Best 3 Pancake Stack With Syrup Recipes
Pancakes, a classic breakfast staple, are universally loved for their fluffy texture and versatility. With countless variations and toppings, pancakes offer a delightful culinary journey that can cater to any taste preference. From the classic buttermilk pancakes, known for their tangy flavor and tender crumb, to the indulgent chocolate chip pancakes, packed with rich chocolatey goodness, the possibilities are endless.
This article presents a diverse collection of pancake recipes, each offering a unique twist on the traditional dish. Whether you prefer fluffy and light pancakes or crispy and golden brown ones, sweet or savory, this compilation has something for every pancake enthusiast. Dive into the world of pancake artistry and discover new flavor combinations that will elevate your breakfast or brunch experience. From the classic buttermilk pancakes to creative variations like red velvet pancakes, blueberry pancakes, and even savory bacon and cheddar pancakes, this article is your ultimate guide to creating the perfect pancake stack.
HOMEMADE PANCAKE SYRUP
A homemade pancake syrup recipe that's made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.
Provided by Laura Fuentes
Categories breakfast
Time 12m
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
- Reduce the heat to medium and simmer for 4 minutes.
- Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
- Serve immediately.
- Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.
Nutrition Facts : ServingSize 2 tablespoons, Calories 156 calories, Sugar 26.7g, Sodium 9.1mg, Fat 5.8g, SaturatedFat 3.6g, TransFat 0g, Carbohydrate 27g, Fiber 0g, Protein 0.1g, Cholesterol 15.3mg
ABSOLUTE BEST PANCAKE SYRUP
So good, you'll be licking the pan!
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
Tips:
- To achieve fluffy pancakes, ensure all ingredients are at room temperature and the batter is not overmixed.
- Use a well-seasoned griddle or pan over medium heat to prevent sticking. A nonstick pan is also a suitable option.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. It is advisable to use a measuring cup to ensure consistent size.
- Cook the pancakes for 2-3 minutes per side, or until golden brown. Flip the pancakes only once during the cooking process.
- Serve the pancakes immediately with your preferred toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
In conclusion, creating a delectable pancake stack with syrup is a simple and rewarding culinary experience. By following the outlined steps, you can prepare fluffy, golden brown pancakes that will tantalize your taste buds. Remember to use high-quality ingredients, maintain the correct temperature, and cook the pancakes with patience and precision. Experiment with different toppings to discover your favorite combinations and enjoy a satisfying and delicious breakfast or brunch with your loved ones. Happy cooking!
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