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@rhythm_108: Cosy season is for chocolate and bakes! 🍂🍫🫶 You can find these, and so many more at the link in our bio. 1. Lava Cakes 🤎 A time-tested classic, cosy season would not be cosy season without melted chocolate in some form. Try our Lava cakes next time you are hosting, or just for a solo night in snuggled on the sofa. 2. Chocoline Cruffins 🥐 All the flaky goodness of a croissant that you know and love, but in a muffin tin and made Vegan. Save this one down for the next rainy day. 3. Roasted Almond Butter Blondies 🍯 With the crisp edges of a deep-dish cookie and the gooey centre of a brownie, but blonde...our easy one pan blondies make the perfect quick bake. #Rhythm108 #PlantBased #ChocolateLover #VeganCommunity #FreeFrom #FeedFeed #VegansOfInstagram #GlutenFreeLiving #EatWell #SlowLiving #GlutenFreeRecipes #GlutenFreeTreats

Rhythm 108 - Swiss Chocolate
Rhythm 108 - Swiss Chocolate
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Region: GB
Thursday 03 October 2024 11:25:53 GMT
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fluffy cinnamon roll pancakes 🤎🥞 recipe: ( makes about 12 big pancakes) cinnamon swirl: 1 cup brown sugar (200g) ½ cup salted butter (113g), partially melted ⅓ cup all-purpose flour (40g) 1½ tbsp cinnamon for the cinnamon swirl- microwave the butter in short intervals until partially melted, with some softened pieces remaining. mix with the brown sugar, flour, and cinnamon until combined, then transfer to a piping bag. buttermilk pancake batter: 3 cups all-purpose flour (360g) ¼ cup granulated sugar (50g) 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2½ cups buttermilk (600ml) 2 eggs ¼ cup salted butter, melted (56g) 2 tsp vanilla extract for the pancakes- whisk together the flour, sugar, baking powder, baking soda, and salt. in a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla. (make sure the butter isn’t piping hot before adding it!) sift the dry ingredients into the wet ingredients and gently fold until just combined. the batter should still be a little lumpy, so don’t overmix. heat a nonstick pan over medium-low to medium heat (i used setting 4 on my stove) and lightly grease with a little butter. add about ½ cup of batter and gently spread into a circle. pipe a swirl onto each pancake, starting in the center and working outward. cover the pan with a lid and let the pancake cook without flipping! cook until the pancake looks set and the bottom is cooked through, keeping an eye on the heat so it doesn’t burn. cinnamon glaze: 1 cup powdered sugar (120g) cinnamon, to taste vanilla, to taste milk, as needed the glaze: mix the powdered sugar with cinnamon and vanilla, then add milk a little at a time until you reach your desired drizzling consistency. drizzle over the warm pancakes! tip: the cinnamon filling should be soft enough to pipe but thick enough to hold its shape. if it looks too runny, let it sit for a few minutes before piping so it doesn’t spread too much across the pancake. a good nonstick pan works best for even cooking! #cinnamonroll #pancakes #Recipe #baking
fluffy cinnamon roll pancakes 🤎🥞 recipe: ( makes about 12 big pancakes) cinnamon swirl: 1 cup brown sugar (200g) ½ cup salted butter (113g), partially melted ⅓ cup all-purpose flour (40g) 1½ tbsp cinnamon for the cinnamon swirl- microwave the butter in short intervals until partially melted, with some softened pieces remaining. mix with the brown sugar, flour, and cinnamon until combined, then transfer to a piping bag. buttermilk pancake batter: 3 cups all-purpose flour (360g) ¼ cup granulated sugar (50g) 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2½ cups buttermilk (600ml) 2 eggs ¼ cup salted butter, melted (56g) 2 tsp vanilla extract for the pancakes- whisk together the flour, sugar, baking powder, baking soda, and salt. in a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla. (make sure the butter isn’t piping hot before adding it!) sift the dry ingredients into the wet ingredients and gently fold until just combined. the batter should still be a little lumpy, so don’t overmix. heat a nonstick pan over medium-low to medium heat (i used setting 4 on my stove) and lightly grease with a little butter. add about ½ cup of batter and gently spread into a circle. pipe a swirl onto each pancake, starting in the center and working outward. cover the pan with a lid and let the pancake cook without flipping! cook until the pancake looks set and the bottom is cooked through, keeping an eye on the heat so it doesn’t burn. cinnamon glaze: 1 cup powdered sugar (120g) cinnamon, to taste vanilla, to taste milk, as needed the glaze: mix the powdered sugar with cinnamon and vanilla, then add milk a little at a time until you reach your desired drizzling consistency. drizzle over the warm pancakes! tip: the cinnamon filling should be soft enough to pipe but thick enough to hold its shape. if it looks too runny, let it sit for a few minutes before piping so it doesn’t spread too much across the pancake. a good nonstick pan works best for even cooking! #cinnamonroll #pancakes #Recipe #baking

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