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Pancakes Pops

Pancakes Pops

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With the help of a star-shaped cookie, I cut the American pancakes.

A toothpick is inserted into each star and then, with the help of a posh, I put a word of chocolate cream in the middle of each star, then I sprinkled crushed biscuits or coconut flakes on top.

I made them on June 1, and my sister and the rest of the children were very excited!

Lemon-lime soda turns pancakes into fluffy breakfast cupcakes

I was never what you’d call a traditionalist breakfast. Sweets for breakfast, even to kickstart the day with a hit of sugar, never quite tasted right. I was the only kid in class who didn’t enjoy cereal, pancakes, or waffles. My philosophy was that breakfast should be savory, and preferably use animal ingredients: bacon, sausage, eggs. Also, and this is no joke, my LDL cholesterol at age 10 was a horrifying 250.

I’ve since cut back on the cured meats, I thank God for statins, and I’ve come around on pancakes and waffles, mostly because I enjoy making them for my 18-month-old kid. My wife and I avoid the prepackaged pancake mix, as it’s rather easy and satisfying to make pancakes from scratch. But rather than using buttermilk, our household opts for using a liquid that was popular for pancakes in the 1950s: lemon-lime soda, which adds a cupcake quality to the pancake flavor. Start to finish, these take 15 minutes to make.

Cake Pops

Separate the eggs carefully. Mix the egg whites with a pinch of salt and whisk, using the mixer. Then gradually add the sugar. When the foam is hard, as for meringues, add a yolk, mixing with a spoon from top to bottom (in this way the egg whites retain their consistency and the top will be fluffy). Add the oil, grated lemon / orange peel and vanilla essence. Incorporate the flour, then add the baking powder, previously quenched with 1 tablespoon of lemon juice. Line the baking tray with parchment paper. Pour the dough into the pan and place the pan in the oven.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 40 - 45 minutes

For countertop Cake Pops

After it has cooled, the countertop is crushed by hand or using a food processor. Froth the cream with powdered sugar, then add the crumbled top and mascarpone cheese. Mix everything until a homogeneous composition is obtained. From the resulting composition balls are formed, which are kept cold for approx. 30 minutes to harden.


Prepare the chocolate icing according to the instructions on the package. Take the balls out of the fridge, and stick a plastic stick in the middle of each one. Cake pops are covered with chocolate icing and decorated with colorful ornaments.

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    • ½ cup whole-milk plain yogurt
    • 3 teaspoons honey or pure maple syrup, divided
    • 2 tablespoons quartered blueberries or wild blueberries
    • 5 wooden popsicle sticks
    • 5 slices yellow peach, 1 inch square and 1/4 inch thick

    Stir yogurt and 1 teaspoon honey (or syrup) together in a small bowl. Gently stir in blueberries.

    Line a large baking sheet with parchment paper. Arrange popsicle sticks on the pan, a few inches apart. Spoon the yogurt mixture into 2-inch circles over each stick, smoothing with the back of a spoon.

    Freeze until firm enough to pick up, at least 2 hours. Remove from the freezer and add the "butter and syrup" by topping each pop with a peach square and a drizzle of honey (or syrup). Return to the freezer for 10 minutes to firm up the honey (or syrup).

    Protein pancakes

    Whether you go to the gym or exercise outdoors, protein pancakes they are an excellent breakfast or snack. They are easy to prepare and give you energy.
    For pancakes you need a few simple ingredients, and protein powder is the basic ingredient. These pancakes give you the energy you need for a healthy lifestyle. You can add fruits, different nuts, but I prefer to serve them with sugar-free syrup.
    See also the recipe for banana pancakes or blueberry pancakes

    Leftover Champagne Recipes That Make Great Use Of Your Bubbly

    When New Year's Eve has come and gone, you may find yourself in a common conundrum. Allow us to paint the scene: You invited everyone you've ever met or interacted with on social media over to your apartment because you refused to leave the house on New Year's Eve and had too many recipes you needed to squeeze in before the end of the 2014. The only problem was that too many other people also had a stay-at-home rule on New Years and maybe you overestimated the amount of cheap Champagne you could collectively consume with the close pals that did show up to your party. It happens to the best of us.

    Chances are, after a night of trying to finish all that Champagne, you won't be looking to drink more bubbly anytime soon. This is why we've compiled some excellent recipes that can help you use up those extra bottles.

    It might not be immediately obvious, but the fruity, yeasty, and sometimes nutty flavor of Champagne goes great in food. It naturally complements desserts like cakes and sorbets and adds oomph to frosting, but it can also give a surprisingly pleasant kick to staples like salmon, risotto and Jell-O. You cook with wine, so why not cook with Champagne?

    Here are 17 recipes that include Champagne as an ingredient, so you don’t have to waste any of that precious bubbly.

    Pancake restaurant chains [edit | edit source]

    An IHOP restaurant in Poughkeepsie, New York

    In the US, Mexico and Canada, a franchised restaurant chain named & # 160International House of Pancakes & # 160 (IHOP) has restaurants serving pancakes at all hours of the day. & # 160The Original Pancake House & # 160is another chain of pancake restaurants across the US , and & # 160Walker Brothers & # 160is a series of pancake houses in the & # 160Chicago area & # 160that developed as a franchised spin-off of The Original Pancake House.

    The popularity of pancakes in Australia has spawned the & # 160Pancake Parlor & # 160and Pancakes on the Rocks franchised restaurants. In & # 160British Columbia & # 160and & # 160Alberta, & # 160Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.

    Flat as a Pancake? Not Likely

    The defining characteristic of the entire vast family of pancakes, however — from crepe to griddlecake, blini, bannock, and beyond — is flatness. “Flat as a pancake,” according to the Oxford English Dictionary, has been a catchphrase since at least 1611. Usually it’s applied disparagingly to flat-chested women or to featureless level terrain, such as that of Poland, the glacial plains of Canada, and the state of Kansas.

    In 2003, this recurring comparison led a trio of geographers with senses of humor — after a dullish trip across the American Midwest — to attempt to determine the relative flatnesses of pancakes and Kansas. They constructed a topographic profile of a representative pancake — bought from the local International House of Pancakes — using digital imaging processing and a confocal laser microscope, and a similar profile of Kansas, using data from the United States Geological Survey. The tongue-in-cheek results, published in the Annals of Improbable Research, showed that though pancakes are flat, Kansas is even flatter. Where, mathematically, a value of 1,000 indicates perfect tabletop flatness, Kansas scored a practically horizontal 0.9997. The pancake, in contrast, scored a relatively lumpy 0.957.

    In March of this year, Kansan geographers Jerome Dobson and Joshua Campbell — publishing in the wholly reputable Geographical Review - also took on pancakes, pointing out defensively that, while Kansas may be flatter than a pancake, it’s not alone. In fact, there are several states that are even flatter. Their calculations showed that, of the continental states, flattest of the flat is Florida, followed by Illinois, North Dakota, Louisiana, Minnesota, and Delaware. (Least pancake-like: Wyoming, West Virginia, New Hampshire, and Vermont.)

    As all researchers hasten to point out, though, the pancake comparison simply isn’t fair. Blow a pancake up to the size of — say, Kansas — and you’ll end up with a fried expanse of ferociously rugged terrain, pock-marked with craters and canyons, studded with Everest-sized air bubbles. Compared to a Kansas-sized pancake — well, pretty much everything is flat.

    About the batter

    Yes, the batter is a bit thicker than a normal pancake batter. I usually use a spoon and my finger (wash your hands!) To pour the batter into the frying pan. I don’t really measure how much batter I use for each pancake, but I would guess about & frac13 cup for each one.

    If you prefer a more pourable batter, you can increase the amount of oat milk to & frac23 cup instead of & frac12 cup. Just don’t use more than & frac34 cup of milk or your pancakes won’t be as tall and fluffy. The more milk you add, the less tall your pancakes will be.

    One last tip: use the batter as soon as you make it, or the baking powder will lose its properties and you won’t get a super fluffy deliciously light and tall pancake.

    They usually never last for more than one day in this house, but if you need to know, they’re good for about 2 to 3 days if kept in an airtight container after cooled.

    Pancake Pops

    Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make stir-able batter, 1-2 tablespoons depending on the thickness of the yogurt.

    Start by melting your butter, preheating your electric non-stick griddle, and having your lollipop sticks handy. I use the Wilton six-inch lollipop sticks purchased from Michaels.

    Now, let’s make the pancake batter. Add flour, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat plain Greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. You will have a very thick and creamy pancake batter.

    Scoop out a heaping teaspoon of pancake batter.

    I think you are going to love these bite size Pancake Pops, made from scratch using creamy Greek yogurt. They are cooked on a lollipop stick, and are so fun to dip! Let me show you how easy they are to make.
    Start by melting your butter, preheating your electric non-stick griddle, and having your lollipop sticks handy. I use the Wilton six-inch lollipop sticks purchased from Michaels.

    Now, let’s make the pancake batter. Add flour, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat plain Greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. You will have a very thick and creamy pancake batter.

    Scoop out a heaping teaspoon of pancake batter.

    Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy from the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!

    Pancake pops are perfect for a brunch, a shower, or just a fun breakfast for your family. They are really sturdy, so you can even display them standing up, using a piece of craft foam as a base. Kids of all ages will love them!

    Space the rest of the pancake pops out, so you have room to add the sticks.

    They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.

    To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick was warm, but it wasn’t too hot to handle. Just be careful not to touch the griddle!

    Video: I will spit on your pancakes #LetMeTellYouWhatHappen (May 2022).