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Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Cinnamon Roll Pancakes with Cream Cheese Glaze

 
Makes 4 to 6 servings

INGREDIENTS
1 recipe Pancake Batter (see above)
¼ cup packed dark brown sugar
¼ cup (½ stick) unsalted butter, melted
½ tablespoon ground cinnamon
4 ounces cream cheese 
½ cup confectioner’s sugar
¼ cup whole milk
1 teaspoon vanilla extract

PREPARATION
In a medium mixing bowl, beat the brown sugar, butter, and cinnamon, until thoroughly mixed and creamy. Scoop the mixture into a small plastic sandwich bag and let it cool for 20 minutes. When mixture is cooled, cut a small corner off the bag, creating a hole for the cinnamon mixture to be piped.
In a separate medium bowl, combine the cream cheese, confectioner’s sugar, milk, and vanilla extract, stirring until there are no lumps.
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Pipe the cinnamon mixture in a swirl, starting from the center of the pancake and working outwards. Make sure to leave a ½ inch gap between the edge of the pancake and the swirl. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with syrup, butter, and cream cheese glaze.

Red Velvet Pancakes with Cream Cheese Glaze

Makes 4 to 6 servings

INGREDIENTS
2 cups red velvet cake mix
½ cup all-purpose flour
1½ cups + ¼ cup whole milk
1 large egg
4 ounces cream cheese 
½ cup confectioner’s sugar
1 teaspoon vanilla extract

PREPARATION
In a large bowl, whisk together the cake mix, flour, 1 ½ cups milk, and egg and whisk until the batter is smooth.
In a separate bowl, beat together the cream cheese, confectioner’s sugar, ¼ cup milk, and vanilla extract, stirring until there are no lumps.
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes.
To make red velvet crumbs, take one of the pancakes and crumble it up. Microwave the crumbles in a small bowl for 1 minute, until crunchy.

To serve, drizzle the pancakes with cream cheese glaze and top with red velvet crumbs. 

Nutella-Stuffed Pancakes

Makes 4 to 6 servings

INGREDIENTS
Pancake Batter (see above)
2 cups Nutella
Whipped cream, for serving

PREPARATION
Heat a large, nonstick skillet over medium heat. Pour 3 tablespoons batter into the skillet to make a small pancake, repeating as many times as will fit in the skillet. Drizzle a heaping spoonful of Nutella in the center and top with another 3 tablespoons of batter. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with whipped cream.

Blueberry Pancakes

Makes 4 to 6 servings

INGREDIENTS
Pancake Batter (see above)
2 cups blueberries
2 bananas, sliced, for serving
Butter & syrup, for serving

PREPARATION
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Sprinkle a handful of blueberries on top, and cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with bananas, syrup, and butter.

Chocolate Easter nest cake recipe





Ingredients
200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
150g (5oz) unsalted butter, cubed
4 medium eggs
150g (5oz) light soft brown sugar
150g (5oz) self-raising flour
25g (1oz) cocoa powder
To decorate
50g (2oz) white chocolate cake covering
125g (4oz) white chocolate
75g (3oz) butter, softened
275g (9oz) white icing sugar, plus a little extra
75ml (3fl oz) semi-skimmed milk
mini chocolate eggs, to decorate

Preheat the oven to Gas 4, 180°C, fan160°C. Line a 20cm (8in) springform cake tin with nonstick baking paper. 

Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little.

Whisk eggs and sugar together for about 10 minutes until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa.

Pour into the tin and bake for 40 minutes. Leave in the tin for 10 minutes, then remove and cool on a wire rack.

Melt the white chocolate cake covering in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Pour into a small, clean tub and chill until set.

For the topping
Melt the white chocolate in the same way. Cool a little. Beat the butter and icing sugar in a bowl until soft and creamy. Beat in the milk using a wooden spoon, then fold in the cooled white chocolate.

Cut the cake through the middle horizontally and spread a third of the buttercream over the base. Replace the top and use the remaining icing to cover the top evenly.

Use a vegetable peeler to make curls from the set white chocolate cake covering. Sprinkle them around the cake edge and decorate the middle with mini eggs.

Top tip
This cake freezes well. Once it's cool, wrap well in clingfilm and freeze for up to a month. Cool overnight at room temperature before serving.

Some products in this recipe are seasonal and so may not be available to buy online all year.

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