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Posts Tagged ‘pancake’

In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.

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What to do with overripe bananas, besides banana bread, banana muffins and banana waffles? Richard suggested banana nut pancakes, and here they are! This was my first time making banana nut pancakes. Since I didn’t have time searching for the “perfect” banana nut pancake recipe, I use my fresh corn pancake recipe as a reference. And, I’m happy the pancakes turn out well– fluffy and happy 🙂 I froze some extras, and they taste pretty good too after warming up in microwave.

Banana Nut Pancakes

Banana Nut Pancakes

Banana Nut Pancake Recipe (makes 15 pancakes)

Ingredients:
1 3/4 cup flour
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
2 large ripe bananas
1 1/4 cup milk
1/2 tsp vanilla extract
3 tbsp butter– melted and cooled
2 eggs
handful of chopped toasted walnuts

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. In a separate bowl, mash bananas with a fork. Add in milk, vanilla extract, melted butter and eggs. Hand whisk to combine.
  3. Pour the wet mixture into the flour mixture all at once. Stir until the batter just combined. The batter will look lumpy– DO NOT overstir. Add in chopped walnuts and stir once to incorporate walnuts into batter.
  4. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Cooked pancakes may be frozen for quick breakfast, just heat up in the microwave.

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Finally! I made some corn pancakes while corns are still in season. My next corn affair will probably be corn and bacon scones, sweet corn fritters… hmm, can’t decide…

Fresh Corn Pancakes

Fresh Corn Pancakes

Fresh Corn Pancakes Recipe (makes 17 pieces of 4-inch pancakes)

Ingredients:
1 3/4 cup flour
2-3 tbsp sugar– see note below
5 tsp baking powder
1/2 tsp salt
2-3 ears of fresh corn, or enough to yield 2 cups corn kennels
1 1/2 cup milk
3 tbsp butter– melted and cooled
2 eggs

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. Cut corns kennels from the cob, enough to yield 2 cups of corn kennels. Set aside. Then use the back of a knife, scrap down any remaining corn pulps and corn juice.
  3. Add 3/4 cup of corn kennels, corn pulps and juice from the cob, and milk in a blender. Blend until fine. Pour milk mixture into a bowl, add in melted butter and eggs, whisk to combine.
  4. Pour the wet mixture and remaining corn kennels to the flour mixture all at once. Mix with a balloon whisk until the batter is just combined. The batter will be lumpy.
  5. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Sugar: if less sugar is the corns are sweet or if you use more maple syrup.
  • Canned corn can be substituted if fresh corn is not available– check for sugar content though, as some canned corn/cream of corn is already sweetened. Adjust sugar amount accordingly.
  • These pancakes can be served sweet with maple syrup and butter, or savory style with salsa, sour cream and guacamole.
Fresh Corn Pancakes. Can you see the corn kennels?

Fresh Corn Pancakes. Can you see the corn kennels?

 

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