GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay pancakes ingredients

A cookie pancake?

NO WAY… have my dreams really come true???

Yes! I think they finally have : )

I absolutely ADORE these pancakes. Maybe it’s because I am so fond of oatmeal cookies or maybe it’s because I just love pancakes so darn much. Either way, I’m a fan.

I’ve made these tons of times before. They are actually the only pancake recipe my Dad likes. For some reason he has always been a french toast kind of guy and would grimace every time we would ask for pancakes as kids. Personally, I think it is because he had only had Bisquick pancakes up until I introduced him to these.

Whenever I am home for the Holidays he always puts in a request for these guys. Jeez, twist my arm Dad… haha. One batch of Oatmeal Cookie Pancakes coming right up!

Believe it or not this is a Rachel Ray recipe. I was surprised by that since she always talks about how much she dislikes baking. And for somebody that doesn’t like baking, she sure can turn out a great pancake recipe!

1 cup old fashioned oats
1 cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, ¼ cup, chopped walnuts
¾ cup sour cream
¾ cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
¾ cup raisins
½ stick butter, ¼ cup, melted, plus additional for buttering skillet

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about ⅓ cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

by Rachel Ray as seen on Food Network

Tagged as:
banana,
breakfast,
oatmeal,
pancakes,
raisins,
sour cream

Who wouldn’t love a little stack of chunky pancake squares? They have
the same light texture and moist tender crumb of pancakes, they’re not
too sweet like pancakes, and you get to eat them with butter and syrup,
just like pancakes… because they are pancakes. Only you get the pleasure of eating them like cake. This idea has legs, people.

Pancakes work perfectly baked up in squares. I should have guessed
that, since pancake batter is basically cake batter. The concept makes
so much sense, I don’t know why it never occurred to me before.

You can
make these for the family and actually all sit down to eat together. Or you can make them and set them out on the counter for people to grab as
they wake up. They can pop them in the microwave, or just drizzle warmed syrup over the top to heat them up.

Buttermilk Blueberry Pancake Squares ~~~ adapted from Big Red Kitchen
serves 4
oven 350F
3/4 cup buttermilk
2 Tbsp melted butter
1 large egg
3 Tbsp sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries

Mix the buttermilk, egg, and melted butter together in a smal bowl
Mix the dry ingredients together in a mixing bowl.
Add the wet to the dry, mixing just until combined, lumps are ok.
Gently and briefly fold in the berries.
Spread in a greased 8×8 or 9×9 square baking pan.
Bake for 20-25 minutes until a toothpick comes out without wet batter clinging to it. Don’t over bake.
Cool just briefly before cutting and serving.

These pancake squares have a kind of bed and breakfast-y vibe going on. They will definitely delight your kids, too. Thumbs up!

One year ago today—

Chef Gordon Ramsay Recipes

Tag: gordon ramsay pancakes ingredients

Buttermilk Blueberry Pancake Squares

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