Sinner or Saint: Pancakes

sinner_saint_pancakes

It’s Fry-day!

…is it just me or has this week been the longest week EVER?!!

I can’t wait for the weekend so I can spend the morning – OK, most of the day – in my pyjamas cuddling up to my hubby on the sofa while watching marathon sessions of Luther, Peaky Blinders and Intervention.

During the week I hardly ever eat breakfast. Usually I can only muster enough energy to make a very, very large coffee. But on the weekends, we like to treat ourselves to a hearty breakfast, either at home, at our local Einstein Bros Bagels, or when feeling particularly naughty, at the Seattle IHOP – my mouth is watering at the thought!

I love that Americans eat pancakes whenever they fancy and give these glorious fried rounds of deliciousness the status they so deserve – there are no once-a-year Shrove Tuesday limitations here!

cinnamon-roll-pancakes-3-stack

Tomorrow, in true American style, I will be visiting IHOP to indulge in their $3.99 all you can eat pancake promotion challenge – so be warned local Seattlites, there is gonna be a shortage of pancakes after my visit!

Therefore, this week’s Sinner or Saint feature will focus on Pancake Recipes. Eat them for breakfast, brunch, lunch, dinner, dessert, or even as a side to a traditional fry up breakfast, there’s a pancake for every occasion. So for those naughty, indulgent days I offer you my Cinnamon Roll Pancakes Recipe, that taste just as delicious as real cinnamon rolls. But never fear, if you’re a January waist-watcher I also have my fabulously fit Banana Pancake Recipe, so now you can indulge in a deliciously tasty breakfast with none of the guilt – hurrah!

…and don’t forget that you can repent for your sins, or celebrate your saintliness at the Arugula & Rocket Store’s January Sale!

Sinner or Saint: Banana Pancakes vs. Cinnamon Roll Pancakes

Saint’s Recipe: Banana Pancakes

Servings: 8 Pancakes  |  Difficulty: Easy

Speedo Cafe Pancakes

Ingredients:

1 Ripe Medium Banana
2 Large Eggs
½ Tsp Vanilla Extract (optional)
Pinch of Baking Powder (optional)
Desired Toppings

Instructions:

Peel a medium sized ripe banana – the riper the better – cut into pieces and mash it with a fork until smooth.

In a separate bowl, whisk the eggs. 

Add the whisked eggs and a little baking powder (optional) to the banana and mix until completely combined. Adding baking powder will result in lighter, fluffier pancakes. 

Add a little oil or butter to a griddle/frying pan and place on a medium heat. 

Drop 2 tbsp of batter onto the griddle for each pancake. It should sizzle immediately, if it doesn’t increase the heat slightly.  

Cook for 1 minute, or until the bottom of the pancake looks browned, then flip to cook the other side.

Click here to go to my original post.

Sinner’s Recipe: Cinnamon Roll Pancakes

Servings: 4  |  Difficulty: Easy

cinnamon-roll-pancakes-3-stack

Ingredients:

Cinnamon Swirl Filling:
6 Tbsp Unsalted Butter, Softened
⅓ Cup Light Brown Sugar
1 Tbsp All-Purpose Flour
2 Tsp Ground Cinnamon
Pinch of Salt

Pancakes:
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
Pinch of Salt
1½ Cups Buttermilk
2 Eggs
2 Tbsp Unsalted Butter, Melted
1 Tsp Vanilla Extract
Butter or Cooking Oil, for Frying

Icing:
1½ Cups Confectioners Sugar
3 Tbsp Whole Milk
½ Tsp Vanilla Extract

Instructions:

To Make the Cinnamon Swirl Filling:

In a medium bowl, mix the butter with the brown sugar, flour, cinnamon and salt to combine.

Transfer to a medium plastic zip-top bag. Squeeze the filling down into one corner of the bag and snip the corner of the bag with scissors. Set aside.

To Make the Pancakes:

In a large bowl, whisk the flour with the baking powder and salt.

In a separate small bowl, whisk the buttermilk with the eggs, melted butter and vanilla extract.

Add the buttermilk mixture to the flour mixture and whisk until smooth.

Heat a large skillet or fry pan over a medium heat. Add a little butter or oil to the hot pan.

Working in batches of 3, ladle or scoop ⅓ cup of pancake batter onto the skillet. Cook for 1 to 2 minutes. Squeeze a spiral of the cinnamon filling on top of the pancakes. Continue to cook for another 1 to 2 minutes.

Flip the pancakes and cook for 2 to 3 minutes on the other side.

Remove from the pan and continue with the remaining batter and cinnamon filling. Set aside.

To Make the Icing:

Combine the confectioners’ sugar, milk and vanilla extract with a whisk. Add additional milk in small amounts, as needed, to make the icing easy to drizzle.

To serve, stack three pancakes on each plate and drizzle with the icing.

Click here to go to my original post.

Do you have a recipe that you’d like to see on the blog? Have you made one of my recipes that you would love to share? Or have you discovered a great product that you cannot find in the shops? Email me at: info@arugulaandrocket.com – I’d love to hear from you!

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