PANCAKE RECIPE WITH PANCAKE MIX RECIPES

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PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pancake Syrup Recipe: How to Make It - Taste of Home image

My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 cups.

Number Of Ingredients 4

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

Steps:

  • In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 26g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

SPINACH & RICOTTA PANCAKE BAKE RECIPE - BBC GOOD FOOD



Spinach & ricotta pancake bake recipe - BBC Good Food image

Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 9

1 tbsp olive oil , plus a drizzle
3 garlic cloves , crushed
400g can chopped tomatoes
200g bag baby spinach
250g tub ricotta
grating of nutmeg
4 large pancakes or crêpes (see recipe, below)
225g ball mozzarella , drained and torn into small pieces
50g parmesan or vegetarian alternative, grated

Steps:

  • Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
  • Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.

Nutrition Facts : Calories 513 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.1 milligram of sodium

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PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
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Calories 102 calories per serving
  • In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
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