Popcake Presents...

Friday, February 19, 2010

POPCAKE(R) Enters U.S. Market With Automatic Pancake Maker -- ATLANTA, Jan. 25 /PRNewswire/ --

POPCAKE(R) Enters U.S. Market With Automatic Pancake Maker -- ATLANTA, Jan. 25 /PRNewswire/ --: "POPCAKE�, the world's first commercial grade automatic pancake machine, officially expanded into the North American Market today."

Wednesday, February 17, 2010

POPCAKE enters U.S. market with automatic pancake maker | RestaurantNews.com

POPCAKE enters U.S. market with automatic pancake maker | RestaurantNews.com

Saturday, February 13, 2010

The Popcake Pancake Machine

Popcake- a unique and first of its kind fully automated pancake making machine can provide restaurant entrepreneurs, caterers, hotel kitchens, health club cafes, schools, universities, independent or chain coffee shops with the opportunity to greatly expand their menus and increase their profits. The compact and versatile design fits easily on most commercial counter tops. It stands about one foot high and weighs about 51 pounds. The Popcake pancake machine operates with a standard 110V/1500 Watt Draw or can be used at the front of the house, buffets, or mobile food carts with the optional addition of the keypad cover plate.

The Popcake pancake machine can produce a stack of three pancakes in about 90 seconds. It provides a wide variety of healthful and low calorie menu options for health club cafés or other food vendors that specialize in low fat and low calorie food options. Popcake produces a pancake that is low in carbohydrates and 97% fat free and can be nicely complimented with healthy and low fat sides such as fresh fruit. The size of the pancakes can be easily adjusted by the operator. Popcake can produce large, medium, and mini size pancakes. The tone/color of the pancakes can also be modified by the operator and can produce light, medium, and dark pancakes according to preference.

The pancake batter mix also provides options for the flavor of the pancakes. Popcake’s pancake mix comes in an assortment of sweet, savory, and gluten free varieties. Popcake can produce a vast array of meals and snacks that range from canapés and appetizers to entrees and desserts. Popcake can easily expand any breakfast, lunch, or dinner menu with countless options and a variety of choices.

Friday, February 5, 2010

Pancake Recipe: Apple Crisp Pancake

Almost nothing is more synonymous with American cuisine then the apple. This pancake recipe will not only fill your family’s stomach at breakfast time, but make their mouth water in the process. This recipe is simple and easy to do when time is of the essence and taste is your objective!

1 egg beaten
3/4 cup milk
3/4 cup chunky applesauce
1 tsp. vanilla
2 cups pancake mix
Topping:
1/2 cup quick oats
1/4 tsp. cinnamon
1/4 cup brown sugar
1/2 cup pancake mix
3 T. butter

Spray a jelly roll pan with cooking spray. In a large bowl, combine egg, milk, applesauce, vanilla and pancake mix. Spread the mixture in the prepared pan.

In a medium bowl, combine the oats, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter. Bake at 375o oven for 14-16 minutes.

Serve with applesauce and Homemade Apple Cinnamon Syrup.

Pancake Recipe: French Baked Pancake

This pancake recipe will give you that down home flavor with the special quality of a distinct European twist. When a friend introduced me to this distinguished recipe, I was immediately excited to give it a try. Be patient while cooking and follow instructions with the upmost respect as only our European cousins would appreciate!

1/2 cup butter
4 tablespoons sugar
3 eggs
1 1/4 cups milk
2 cups flour
1 1/2 teaspoons baking powder Filling:
1 1/2 lb. (24 oz.) cottage cheese
2 eggs
3 tablespoons butter, melted
1 teaspoonn salt
Blueberry Sauce:
1 can blueberry pie filling
1/2 bottle blueberry syrup

Sour Cream Sauce:
1 cup sour cream
1 teaspoon vanilla
2 tablespoons powdered sugar
Orange rind to taste

In a large bowl, cream butter and sugar, then beat in eggs.
Mix in milk alternately with flour and baking powder.
Place 1/2 of this mixture in a 9 x 13 inch pan sprayed with Bakers Joy.

Mix cottage cheese, melted butter, remaining eggs and salt and spread over the batter in pan. Top with remaining batter and bake at 350 degrees for one hour or until golden brown.
Heat blueberry pie filling and syrup.
Mix ingredients in sour cream sauce.
Cut into squares and serve with blueberry sauce and a dollop of sour cream sauce sprinkled with orange rind.

Pancake Recipe: Carrot Cake Pancakes

This recipe was inspired by Rachel Ray’s Oatmeal Cookie Pancakes which friends of mine loved, and I just added a little twist to spice things up. I hate to think that breakfast needs to be boring, although we seem to be less inventive in the early morning. So enjoy this recipe or be an innovator yourself and add your own spin to enjoy.

2 3/4 cups all-purpose flour
1 teaspoon kosher salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
1 1/2 cups finely grated carrot
1 cup golden raisins
1 cup pecan pieces
Mascarpone Cream (below)
Powder Sugar to garnish
Pure Maple Syrup
Carrot curls for garnish (optional)
Pecan pieces for garnish (optional)

In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, and pecans. Let the batter rest for 10 minutes.

Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup.

Pancake Recipe: Banana Foster Pancakes

Most of my fondest memories are sitting at home, eating peanut butter and banana sandwiches while watching TV with my family. While this breakfast treat may seem a bit different then that old pastime, it still seems to bring forth some old thoughts of home. What this modern breakfast recipe does is combine that old fashion inclusion of banana and combine it with another past dessert favorite. Remember when making this delicious pancake recipe to include that little added ingredient, love.

1 stick butter
6 bananas, sliced
1 cup maple syrup
½ cup slivered pecans
1 tsp crème d'banana liqueur
1 tsp light rum
whipped cream
additional chopped pecans, optional
Strawberries, optional
Melt the butter in a large skillet; add bananas and pecans. Sauté about one minute.
Add syrup and heat. Stir in liqueur; keep warm.
Using your favorite pancake recipe, prepare pancakes allowing three pancakes preserving.
Arrange pancakes on individual plates and top with banana mixture.
Garnish with a dollop of whipped cream, sprinkle with additional chopped pecans, and top with a fanned strawberry.
Serves 6 people.

Pancake Recipe: White Chocolate Chip-Macadamia Nut Pancakes

When I first came across this recipe it reminded me of tasting a cookie at the local bake sale.  The taste of this breakfast delight should bring the same comfort of that sampling, and bring forth a torrent of childhood warmth.  So when putting this down on the table try to instill the same excitement as we all had when we took our first bite of that warm, heartfelt cookie.

2 C Sifted all-purpose flour
3/4 t baking powder
1 1/4 t soda
2 eggs beaten
2 C buttermilk
1/4 C melted unsalted butter
3/4-1 lge. pkge. whte choc chips
1/2 C chopped, toasted Macadamia nuts

Sift dry ingredients. Add remaining ingredients except for nuts. Drop by 1/4 C measure onto lightly greased griddle, spreading batter slightly. Sprinkle with nuts. Flip when browned. Garnish with fresh blackberries and warmed blackberry syrup.

Pancake Recipe: Ricotta Pancakes

This breakfast recipe brings me back to my Italian heritage, and every time I taste it reminds me of my grandmother. Cooking something to me should always remind me of someone or something. When pulling out the pans and looking at your ingredients, it should symbolize a little piece of time in every ingredient and every flavor. So when you attempt this recipe, I hope you let everything you do transform every taste into a memory that makes you smile.

4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk

Whisk yolks, ricotta cheese, and sour cream in a large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl. Add flour mixture to yolk mixture and stir to combine. Stir in milk. Using an electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon two tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup =)

Pancake Recipe: Wild Blueberry Pancakes

This pancake recipe will bring your family wanting more every time, and remember they will have the right to do so.  I got this recipe when eating at a wonderful Inn, located in the northeast.   Make sure that when you are using this recipe to keep visitors out of the kitchen, since I have found they tend to only put their fingers in your work in progress.

1 egg
1 cup buttermilk
1 Tbls. oil
1 Tbls. honey
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup wild blueberries
Mix together the egg, buttermilk, oil and honey. In a separate bowl combine the dry ingredients with the blueberries. Add together and mix just until it forms a batter. Drop 1/3 cup of batter onto 400 degree griddle. Flip as soon as bubbles form.