BHG Delish Dish

Stirring Up Ideas In The Kitchen

pancakes

Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake

 


Move over, lasagna! Ricotta steals the spotlight in this quick and easy recipe for extra-fluffy Mixed Berry Ricotta Pancakes.

Mixed Berry Ricotta Pancakes Recipe

Yes, indeed. Creamy ricotta is the secret to this towering stack of flapjacks studded with fresh strawberries and blueberries. So how do you go from a few pantry essentials to a breakfast touchdown? Check out the original recipe and read on for my easy adaptations.

Mixed Berry Ricotta Pancakes Recipe

All you need is flour, eggs, sugar, ricotta and your choice of chopped fruit for these Mixed Berry Ricotta Pancakes. While the original recipe kept it classic with blueberries, I’ve added a pop of color and flavor with chopped strawberries. But I couldn’t stop there…

Mixed Berry Ricotta Pancakes Recipe

Ricotta does well with a citrus complement, so I’ve stirred in 2 heaping teaspoons of freshly grated lemon zest for just a taste of tang. And then it’s time to guarantee those flapjacks fluff. Cue the egg whites!

Mixed Berry Ricotta Pancakes Recipe

Egg whites are whipped to stiff peaks then folded into the pancake batter, which puffs up the pancakes while keeping them light and tender in texture.

Mixed Berry Ricotta Pancakes Recipe

Once your batter hits the pan, feel free to sprinkle on a few extra pieces of chopped fruit. Then give those flapjacks a flip and top off your stack with a drizzle of warm maple syrup or honey.

Mixed Berry Ricotta Pancakes Recipe

Ready to kick the fruit flavor up a notch? Top your stack with fresh strawberry syrup or fresh blueberry syrup.

- Kelly Senyei, Just a Taste


Eggnog Pancakes with Maple Cranberry Syrup

The holiday season is officially in full swing now.  I, for one, am beyond excited about this time of year.  Not only do I get to spend more time at home with my family (baby it’s cold outside!), I am able to share that time around the table eating delicious food because let’s face it, isn’t that what the holiday season is all about?

Eggnog Pancakes with Maple Cranberry Syrup

I tend to make quick breakfasts most days but during December, I like to pull out all the stops and really enjoy comfort food leading up to Christmas.  I first found the Spiced Eggnog Pancakes recipe on the BHG site and started getting excited like a kid in a candy store.

I am the biggest fan of eggnog.  It is so comforting, decadent and just plain delicious.  I pretty much throw a cup of it in everything I make during the holiday season.  I knew these eggnog pancakes would be absolutely splendid for a family brunch or even Christmas morning.

Eggnog Pancakes with Maple Cranberry Syrup

I made no changes to the eggnog pancake recipe because I knew they would be perfect.  The one thing that could jazz them up even further was the addition of cranberries.  The color just screams holiday season so I love to add it to my recipes like this Eggnog Pancakes with Maple Cranberry Syrup recipe. I created the super simple syrup concoction by doing the following:

  • I added 2 cups of fresh cranberries (you can also use frozen) to a pan along with 1 cup of pure maple syrup and 2 tablespoons of butter.
  • I simmered the syrup until the cranberries began to burst a bit and soften and the syrup was warmed through.  Once the syrup thickened and blended together, I poured the sauce over each stack of pancakes.

Eggnog Pancakes with Maple Cranberry Syrup

I loved the tartness of the cranberries mixed with the sweetness and woodsy taste of the pure maple syrup.  It was such a great winter twist that I can’t wait to try again on Christmas morning.


Hello BHG Delish Dish readers, my name is Meg and I am the recipe developer, photographer, and blogger behind Beard & Bonnet! Growing up the daughter of an accomplished pastry chef I was thrown for a loop when my infant son was diagnosed with a severe gluten intolerance that attacks his immune system. Everything I knew about cooking had to change in an instant for my family to be healthy and happy. I have spent every day of the last 3 years learning everything I can about gluten free cooking, documenting our favorite recipes, and sharing our journey with my readers. I am so honored to be here today sharing a piece of our journey with all of you!

Gluten Free Pumpkin Pancakes

Summer is so hectic for our family, especially on the weekends as we try to cram in every family activity our beach community has to offer! As much as we love the sun and sand, I often find myself pining for fall. I love waking up a little early on crisp, fall weekend mornings, whipping up a batch of pumpkin pancakes and putting on a big pot of coffee before anyone else makes a peep. If my husband is really lucky and the intoxicating aroma of pancakes doesn’t wake the kids, I serve him a big stack of our favorite pancakes in bed.

Gluten Free Pumpkin Pancakes

If you knew me personally then you would know that I consider myself a pumpkin pancake aficionado. I am more than obsessed with them; I am completely consumed and could eat them for any meal of the day, any day of the week.  They are the first thing I missed when we had to adapt our diet to a gluten free lifestyle and ironically they were the one thing that I was nervous about recreating. So, when Better Homes and Gardens asked that I put my own gluten free spin on one of their amazing recipes I just knew that this was my chance to create the best gluten free pumpkin pancakes EVER!

Gluten Free Pumpkin Pancakes

Pancakes are one of those foods that almost everyone loves! For most of us they hold a level of nostalgia that most foods don’t ever have the chance of obtaining. When done right, pumpkin pancakes are the perfect blend of savory and sweet flavor notes. The spices are warming, the syrup is sticky sweet, and from start to finish they come together faster than most other breakfast foods. Lucky for me, Better Homes and Gardens original pumpkin pancake recipe is pretty phenomenal on it’s own.  The biggest change I made was substituting my own personal gluten free flour blend that mixes nutty flavored teff flour with sorghum and brown rice flour; then I upped the spices a bit and added pecans in the batter as well as on top of the pancakes.

 

Here are my exact changes: 

  • I used my own personal  custom flour blend as a replacement for the all-purpose flour in the original recipe. It is a perfect blend for pancakes, brownies, and quick breads, I highly recommend giving it a whirl. You could also substitute an all-purpose gluten-free flour like King Arthur Flour or Better Batter if you don’t want to make my blend. When choosing a gluten free all-purpose flour blend for making these pancakes it is important to mention that you should avoid brands that contain cornstarch as one of the main ingredients. Cornstarch in the blend makes for a really dense pancake that just doesn’t stack up.
  • I doubled the amount of cinnamon and ground ginger in the recipe to really drive home the warm fall flavors.
  • I added 1/3 cup raw chopped pecans to the batter and sprinkled toasted pecan halves over the top of the pancakes before drizzling them with warm maple syrup.

Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Raspberry- Buttermilk Pancakes.  I took a peek at BHG’s original recipe for Buttermilk Waffles, and then I made a slight tweak to the recipe to turn them into pancakes instead!

Weekends are a special time for me to share food with my family, and breakfast/brunch is most often met with some kind of delicious treat.  More often than not, pancakes are on the menu.

In my house, my almost-13-year-old is madly in love with raspberries.  He’s been crazy about them ever since he was very little.  Because of that, he often asks me to whip up raspberry-themed recipes especially for him.  This time of year… the time of year where you begin finding big, juicy raspberries that are sweet as can be… I go a little nuts with adding raspberries to my recipes.

This recipe begins with the Buttermilk Waffles batter that I mentioned.  The only change I made was to add 1/4 cup seedless raspberry jam to the batter.

These pancakes are made in the usual pancake fashion- scooped onto a greased pan or griddle.  I added some chopped fresh raspberries on top of the batter after it was added to the pan.

This recipe makes a good stack of pancakes- 10 to 12, to be exact.

Of course, you should sprinkle additional fresh raspberries on top.

Maple syrup finishes them off.  P.S.  This stack of pancakes should be shared with people you love (because no one needs 10 pancakes all to themselves, right?).  Though my son might argue with that… especially if the pancakes in question are raspberry.

I followed the BHG recipe for Buttermilk Waffles for this recipe, but I mixed 1/4 cup seedless raspberry jam into the batter, and sprinkled chopped, fresh raspberries onto the pancake batter in the pan.


 

Kelly Senyei is a food and lifestyle journalist, on-camera host, professionally trained chef and author of Food Blogging For Dummies. Her food blog, Just a Taste, serves up inspiration for every meal and any occasion with creative recipes, entertaining tips, step-by-step photo tutorials, and instructional videos that help you save time and up your game in the kitchen.

Fall hasn’t officially arrived in my home until I whip up a towering stack of pumpkin pancakes topped with a pat of butter and plenty of maple syrup. And while I’m all for the festive flavor of classic pumpkin pancakes, I decided to add a tropical twist to my latest stack of flapjacks. The result? Light, fluffy pumpkin coconut pancakes made with coconut milk and toasted coconut flakes.

Pumpkin Coconut Pancakes

Pumpkin and coconut may sound like a surprising combination, but one taste of these pancakes and I guarantee you’ll be sold on this delicious duo. The coconut milk lends a touch of richness while the toasted coconut flakes provide a sweet crunch in every bite. And if you’re a pancake enthusiast like myself, then you’re constantly on the hunt for ways to improve your performance, from how to prepare the batter to when to flip each flapjack. Tune in to the video below to discover my tips and tools for perfecting your pancake technique.

Ready to put your skills to the test? I used this basic pumpkin pancake recipe and made the following tweaks to transform them into pumpkin coconut pancakes:

  • Rather than 1 3/4 cups milk, use 1 cup milk and 3/4 cup coconut milk
  • Toast 1/2 cup sweetened coconut flakes for a sweet and crunchy topping

Pumpkin Coconut Pancakes

Begin by whisking together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, combine the milk, coconut milk, pumpkin, eggs and oil.

Pumpkin Coconut Pancakes

Add the wet ingredients to the dry ingredients, stirring to combine. Don’t overmix the batter (a few lumps are good!) or the gluten in the flour will overdevelop and cause the pancakes to be dense and tough. It’s also important to let the batter rest at room temperature for 30 minutes, which gives the baking powder a head start on fluffing up your flapjacks.

Pumpkin Coconut Pancakes

While the batter rests, toast the coconut flakes by spreading them in a thin layer on a parchment paper-lined baking sheet. Bake the coconut at 350°F for 5 to 10 minutes, stirring frequently, until it’s golden brown. Coconut burns quickly, so make sure you keep an eye on it and stir often.

Pumpkin Coconut Pancakes

When you’re ready to cook your pancakes, preheat a griddle or nonstick pan and add a small amount of vegetable oil, butter or a combination of both. Next, pour about 1/4 cup of batter onto the griddle, spreading it around, if necessary. Allow the pancakes to cook undisturbed until small bubbles form all over the surface of the pancakes, and then using a spatula, flip them once and continue cooking them for 1 to 2 more minutes.

Pumpkin Coconut Pancakes

Now all that’s left to do is transfer the pancakes to your plate and top them with the toasted coconut, chopped pecans and a drizzle of maple syrup. And it’s as easy as that! Try this tropical twist with your next batch of pumpkin pancakes and feel free to share your tips for perfect pancakes below.


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