We made American style pancakes last night for Shrove Tuesday. We used maple syrup on some and lemon and sugar on others:
We made Ruby a 2" pancake with the dregs. Obviously she didn't have any toppings on hers!
The breadmaker bakes cakes. They can be a little pale on top as well as a little brown around the edges as that is where the element is. Either way, it cooks well and uses less electricity than the oven.
Yesterday I used another one of the recipes that came with it, cherry and marzipan. Fresh out the machine it looked like this:
Unwrapped and cooled like this:
Inside it looks like this. The dent in the bottom is the stub where the paddle would normally fit:
Due to having 3oz grated marzipan in it, I reduced the sugar by 1oz - it is still too sweet for us.
The carrot cake and ginger cake recipe works really well. The madeira cake comes out a little too well done at the sides and a tad on the dry side, in my opinion. Haven't tried the cherry and marzipan yet.
ReplyDeleteI’ll have to try one of my normal cakes soon, see how they fare.
DeleteLooks delicious.
ReplyDeleteThanks.
DeleteThanks for sharing this. I am definitely trying a cake in my breadmaker.
ReplyDeleteGod bless.
Hope it works out. Sometimes it isn’t quite cooked in the middle so it gets put back on for 3-5 minutes then removed. Stand 10 minutes in the tin then take out.
DeleteI am Canadian... I don't understand what is meant by 'American style pancakes', please?
ReplyDeleteBritish pancakes are similar to a French crepe, thin with a little brown patches. American style pancakes are a lot thicker, fluffier and form bubbles whilst cooking. I wouldn’t know if that is what American pancakes look like, just what my cookbook describes that style as.
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