half of the egg and half of the chicken. The other half's I refrigerated for another meal. The extras will keep in the fridge for a day or so (you can toast them or heat them back up in the pan… or eat them cold!).
Macros Per Pancake Sandwich Without The Filling & Without Butter:
Cal 137, Total Carbs 6g Net Carbs 3g, Fiber 3g, Fat 8g, Protein 10g.
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.