Pancake Platter - Weekend Brunch

Ingredients

• 2 batches Whole Wheat Pancake Batter

Instructions

1. 1

   Double the ingredients in this whole wheat pancake recipe to make the batter. Divide the batter into 5 small batches. Out of the 5 batches, 3 will be used as is and for 2 we will need to make some modifications to the batter before we use it for making pancakes.

Ingredients

• 1/4 cup Semi sweet chocolate chips
• 1/4 cup Dark chocolate chips
• 1 small batch pancake batter from the big batch made previously

Instructions

1. 1

   Heat a griddle / non stick pan over medium heat and lightly brush it with oil. When water splashed on the surface sizzles, pour batter, about 1 serving spoon / ladle at a time, onto griddle making sure not to overcrowd.

2. 2

   At this point, combine the semi sweet and dark chocolate chips and top the pancakes with these. You can spread them out as closely or as far as you like - depending on your preference of how chocolatey / sweet you like them to be.

3. 3

   When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more.

   

Ingredients

• 1/2 cup Hershey's Peanut butter chips
• 1 small batch pancake batter from the big batch made previously

Instructions

1. 1

   Heat a griddle / non stick pan over medium heat and lightly brush it with oil. When water splashed on the surface sizzles, pour batter, about 1 serving spoon / ladle at a time, onto griddle making sure not to overcrowd.

2. 2

   At this point, top the pancakes with peanut butter chips. You can spread them out as closely or as far as you like - depending on your preference of how sweet you like them to be.

3. 3

   When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more.

   

Ingredients

• 1/4 cup Hershey's Peanut butter chips
• 1/4 cup Dark chocolate chips
• 1 small batch pancake batter from the big batch made previously

Instructions

1. 1

   Heat a griddle / non stick pan over medium heat and lightly brush it with oil. When water splashed on the surface sizzles, pour batter, about 1 serving spoon / ladle at a time, onto griddle making sure not to overcrowd.

2. 2

   At this point, combine the peanut butter and dark chocolate chips and top the pancakes with these. You can spread them out as closely or as far as you like - depending on your preference of how chocolatey / sweet you like them to be.

3. 3

   When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more.

   

Ingredients

• 1 small batch pancake batter from the big batch made previously
• 2-3 tablespoons milk
• 1.5 - 2 tablespoons Kaya per pancake (Coconut, Pandan & Egg jam - very popular in Singapore)

Instructions

1. 1

   Add the milk to the pancake batter to make it thinner. The pancakes made for this recipe will be slightly less thick than the other pancakes. This is to avoid the final stuffed pancake from feeling bready.

2. 2

   Heat a griddle / non stick pan over medium heat and lightly brush it with oil. When water splashed on the surface sizzles, pour batter, about 1 serving spoon / ladle at a time, onto griddle making sure not to overcrowd.

3. 3

   When pancake bottoms are brown and top surface starts to bubble, 2 minutes or so, flip pancakes and cook until browned, 1 to 2 minutes more. These pancakes are thinner so the cooking time will be slightly less than the other batches.

4. 4

   Once the pancakes are cooked, take 1 pancakes and spread kaya on it and place the 2nd pancake on it. Cut into half and serve.

   

Ingredients

• 1/4 cup Toffee bits — I have tried the Marks and Spencer one a few times and like it. Use any you may have on hand. Fudgy bits are preferred over hard bits.
• 2 tablespoons Unsweetened Cocoa Powder
• 1 tablespoon sugar
• 1 small batch pancake batter from the big batch made previously
• 2=3 tablespoons milk — (this is needed due to extra cocoa powder added to the batter. May need to adjust depending on the flour / cocoa powder brand.

Instructions

1. 1

   Into the batter, mix the cocoa powder, sugar and 2 tablespoons milk first. Combine and check consistency. Add 1 more tablespoon if needed.

2. 2

   Heat a griddle / non stick pan over medium heat and lightly brush it with oil. When water splashed on the surface sizzles, pour batter, about 1 serving spoon / ladle at a time, onto griddle making sure not to overcrowd.

3. 3

   At this point, top the pancakes with . You can spread them out as closely or as far as you like - depending on your preference of how sweet you like the pancakes to be.

4. 4

   When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more.