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lucentleaves · 1 year ago

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Pancake recipes from Disney Collect! (the virtual trading card game).

Some of them (I think) are still unpublished (a couple recipes have been printed in France and Norway already - thank you to the people who pointed it out to me! I assume they're meant to go along with the anniversary story), but I thought some people here might enjoy them! :)

All recipes under the cut (warning: long!):

I mainly used ocr.best to get the text, then cleaned it up.

Some notes:

Not everything here makes grammatical sense - I think they're by Disney Publishing Worldwide (which employs a lot of Italian writers, as they're based in Italy). I believe that's why you get phrases like "stir just until (...) just combined" and "use a 3/4-cup measuring cup".

On top of that, there might still be errors in the transcription. I checked them all, so they should be fine, but please only use this if you can't read the original images!

I actively chose to write "1/2" instead of "1⁄2" because I think it's a little small to read and I'm not sure if it shows up properly on every device. Sorry to anyone out there who uses text-to-speech!

If you DO spot a mistake (and it isn't fixed if you go to the original post), send me a dm/ask and I'll try to change it.

Let me know if you make any of them! I'd love to know how they tasted and how hard they were to make!

Donald's signature pancakes (top image)

Donald's pancakes are famous in Duckburg! Try his signature recipe for the best pancakes ever.

Ingredients:

1 large egg

3/4 cup milk

2 tablespoons canola oil

1 tablespoon maple syrup or sugar

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

butter or oil for cooking

Instructions:

In a large mixing bowl, whisk together the egg, milk, canola oil and maple syrup.

In a small bowl, whisk together the flour, baking powder, and salt.

Pour the wet ingredients into the dry and whisk together. Stir just until all the ingredients are just combined. The batter should be lumpy.

Gently stir in any add-ons of your choice. Don't stir too much, though, or the pancakes will be dense.

Lightly butter or oil a nonstick frying pan, and heat over medium heat for about one minute then turn to low. Use a 3/4-cup measuring cup to pour the batter for each pancake into the pan.

When the tops of the pancakes start to bubble, carefully flip the pancakes over with a spatula. Continue until the undersides are golden brown. Repeat with remaining batter.

Serve with butter, maple syrup, and fresh fruit.

Donald's extra special birthday confetti pancakes with vanilla icing (second row, both images)

Who needs birthday cake when you can have pan-CAKES!?! Help Donald celebrate his birthday by making this recipe.

Ingredients for the PANCAKES

1 1/2 cups all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup rainbow sprinkles

1 2/3 cups milk

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 tablespoons canola oil or vegetable oil

Ingredients for the VANILLA ICING

1 cup powdered sugar

2 tablespoons milk

1 tablespoon vanilla extract

a pinch of salt

Instructions

To make the icing: whisk together the powdered sugar, milk, vanilla extract, and pinch of salt. Set aside until ready to serve.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and sprinkles together.

In a small bowl, whisk together the milk, eggs, vanilla extract, almond extract, and oil.

Pour the wet ingredients into the dry, stir until just combined. Do not overmix. Set aside the batter and let rest for 5 to 10 minutes.

Lightly butter or oil a large nonstick pan and heat over medium-low.

Use a 3/4 cup measuring cup to pour the batter for each pancake into the pan. When the tops start to bubble, carefully flip the pancakes over with a spatula. Continue cooking them until golden brown. Repeat with remaining batter.

Stack the pancakes and serve with vanilla icing, whipped cream, and extra sprinkles.

Apple pancakes with sautéed apple topping (third row, both images)

Donald and Daisy love to pick apples together for the gourmet recipe. They know everything tastes better when it's made with love.

Ingredients for the SAUTÉED APPLE TOPPING

2 tablespoons unsalted butter

2 lbs granny smith apples, peeled, cored, and sliced

1/3 cup water

2 teaspoons cornstarch

1/4 cup brown sugar

1/2 teaspoon cinnamon

Instructions for the SAUTÉED APPLE TOPPING

Melt butter in a medium saucepan. Add in apple slices, cover, and cook, stirring occasionally; about 6-8 minutes.

In a separate bowl whisk together water and cornstarch.

Add the cornstarch slurry to the apples along with the brown sugar and cinnamon. Mix ingredients together.

Bring the mixture to a light boil and simmer for 2 to 3 minutes until the sauce is thick and the apples are tender.

Ingredients for the PANCAKES

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 cups buttermilk (or 2 cups milk with 2 tablespoons apple cider vinegar)

2 large eggs

1 teaspoon vanilla

3 tablespoons unsalted butter, melted

2 green apples, peeled and coarsely grated

Instructions for the PANCAKES

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a medium bowl whisk together the buttermilk, egg, and vanilla.

Pour the wet ingredients into the dry and whisk together. While whisking add in the melted butter. Be careful not to overmix. Fold in the grated apple.

Lightly butter or oil a large nonstick pan and heat over medium-low.

Use a 3/4 cup measuring cup to pour the batter for each pancake into the pan. When the tops of the pancakes start to bubble, carefully flip the pancakes over with a spatula. Continue cooking until the undersides are golden brown. Repeat with remaining batter.

Serve warm with apple topping.

Oatmeal pancakes (fourth row, first image)

Enjoy a delicious and nutritious breakfast by adding oatmeal to your pancakes!

Ingredients

1 1/4 cups whole milk

1 cup rolled oats

5 tablespoons butter, melted

2 tablespoons packed brown sugar

2 large eggs

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

Instructions

In a large bowl combine the milk and oats. Let soak for 10 minutes until the oats are slightly softened.

In a small bowl, mix the melted butter and brown sugar.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

After the oats have soaked, add the eggs and whisk to combine.

Slowly add the butter-sugar mixture to the large bowl with the oats mixture, continuously whisk to combine.

Whisk the dry ingredients into the wet ingredients until a batter forms.

Lightly butter or oil a large nonstick pan and heat over medium-high heat. Add 1/3 cup of batter to the pan. When the tops of the pancakes start to bubble and the bottoms are golden brown (about 1 to 1 1/2 minutes), carefully flip them over with a spatula. Repeat with remaining batter.

Serve with maple syrup and fresh fruit.

Whole wheat honey pancakes (fourth row, second image)

With this recipe your breakfast will be not only healthier but also tastier!

Ingredients

3/4 cup whole wheat flour

1/4 cup toasted wheat germ

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup low fat milk

1 large egg

2 tablespoons vegetable oil

2 tablespoons honey

Instructions

In a large bowl, whisk the whole wheat flour, wheat germ, baking powder, baking soda, and salt.

In another bowl, whisk the milk, egg, oil, and honey.

pour the wet ingredients into the dry and stir until all the ingredients are wet. The batter should be lumpy.

Lightly butter or oil a nonstick frying pan, and heat over medium heat for about one minute then turn to low.

Use a 1/4 cup measuring cup [note: all other recipes use 3/4 here, but these seem to be a bit smaller.] - filled not quite all the way - to pour the batter.

When the tops of the pancakes start to bubble, carefully flip the pancakes over with a spatula. Continue until the undersides are golden brown. Repeat with remaining batter.

Serve with butter and maple syrup or honey; enjoy with a side of your favorite fruit.

Grandma Duck's cornbread pancakes with honey syrup (fourth row, third image)

This is Grandma Duck's secret family recipe that she makes every time the whole family gathers together!

Ingredients for the HONEY SYRUP

1 cup honey

1/2 cup butter

1 teaspoon vanilla

Ingredients for the CORNMEAL PANCAKES

3/4 cup all-purpose flour

3/4 cup cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 tablespoons sugar

1 teaspoon salt

1 1/2 cups buttermilk (or 1 1/2 cups milk and 1 1/2 tablespoons lemon juice)

1 large egg

3 tablespoons melted butter

Instructions

To make the honey syrup add the honey, butter, and vanilla to a small saucepan. Whisk over medium-low heat for 5 to 7 minutes. Set aside to thicken while you make the pancakes.

In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt.

In a medium bowl whisk together the buttermilk, egg, and melted butter.

Pour the wet mixture into the dry mixture and stir together until just combined, the batter can be lumpy.

Heat a nonstick pan to medium-high heat, spray the pan with cooking spray. Pour 1/3 cup of the mixture into the pan and cook on each side for 2 to 3 minutes until golden brown. Repeat with remaining batter.

Serve with honey syrup.

Chocolate stuffed pancakes (fifth row, first image)

Donald loves chocolate. Donald loves pancakes. Donald can't think of anything better than pancakes filled with chocolate!

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons butter

1 large egg

8 tablespoons of chocolate spread

Instructions

Line a baking tray with parchment paper and spread 8 tablespoons of the chocolate spread into 2 inch disks. Freeze for at least an hour. Keep in the freezer until step 5.

In a large bowl, mix the flour, sugar, baking powder, and salt.

In a medium bowl, whisk together the milk, butter, and egg.

Pour wet mixture into dry mixture and whisk. Be careful not to overmix.

Lightly butter or oil a large nonstick pan and heat over medium-low. Spoon 2 tablespoons of batter onto the pan and quickly place a chocolate disk in the center of it. Cover with a small amount of batter.

When the tops of the pancakes start to bubble and the bottoms are golden brown (about 1 to 1 1/2 minutes), carefully flip them. Repeat with remaining batter.

Stack pancakes and serve with syrup, berries, powdered sugar, or more chocolate spread.

Cheesy pancakes (fifth row, second image)

Want to try something new? This is the recipe for you: these pancakes are savory and satisfying!

Ingredients for the LIME CREAM

1/4 cup sour cream

2 teaspoons lime juice Salt and pepper to taste

Ingredients for the PANCAKES

1 cup diced green onions

1 tablespoon olive oil

1 cup grated cheddar cheese

1 1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups milk

1 large egg

2 tablespoons butter

Instructions

In a medium skillet, heat the olive oil and add the diced green onions. Stir-fry the onions over medium-high heat for 3-4 minutes or until they start to brown.

In a large bowl mix the flour, sugar, baking powder, and salt.

In a medium bowl mix the milk, melted butter, and egg.

Pour the wet mixture into the dry mixture and stir. Add the green onions and cheese and stir.

Place 1/4 cup batter into a greased pan and cook over medium heat for 2 to 4 minutes until golden brown and the edges start to bubble. Flip and cook the other side for 1 to 3 minutes. Repeat with remaining batter.

Combine sour cream, lime juice, and seasonings to make the lime cream. Top the pancakes and serve warm.

Classic buttermilk pancakes (fifth row, third image)

Flip it, Donald! This classic recipe is perfect for learning to flip your pancakes just like Donald!

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

2 1/2 cups buttermilk

2 large eggs

3 tablespoons unsalted butter, melted

canola oil for cooking

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a crater in the center of the flour mixture.

Pour buttermilk into the flour crater. Crack the eggs directly into the buttermilk. Pour in melted butter. Whisk together all ingredients. Do not overmix.

Refrigerate batter for 45 minutes.

Preheat a large pan over low heat for five minutes. Add in a small amount of canola oil. Turn the heat up to medium-low.

Pour 1/3 cup of batter into the pan. [note: the other recipes use 3/4 cups, but I think this is meant to make them easier to flip.] Flip pancakes after bubbles begin to form on the edges, about 2 to 4 minutes. Cook until golden brown. Repeat with remaining batter.

Serve warm with maple syrup and butter.

Triplet berry pancakes (final row, first image)

Can a pancake be three times better? Follow Huey, Dewey, and Louie's recipe to find out!

Ingredients

2 large eggs

1 cup milk

2 teaspoons vanilla extract

3 tablespoons butter, melted

1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

1/4 cup blueberries, fresh or frozen

1/4 cup raspberries, fresh or frozen

1/4 cup blackberries, fresh or frozen

Instructions

In a large bowl whisk the eggs, milk, and vanilla together until foamy. Stir in the melted butter.

Stir in the flour, salt, baking powder, and sugar until just combined. The mixture will be lumpy, do not overmix.

Fold in the berries or save them to add to the pancakes individually.

Lightly butter or oil a nonstick frying pan, and heat over medium heat for about one minute. Turn the heat down to low.

Drop a 1/4 cup of batter into the pan and cook until golden brown, about 3 minutes per side. If the berries were not folded into the batter, drop a half tablespoon to a tablespoon of berries onto each pancake before flipping. Repeat with remaining batter.

Serve hot with maple syrup, butter and extra berries on top.

Mini banana pancakes (final row, second image)

Mini pancakes for maximum flavour: add banana to your batter and everything will be better!

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

dash of nutmeg (optional)

1 large egg

1 cup milk

2 tablespoons canola oil

1 tablespoon maple syrup

1 banana

Instructions

In a small bowl, whisk together the flour, baking powder, salt, and nutmeg.

In a medium bowl, whisk together the egg, milk, canola oil, and maple syrup.

Pour the wet ingredients into the dry and stir until just combined. The batter should be lumpy.

Cut the banana into 1⁄2 inch slices.

Lightly grease a large nonstick frying pan and heat over medium heat for about one minute then turn to low.

Spoon 1 tablespoon of batter onto the pan for each pancake, spacing them a couple of inches apart. Add a banana slice to the center of each one.

When the tops start to bubble and the bottoms are golden brown (about 1 to 1 1/2 minutes), carefully flip them over with a spatula. Continue until the undersides are golden brown. Repeat with remaining batter.

Serve with butter and maple syrup.

#nice!

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