Posts Tagged ‘pancakes’

Pancakes of perfection

December 28, 2019

A sexy man making pancakes? What’s not to like? I recently saw Peter Hermann (from the TV series Younger, Mariska Hargitay’s hubby) making his famous fluffy pancakes on Instagram. The steps looked intimidating but I couldn’t resist when he said they were the best pancakes he ever ate. Ok so after eating these I have to say we all agreed, they were the best pancakes we’ve ever eaten. They were so fluffy and light (due to the gently folded in egg whites) and amazing. We made plain, blueberry and chocolate chip -using Sees candy chocolate chips, because why not. So if you have some time and love pancakes, give these a shot. BTW it made enough to feed an army, if i made them again I would make a quarter or third of the recipe. But this time of year with the holidays and having company this could be a great recipe to feed a lot of people. Campy only had one-ish´┐╝ ­čśé

Buttermilk Pancakes

Ingredients:

3.5 cups all purpose flour

3 Tablespoons baking powder

3 teaspoons baking soda

1 teaspoon salt

4 egg yolks

4 egg whites

4 cups buttermilk

2 ounces butter (half a stick)

Confectioners sugar

Directions:

1. Melt the butter and let it cool´┐╝.

2. ´┐╝Sift the flour, baking powder, baking soda, and salt together.´┐╝

3. Wisk the egg whites to soft peaks.

4. Combine egg yolks, buttermilk and butter´┐╝.

5. Mix the wet ingredients into the dry ingredients.

6. Fold in the egg whites.´┐╝´┐╝

And that’s your pancake batter! Place on buttered griddle heated to 350 degrees. Flip over once you see bubbles on the surface of the pancake´┐╝.

A few tips from Peter: melt the butter in advance as it takes a little while to cool. Use regular salt, not coarse grain, coarse grain is harder to sift. Regular buttermilk- not low-fat is hard to find but better than the low-fat version. Soft peaks are when you pull the mixer out and the egg white peak is bent over the tip just a little like an elf hat. When you heat your griddle, put butter on it and then put the pancake batter using a scoop or ladle. If you want to add blueberries or raspberries or chocolate chips don’t mix it into the batter place them into the pancake once you pour the batter on the griddle´┐╝. You want to fold the egg whites in delicately, that’s what makes the pancakes fluffier. There are videos on YouTube showing you how to fold in egg whites if you’ve never done it before. Once they’re cooked you can dust the pancakes with confectioners sugar, then they will look even prettier in photos! #younger #peterhermann

´┐╝

Cinnamon roll pancakes, need I say more?

March 10, 2013

photo

So you all know my hubby is always giving hints about recipes he would like me to make. This time around he left the cinnamon roll pancake recipe on my FB wall so how could I resist? Those drool worthy pancakes taunted me everytime I logged in. I have to admit, as far as recipes go, this one was a bit challenging. But it was well worth it in the end. The hardest part was getting the cinnamon roll filling piped into the pancake when it was on the griddle and knowing the right amount. The frosting looked too buttery to me at first but then I saw how it melted over the hot pancakes so it was buttery for a reason. Oh and it made like a million pancakes, so I would halve it unless you have breakfast guests. So if you are tired of your standard Sunday go to recipes, take your pancakes to a whole new level, and forget the syrup!

Cinnamon Roll Pancakes
Ingredients:
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze. Forget the syrup, even my kids said no to it, these are sweet enough on their own. Think IHOP Cinnabon Pancakes, but in your own home and wearing your jammies

Perfect Pancakes

January 5, 2013

pancakes

I have been searching for the perfect pancake recipe for so long. For years I have made my tattered recipe I saved from Home Ec class as a good standby. But they were missing something. Campy even googled many different versions that we have experimented with over the years. Each time we had a tasty breakfast but something was still missing. Then I found this recipe. OMG! The pancakes were just like you get at a diner, thick, fluffy and delicious! I am not sure what the difference was in the steps or the ingredients but I can finally cross “find a perfect pancake recipe” off my bucket list (it was right under win powerball on my list, hoping that will come next). Maybe it was that the buttermilk was doubled compared to most recipes. Please use real buttermilk, making it at home with vinegar just doesn’t compare for this recipe. Maybe it was the exact combination of baking soda and baking powder, as each recipe I have has these combined in different amounts.

The biggest change I saw was when I put the batter in the pan it kept it’s shape and stayed nice and thick and fluffy, as opposed to my usual recipe where they were very flat. My family asked for seconds and we still had pancakes to spare to nuke for some nice hot school breakfasts. The weekend is the perfect time for a big breakfast for the price of free ninety nine – save the $ and the trip out and make these for you family to turn your kitchen into a truck stop IHOP.

Perfect Pancakes

2 C flour

1/4 C sugar

2 1/4 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

2 eggs

2 C of buttermilk

1/4 C of melted butter

Sift dry ingredients together, whisk wet ingredients together, then combine. Heat griddle to 350 or use stove on med heat, use butter to keep cakes from sticking, Flip once they start to bubble, second side doesn’t take as long to cook. Please serve only with real maple syrup ­čÖé aka liquid gold

 

Scrumptious Sundays

March 4, 2012


So this weekend I tried out two new recipes, its a day of adventure over here in titillating Lemoore. First we had brunch with some pancakes I saw on The Chew, that were made by Gwenyth Paltrow’s late father and then for dinner I am testing out some new pizza dough. My regular readers know I always use my go to recipe of┬áKing Arthur Flour’s Now or Later pizza┬áfor my dough but I had torn this new recipe out of La Cucina Italiana magazine and I was dying to try it.

Pizza Margherita is a work of art, seriously it looks like an edible Italian flag! I was so excited to try┬áthis authentic Italian recipe. The special 00 flour can be ordered on King Arthur flour’s site for only about $8. I love trying new recipes and learning about cool new ingredients. San Marzano tomatoes are available in most grocery stores now, even our base commissary has them! This pizza dough is a 3-4 day process. I started on Friday. It has to sit in the fridge for a bit so make sure you read ahead to that step, as I was going to make it for Friday’s dinner and got it all ready only to find it had to hang out in my fridge. My mom thinks the dough didn’t look promising (have some faith Mahgie, when does my cooking ever turn out bad?) she likes to stick to the King Arthur version I posted above.

The dough didn’t rise as much as the recipe said it should have, which I think is due to my yeast being not fresh enough and the water and yeast solution not being “creamy” enough as listed in the first step. But the dough was soft and it rolled out fine and I thought it tasted amazing. It totally brought me back to Sicily and it tasted like Authentic Italian pizza. I topped one with the margherita toppings and then I went to town on the other one, using proscioutto, genoa salami, fresh mozzarella, romano, marinated artichoke hearts, mushrooms and a few dots of my homemade pesto in addition to the regular sauce.

The texture of the dough was almost like pita bread or a Boboli pizza but to me it was simply delicious. My kids loved it as it was not as crispy as the usual recipe and it was nice and soft, which they preferred. The four balls of dough made 4 mini pizzas and everyone got to make their own. I will try this recipe again and I will buy a fresh packet of yeast to scoop out of rather than using the jar in my fridge, which says 2013, but if it has sat for a bit it looses its fizz.

As far as the buttermilk pancake recipe, I was really pleased with how they came out. They were super fluffy and the taste was amazing. They are featured in Gwennie’s (I saw that like we are BFFs) cookbook and are a family recipe her dad made for years. I halved the recipe and I still had about about 16 pancakes! I would probably cut the salt a bit next time as they were a bit salty, but not majorly. Also I did not leave the batter to sit overnight, just sat it on the counter for about an hour or two. I think they would be a big crowd pleaser if you want to feed the masses.