Decided to post the recipe for the pancakes I made and posted about a few weeks ago:)
Cinnamon Sugar Pancake Dippers!!
Makes about 8-10 mini pancakes
Make sure you have a clear spot on the counter next to the stove or griddle!
You will need:
pancake mix
1 1/2 cup milk
1 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips
cinnamon sugar
3 1/2 inch round silicone egg ring (I used the Joie brand, but any one should do, just make sure it’s 3 1/2 inches)
ice cream scoop
What to do:
Put the stove at medium heat. If you are using a griddle, turn the knob to 300 degrees.
Put the egg, milk, and vanilla extract in a bowl and stir until mixed.
Add the pancake mix and stir until the white powder is gone. It’s okay if there are lumps!
Add the chocolate chips and stir them into the batter. I did this to twice just to make sure they were evenly distributed but just stirring them in is fine too.
Grease the pan by rubbing a cold stick of butter on it, and place the ring on top.
Use the ice cream scoop to spoon the batter into the ring. Make sure you only fill it halfway, because it will rise as it cooks and you don’t want it to overflow
Cook the pancake for 4 minutes.
Carefully lift the ring straight up and flip the pancake. It’s okay if it’s splatters, it doesn’t have to be perfect!
Cook the other side of the pancake for 1 minute. If the batter still looks/feels goey, cook it a bit longer. Make sure you keep an eye on it so it doesn’t burn, though!
Once the pancake is cooked, put it on a plate and sprinkle some cinnamon sugar over it.
My Traybake Pancakes (Earl Grey blueberry var.) with Wined Blueberry Compote and Citrus Mascarpone Toppings
Love eating pancakes but hate making them? This traybake pancake recipe may be for you! Making these gives me enough pancake squares for 7 days (6 if you eat two on the day you make them). They’re fluffy, reheat well, and if you make the full recipe, taste great with the wined blueberry compote and citrus mascarpone!
Recipe under the cut!
The night before:
Tea infused berries:
Glass container/jar for all the blueberries and tea
2-4 cups hot water
3-4 Earl Grey tea bags (I prefer Twinings)
~2 cups of blueberries (I prefer frozen)
~1 tbsp vanilla extract
Nutmeg to taste
½ cup granulated sugar
Boil water in kettle. Add blueberries to jar with vanilla, nutmeg, and sugar.
Place teabags in jar and pour hot water over berries and teabags.
Steep for 5 minutes, then remove bags and stir.
Store in fridge overnight.
(You can also use uninfused blueberries.)
The day of:
Pearl Sugar (can be bought, or made)
~14 sugar cubes
~⅛ tsp water, or less
Granulated sugar (as needed)
Potato masher
Put sugar cubes in bowl, and very lightly dampen them with water.
Crush cubes with potato masher until in clumps.
If sugar is too wet and mushy, add more granulated sugar and mix until sugar forms clumps. Set aside.
Citrus Mascarpone
250g mascarpone (or 3/4 cup)
3 tbsp confectioner’s sugar (or more)
Zest and juice of 1 large orange
Mixer with whisk attachment
Add mascarpone cream and confectioner’s sugar to mixer, and whisk.
Zest an orange with a fine grater into bowl with mascarpone.
Take a small knife and stab zested orange, twisting to make juice come out. When juice stops coming out, stab it in another spot and do it again (twice total).
Whisk all ingredients on high speed until thickened/stiffened. Add more confectioners sugar in small amounts if this isn’t happening.
Put citrus mascarpone cream in a Tupperware container, then put in fridge to chill. Eat the leftover orange as a snack to tide you over until the squares are done!
Wined Blueberry Compote
2 cups blueberries (I prefer frozen)
2 tbsp granulated sugar
2-3 tbsp red cooking wine
1 tsp vanilla extract
Nutmeg (to taste)
Dutch oven or other oven-safe dish
Potato masher
Preheat oven to 400 F. In a Dutch oven or other oven-safe dish, combine all ingredients and stir.
When oven is preheated, put in blueberries for ten minutes. Stir them, then cook for another ten minutes.
Take blueberries out of the oven and carefully mash with potato masher until none or few whole blueberries remain.
If the compote is too liquidy, place dutch oven on stovetop and heat on medium heat. When the mixture is bubbling all over, lower to lowest heat and let cook until reduced.
Let them cool and then place in a Tupperware container, then put in the fridge to chill (not next to the mascarpone).
Tea infused butter
2 sticks salted butter
5 tbsp loose leaf Earl Grey tea (I prefer Twinings)
Large pan
Spatula
Mesh strainer
2 sheets of 2 paper towels
In large pan, melt butter until just liquid.
Add loose leaf tea and stir, then let sit on low heat for 5 minutes.
After that, take off heat, stir, and let sit for additional five minutes.
Place mesh strainer over mixer bowl, and line twice with 2 sheets of paper towel (4 sheets total).
Pour butter through the lined strainer, using spatula to scrape the pan and get as much butter and leaves out as you can.
Use spatula to squeeze butter out of tea leaves in the lined strainer. If the butter cools fast enough, carefully lift the paper towels with the tea leaves out of the strainer, and ball them up before squeezing remaining butter out of the balled paper towels with clean hands (BE CAREFUL, CAN BE HOT!!). Try not to squeeze too hard, or the paper towels can tear and tear leaves could come out.
Pancake Squares (Makes 15):
~2 sticks worth of tea butter
½ cup+ 1 tbsp granulated sugar
12 fl.oz. milk (optional vanilla extract and nutmeg to taste)
3 cups flour
3 tsp baking powder
~1 scoop vanilla whey protein powder
2 cups tea infused blueberries, ¼ cup blueberry tea juice
Nutmeg (to taste)
Pearl sugar (all that you made, or ¾ cups if purchased)
Preheat oven to 375 F, and spray a 9x13” pan with cooking spray.
In mixer with paddle attachment, mix sugar into butter.
In microwave, heat milk (and optional vanilla extract and nutmeg) for 40 seconds on high. Stir, then heat for another 40 seconds on high. Stir again then add into butter and sugar, mixing again.
Add flour, baking powder, and protein powder into liquids and mix until a smooth batter forms.
Remove tea infused blueberries from jar with a slotted spoon or mesh spoon, and add into batter with a ¼ cup of the tea juice. Mix until fully incorporated (make sure no unmixed batter is at the bottom of the bowl, it will be a lighter color than the rest of the batter).
Pour batter into pan, and sprinkle nutmeg on top, then sprinkle pearl sugar on top.
Cook for 40-45 minutes. Test with a toothpick for doneness before removing from oven. Use a plastic pie cutter to separate edges of pancake from the pan, then let sit for 10 minutes to cool. Use pie cutter to cut squares in a 3x5 grid.
Eat 2 at a time with wined blueberry compote and citrus mascarpone on top (be careful to ration the toppings, or you’ll run out).
If you eat two in your first serving, place 7 in the fridge and 6 in the freezer! Now you have breakfast for a week!
Note: after removing blueberries from tea juice, top off jar with cold water to have blueberry Earl Grey iced tea!
This recipe can also be customized to use any fruit, type of tea, and variety of citrus! For example, I’ve used the same base recipe but with 1) white wine apple compote, Apple Blood Tea for infusing, and lemon mascarpone, and 2) red wine cranberry compote, Sangria Zinger Tea for infusing, and lime mascarpone!
Bon appetit! If you make this and like it, tag me!
1. Mix dry ingredients into bowl (Flower, salt, sugar, backing powder) mix with whisk.
2. Mix wet ingredients into bowl (egg, milk, butter) mix with whisk.
3. Add wet ingredients to dry. Mix until just combined.
4. Add butter to medium heat frying pan. Ladle desired amount of batter into pan. Wait for the top of the batter to start to bubble then flip. Should be golden brown on both sides.
This one time i was hanging out with my friend anf they had asked me to teach them how to make pancakes.
so we go to the kitchen, and they look at their phone and go "fluffy, right?" and i'm like uhh what.
and then, before i can start to explain the extremely sinple recipe, they go "ok so we're gonna need butter, oil, baking soda [...]" and i'm like what
and before i could start teaching them the recipe of "put flour in a bowl alongside two eggs, pour in milk till it's liquiddy enough to pour" this idiot managed to ask chatgp for a pancake recipe, get a way overcomplicated and nonsensical recipe and start making and it's like
why ask me to teach you if you're gonna ask the idiot robot? Why? why? why?
Like CMon man it's fucking pancakes and you didn't even attempt to give it a try man fuck you.
Have you ever ate the best chocolate cake but didn't know how to make one on your own? Here are the best chocolate and cocoa recipes availab
Easiest pancake recipe for coffee lovers☕️🥞 they only require a few pantry staples and a blender and they are absolutely delicious🥰
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🥞coffee oat pancakes🥞
(Makes 2 servings)
- 100g oats (~1 cup)
- 1 banana*
- 100ml soy milk
- 100ml coffee*
- 1 tsp baking powder
- 1 tsp cinnamon*
- Pinch of salt
🌟method🌟
1. Blend all the ingredients together until you have a smooth batter.
2. Cook your pancakes on a pan in a little oil on both side! You can pour it on the pan directly from the blender so you don’t have extra dishes to clean😉
3. Add your favorite toppings!
