Your Questions About Baked Dried Strawberries Recipe

Nancy asks…

Where can I get a really tasty recipe for pancakes?

I’m looking for a great recipe for pancakes that is easy and doesn’t take long. I also do not want to have to pay much for ingredients.. I’d appreciate your answers!

Mike Rich answers:

Categories: German, Fruits, Breakfast,
Yield: 4 servings

2/3 c Flour; Unbleached, Unsifted
2 ts Sugar
1/4 ts Salt
4 ea Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 tb Sugar
1/4 ts Cinnamon

Sift together the flour, 2 t sugar, and the salt.
Beat eggs and milk together. Gradually add flour
mixture; beat until smooth. Saute apples in 1/4 c of
butter until tender. Mixt 2 T sugar and the cinnamon
together; toss with apples. Melt 2 T butter in a
6-inch diameter, deep frypan. Pour in the batter to a
depth of about 1/4-inch. When set, place 1/4 of the
apples on top; cover with more batter. Fry pancake
until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and
apples are used. Serve immediately.
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c All-purpose flour
2 tb Sugar
1 1/2 ts Unsweetened cocoa powder
1/4 ts Baking powder
pn Salt
1 lg Egg white
1/4 c Skim milk
1 t Vegetable oil
1/4 ts Pure vanilla extract
1/2 pt Non-fat vanilla frozen
– yogurt
1/3 c Chocolate-raspberry sauce
– (recipe below)
1/2 c Fresh raspberries
1/3 c Sugar
2 tb Unsweetened cocoa powder
3 tb Seedless raspberry jam
2 ts Framboise (optional)
1 t Arrowroot
– OR –
1 1/2 ts Cornstarch

medium-sized bowl, stir together flour,
sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla.Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour. Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2
minutes.Turn the pancakes over and cook until the underside is browned,about 15 seconds. Repeat with the remaining batter.
Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt
and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2.

In a small saucepan, whisk together sugar, cocoa and arrowroot or
cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a
simmer over medium heat, whisking constantly. Remove from the heat an
stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.
Title: Fruity Buttermilk Pancakes
Categories: breakfast, pancakes
Yield: 4 servings

3/4 c whole wheat flour
3/4 c flour
1 ts baking powder
1 ts baking soda
1-1/2 tb sugar
2 egg whites
1-1/2 c buttermilk
1/4 c LF cottage cheese
1/2 ts vanilla
1/2 c chopped strawberries; or any
– other fruit
3/4 c maple syrup

Banana Cream Topping
1/2 c LF sour cream or yogurt
1/2 c mashed bananas
2 tb brown sugar
1/8 ts cinnamon

1.In large bowl, combine flours, baking
powder, baking soda, and sugar.Set

2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add to flour mixture, stirring just until moist.Gently stir in fruit.
3. Spray large skillet with non-stick spray and heat over medium. Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly
4. Serve with maple syrup and banana cream topping
Featherlight Yogurt Pancakes
Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon sugar
1 teaspoon salt
1 cup plain yogurt
1 1/4 cups milk
2 eggs — slightly beaten
1/4 cup melted butter or margarine

Sift together flour, baking powder, soda, sugar, and salt. Combine yogurt,
milk, and eggs. Stir in butter. Pour liquids into flour mixture, mixing
just until dampened. Pour 1/4 cup batter on hot greased griddle for each
pancake. Makes 16 pancakes, 4 1/2 inches.

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