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Pancakes by Corster recipe

Pancakes by Corster recipe


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  • Recipes
  • Dish type
  • Pancakes

These tasty pancakes are delicious and easy to make! Serve with golden syrup, jam, fruit compote, yoghurt, Nutella® - anything you feel like!


Stirlingshire, Scotland, UK

2 people made this

IngredientsServes: 2

  • 125g self raising flour
  • 1 pinch salt
  • 25g caster sugar
  • 2 eggs
  • 100ml milk
  • 25g melted butter

MethodPrep:10min ›Cook:8min ›Ready in:18min

  1. Sift the flour and salt into a bowl then stir in the sugar. Make a well in the centre and pour in the eggs and add a little of the milk. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. Stir in the melted butter. Remember, a lumpy batter is a good batter for pancakes!
  2. Heat a heavy-based frying pan over a medium heat and grease with a smear of butter or oil. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes until golden brown. For example, if the first side takes 2 minutes cook the second side for 1 1/2 minutes. Remove from the pan and serve immediately with your choice of toppings.

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Bananas Foster Stuffed Pancakes

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Whisk in the buttermilk, then the eggs and 3 tbsp. melted butter. Let the batter rest while you prepare the bananas.

2. In a large skillet, melt the remaining 6 tbsp. butter over medium-high heat. Add the brown sugar and cinnamon stir until melted and smooth, 2 to 3 minutes. Add the bananas. Cook, stirring once or twice, until just heated through, about 10 seconds. Remove the pan from heat. Add the rum. Return the pan to heat. (Stand back: The mixture may light on fire. The flames will stop when the alcohol burns off.) Cook, stirring often, for about 2 minutes more. Remove the banana sauce from heat.

3. Heat a griddle or large heavy skillet over medium-low. Grease the griddle. Working in batches, scoop 1/4 cupfuls of the batter, spaced about 2 inches apart, onto the griddle. Spoon about 2 tbsp. of the banana sauce onto the center of each pancake. Cover the filling with 2 tbsp. of the batter. Cook until the top bubbles, about 2 minutes. Flip and cook until cooked through, about 2 minutes more. Repeat with the remaining batter and more sauce. Divide the pancakes among plates. Top with the remaining sauce.


  1. Mix the flour, baking powder, baking soda, and salt in a large bowl together. I recommend using an electric mixer if you have one (I love my KitchenAid!)
  2. In a smaller bowl, whisk an egg. Add in the buttermilk and the melted butter.
  3. Mix in buttermilk egg mixture with dry ingredients until the batter is smooth
  4. Run a stick of butter over a warmed griddle (or a large, flat frying pan.) Be careful, you don't want it too hot! This will scorch the pancakes…and your hands.
  5. For larger pancakes similar to Cracker Barrel's, pour on a 1/2 cup batter for each pancake (makes about 5)
  6. For smaller pancakes, pour on a 1/4 cup batter for each pancake (makes about 10)
  7. Serve with Cracker Barrel maple syrup and butter.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.


Low-carb banana blueberry pancake

Ingredients

  • 1 1 medium unripe banana, mashed medium unripe bananas, mashed
  • 2 2 large egg large eggs
  • 1 tsp 1 tsp ground cinnamon
  • 1 tsp 1 tsp baking powder
  • ¼ tsp ¼ tsp salt
  • ½ tsp ½ tsp vanilla extract
  • 1 tbsp 1 tbsp butter, or ghee for frying
  • 1 oz. (3 tbsp) 28 g (45 ml) fresh blueberries or frozen

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Serve with whipping cream and seasonal berries of choice.

Recommended special equipment

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18 comments

You need to review this recipe.
1. It doesn't hold together - I had to add almond flour just to stop it from spreading like omelet
2. 1tsp of cinnamon is extremely much. It becomes bitter and unpleasant.

I shared your comments with our recipe team.

The batter is not as thick as a "normal" pancake batter but the pancakes should rise a bit in the pan and the end result should look like the photo.

The original recipe actually had twice the amount of cinnamon so I guess is a matter of taste. All of the testers (and their families) liked them. Maybe it has to do with which kind of cinnamon you use. Not sure.

Hope you'll find another pancake recipe on our site that you will enjoy.

I really liked this one. My son doesn’t really care for eggs and these were a hit! Using unripened bananas were key! I followed the recipe exactly and didn’t have any problems!

Thanks for sharing! I am so glad your son enjoyed them!

This is a keeper! A hit among my kids too!

Great! So glad to hear your kids love them, too!

Ok, so i used ripe bananas this morning and it totally fell apart. So yes! Again, unripened bananas was key.

Yes. You are right about how important it is to use the unripened banana.

Very delicious recipe! Thank you!

Here are my tips
1. Half the cinnamon amount, I found 1/2 tsp was perfect
2. Don't use frozen berries, make sure the berries are at least room temperature before you add them. In fact, I actually cook them seperate and add them to the pancake after its been cooked as I was finding the batter didn't cook well if added whilst still runny
3. Add LOADS of butter

I love this recipe!! At first I wondered how this would work without any kind of flour, but the addition of the banana is inspired. It does run a little bit so you just need to make sure the pan is hot and theres plenty of butter and keep the sizes around 10cm as suggested. But honestly, it's SO tasty especially.
Here are my tips
1. Half the cinnamon amount, I found 1/2 tsp was perfect
2. Don't use frozen berries, make sure the berries are at least room temperature before you add them. In fact, I actually cook them seperate and add them to the pancake after its been cooked as I was finding the batter didn't cook well if added whilst still runny
3. Add LOADS of butter


1. Banana Pancakes with Caramelized Apples

Give your regular banana pancake an apple punch. Topped with golden caramelized apples these fruity pancakes are the healthiest way to kick start your day.

(7 Wonderful Benefits of Banana: How to Include the Fruit in Your Daily Diet)Easy to make banana pancakes topped with golden caramelized apples.

2. Sour Dough Pancakes

Ingredients:For the sour dough starter:Refined Flour 200 grm
Yeast 3grm
Warm water 120 mlPancake:Sour dough starter 1 cup
Refind Flour 1 cup
Baking Soda 1 tsp
Salt 1/2 tsp
Butter 2 Tbsp
Egg 1
Castor Sugar 2 Tbsp
Milk 3/4 cup
Blueberry compote for garnish 1/2 tbsp
Whip cream 1/2 Tbsp
Honey 1/2 tspMethod:For the Sour Dough Starter:1. Mix all ingredients together. Leave in a warm place for ferment 4 to 8 days.2. when mixture is bubbly and has a pleasant sour smell, it is ready to us.For the Pancake:1. Mix all ingredients in a batter form except honey and blueberry compote.2. Warm a pan and make a pancakes on low heat to ensure cooked properly with light golden colour.3. Arrange on a plate, drizzle with honey, spread blue berry compote and topped with the whip cream.4. Serve with maple syrup.

3. Spinach Pancake

A novel way of making your kids have their due fill of spinach. Don't believe us, let the sumptuous cheese and mushroom filling do rest of the talking. Here is a healthy savory whole wheat spinach pancake that are best to prepare for kids due to ample amount of Iron.(10 Healthy Spinach Recipes)You wouldn't be disappointed with these heavily stuffed pancakes served with fresh tomato salad.

4. Ragi Pancake with Sausage Filling

Looking for a breakfast that keeps you full till lunch? Look no more! These healthy pancakes made of ragi flour, stuffed with sausages, button mushrooms, baby corns and bell peppers are all that your hungry mornings are seeking for. A delicious pancake made with ragi flour is the perfect start to the morning.

5. Coconut Pancakes

Also known as Allebelles, these traditional Goan pancakes are made with a coconut and jaggery filling. They are easy to make, and a perfect treat for your sweet buds.
A simple and quick pancake preparation packed with the delectable coconut-jaggery filling.

6. Gluten-Free Buckwheat Pancakes

(10 Best Buckwheat Recipes)Sizzling hot golden pancakes made with a range of healthy ingredients, served with oodles of marmalade

7. Banh Xeo (Vietnamese Pancakes)

Stuffed with chicken, shrimps, and bean sprouts, these rice-flour pancakes are an experiment you'd love to embark upon.

8. Eggless Pancakes

9. Cinnamon Pancakes

While your soft and fluffy pancakes turn out to be both a gastronomical and visual delight and add a tinge of cinnamon to give them that perfect aroma too.
These cinnamon pancakes are the perfect Sunday breakfast option.

10. Soya and Oat Pancakes

Try these pancakes for a healthy vegetarian start to your day. Made with a handful of oats and soya flour, these pancakes are low on ingredients, but high on energy.

(10 Best Oatmeal Recipes)Give your day a healthy start with these savory soya and oat pancakes.

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About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.


Here’s the secret of these pancakes: to make them right, you must fold egg whites into the batter. Neil discovered early on in the bakery’s existence that if he applied his French techniques—that is, you make a cake lighter by folding in whites (almost like a soufflé)—the batter gets lighter but retains the springy resiliency that makes for a proper pancake. The other key to magnificent pancakes is to avoid over-mixing, which creates too much gluten development in the flour and makes them tough.

Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, and salt.

In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.

Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to overwhip the egg whites.

Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated it should look like whitecaps in the ocean with foam on top. Note: The batter will last a few hours in the fridge without deflating too much.

Heat a griddle—either an electric griddle, a stovetop griddle, or a big flat pan—to 350 to 375 F. Grease the hot griddle with the remaining butter. Drop cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.

When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with maple butter.

Reprinted with permission from Clinton St. Baking Company Cookbook by Dede Lahman and Neil Kleinberg (Little, Brown and Company, 2010).

Common Mistake

Many cooks don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure it’s very hot, then put the butter on. A teaspoon or tablespoon is fine. Use just enough so that the pancake doesn’t stick.

Note: To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get any yolk into the whites. Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit but stay somewhat up. “Stiff” peaks develop when you whip the whites longer and they stay straught up.


Scallion Pancakes

Behold cōng yóu bǐng, aka scallion pancakes: They&rsquore crispy on the outside, chewy and layered on the inside, and speckled with savory, oniony flavor, waiting to be dipped in a gingery, garlicky sauce. Make this Chinese flatbread at home with Betty Liu&rsquos recipe, from her new cookbook, My Shanghai.

&ldquoEveryone has a favorite version of scallion pancakes,&rdquo she writes. &ldquoIt&rsquos one of those popular treats that people get into arguments about because there are so many versions. This my favorite scallion pancake, modeled on the street-style ones I&rsquove had in Shanghai.&rdquo Because of recent crackdowns on street-food vendors in Shanghai, Liu explains, only a few traditional vendors are left. &ldquoThere are always long lines of locals and tourists waiting for their happy pancakes. I love them, too, but sometimes after eating them, I feel as if I&rsquom covered in grease. This recipe is my happy in-between: It has all the scallion flavor but less grease.&rdquo

&ldquoThe secret,&rdquo she says, &ldquois 油酥, you su or &lsquooil paste,&rsquo which holds all the flavor. I use scallion oil as the base of my you su, so the scallion flavor is doubled without doubling the number of scallions in the pancake. Too many raw scallions can expel too much water, causing the pancake to be soggy. This way, both the flavor and the texture are optimized.&rdquo Genius, if you ask us.

From the bookMy Shanghai by Betty Liu. Copyright © 2021 by Betty Liu. Published by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.

2⅓ cups plus 1 tablespoon (300g) all-purpose flour

¾ cup plus 1 tablespoon (195ml) warm water

油酥 You Su (Oil Paste)

5 tablespoons (35g) all-purpose flour

4 tablespoons vegetable oil, plus more for the work surface

2 scallions, chopped into 2-inch segments

Dipping Sauce

1 tablespoon black vinegar

1 tablespoon light soy sauce

1 teaspoon granulated sugar

One 1-inch piece fresh ginger, peeled and julienned

Neutral cooking oil (such as canola or grapeseed oil), as needed for greasing and frying

2 teaspoons pork lard (optional)

3 scallions, finely chopped

1. Make the Dough: In a large bowl, mix together the flour and salt. Slowly stream in the water while stirring with chopsticks. Continue to mix until a workable dough forms.

2. Knead until the dough is smooth and shiny (光滑, guang hua) and begins to pull away from the side of the bowl, 15 minutes by hand or 7 to 10 minutes in a stand mixer fitted with the dough hook attachment. If the dough feels too sticky to knead, very lightly flour your hands. If the dough is too dry, add more water, a teaspoon at a time, and work it into the dough completely before adding more. Wrap the dough in plastic and let it rest at room temperature for 1 hour, or in the fridge for up to 1 day.

3. Make the Oil Paste: In a small heatproof bowl, combine the flour and salt and set aside. In a small saucepan over medium heat, heat the vegetable oil. Use the side of a chef&rsquos knife to smash the scallion segments. Add the scallion to the oil and cook until the scallions begin to turn golden, 5 to 7 minutes. Remove and discard the scallions. Pour the hot oil into the heatproof bowl to toast the flour mixture. Mix until a paste is formed.

4. Make the Dipping Sauce: In a small bowl, whisk together the black vinegar, soy sauce, sugar, garlic and ginger and set aside.

5. Assemble and Cook: Preheat the oven to 200°F. Set a wire rack onto a baking sheet and place it in the oven. Divide the dough into four equal parts. Work with one quarter at a time, keeping the other parts covered with plastic wrap or a damp dishtowel. Use your hands to shape a piece of dough into a log. On a lightly greased work surface, use a rolling pin to roll out the log into a rectangle that is approximately 12 by 4 inches. The precise dimensions don&rsquot matter too much the important thing is to roll the dough into a thin rectangle, with a long side nearest you.

6. Thinly spread one-quarter of the oil paste on the surface of the dough, avoiding clumps. (It&rsquos okay if you have some spots without oil paste.) If using, place ½ teaspoon of the lard in the center of the rectangle. Evenly sprinkle one-quarter of the scallions over the dough in an even layer.

7. Fold the rectangle into thirds as if you were folding a letter. Starting from one of the short sides, roll up the dough into a short log. Stand the log vertically so that the spiral faces up. Place your palm over the spiral edge and press down to flatten it into a circle.

8. Use the rolling pin to gently roll the dough into a 7- to 8-inch round, about ¼ inch thick. If the dough springs back, reverting to its original size before you fry the pancakes, let it sit, covered, for 5 minutes, then roll it out again. Repeat with the remaining dough to create 4 discs.

9. In a skillet large enough to comfortably hold an 8-inch pancake, heat 2 tablespoons of oil over medium-high. It&rsquos important not to have the heat too high, as you don&rsquot want to burn the pancake or create scalded spots. When the oil shimmers, gently slide in a disc of dough. Cook for about 1 minute, then reduce the heat to medium-low and cook with the lid on for about 2 minutes more. The bottom should be golden and slightly puffed.

10. Using a spatula, carefully flip the pancake and cook for about 2 minutes more with the lid on. Remove the lid, increase the heat to medium-high, and cook until crispy on the bottom, about 2 minutes more. Use tongs or two spatulas on opposite sides of the pancake to expose more layers. Remove the pancake to the rack in the oven to keep warm. Repeat with the remaining discs of dough. Serve the pancakes hot, cut in wedges&mdashor simply ripped apart&mdashwith the dipping sauce. Keep leftovers in the fridge. Reheat in the oven or on the stovetop.


The Skinny on Power Pancakes with Cottage Cheese

Processing the ingredients in a blender (affiliate link) resulted in a smooth batter with no trace of cottage cheese. These cottage cheese pancakes are not as light and fluffy as traditional pancakes. They are thinner and a little chewy.

But they didn’t scream “healthy” either. They tasted enough like “real” pancakes to be truly satisfying and because they are high in protein, they kept me full for several hours.

This healthy pancake recipe doesn’t have any sugar in the batter, which is fine for me. The fruit and drizzle of syrup on top provided enough sweetness.

Cottage Cheese Power Pancakes

But if you like sweeter pancakes, you may want to add a tablespoon of sugar to the batter, just remember to adjust the Weight Watchers Points accordingly.

To find the balance between what is good for your body and what tastes good can be tricky. For me, these cottage pancakes do a great job of satisfying my body’s need for a morning dose of protein and my taste bud’s desire for pancakes.


Nigella’s Nutella Pancakes

Nigella’s decadent twist on the humble Nutella pancake is a true indulgence, and one of the “most irresistible puddings” according to the sultry chef. The recipe calls for Frangelico, a hazelnut liqueur, but can be replaced with rum if it's not something you can easily get a hold of.

Find the full recipe is on her website and calls for store-bought pancakes. If you prefer to make them yourself, her recipe is here.


Steps to Make It

Heat up a cast iron griddle or pan on medium heat before you begin cooking. Get it nice and hot and then turn down the heat right before you begin cooking the cakes.

Beat together the egg, milk, and melted butter in a measuring cup. If you are adding vanilla, add it in at this time too. Make sure the butter has cooled to room temperature before adding the egg so that it doesn't start to scramble!

Whisk the flour, baking powder, sugar, and salt in a large bowl.

Stir in the wet ingredients. The batter should be a little lumpy. Don't overbeat the batter or it will not stay fluffy and will result in a bit of a tougher pancake.

Let it sit for about 5 minutes. It will puff up, if it is too thick, add a little more milk. If it looks too wet add in a tablespoon of flour.

Butter the griddle right before you are ready to cook the pancakes. Spoon 1/8 cup of the batter onto the griddle to form the head. Spoon more batter into two ear shapes. Add a little more batter to create the largest circle, which will be for the body. Create two smaller circles for the feet. Cook on the griddle for a few minutes per side. You will know they are cooked when the bubbles stand still and stop refilling with batter. Repeat until you have enough shapes for four bunnies. Keep the finished pancakes warm in the oven (200 F) while you are making the remainder of the pancakes.

On a large plate, begin assembling the bunny. You will need one plate for each bunny. Start by placing the two ears towards the top of the plate, layer the medium circle on the bottom edges of the ears. Then layer the large circle on the edge of the head. Then add the two smallest circles on the bottom edges to create the feet.

Place a round of banana on each foot and place three chocolate chips under each banana to create the foot pads.

Place the half of the marshmallow on the lower half of the body. Place some of the shredded coconut on the marshmallow and between the bunny ears.


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