Anyways, I was clicking around yesterday and stumbled upon this Australian food blog, Raspberri Cupcakes, by Steph. Man, get ready to be hungry because her photography & recipes are incredible.
|How cute is her logo?|
I have to share this recipe with you from Raspberri Cupcake's blog:
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. You might want to taste test the sauce at this point to see if it in pepperminty enough for you. If you want it stronger, you can melt in more candy canes, or use a few drops of peppermint essence. 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. For the pancakes you can either measure up all the ingredients for the pancake batter in one go, split the batter in half and add the red colouring to one half, or you can measure half of all the ingredients first and cook them for the white pancakes, then measure up the other half of the ingredients and add red food colouring to that batch. I did the latter.
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.
Serve warm pancakes with chocolate syrup and sprinkle extra crushed candy canes on top (take care not to have pieces that are too sharp or too large for kids). A little bit of bacon is great with it too. Or if you want to skip the chocolate sauce, maple syrup and fruit is great too.
YUM. Don't these photographs put you in the holiday spirit? I'm dying to make these myself! If I do, I'll post some photos.
What are your favorite Christmas recipes?
Be sure to check out the rest of Raspberri Cupcake's blog. You won't be disappointed.
P.S. Don't forget to enter to win a flower headband by Kaang! Contest ends tomorrow at midnight.
P.P.S. Be sure to check out my home decor holiday gift guide with special coupons & discounts.