Because you don’t have any gifts to buy or holiday shopping to do, right? No? Cool! Here is a recipe we just received for the most festive holiday pancakes in the entire world. You can tell they are festive because they have candy cane on them and the spirit of Christmas (it’s red and white) baked right in there.
Thank God crash diet week is over. Here is a recipe via the absurdly amazing Raspberri cupcakes:
Red & White Christmas Pancakes with Candy Cane Chocolate Syrup
(Red & white pancakes adapted from this recipe from i am baker, chocolat syrup recipe adapted from David Lebovitz, makes 16 pancakes)
For the syrup:
1 cup (250 ml) water
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
Crushed candy canes, I used about 12 medium ones, about 150g
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2.6 oz (75 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%), you can also use milk chocolate if you are worried about it being too rich
Extra crushed candy canes, to serve
For the pancakes:
3 cups (about 450g) plain flour
4 tbsp white sugar
2 tsp baking powder
2 cups milk (I used skim)
2 tbsp vegetable oil
4 tsp vanilla extract
4 egg whites, whisked to soft peaks
Optional: red food colouring (I used gel colouring), green colour if you if feel like going crazy with it
Prepare the candy cane chocolate sauce first. In a medium saucepan, whisk together the water, crushed candy canes, glucose and cocoa powder. Bring to a boil over medium heat and simmer and stir until the candy canes are completely dissolved… Remove from heat and stir in the chopped chocolate until melted. Let the sauce stand until completely cool, which will give it time to thicken, or chill in the fridge….
Place flour, sugar and baking powder in a large mixing bowl and make a well in the centre. Mix together milk, oil and vanilla in a medium separate bowl. Whisk egg whites to soft peaks. Pour wet ingredients into the well of the dry ingredients and whisk together until nearly combined. Add whisked egg whites (and red food colouring for half the batter if wanted) and fold into batter until just combined.
Place a griddle/frying pan on medium-low heat and lightly grease with extra vegetable oil. Pour about 1/3 of a cup of batter on to the pan and lightly brown on one side, until bubbles start to appear on the top then flip over and lightly brown the other side for about 3-5 mins or until cooked through.
All we want for Christmas is someone to make us really pretty pancakes. Acutally, that applies, all the time. Not just for Christmas. Pretty Christmas pancakes every day in 2012, please.