WAFFLES 4 WAYS | SJSF
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???? Waffles 4 ways
Ingredients:
3 cups waffle/pancake mix, follow the box procedure
Blueberry
Strawberry
Crushed Oreo
Bacon
Eggs
Maple Syrup
Powdered Sugar
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Fluffiest Pancakes in the World!
#shorts #fluffy #pancakes #creamy #soft #delicious #foodie
How to Make Fluffy Pancakes | With Homemade Maple Syrup!
FULL RECIPE:
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#bembumkitchen #fluffypancakes #homemademaplesyrup
Hey Guys, today we are making these “Perfect Fluffy Pancakes”.
These homemade Greek Yogurt pancake so delicious and incredibly quick to whip up.
And for the perfect sweet touch, we are gonna pair them with my “Homemade Maple Syrup”. This maple syrup is low budget, simple, easy to make and it taste like pure maple syrup
How cool is that?
Start your mornings with these perfect pancakes, and I’m sure that you will love them!
PERFECT FLUFFY PANCAKES (WITH HOMEMADE MAPLE SYRUP)
Yield: 10-12 pieces
Active time: 1/2 hour
Total time: 1 hour
INGREDIENTS
Maple Syrup:
160 grams Granulated Sugar
20 grams Granulated Palm Sugar
2 teaspoons Honey
140 grams Water
2 teaspoons Vanilla Extract
1 teaspoons Maple Extract (optional)
Pancakes Batter:
195 grams All-Purpose Flour
1 tablespoon Granulated Sugar
1/2 + 1/4 teaspoon Baking Powder
1/4 + 1/8 teaspoon Baking Soda
1/4 teaspoon Salt
180 grams Plain Greek Yogurt
180 grams Milk
75 grams Whole Eggs
3 tablespoons Vegetable Oil
INSTRUCTIONS
Maple Syrup
1. In a medium saucepan, combine the granulated sugar, granulated palm sugar, honey and water.
2. Bring the mixture to boil, then reduce the heat to low. Cover the pan and allow it to simmer for about 15 minutes.
3. Take it off from the heat and let it cool for 20 minutes.
4. Stir in the extracts, mix well.
5. Let the syrup cool completely before pour them in a jar or containers. You can store them for up to 2 months in the fridge.
Pancakes Batter
1. In a medium bowl whisk together all the wet ingredients; greek yogurt, milk, eggs and vegetable oil, set aside.
2. In another large bowl combine all the dry ingredients; the flour, sugar, baking powder, baking soda and salt.
3. Pour the wet ingredients to the dry .The key to light and fluffy pancakes is mixing just until combined (don’t use electric beater or mixer, just whisk it by hand). Do not over mix, whisk until it’s generally smooth but you still can see a few small lumps.
4. To cook
On a medium heat, preheat a nonstick pan until a drop of water sizzles. Pour batter into rounds (about 3-4 tablespoons). Cook until small bubbles appear on the surface and the edges lose it's shine (it will takes for about 1-2 minutes).
*At this point you can add some toppings to the batter directly (blueberries, chocolate chips, slices bananas, nuts anything you like). Just drop them on the top of the pancake, distribute them evenly.
5. Flip the pancakes and then cook for another minute or so until golden and cooked through. Repeat with remaining batter.
NOTES
1. For the Pancake Batter;You can substitute the vegetable oil with melted unsalted butter, it will gives the pancakes a bit more flavor.
Sour cream subs great for the greek yogurt, or you can use regular plain yogurt.
2. Store leftover pancakes in an airtight container. They'll be good in the refrigerator for 2-3 days, or you can freeze for up to 3 months.
3. To reheat Pancakes
Microwave: 20 seconds to 1 minute
Oven: 10 minutes in the preheated 180°C
4. Maple syrup can be store in the fridge for up to 2 months.
Have you tried chicken in pineapple ????and apple sauce
Waffles
Quick easy fun breakfast for your kids and family . Fir full video go to my utube page
I just love making breakfast like these ones .
Ingredients
1 egg
225g self-raising flour
1 tbsp golden caster sugar (optional)
250ml milk
50g butter, melted and cooled
½ tsp vanilla extract (optional)
1 tbsp sunflower or vegetable oil
maple syrup and icing sugar, to serve (optional)
Method
STEP 1
Crack the egg (for fluffier waffles, use only the yolk at this stage) into a large bowl, then tip in the flour and a generous pinch of salt. Add the sugar, if using, then gradually whisk in the milk followed by the melted butter until smooth. Whisk in the vanilla, if using. If you’ve chosen to make fluffier waffles, whisk the egg white to soft peaks, then gently fold this into the batter. Alternatively, make the batter by blitzing all the ingredients together using a blender or hand blender. Can be made 1-2 hrs ahead and chilled.
Heat a waffle maker following the manufacturer’s instructions, brush with a little of the oil, then ladle in enough batter to just cover the surface. Cook following the manufacturer’s instructions (usually 5-6 mins) until the waffles are golden brown and crisp. Serve immediately or keep warm in a low oven while you make the rest. Drizzle with maple syrup or sprinkle with icing sugar, if you like.
For your fruit use any fruit of choice . #waffles #homemade #kids #family #breakfast
HAWAIIAN WAFFLES WITH COCONUT AND PINEAPPLES
Right from the shores of Hawaii comes this recipe...a perfect Hawaiian breakfast with all the tropical flavors and with the lilikoi syrup.
INGREDIENTS FOR THE WAFFLES: 8 waffles
DRY INGREDIENTS:
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tbsp sugar
WET INGREDIENTS:
2 egg whites
1 cup sour cream
1/2 cup coconut milk
1 egg yolk
5 tbsp melted and cooled butter
3/4 cup crushed and drained pineapple or chopped fresh pineapple
INGREDIENTS FOR LILIKOI SYRUP/PASSION FRUIT SYRUP
1 cup water
2 cup sugar
2 cup lilikoi or passion fruit pulp
HOW TO:
Boil the first two ingredients for 5 minutes, then take it off from the heat and add the pulp, then simmer for additional 5-8 mins till it thickens, lastly add 1 tsp butter .
* I bought store bought pulp, you can make your own too.
REPLACEMENT FOR LILIKOI SYRUP
Pineapple syrup or guava syrup or maple syrup.
Sesame Street: Pancakes with Maple Syrup | Cookie Monster's Foodie Truck
You can't have pancakes without maple syrup so Cookie Monster and Chef Gonger are heading to a sugar house to learn how syrup comes from trees!
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