How To make Peaches'N Crean Oven Puffed Pancake
: Pancake: 1/2 c all-purpose flour
2 TB sugar
1/4 ts salt
1/2 c skim milk
2 eggs beaten -OR-
1/2 c egg substitute - thawed
1 TB margarine or butter
16 oz can sliced peaches in extra
: light syrup, drained, : reserving 3 TB liquid 2 TB chopped pecans
1/8 ts cinnamon
: Cream Sauce: 1/4 c nonfat sour cream
2 TB powdered sugar
3 TB reserved peach liquid
1/8 ts almond extract
Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until puffed and golden brown. Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut pancake into wedges..Serve immediately eith cream sauce.
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Sweet Potato Waffle with Maple Cream Sauce
Sweet Potato Waffles with Pecans are perfect for using up leftover mashed sweet potatoes. Pour Maple Cream Sauce over them to take them to the next level.
Sweet Potato Waffle with Maple Cream Sauce
Ingredients
1/2 cup milk
1/2 cup maple cream sauce
1/2 cup buttermilk
1 cup sweet potato
1 tsp vanilla
1/2 tsp nutmeg
1 cup flour
1/2 cup corn starch
1/2 cup cake flour
1 tsp salt
2 tsp baking powder
4 eggs
1/2 cup sugar
Directions
1. Preheat the waffle iron according to the manufacturer's instructions.
2. Combine flours, baking powder, corn starch, and salt in a medium bowl and set aside.
3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow.
4. Add vanilla, milk, coconut milk, buttermilk, maple cream sauce & mashed sweet potato to the egg mixture.
5. Combine the sweet potato mixture to the flour mixture and whisk until everything is blended but don't over mix.
6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks.
7. Fold the egg whites into the waffle batter using a rubber spatula. Do not over mix.
8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer's instructions until golden brown.
Maple Cream Sauce
Ingredients
1 1/2 cup Heavy Cream
5 Tbsp Pure Maple Syrup
5 Tbsp Light Corn Syrup
1 tsp nutmeg
1/2 tsp vanilla extract
Directions
Combine heavy cream, maple syrup and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick.
The sauce will bubble as it cooks.
When the sauce has thickened, add vanilla extract, nutmeg, and cinnamon. The sauce will thicken more as it cools.
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Eric Lanlard's Chai Tea Cupcake Recipe feat. his new apprentice!!
Meet my new apprentice Winston! He's very cheeky but really keen to learn how to be a better baker. Today we're bringing you our Chai Tea Cupcakes (no Winston, not Tai Chi Cupackes!!!). If you'd like us to show you a recipe or yo've a baking question, leave me a comment below and don't forget to subscribe!
This recipe makes 12 cupcakes.
For the cupcakes:
125g plain flour
25g pure cocoa powder (plus a little extra for dusting)
25g instant chai tea mix
1 tsp baking powder
¼ tsp fine salt
100g unsalted butter (softened)
150g caster sugar
2 large eggs
½ tsp vanilla extract
80ml milk
For the orange and chai buttercream frosting:
200g unsalted butter (softened)
50g instant chai tea mix
60g icing sugar (plus extra for dusting)
finely grated zest of 1 orange
Method:
1. Preheat the oven to 180°C/gas mark 4. Line a 12-cup muffin tin with cupcake papers.
2. Combine the flour, cocoa, chai mix, baking powder and salt in a bowl, and mix together.
3. In a large mixing bowl, cream the butter and sugar together, using an electric hand whisk on medium speed (this should take about 3 minutes). Add the eggs one at a time and beat in well. Then stir in the vanilla extract.
4. With the whisk on low speed, alternatively add the flour mixture and milk to the creamed butter mixture and beat until well combined and smooth.
5. Fill the cupcake cups with this batter up to three-quarters full. Bake in the preheated oven for about 15 minutes or until risen, and an inserted skewer comes out clean. Let the cupcakes cool completely on a wire frosting before frosting.
6. For the frosting, combine all the ingredients in a bowl and mix with a wooden spoon until smooth. Refrigerate until the cakes ave cooled.
7. Spread (or you could pipe) the frosting on top of the cupcakes and if you like, sprinkle with a little cocoa and icing sugar to decorate.
Happy Baking!
Eric Lanlard X
Tasty Fig & Prosciutto Recipe // Chef Andy
Chef Andy show's you how to make Prosciutto with figs! A sweet and savory combination you can prepare in minutes and tastes delicious with Prosciutto di Parma,! #ChefAndy #AndyAltig #Prosciutto
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