Mhmm, the mere mention of pancakes conjures up the taste of its fluffiness, warmness and drizzled with the oh-so-delightful maple syrup (in our opinion, is the highlight). Along with the contrasting saltiness of melted butter… real comfort food right there! If like us, you are done paying for fast food pancakes and want to get your hands dirty, we’ve got some interesting recipes for you! If you’re not so much into the cooking, then check out our pancake story!
Banana Pancakes (Made Entirely From That!) from Eugenie Kitchen
Fantastic for those who are allergic to gluten, or you are simply running out of flour. Plus with only 3 ingredients, we found this recipe to be especially useful when its raining outside and you are in need of a quick fixer!
1 1/2 large bananas, ripe to overripe (200g) *
1/8 teaspoon baking powder
Maple syrup, butter, blueberries, to serve (optional)
Tip: Don’t add too many bananas. The pancake will not hold. There should be enough egg to hold mashed banana together.
First, crack 2 eggs in a bowl and whisk to break.Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine. Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each. When the baking powder is activated, flip it over and cook for about one minute more. You can skip baking powder, but then it will feel like banana omelets rather than pancakes. Blueberries are always good with pancakes. And serve immediately when hot.
Recipe from Eugenie Kitchen.
Reese’s Syrup and Double Chocolate Pancakes from Oh Sweet Basil
Because pancakes aren’t strictly breakfast food! Try your hands on this double whammy of chocolate flavor with peanut butter – a word of caution though, if you’re not into the heavy tastes of chocolate and peanut butter, this might not be for you!
1 1/2 cups of flour
2 tablespoons hershey’s cocoa
3 tablespoons of sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup sour cream
3/4 cup milk
3 large eggs
1/2 teaspoon vanilla
chocolate chips to taste
6 tablespoons of butter
3/4 cup chocolate milk
1/4 cup heavy cream
2 tablespoons cocoa
1 tablespoon karo syrup (corn syrup!)
1 cup sugar
6 reese’s peanut butter cups (regular sized), chopped, plus additional for garnish
For The Pancakes
In a large bowl, mix together the dry ingredients. In a separate bowl, combine the eggs, sour cream, milk and vanilla, whisk together. Then add the wet ingredients to the dry ingredients and stir to combine, being careful not to over stir. Add the chocolate chips andset aside until the syrup is ready. When you are ready to cook the pancakes, spread a little butter over a pan heated to medium heat.
Pour out the pancakes into individual circles and allow to cook for a few minutes until the bubbles begin to form on top and begin to pop. Flip the pancake and cook until golden.
Serve with syrup immediately.
For The Syrup
Pour all ingredients except the Reese’s peanut butter cups into a large saucepan and cook over medium heat until it boils. Remove from the heat and stir in the Reese’s, continuing to stir until the candy melts down completely. Serve immediately.
Recipe From Oh Sweet Basil