Fruity Pancakes 5 Recipes
FRUITY PANCAKES
These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.
Provided by |{arli~
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
- Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
- Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 110.5 g, Fat 0.6 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 0.1 g, Sodium 638.6 mg, Sugar 61.8 g
FRUIT AND NUT PANCAKES
Provided by Stephanie Clarke
Categories Nut Breakfast Brunch Christmas Quick & Easy Mother's Day New Year's Day Banana Almond Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes eight 5-inch pancakes
Number Of Ingredients 11
Steps:
- In a bowl, combine first 5 ingredients. Mash 1 banana; in another bowl, mix mashed banana with milk, egg and almond extract. Pour liquid ingredients into dry ingredients; stir until smooth. Slice remaining banana and stir into batter; add berries. Warm a skillet over medium heat; coat with cooking spray. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side. Repeat until batter is gone.
FRUITY AMERICAN PANCAKES
A great cheat's dessert. The cherries in liqueur taste seriously sophisticated...but they're ready prepared and bottled
Provided by John Torode
Categories Breakfast, Brunch, Condiment, Dessert, Snack
Time 30m
Number Of Ingredients 9
Steps:
- Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
- Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
- Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.
Nutrition Facts : Calories 545 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
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