10758 high rise pancake Recipes

self rising flour, dark brown sugar, cinnamon, nutmeg, rum extract, milk, egg, beaten, ripe, mashed bananas, vegetable oil, shredded coconut

all-purpose flour, baking powder, baking soda, salt, sugar, egg, lightly beaten, buttermilk (i prefer clover - it really makes a difference in taste and rise!), unsalted butter, melted , plus 1/2 tsp for griddle

self-rising flour, sugar, egg, milk, cream cheese, softened, butter or margarine, melted, vanilla extract

self-rising flour, sugar, milk, eggs, butter, melted, vanilla extract, caramel syrup

soy sauce, dry sherry, hoisin sauce, boneless lean pork , shaved into very thin bite sized pieces, dried black mushrooms or 8 button mushrooms, shredded napa cabbage, carrot , julienned, scallions, white and light green parts , slivered, bean sprouts, peanut oil, eggs, lightly beaten with, salt, garlic cloves, minced, freshly-grated ginger, chicken stock, soy sauce, dry sherry, sesame oil, sugar, hoisin sauce, mandarin pancake (either purchased or make your own, see s)

brown sugar , packed, butter, ground cinnamon, apples, cored , cut crosswise into very thin slices (gala, fuji, granny smith), pancake mix (aunt jemima original pancake & waffle mix), ground cinnamon, milk, egg, beaten, butter, melted, maple syrup, warmed

all-purpose flour, brown sugar, baking powder, salt, milk, vegetable oil, egg, vanilla extract, chopped fresh strawberries, maple syrup (or use jam of choice), fresh strawberries , to garnish pancakes, reddi whip to garnish pancake (or use cool whip)

old-fashioned oats, nonfat milk, mashed ripe bananas (about 3 medium), eggs, beaten to blend, toasted wheat germ, ground cinnamon, reduced-fat (light) oat-bran pancake mix or other mixed-grain pancake mix, butter, maple syrup, berries and sliced bananas (optional)

eggs, milk, vanilla, butter, melted or 3 tbsp vegetable oil, all-purpose flour, salt, baking powder, sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder (for diner-style pancakes)

buttermilk, egg, butter, melted, all-purpose flour, buckwheat flour, granulated sugar, salt, baking soda, canola oil , for frying pancakes, butter , for frying pancakes

all-purpose flour, brown sugar (or use pancake syrup or white sugar), baking powder, baking soda, salt, cinnamon (optional or to taste), buttermilk, half-and-half cream (or use milk), eggs, melted butter, oil (for frying )

self-rising flour, salt, baking powder, buttermilk, butter melted, egg

all-purpose bleached flour (she notes: this flour is softer than unbleached flour and helps to make tender pancakes), sugar, salt, baking powder, baking soda, buttermilk, milk, egg, unsalted butter, melted, vanilla extract, vegetable oil for griddle, variations, lemon poppy seed pancakes : follow pancake recipe, whisking 1 tsp. of finely grated lemon zest and 1 tsp. of poppy seeds into the dry ingredients., orange cardamom pancakes : follow pancake recipe, whisking 1tsp. of finely grated orange zest and 1/4 tsp. ground cardamom into the dry ingredients., gingerbread pancakes : follow pancake recipe, substituting 4 tsps. of molasses for the sugar and adding it to the wet ingredients, then whisking 1/2 tsp. ground cinnamon, 1 1/2 tsps. ground ginger and 1/8 tsp. ground cloves into the dry ingredients., chocolate chip pancakes : follow pancake recipe, sprinkling 1 tbsp. of miniature chocolate chips over the uncooked side of each pancake as it cooks., banana nutmeg : follow pancake recipe, whisking 1/2 tsp. nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you ll need 2 small bananas total) over the uncooked side of each pancake as it cooks., ginger pancakes : follow pancake recipe, whisking 1 tsp. ginger into the dry ingredients and sprinkling 1 tbsp. of finely chopped crystallized ginger (about 1/2 cup total) over the uncooked side of each pancake as it cooks., lemon blueberry : follow pancake recipe, whisking 1 tsp. finely grated lemon zest into the dry ingredients and sprinkling about 2 tbsp. frozen blueberries (you ll need about 1 cup total) over the uncooked side of each pancake as it cooks., almond pancakes : follow pancake recipe, substituting 1 tsp. of almond extract for the vanilla extract., corn pancakes : flowwow pancake recipe, reducing flour to 3/4 cup and whisking 1/2 cup fine yellow corn meal into dry ingredients, and sprinkling 2 tbsp. of frozen corn (about 1 cup total) over the uncooked side of each pancake as it cooks.

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

water , luke warm, non-fat powdered milk , plus, non-fat powdered milk , stirred into water, egg , stirred into water, canola oil, salt, honey, whole wheat flour , plus, whole wheat flour, fast rising yeast , plus, fast rising yeast

aunt jemima pancake syrup (regular or lite ), ready to use mincemeat, brandy (optional), crushed pineapple, well drained, aunt jemima pancake syrup (regular or lite ), margarine or 1/4 cup butter, chopped pecans, rum (optional), whole berry cranberry sauce, aunt jemima pancake syrup (regular or lite ), orange, peeled and chopped

eggs, beaten, milk, flour, sugar, salt, butter, combine eggs , milk, flour, sugar and salt; beat until smooth., add melted butter to batter., use 1/4 cup batter on hot grill for each pancake., flip and roll up pancake, serve with sauce and whipped cream., makes 8 pancakes .