Simple Syrup

simple syrup, looking for these recipes? check this for 4 best simple syrup: Coconut Pancakes with Coconut Maple Syrup (Small Batch) , Pancake stack with maple syrup , Healthy Maple Syrup Pancakes , Simple Syrup

Coconut Pancakes with Coconut Maple Syrup (Small Batch)

image credit: Shinae cookpad.com

Ingredients

2 to 3 servings

  • For the batter:
  • 1 large egg
  • 1/4 cup whipping cream
  • 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid)
  • 1/2 teaspoon coconut extract
  • 1 teaspoon distilled white vinegar (to tenderize the flour)
  • 1 Tablespoon sugar
  • 2/3 cup All Purpose flour
  • 1/3 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons butter, melted
  • For the syrup:
  • 3 Tablespoons coconut milk
  • 2 Tablespoons maple syrup
  • 1 teaspoon brown sugar
  • 1 Tablespoon butter
  • 1/2 teaspoon coconut extract
  • 1 good pinch of salt
  • Steps

  • In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it.
  • Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter. Change
  • While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes. Change
  • Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish. Change
  • Since this is a small batch of pancakes, you probably won’t have to adjust your heat, but if you’re making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it’s time to flip.
  • Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter’s morning, then open ’em back up again and ENJOY. 🙂 Change
  • Simple Syrup

    image credit: John & Shelly Courtade cookpad.com

    Ingredients

    1 serving

  • 3 cups granulated sugar
  • 2 cups water
  • Steps

    8 mins

  • Combine sugar and water in a pan and stir until the sugar is dissolved. (The mixture will be cloudy.)
  • Place on a burner set to high and heat until boiling and clear.
  • Cool and use.
  • Pancake stack with maple syrup

    image credit: MasterChef Sameer cookpad.com

    Ingredients

  • 120 gm pancake mix
  • 1/2 pc Egg
  • 100 gm Milk
  • 20 gm chocolate sauce
  • 20 gm maple syrup
  • 5 gm icing sugar
  • 1 pc Strawberry
  • 1 pc Kiwi
  • 1/4 Banana
  • 1 Mint leaves
  • Steps

  • Make 4 pieces round shape of pancake
  • Spread the chocolate sause on the plate then put caramel sauce with a zig-zag line over the chocolate sauce
  • Then put the pancake in the middle then garnish with kiwi, strawberry, banana, strawberry compote icing sugar and mint leaves
  • Serve with maple syrup
  • Healthy Maple Syrup Pancakes

    image credit: Fushicche cookpad.com

    Ingredients

    6 servings

  • 1 egg
  • 150 ml to 180 ml soymilk
  • 100 g flour
  • 1 tsp baking powder
  • 20 g Koya tofu powder (freeze dried tofu powder)
  • 1 Tbsp sugar
  • 1 tsp cinnamon powder
  • 1 Tbsp maple syrup
  • 1 dash olive oil
  • Steps

    20 mins

  • Beat the egg in a bowl, add the soy milk and mix together well. Change
  • Then add all the other ingredients except for olive oil, and mix well until the texture is no longer powdery. Change
  • Heat a frying pan (I used a pancake pan instead) on low heat. Once hot, cool it down a bit by pushing the pan on a wet towel for 3 seconds and then returning it to the heat. Pour in the batter until it is about 8cm in diameter. Change
  • When you can see many bubbly spots on the surface of the pancake, it is time to flip it. Cook the second side for a few min on low heat and done! Change
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