Dreidoppel Pancakes

Everyone loves pancakes! Instantly whip up specialty flapjacks using our convenient and natural Dreidoppel flavor pastes. Try Apple, Banana, Pomegranate or 7 Layer Coconut Pancakes - or one of our other flavors, there's something for every palette! Perfect for the holidays, or a special breakfast in bed.

Recipe by: Chef Barry Brooks

PANCAKE BATTER

Note: To make things easier, use this master pancake batter recipe before adding in flavor pastes. This makes it simple to swap out flavors without having to make a new batch from scratch.

INGREDIENTS:

2 Cups                 Cerasota All Purpose Flour

1.5 Tbsp              Baking powder, double action

1 tsp                    Kosher Salt

1/4 Cup               Light brown sugar

2                          Eggs, extra large

1 tsp                    Pure Vanilla Extract

2 Cups                 Milk, whole

1/4 Cup                Butter, melted

INSTRUCTIONS:

1.) Mix all dry ingredients together in a bowl with a wire whisk. Make a well in the dry ingredients.

2.) Mix all wet ingredients together in a bowl. Pour into the dry well, mixing as you go. Mix until incorporated. It is ok for the mixture to have lumps and not be perfectly smooth.

3.) The pancakes batter is now ready to fortify with the flavor paste of choice.

BROWN SUGAR APPLE PANCAKES

APPLE PANCAKE INGREDIENTS:

1 Cup                  Pancake Batter

11g                      Apple Flavor Paste

2 tsp                    Clarified butter, pastry brush spread

APPLE COMPOTE INGREDIENTS:

2 Ea                     Gala apples, seeded, peeled & coarsely chopped

1/4 Cup               Clarified butter

2 Tbsp                 Brown sugar

1/4 tsp                 Cinnamon

1/4 tsp                 Kosher Salt

Blend Together:

1/2 Cup                Apple Juice

1/2 tsp                  Apple Flavor Paste

1 tsp                     Cornstarch

INSTRUCTIONS:

1.) Mix together pancake batter and apple flavor paste in a bowl with a wire whisk.

2.) On medium heat, sauté apples chopped in butter with brown sugar, cinnamon and salt for 3-4 minutes. Added blended juice and cornstarch mix, simmering until apples have softened and glazed over for a few minutes.

3.) Add 1/4 cup apple mix into pancake batter.

4.) Preheat electric griddle to 325°F Pastry brush clarified butter on griddle. 

5.) Ladle 4 3oz pancakes onto griddle. Cook for 3 minutes on one side until it begins to firm up around the edges and bubble up in the middle. Flip pancake, cooking another 3 minutes.

6.) Plate pancakes in a stack and top with apple compote.

BANANAS FOSTER PANCAKES

BANANAS FOSTER INGREDIENTS:

1 Cup                 Pancake Batter

11g                     Banana Flavor Paste

2 tsp                   Clarified butter, pastry brush spread

Bananas Foster Saute:

1/4 Cup              Clarified butter

4 Halves             Bananas fresh, 80% ripe

2 Tbsp                Light brown sugar

1 tsp                   Jamaica Rum Flavor Paste

INSTRUCTIONS:

1.) Mix together pancake batter and banana flavor paste in a bowl with wire whisk.

2.) Preheat electric griddle to 325°F. Pastry brush clarified butter on griddle.

3.) Pour entire banana flavored pancake on griddle. Cook 3-4 minutes on one side until it begins to firm up around the edges and bubble up in the middle. Flip pancakes, cooking another 3-4 minutes.

4.) Spoon Jamaica Rum Paste into clarified butter, mixing it in. Pour butter into pre-heated sauté pan on medium. Place bananas in butter paste and let cook for 2 minutes.

5.) Add brown sugar, simmering for another 4-5 minutes. Take the extremely large pancake and plate it up. Pour banana foster sauté over pancake.

POMEGRANATE PANCAKES WITH WHIPPED POMEGRANATE BUTTER

POMEGRANATE PANCAKE INGREDIENTS:

1 Cup                 Pancake Batter

11g                     Pomegranate Flavor Paste

1 Tbsp                Fresh pomegranate seeds

2 tsp                   Clarified butter, pastry brush spread

Pomegranate Whipped Butter

1/4 LB                Butter, softened at room temp for 3 hours

1 Tbsp                Pomegranate seeds, fresh

1 Tbsp                Honey

INSTRUCTIONS:

1.) Mix together pancake batter and Pomegranate Flavor Paste in a bowl with a wire whisk. Lightly fold in 1 Tbsp of pomegranate seeds.

2.) In a food processor bowl put all pomegranate butter ingredients and mix 3 minutes until fully incorporated.

3.) Preheat electric griddle to 325°F. Pastry brush clarified butter on griddle.

4.) Ladle three 3oz pancakes onto griddle. Cook 3 minutes on one side until it begins to firm up around the edges and bubble in the middle. Flip pancake, cooking another 3 minutes.

5.) Plate pancakes in a stack and top with whipped pomegranate butter.

7 LAYER COCONUT PANCAKES

INGREDIENTS:

1.5 Cups                  Pancake Batter

11g                          Coconut Smooth Paste

2 tsp                        Clarified butter, pastry brush spread

                                Pan Spray (to prevent sticking)

1/4 Cup                   Coconut, shredded

1/4 Cup                   Toasted Pecans (recipe below)

1/4 Cup                   Butterscotch Chips

Toasted Pecans:

1                              Egg White

1/4 Cup                   White Sugar

12oz                        Pecan pieces or halves

INSTRUCTIONS:

1.) Preheat oven to 325°F. Spray a 4"x9"x1" deep sheet pan. Spread toasted coconut in bottom of pan.

2.) Mix together pancake batter and Coconut Smooth Paste in a bowl with a wire whisk. Pour pancake batter in pan and shake until it reaches all corners.

3.) In three equal sections, lay a 1/4 cup of each ingredient (pecans, butterscotch, chocolate chips) in any order you choose.

4.) Bake in the oven for 10-12 minutes until pancake is fluffy and chips are melty. Remove from the oven and let rest for 2 minutes. When cool enough, separate into thirds, then cut each third in half.

5.) Stack each section for your layered pancake!

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