ARVIDSON SWEDISH PANCAKES
This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.
Provided by C R Henning
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 11m
Yield 8
Number Of Ingredients 9
Steps:
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 48.3 g, Cholesterol 134.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 243.8 mg, Sugar 18.6 g
GERMAN PANCAKES WITH NUTMEG
I've had similar german pancakes but growing up my mom was the only one that used nutmeg. It adds just the right spice. These have a sweet eggy taste. I make them reguarly for house guests because they are super easy and I haven't met anyone that doesn't like them!
Provided by jennyljohnson17
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place butter in a 9x13 glash dish and place in oven while it heats.
- Blend eggs 30 seconds, add milk and flour and blend antoher 30 seconds.
- Remove pan from oven (butter should be fully melted) and pour egg mix inches.
- Sprinkle with nutmeg.
- Bake 15-20 minutes and serve with maple syrup.
Nutrition Facts : Calories 328, Fat 19, SaturatedFat 10.3, Cholesterol 250.5, Sodium 182.2, Carbohydrate 27.1, Fiber 0.8, Sugar 0.5, Protein 11.6
NUTMEG PANCAKES - LALUNA, GRENADA
Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more.
Provided by swissms
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Nutmeg Syrup:.
- Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduce to 1 cup, about 8 minutes. Transfer to a microwave-safe pitcher. Cover and chill. (Can be made 3 days ahead. Keep refrigerated.).
- Pancakes:.
- Preheat oven to 250°F Whisk first 6 ingredients in medium bowl. Whisk eggs and 1/4 cup melted butter in large bowl. Whisk in milk. Add dry ingredients to milk mixture, stirring just to blend (some lumps may remain).
- Heat griddle over medium heat. Brush griddle lightly with melted butter. Working in batches and using 1/3-cup measure, ladle batter onto griddle. Cook until brown on bottom and bubbles form on top, about 2 minutes. Turn pancakes and cook until brown on bottom and cooked through, about 2 minutes longer. Transfer to baking sheet and place in oven to keep warm.
- Rewarm nutmeg syrup in microwave. Divide pancakes among plates. Drizzle with nutmeg syrup, garnish with sliced bananas, and serve.
PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM
The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (12 pancakes)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
- Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
- Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.
SPICED MAPLE PANCAKES
I loved the texture and flavor of the original recipe, but I love cinnamon, cloves, and nutmeg in my recipes. Enjoy! Of course with any pancakes you can add chocolate chips, blueberries, etc. while cooking. It tastes great with dark chocolate chunks. Make sure you add them on top just before the bubbles all pop and before you flip them so the chocolate doesn't melt so much.
Provided by SusieQ88
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, and salt together in a bowl.
- Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
- Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 41.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 2.3 g, Sodium 414.9 mg, Sugar 5 g
PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
Provided by RUCIFEY
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
- Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g
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