Best Petoules Pan Fried Honey Pancake Recipes

OAT BUTTERMILK AND HONEY PANCAKES

Steps:

• Pour buttermilk over oats and leave for 10 minutes.
• Add honey, eggs and olive oil.
• Into a fresh bowl sift self raising flour.
• Add a pinch of salt and ground cinnamon.
• Pour wet mix into the flour and combine well.
• Leave at least an hour if not overnight.
• To Cook.
• Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat.
• Allow to cool a little and serve with poached peaches and crème fraiche.

CINNAMON HONEY PANCAKES

Steps:

• In a large mixing bowl, mix the first 4 ingredients. In a medium mixing bowl, mix the rest of the ingredients.
• Pour wet ingredients into the dry ingredients; mix well. Using a 1/4°C measure, pour batter on a hot, greased griddle or frying pan.
• When bubbles form around the edges, flip. Continue frying until lightly browned. Top with butter & your favorite syrup.

HONEY PUFF PANCAKE

Steps:

• Heat oven to 400°F.
• Place first eight ingredients in blender; let stand while preparing skillet.
• Grease 10-inch ovenproof skillet with butter; heat in oven just until butter sizzles, about two minutes.
• While skillet is heating, blend ingredients at high speed for one minute.
• Scrape down sides of blender, then blend again for one minute.
• Remove skillet from oven and pour in the batter.
• Bake for 20 - 25 minutes, until puffed and dark golden brown.
• Sprinkle with powdered sugar or pour on syrup and serve with fresh fruit.

CHIVE & SCALLIONS PANCAKES

Steps:

• Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
• Whisk together the flour and salt in a large bowl.
• Bring 1 cup of water to a boil in a small saucepan.
• Measure out 3/4 cup of water and pour over the flour mixture.
• Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
• Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
• Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
• Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
• Meanwhile, combine the scallion and chives in a bowl and set aside.
• Flour a surface and shape the dough into a thick log. Cut into 6 portions.
• Work with one portion of dough at a time, keeping the others covered with a damp towel.
• Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
• Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
• Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
• Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
• Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
• Cut 4 small squares of parchment paper and flour a work surface.
• Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
• Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
• Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
• Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
• Cut each pancake into 4 wedges and serve with the dipping sauce.

SIMPLE PANCAKE RECIPE

Steps:

• Put in blender and mix.
• Pour 1/4 cup at a time onto hot greased griddle, turn over when bubbly and then serve when golden brown.