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4 Christmas Pancakes Recipes

Byzojaxi

He who encourages gifts to others makes pancakes for himself.

Nobody understands poor Santa Claus. In one day, he travels the whole world and showers all the hardworking with gifts, and as a thank you, he mostly puts the Stumpf over the fireplace.

Pancakes with Mascarpone Cheese and Sweet Cream

Ingredients (for 8 pancakes):

  • 2 eggs
  • 400 ml of milk
  • 120 g of flour
  • 25 g of cacao mix (or other cocoa)

Filling:

  • 250 g of mascarpone cheese
  • 160 ml of sweet cream
  • 30 g of powdered sugar
  • pomegranate

Preparation:

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Mix egg, flour, milk, and cocoa in a bowl. Heat the pancake pan well, then pour a ladleful of the mixture into it and spread it evenly across the surface. After three minutes, turn the pancake and bake it on the other side for another minute.

Mix mascarpone cheese and powdered sugar in a bowl and add whipped cream. Spread the filling on the chocolate pancakes and roll them up. Decorate the rolled pancakes with cocoa and sprinkle with pomegranate seeds.

Christmas Mini Pancakes

Ingredients:

  • 1 egg
  • 120 g bag
  • 200 ml of milk
  • 10 g of coconut sugar
  • 1 teaspoon of cinnamon
  • coconut oil

Filling:

  • 2 tablespoons of coconut sugar
  • 2 sliced apples
  • A teaspoon of cinnamon
  • 1 tablespoon of coconut oil

Preparation:

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Mix the egg until foamy, and then add all the ingredients except the coconut oil and mix well.

Heat the pan and grease it lightly with coconut oil. Pour the mixture into the openings of the pan with a spoon or a spatula. After a few minutes, turn the pancakes to cook on the other side.

For the filling, heat 1 tablespoon of coconut oil in a pan, add coconut sugar, sliced apples, and cinnamon. Bake everything together on low heat for about 10 minutes. Then pour the filling over the pancakes.

Gingerbread-flavored pancakes will delight both adults and children!

Ingredients:

  • 1 tablespoon gingerbread spice
  • 2 eggs • 150 g flour
  • 1 heaped teaspoon baking powder
  • 1 heaped tablespoon cocoa powder
  • 250 ml milk
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 1 pinch sea salt
  • oil for the pan
  • toppings (fruit, powdered sugar, honey, syrup, or agave syrup)

Preparation:

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In the first step, mix all the ingredients into a dough and let it stand for about ten minutes.

Put some oil in a pan. Add small amounts of pancake batter to the pan. Optional: place cookie cutters in the pan, hold them with one hand, and pour the batter into the Christmas cookie cutter. The cutter must be made of metal! You can use an oven mitt to hold the cutter.
The pancakes should not be cooked for more than 1½ minutes on each side, after which they can be carefully removed from the pan and turned over.

You can serve the finished pancakes on a plate with powdered sugar, syrup, honey, or fruit. Enjoy your meal! Tip: you can also make several classic pancakes and then cut out Christmas figures in various shapes.

Colorful Christmas Pancakes

The festivities can’t begin until you and your family enjoy Colorful Christmas Pancakes. So, grab your Christmas Pancakes pancakes, some food coloring, and a few other treats and whip up a festive breakfast. We’re talking the indulgent taste of classic pancakes, but thinner, colorful, and ready to be filled with all sorts of goodness – think Nutella, strawberries, whipped cream, or whatever you fancy!

Ingredients:

  • 200 grams Protein Pancake mix
  • 2 eggs
  • Red food coloring
  • Green food coloring
  • 2-1/2 cups milk
  • Butter, for frying pancakes
  • 2 cups sweetened whipped cream
  • Icing sugar, for sprinkling

Preparation:

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Pour 100 grams of Protein Pancake mix into one mixing bowl and the remaining 100 grams into another bowl.

Add one egg, red food coloring and 1-1/4 cups of milk to one mixing bowl. Mix with a mixer until combined.

Add the remaining egg, green food coloring, and 1-1/4 cups of milk to another mixing bowl. Mix with a mixer until a smooth mixture is obtained.

Melt the butter in a pan over medium heat. Pour the mixture into the prepared pan in circles with a diameter of 7 cm.

Use the back of the spoon to spread the mixture on the pan in a thin circle with a diameter of 15 cm.

Bake until bubbles appear, 30 seconds to 1 minute. Turn and cook on the other side for another 30 seconds. Repeat the process with the remaining mixture until you have used both containers of red and green mix.

Stack the finished pancakes between sheets of baking paper as you make them.

Fold the pancakes into a fan shape—fold them in half, then in half again. Arrange on a plate and fill with whipped cream.