Waht are some pancake dinner recipes?!
Answers: its pancake tuesday and i want to cook pancakes for dinner. what is a dinner pancake?
You can put anything you like in pancakes cheese, steak, bacon whatever you like just cook the meat first then throw it in the batter or serve it on the side
Crepe
you could take and fry some pancakes real thin. Then get some of the larger pork sausages, fry and then roll up in the pancakes. Serve with warm syrup and butter. This is very good.
Corn Muffin Pancakes
INGREDIENTS
1 (7 ounce) package corn muffin mix
1/2 cup flour
2 tablespoons baking powder
1 egg
1 cup milk
2 tablespoons cooking oil
DIRECTIONS
Prepare a skillet with cooking spray and place over medium-high heat.
Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Banana-White Chocolate Pancakes
INGREDIENTS
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground ginger
2 cups all-purpose biscuit baking mix
3 bananas, peeled and thinly sliced
1 cup white chocolate chips
DIRECTIONS
Whisk together eggs, milk, vanilla extract, cinnamon, and ginger in a bowl until smooth. Stir in the baking mix until moistened, then add the bananas and chocolate chips, and stir to mix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip over once bubbles appear on the top. Cook until browned on the other side. Serve hot.
Apple Pancake Tier
INGREDIENTS
6 eggs
1 cup milk
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted
6 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon peel
confectioners' sugar
DIRECTIONS
In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400 degrees F for 20-25 minutes or until golden and puffy. Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. drain, reserving juice. When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with confectioners' sugar. Pass reserved apple juice if desired.
enjoy the pancakes!!! :) yum!
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 tablespoon dry sherry
carrots -- finely chopped
(for garnish)
***FILLING***
1 cup ground pork -- (about 1/2 lb)
uncooked
2 medium fresh mushrooms
chopped fine
2 scallions -- chopped fine
(white parts separate from
the green)
2 teaspoons cornstarch -- dissolved in
2 tablespoons water -- cold
1/2 tablespoon dark soy sauce
1 tablespoon dry sherry
1 teaspoon salt
1 tablespoon peanut oil
***SAUCE***
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon plum sauce
1 dash hot chili oil or
tabasco
sauce
Preparation:
In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings.
Bacon & Corn Pancakes
(4 servings)
3/4 c Milk
2 Tablespoons melted butter
1 egg - beaten
1/2 c corn kernels
1 c flour
2 tsp. baking powder
2 Tablespoons sugar
1/2 tsp. salt
6 slices bacon
Maple syrup for topping
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside.
Combine flour,baking powder,sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten.
Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter.
Ladle 1/4 cup of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top.
Flip pancakes over and cook until nicely browned. Serve with maple syrup.
I myself like to use pineapple (diced) and baked chicken(diced,finely) a little minced onion and mix in pancake batter, cook/ add half a slice of Velveeta cheese to each pancake and top with either sour cream/flavored mayonnaise / even try a small amount of Tabasco...............my favorite topping for this pancake/crepe is: may mixed wit minced onion and horseradish/ tater tots or fries!
When I was a child, on Shrove Tuesday (which is what we call pancake Tuesday) or the day prior to Ash Wednesday, we had:
pancakes
maple syrup
link sausages
fruit cocktail
Here's an alternative:
"Lincoln" pancakes:
replace one cup of pancake mix with one cup yellow corn meal and cook as usual. Serve with fresh fruit slices and warm pure maple syrup.
Bacon and Mustard Pancakes recipe
ingredients
Filled with boiled bacon and
topped with a delicious savoury
sauce, these substantial pancakes
are a quick and tasty family
meal.1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 medium onions, skinned and roughly chopped
175 g (6 oz) boiled bacon, finely chopped
2 cup (225 g) 8 oz apple, peeled and cored
8 oz (225 g) frozen cut beans, cooked
1 level tbsp (15 ml) whole grain mustard
2 level tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
125 g (4 oz) Cheddar cheese
salt and freshly ground pepper
8 pancakes (see below)
chopped fresh parsley to garnish
method
1. Melt 25 g (1 oz) butter in a deep frying pan and fry the onion until softened. Stir in the bacon, apple and beans and saute for 2-3 minutes. Remove from the heat and stir in the mustard.
2. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Simmer for a further 2-3 minutes. Add the cheese and seasoning.
3. Fill the pancakes with the bacon filling and roll or fold up. Place side by side in a ovenproof dish and spoon over the cheese sauce.
4. Heat in the oven at 180°C (350°F) mark 4 for 25 - 30 minutes. Serve garnished with parsley.
Pancake Batter
125 g (4 oz) flour
1.25 ml (1/4 level tsp) salt
1 egg
300 ml (1/2 pint) milk
butter for frying
1. Sift the flour and salt into a bowl, make a well in the centre and add the egg. Beat with a wooden spoon, adding the milk gradually, until incorporated.
2. To make pancakes. Heat a little butter in a 18 cm (7 inch) heavy-based frying pan until very hot, running it round to coat the sides of the pan; pour off any surplus.
3. Ladle or pour in a little batter, rotating the pan at the same time, until enough batter is added to give a thin coating.
4. Cook until the pancake begins to curl around the edges, revealing a golden-brown colour underneath. Ease a palette knife under the centre and flip over.
5. Fry the other side until golden brown, then turn on to a warm plate and cover. Continue cooking pancakes until all the batter is used, adding a small knob of butter to the pan each time.
6. Serve immediately, sprinkled with sugar and lemon juice. Or fill with a sweet or savoury filling.
Stuffed Pancakes with Cheese and Herbs recipe
ingredients
40 g (1 1/2 oz) plain flour
40 g (1 1/2 oz) wholewheat flour
pinch salt
1 egg
125 ml (4 fl oz) milk
15 ml (1 tbsp) melted butter
for the filling
450 g (1 lb) curd cheese
30 ml (2 tsp) cream
1 fat clove garlic, crushed
15 g (2 tbsp) fresh herbs, finely chopped
10 g (1 tbsp) spring onion, chopped
method
1. To make the pancake batter, sift the flour and salt into a bowl.
2. Make a well in the middle of it and add the egg.
3. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter.
4. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour.
5. Meanwhile, prepare the filling. Combine the curd cheese with the rest of the ingredients and mix well.
6. To fry the pancakes, oil a heavy-bottomed frying pan 18 cm (7 in) in diameter.
7. Put it on the heat and when it is very hot, add 30 ml (2 tbsp) of the batter.
8. Tilt the pan so that the batter covers the base.
9. Cook until the pancake is beginning to brown on the underside and then turn over and cook the top.
10. You may have to throw the first pancake away, as it will absorb the excess oil in the pan.
11. Continue making pancakes, keeping them warm, until all the batter is used up.
12. Divide the filling between them, rolling the pancakes around it into a cigar shape.
13. Arrange the stuffed pancakes in an ovenproof dish and heat through in a moderate oven or microwave.
Chicken Pancakes HT MC 60mins
Serve 4 Hot Poultry Nuts Alcohol Leftovers Main Course Pancake Day Shrove Tuesday
Ingredients
For the Pancakes
175g/6oz Plain Flour
1/4 teasp Salt
2 Eggs
390ml/13 fl.oz. Milk
1 tbsp Melted Butter
Oil for frying
For the topping
25g/1oz Butter
1 tbsp Oil
25g/1oz Flaked Almonds
1 teasp Lemon Juice
Fresh Parsley to garnish
For the filling
175g/6oz Cooked Chicken, chopped
25g/1oz Butter
25g/1oz Flour
250ml/10 fl.oz. Chicken Stock
2 tbsp Sherry
100g/4oz Mushrooms, sliced
Salt and Pepper
Instructions
1. Sift the flour and salt into a bowl and make a well in the centre. Put the eggs and half the milk into the well and mix with a wooden spoon or wire whisk, gradually drawing in the flour and beating briskly to form a smooth thick batter.
2. Beat in the remaining milk and leave, covered, until required. Just before using, beat in the butter or oil.
3. To cook the pancakes, grease the base of an 18cm /7inch frying-pan with about 2 teasp oil and heat until the pan and oil are thoroughly hot. Pour in about 2 tbsp of the batter and immediately swirl around to thinly coat the base of the pan.
4. Cook for about 1 minute, until the pancake has set and is lightly browned. Then turn and cook the other side for a few seconds. Turn out on to a flat surface and leave to cool.
5. Repeat with the remaining batter to make 8 or 9 pancakes. Heat the oven to 200C, 400F, Gas mark 6.
6. For the filling, melt the butter in a saucepan, add the mushrooms and cook gently until soft. Stir in the flour and cook for 1 minute. Gradually beat in the chicken stock and heat, stirring continuously, to form a smooth sauce. Simmer for several minutes.
7. Stir in the sherry, chicken, salt and pepper to taste.
8. Arrange about 2 tbsp of the filling along the centre of each pancake. Roll up and arrange side by side in a single layer in a buttered shallow ovenproof dish. Cover with foil and cook in the oven for 25 minutes, until very hot.
9. Meanwhile heat the butter in a frying pan and gently fry the almonds until golden, stirring frequently. Add the lemon juice to the pan. Scatter the almonds over the hot pancakes, garnish with parsley and serve immediately.
www.recipes4us.co.uk
www.cookitsimply.com
Hope these help good luck
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