Week 32 - Raspberry Lemonade Pancakes

I have to give my husband credit, he comes up with some pretty good recipe ideas.  This is one of my favorite recipes so far.  It's a nice combo of sweet and tart.  Hope you enjoy it too.  Jó étvágyat!

Strawberry Lemonade Pancakes

Ingredients

• 2 eggs, separated
• 2 cups milk or buttermilk
• 4 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• Zest of 1/2 lemon
• 1 stick butter, for greasing the pan
• 1 pint strawberries, sliced
• 2 tablespoons sugar
•  1 cup lemonade concentrate, thawed
• 3/4 cup confectioners sugar

Directions

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk together the egg whites and the milk in a small bowl. In another bowl, whisk the egg yolks with the melted butter and vanilla extract.

3. Combine the milk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. 
4. Pour the liquid ingredients on top of the pancake mix and lemon zest. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. 

Zest that lemon!

6. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

7. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  

8. Meanwhile, make the strawberry compote by cooking the sliced strawberries and sugar in a saucepan until it creates a thick sauce.

Strawberries cooking down

9. Made the lemonade sauce, whisk together lemonade concentrate and confectioners sugar.  Strain if necessary.  

Lemonade concentrate with powdered sugar

10. Top the pancakes with strawberry compote and lemonade sauce. 

Week 31 - Nutella-Raspberry stuffed Ebelskivers

If you remember back to week 17 I made Ebelskiver pancakes.  Ebelskivers are perfect for making stuffed pancakes.  Although I will advise that you leave this recipe for a day where you have a little more time to cook.  It's just that there's a few extra steps to make these.  First you put little bits of butter in each well, then spoon some batter into each well, drop a small dollop of your stuffing of choice on top of each pancake, top with more pancake batter, wait, flip, and wait some more.  After writing that all out, I realize it sounds like a whole lot and may deter you from making these.  But I promise it's 1. not that bad, and 2. worth it!  Jó étvágyat!

Ingredients

• 2 eggs, separated
• 2 cup milk or buttermilk
• 4 tablespoons melted butter
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• 1 pint raspberries
• 1/4 cup nutella
• 1 stick butter, for greasing the pan

Directions

1. Whisk together the egg whites and the milk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

2. Combine the milk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
3. Heat the nutella in a microwave in 10 second intervals until liquidy, then transfer to a ziploc bag.
4. Snip one corner of the ziploc bag and pipe nutella into raspberries.   

5. Brush the wells of the ebelskiver pan with butter and place over medium-low heat.
6. Add one tablespoon of batter in to each well. Place a nutella stuffed raspberry in each pancake and top with another tablespoon of batter.

7. Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes.  Use 2 chopsticks to turn the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

8. Serve with chocolate syrup.