Well hello there absolutely moreish and seriously tasty Cinnamon Waffles with Baby Figs in rum syrup
Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network
Spice up your pancake routine with lemon, ricotta and figs! There’s nothing better ????????
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Lemon Ricotta Pancakes with Figs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 14 pancakes
Ingredients
1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving
Directions
In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
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Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network
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Cinnamon Waffles Feat. Baby Figs in Spiced Rum
Breakfast in Bed is officially sorted. This dish looks like so much effort but as you can see from the reel, it is ridiculously simple. It definitely gives that wow-factor for all of those luvers out there wanting to really spoil their other half. Serve this delicious little treat up with a freshly brewed coffee and a loving smile and you will definitely be winning yourself brownie (or should we say waffle) points for the entire day.
Cinnamon Waffles
- Buy a packet of pre-made waffles and toast them.
- Dip hot toasted waffles into melted butter then into a plate of half cinnamon ground, half sugar.
- Place onto plate, add a scoop of either pot set yoghurt or ice cream - your choice.
- Be sure to add a generous serving of our Baby Figs Marinated in Spiced Rum and drizzle the syrup over the dish - this’ll is absolutely what’ll set your dish apart from “yet another plate of waffles” to “OMG what did you put in these waffles, they are so very delicious. I love you so much, you are the best ever simply because of how amazing these waffles are”.
- Be sure to have plenty of your favourite luvers fresh fruit on hand.
???????? SAVE THIS VIDEO FOR LATER ???????? That way you can get some visual inspo on how to decorate it when it comes time for your breakfast making.
How To Make Butternut Squash Waffles For Breakfast | Rachel Khoo: My Swedish Kitchen | Tonic
Rachel picks kale from the west coast, and continues to the only large-scale tomato farm in Sweden. In her cabin, she makes butternut squash waffles and a mixed cherry tomato salad with crispy bacon.
Rachel Khoo introduces the philosophy behind Swedish expressions for a global audience. She picks up on the ways Swedes think about food, and makes r own versions of classic Swedish food with a twist. In every episode we follow Rachel as she cooks in her countryside cabin and on her out-and-about travel throughout Sweden, where she falls in love with the balanced and nature-led lifestyle that has influenced food culture for so long.
Tonic gives you a dose of health and beauty tips, delicious recipes, workouts, exercises, and professional advice on how to lead a fun, healthy and stress free life.
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Banana Honey Waffles
Are you a fan of homemade waffles? How about preparing it yourself? It's simple and especially perfect for breakfast!
Try this recipe for a fragrant and crisp waffle served with honey and bananas!
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***
Recipe:
290ml V-Soy Original Soya Bean Milk
2 Eggs, Grade A
65ml Krystal Pure Corn Oil
250g Blue Key Self-Raising Flour
1 tbsp Baking powder
1 tsp Salt
2 tbsp Caster sugar
1 tsp Star Brand Vanilla Flavour
1 Cavendish banana, sliced thinly
3 Fresh strawberries
10 Fresh blueberries
2 tbsp Honey
A few Fresh mint leaves
Method:
1. Preheat waffle maker according to manufacturer’s instructions.
2. In a blender, combine V-Soy Original Soya Bean Milk, eggs and Krystal Pure Corn Oil. Blend well.
3. Add Blue Key Self-Raising Flour, baking powder, salt, caster sugar and Star Brand Vanilla Flavour.
4. Blend all the ingredients until the batter is thick and smooth.
5. Brush the surface of a waffle maker lightly with Krystal Pure Corn Oil.
6. Following manufacturer’s instructions, cook waffle until golden brown.
7. Garnish waffles with bananas, strawberries, blueberries, honey and mint leaves as desired.