Ice Cream Pancake With Honey And Walnuts Recipes

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GREEK-STYLE PANCAKES WITH HONEY AND WALNUTS (TIGANITES)



Greek-style Pancakes with Honey and Walnuts (Tiganites) image

Make these delicious and fluffy Greek-style pancakes (tiganites) from scratch, in less than 30 minutes with ingredients you already have! Some Greeks believe the popular breakfast dish 'tiganites' was the first documented pancake in the world. I don't really know if it was the first, but it surely is the easiest!

Provided by Eli K. Giannopoulos

Categories     Breakfast

Time 25m

Yield 15

Number Of Ingredients 7

2 cups all-purpose flour
1 tsp dry yeast
1/2 tsp salt
1 tsp sugar
2 cups of lukewarm water
1/2 cup warm honey
some chopped walnuts

Steps:

  • Pour in a large bowl the water and yeast. Stir with a fork, so that the yeast dissolves completely.
  • In the same bowl add the rest of the ingredients for the pancakes and whisk to form a smooth batter.
  • Cover with some plastic wrap and leave aside for 15-20 minutes, until the batter starts to bubble.
  • Heat a nonstick large skillet or griddle pan over medium heat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsps).
  • Spoon 1-2 tbsps of the batter (depending on how large you want them) in the hot oil. Don't overcrowd the pan; fry the pancakes in batches (3-4 at a time). Fry until nicely coloured, flipping them occasionally.
  • Transfer to some kitchen paper, to absorb the oil and repeat with the rest.
  • Serve while still warm with a drizzle of warm honey and sprinkle with chopped walnuts. Enjoy!

Nutrition Facts : ServingSize 1 pancake, Calories 119, Sugar 9.7g, Sodium 79.8mg, Fat 2.4g, SaturatedFat 0.2g, UnsaturatedFat 1.9g, TransFat 0g, Carbohydrate 22.9g, Fiber 0.8, Protein 2.4g, Cholesterol 0mg

WALNUT DACQUOISES WITH HONEY-WALNUT ICE CREAM



Walnut Dacquoises with Honey-Walnut Ice Cream image

In these individual desserts, disks of meringue are flavored with a mix of walnuts and cinnamon and then used to sandwich ice cream. A warm sauce of honey and cooked apples blends in with a scoop of vanilla as it melts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14

3 ounces chopped walnuts (1 cup)
3 tablespoons honey
1/8 teaspoon salt
1 quart vanilla ice cream or nondairy ice cream or sorbet, slightly softened
8 ounces chopped walnuts (2 1/2 cups)
2 cups confectioners' sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large egg whites
1/8 teaspoon cream of tartar
1/2 cup honey
1/2 stick (4 tablespoons) unsalted butter or nondairy margarine
1/4 teaspoon coarse salt
3 Fuji apples, peeled, quartered, cored, and cut into 1/8-inch-thick slices

Steps:

  • Make the ice cream: Preheat oven to 350 degrees. Toss walnuts with honey and salt on a parchment-lined baking sheet, and spread evenly. Bake, stirring every 3 minutes, until nuts are toasted and crisp, 10 to 12 minutes. Let cool.
  • Fold honeyed walnuts into ice cream or sorbet in a bowl. Freeze until just firm, at least 1 hour (or up to 3 days; soften slightly before serving.)
  • Make the meringues: Raise oven temperature to 375 degrees. Pulse walnuts, sugar, cinnamon, and salt in a food processor until nuts are finely ground.
  • With a mixer fitted with the whisk attachment, beat egg whites with cream of tartar until stiff peaks form. Fold walnut mixture into whites in 2 additions.
  • Using a pastry bag fitted with a 1/2-inch plain pastry tip (such as Ateco #806), pipe walnut mixture into sixteen 2 1/2-inch rounds on parchment-lined baking sheets, spacing them 1 inch apart.
  • Bake, rotating sheets halfway through, until deep gold, 14 to 16 minutes. Let cool completely on sheets on a wire rack. (Meringues can be stored in an airtight container for up to 2 days.)
  • Make the apples: Bring honey to a boil in a medium saute pan over medium-high heat. Cook until amber and fragrant, about 4 minutes. Add butter or margarine and salt, reduce heat to medium, and swirl pan until butter melts. Add apples, and cook, stirring occasionally, until tender, about 5 minutes. Let cool in pan for 10 minutes.
  • Assemble dacquoises: Place 1 meringue, flat side up, in each dish. Top with 1 scoop of ice cream and some of the apple slices. Drizzle with sauce from pan. Top with remaining meringue, shiny side up. Serve immediately.

BANANA, HONEY AND WALNUT ICE CREAM



Banana, Honey and Walnut Ice Cream image

Make and share this Banana, Honey and Walnut Ice Cream recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 1h6m

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups milk
1 cup honey
6 egg yolks, room temperature
1 1/3 cups whipping cream, beaten to soft peaks
2 medium ripe bananas, peeled and mashed
1 cup coarsely chopped walnuts

Steps:

  • Combine milk and honey in medium saucepan.
  • Bring almost to simmer, stirring occasionally.
  • Beat yolks until pale yellow.
  • Gradually beat in hot milk.
  • Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
  • Cool custard completely, stirring occasionally.
  • Fold in whipped cream and bananas.
  • Process according to ice cream maker’s manufacturer’s instructions, until half set.
  • Add walnuts and process until set.
  • Let ripen in freezer several hours before serving.

Nutrition Facts : Calories 2472.2, Fat 157.8, SaturatedFat 66.9, Cholesterol 1090.5, Sodium 281.3, Carbohydrate 256.1, Fiber 9.8, Sugar 207.4, Protein 39

ICE CREAM PANCAKES



Ice Cream Pancakes image

Make and share this Ice Cream Pancakes recipe from Food.com.

Provided by MommyMakes

Categories     Breakfast

Time 15m

Yield 4 large pancakes

Number Of Ingredients 7

1 cup vanilla ice cream, thawed
1 cup water
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
oil

Steps:

  • Combine 1 cup ice cream with water and egg in a medium bowl.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add the wet mixture to the dry mixture and stir just until combined.
  • Heat a greased skillet over medium.
  • Spoon 1/3 cup of batter onto the skillet for each pancake.
  • Flip once edges are cooked and pancake starts to bubble, about 1 minute.
  • Cook other side until lightly browned and serve with a scoop of ice cream and strawberry syrup.

Nutrition Facts : Calories 205.4, Fat 5.5, SaturatedFat 2.9, Cholesterol 68.7, Sodium 223, Carbohydrate 32.9, Fiber 1.1, Sugar 7.8, Protein 6.1

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