Recipes tagged with « Pancakes »
Double Chocolate Pancakes Twist
A rich double chocolate flapjack riff starting with unsweetened cocoa powder and semi-sweet chocolate chunks. Buttermilk swapped for sour cream gives tang and tenderness. Baking soda and powder in play but tweaked proportions for lift. Whites whipped with sugar for texture and air. Melted butter joined sour cream mix. Resting the batter lets gluten relax; pancakes edge perfect fluff with slightly crunchy, rosy edges. Cook medium heat low until bubbles burst, flip once. Chocolate bites gooey pockets inside. Serve with spiced berry compote or nut butter drizzle for contrast. Substitutions and fix-it tips included.
Blueberry Pancake Mix
Bulk dry mix for blueberry pancakes balanced with almond flour and coconut sugar. Makes batter for multiple breakfasts, roughly 13 pancakes each run. Includes baking powder swapped with cream of tartar and baking soda for lift. Blueberries replaced; dried cranberries for tartness. Salt reduced. Mix stored airtight maintains freshness for weeks. Adaptable for vegan or allergen-sensitive diets. Hydrate with plant milk or water during use. Texture light, slightly chewy with crisp edges. Simple combo, skips eggs or dairy, relying on acid and base reaction for rise.
Miso Chocolate Pancakes
Chocolate pancakes with a twist of miso caramel and spiced poached pears. Buttermilk in batter for tang and tenderness, whipped egg whites folded in for lightness. Poached pears softened just right in a fragrant spiced syrup. Toppings of roasted almonds, toasted sesame seeds – crunch and nuttiness. A rich, salty caramel sauce with umami from white miso. Reworked quantities, changed butter to coconut oil for tropical note, swapped star anise for cardamom pods. Reordered steps for blending efficiency. Time buffers adjusted; watch sugar color not clock. Layered textures and flavors combine; a breakfast, dessert, or anytime treat with precision and punch.