Honey Pancakes Food

HONEY PANCAKES

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
• Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

CINNAMON HONEY PANCAKES

Steps:

• In a large mixing bowl, mix the first 4 ingredients. In a medium mixing bowl, mix the rest of the ingredients.
• Pour wet ingredients into the dry ingredients; mix well. Using a 1/4°C measure, pour batter on a hot, greased griddle or frying pan.
• When bubbles form around the edges, flip. Continue frying until lightly browned. Top with butter & your favorite syrup.

RESTAURANT STYLE FLUFFY HONEY PANCAKES

Steps:

• In a bowl, combine the flour, powder, soda and salt.
• In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well.
• Add the dry ingredients to the wet ingredients.
• In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture.
• Heat an electric skillet to 375° F and spray with cooking oil.
• Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy).
• Flip and cook until second side is done. You should have 5-6" pancakes.

APPLE-MOLASSES PANCAKES WITH HONEY BUTTER

Steps:

• Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk.
• In another bowl, whisk together the baking soda, baking powder, salt, and flour.
• With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don't overdo it! There should be some lumps.
• In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degrees F oven while repeating to cook the remaining batter.
• Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve the pancakes and honey butter hot.

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE

Steps:

• Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
• Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
• Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

HEARTY HONEY WHOLE WHEAT PANCAKES

Steps:

• Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
• Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
• Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
• Slowly add wet mixture to dry, folding in until thoroughly blended.
• Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
• Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.

CINNAMON-HONEY PANCAKES

Steps:

• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
• Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.

HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)

Steps:

• Melt butter in a pot on the stove.
• Remove from heat and transfer to a bowl.
• Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
• Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).

HONEY WHEAT PANCAKES

Steps:

• In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with fruit and/or syrup if desired.

NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA

Steps:

• Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
• Whisk the dry ingredients (excluding the nuts) together in another bowl.
• Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
• Heat the grill until hot and brush with butter.
• Ladle 1/4 cup batter to make 4" diameter pancakes.
• Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
• Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
• Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
• To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
• Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
• To maintain fluffiness, the pancake batter should be used the same day it is prepared.

PANCAKES WITH ORANGE HONEY BUTTER

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.