Pancake Breakfast with Rachael Ray

Man can’t live on bread alone, but no one said anything about pancakes! These spins will have you forking into a new stack for breakfast, lunch and dinner.

S’mores Stacks

By: Katie Barreira

Ingredients

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving

 Fluffy Pancakes with Syrup

  • 3/4 cup graham cracker crumbs
  • 1 cup mini marshmallows
  • Hot fudge

Directions:

  1. In a medium bowl, whisk together the flour, graham cracker crumbs, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir in the mini marshmallows until just combined.
  2. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
  3. Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Top the finished pancakes with hot fudge and more marshmallows.

 

Crunchy PB&J Pancakes

By: Abigail Derethik

Ingredients

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving

Fluffy Pancakes with Syrup

  • 1/2 cup flour
  • Peanut butter crunch cereal, crushed
  • 2 tbsp. strawberry jam
  • Sweetened condensed milk

Directions:

  1. In a medium bowl, whisk together the flour, peanut butter crunch cereal, sugar, baking powder and salt. In another bowl, whisk together the milk, strawberry jam, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
  2. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
  3. Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Drizzle the cooked pancakes with sweetened condensed milk

 

Salmon & Avocado Blinis

By: Marcus Samuelsson

Ingredients

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving

Fluffy Pancakes with Syrup

  • Sour cream
  • Sliced smoked salmon
  • Sliced avocado
  • Fresh dill sprigs

Directions:

  1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
  2. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
  3. Grease the griddle and ladle the batter in 1-tbsp. increments to make blinis. Let cool on a wire rack. Top each blini with sour cream, 1 slice smoked salmon, 1 slice avocado and 1 sprig dill.

 

 

Everyday with Rachael Ray !

 

 

 

 

 

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