Kedai Pancake Bakar

This pancake become the first pancake i ever made. One of my favourite too… It’s fluffy, sweet, and tender… you should try one

Dry Ingredients :

• 2 cups flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt

Wet Ingredients

• 2 cups buttermilk
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 eggs, beaten

Cooking Directions:
1.    Combine the dry ingredients in a bowl, whisk, set aside:.
2.    Combine the wet ingredients in a second bowl, whisk:.
3.    Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Enjoy your breakfast

Blueberry Pancake

This is one of my favourite : Blueberry Pancake..

Even in my country it’s hard to find fresh blueberries, i can find one in supermarket, frozen or with syrup(canned)

Here’s the recipe…the blueberry pancake is my customer’s best choice too..

• 1 Cup blueberries
• 2 Cups Flour
• 2 Eggs
• 1/4 Cup sugar
• 4 tsp Baking powder
• 1/3 Cup melted butter
• 1/2 tsp Salt
• 1 1/2 Cups milk
• 1 Cup sour cream

Cooking Directions:
1.    Mix together dry ingredients in a bowl.
2.    Beat the eggs in another bowl.
3.    Add sour cream, milk and butter. Mix well.
4.    Mix it into dry ingredients mixture.
5.    Add the blueberries.
6.    Pour this mixture onto a greased and hot pan with the help of a cup.
7.    Blueberry Pancake is ready.Serve it with blueberry topping.

One of my favourite cartoon is Curious George, and he reaaaallllyyy loves Banana Pancakes. In one episode he runs along the way to buy good bananas before making breakfast. Really want to make one

Banana Pancakes

Ingredients
1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Cooking Directions:
1.    In a mixing bowl, beat the cream cheese until it is smooth.
2.    Mix in whipped topping until stiff; then set aside.
3.    In another bowl, combine the pancake mix and the sugar.
4.    Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
5.    Fold in the mashed banana and chopped pecans.
6.    Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
7.    Serve with the cream cheese as topping.

Recommended Pancake Maker For You :

And if you want to use ready to cook Pancake Flour, you should try this one:

Apple And Cinnamon Pancake

Try this one to start up your day. Apple and cinnamon together in one mixture : come – great and delicious Pancakes.

Ingredients:
2 cups biscuit mix
1 scant teaspoon ground cinnamon
1 egg
1 1/3 cups milk
3/4 cup grated apples, about 2 medium apples
Cider Syrup:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups apple cider
2 tablespoons lemon juice
3 tablespoons butter

Directions:
1.    Combine biscuit mix, cinnamon, egg and milk; beat until smooth. Stir in grated apples.
2.    Grease large skillet or griddle and heat over medium heat. Pour batter, about 1/4 cup for each pancake, onto hot griddle.
3.    Bake until bubbles appear around the edges, turn and bake other side until golden brown.
4.    Serve with warm cider syrup. Your apple sauce topping pancakes are ready
5.    Sauce: In saucepan, combine sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice.
6.    Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Continue to boil, stirring, for 1 minute.
7.    Remove from heat and stir in butter. Makes about 2 1/2 cups of syrup.

To make good pancakes, ii will be better if you use one of the pancake maker below :

To make mickey and minnie shape for your children… so sweet and funny…

To make perfect pancake for your family

Wanna try a special Belgian Waffles Recipe?  Let’s try this out :

Ingredients :

• 2 ounces fresh cake yeast, or 4 packages of active dry yeast
• 6 cups milk, warmed to 100 degrees F
• 6 large egg yolks
• 1 1/2 cups butter (3 sticks) melted and cooled to lukewarm
• 1 cup sugar
• 1 tablespoon vanilla extract
• 8 cups all-purpose flour
• 6 large egg whites, beaten to soft peaks

COOKING :

• Dissolve yeast in 1 cup of warm milk.
• Whisk egg yolks with 1/2 cup of the remaining milk and melted butter.
• Add the yeastmixture and sugar.
• Use a large bowl as dough will rise to  double or triple in bulk.
• Gradually stir the flour into the batter.
• Alternate additions of flour with the remaining 4 1/2 cups milk. Stir with a wooden spoon after each addition.
• Fold in beaten egg whites.
• Cover with a clean towel and put in a warm place.
• Let rise for 1 hour. The batter should double or triple in volume.
• Stir it down once or twice if it gets out of hand.
• Bake the waffles in a hot waffle iron.

Serve the baked waffles with powdered sugar and butter, or whipped cream and fresh fruit.

Ingredients

• 2 cups milk
• 4 eggs
• 1 tablespoon canola oil
• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• Lingonberries or raspberries
• Seedless raspberry jam or fruit spread, warmed
• Whipped topping

Cooking Directions

In a blender, combine the first six ingredients.

Cover and process until blended.

Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center of each.

Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer.
Repeat with remaining batter, adding oil to skillet as needed.

Stack pancakes with waxed paper or paper towels in between.

Reheat in the microwave if desired.
Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Happy Cooking !

Scandinavian pancakes are similar to the French crêpes. In some of the scandinavian countries they are served

Scandinavian Pancake

with jam as a dessert with a variety of savory fillings.

Traditional Swedish variations can be exotic. Beside the usual thin pancakes, called pannkakor, which resembles the French crêpes and, often served with whipped cream and jam, are eaten for lunch on Thursdays with pea soup, the Swedish cuisine has plättar which resemble tiny English pancakes, and are fried several at a time in a special pan.

Others resemble German pancakes but include fried pork in the batter; these are baked in the oven. Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven. The Norwegian variety is commonly eaten for dinner, traditionally with different sorts of jams or sugar. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup.

Another special ``Swedish pancake´´ is the äggakaka (eggcake), also called skånsk äggakaka (scanian eggcake),it is almost like an ordinary Swedish pancake but it is a lot thicker and also a lot more difficult to make due to the risk of burning it. It is made in a frying pan and is about 1½ to 2 inches thick and is served with lingonberries and bacon.

Finnish pancakes greatly resemble “Plättar” and are called “Lettu”, “Lätty”, “Räiskäle” or “Ohukainen”. In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream. In Finnish, “Lettu” and “Pannukakku” (literally “Pancake”) have different meanings, the latter having structurally closer resemblance to hotcake, and baked in an oven instead of using a frying pan.

Icelandic crepe-like pancakes are called “pönnukaka”, and smaller, thicker pancakes resembling North American pancakes are “lumma”. The pancakes are usually a bit browner than the traditional Swedish ones. Pönnukaka are usually cooked on a special Icelandic pancake pan, which is made to get the pancake as thin as possible, and after use the pan is rinsed with water but never washed. Pönnukaka are eaten with sugar, but if you eat them at a café they might have ice cream instead. In Iceland, North American-style pancakes are cut in half and used as sandwich bread, similar to Icelandic flatbread.

Dutch Pancake

In the Netherlands, pancakes are called pannenkoeken and eaten at dinnertime. Pancake restaurants are popular at family

restaurants and serve many varieties of sweet, savory, and stuffed pancakes. Pannenkoeken are slightly thicker than crêpes and usually quite large (12″ or more) in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients — alone or in combination — as well as “stroop” (molasses), a thick sugar syrup. One classical Dutch filling is a combination of bacon and stroop.

Poffertjes are another Dutch pancake-type dish. They resemble American pancakes somewhat, but are sweeter, and much smaller. The require a specially dimpled pan, preferably in copper. The technique used also varies; they are flipped repeatedly before a side is completely done, in order to attain a softer interior.

Recipes :

INGREDIENTS:
BATTER:

• 1 1/2 cups flour
• 1 cup milk
• 1 cup water
• 1 egg
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

TOPPING:

• 1 tablespoon cinnamon
• 4 tablespoons sugar
• 2 tablespoons butter
• 1 teaspoon lemon juice

PREPARATION:
Pancakes:

• Mix first five ingredients together until blended but still lumpy.
• Add oil to skillet over medium heat.
• When oil is hot, pour in enough batter to cover bottom of pan (about a 1/4 cup.)
• When bottom seems done, flip and continue cooking until done.

Pancake topping:
As you pull each pancake from the pan, spread a small amount of topping on each pancake and fold or roll up.

Serve immediately

To make pancakes, you can make the pancake mix first, and then keep it. You can used it instantly if needed

American Pancake Mix

Ingredients:

10 cups of all-purpose flour.
2 ½ cups of instant non-fat dry milk.
½ cup of sugar.
¼ cup of baking powder.
2 tablespoons of salt.

Instructions:

• In a suitably sized bow, combine all of the ingredients.
• Stir until thoroughly mixed.
• Store in an airtight container and use within six months.

American Pancake

American Pancakes or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are pancakes that contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Many recipes remind the reader that the ingredients should be mixed until they are just combined, even if lumps remain, as the lumps will smoothen out during the cooking process. Sugar and spices such as cinnamon, vanilla and nutmeg are sometimes added.

The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bananas, apples or chocolate chips to the batter. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or  inch (1 cm) thick.

The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, jam, peanut butter, nuts, fruit and/or honey. Pancakes may be served with a bit of powdered sugar and whipped cream, or with cane syrup or molasses instead of syrup or honey. Some pancake recipes use yogurt to give the pancakes a semi-thick, relatively moist consistency.