xiaoxl/recipe_data huggingface dataset:
Blueberry-Banana-Peanut Butter Pancakes


Ingredients:
milk, peanut butter, egg, butter, banana, blueberries

Directions:
Measure ingredients and cut half of the banana into small slices. Mix peanut butter, milk, pancake mix, and egg until blended and smooth.
Set stove heat to level 4 and melt butter in the frying pan. I find a square pan easier for pancakes.
Make batches of 4 small pancakes. They will break when flipping if they are too big. I recommend one ladle full per pancake.
Set the stove heat to level 3 as the first batch is baking.
Before flipping pancakes, add on the banana slices and blueberries. I added 2 blueberries and 1 banana slice per pancake.
Enjoy with maple syrup. Be careful when eating, blueberries are hot!
Raw Cacao Mousse


Ingredients:
water, milk, dates, liquid sweetener, sea salt, vanilla extract, lecithin granules, coconut butter

Directions:
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
Braised Leeks And Mushrooms


Ingredients:
leeks, nonfat beef broth, tomato paste, salt, dried thyme, black pepper, butter, margarine, mushrooms

Directions:
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
Rinse under cold water; drain well.
Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
Melt butter in a large nonstick skillet over medium-high heat.
Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
Add broth mixture.
Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
Bacon Ranch Pasta Salad


Ingredients:
pasta, mayonnaise, bacon bits, onion powder

Directions:
In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder.  Chill this mixture while you continue making the rest of the salad.
Cook pasta al dente, drain and cool. Fold in pasta carefully.
Gently fold in peas last.
Chill for several hours and serve chilled or at room temperature.
Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.
Garnish top with more bacon bits pieces.  You can never have too much bacon.
Peach and Poppy Seed Sour Cream Pancakes


Ingredients:
butter, all-purpose flour, granulated sugar, poppy seeds, baking powder, salt, eggs, milk, light sour cream, vanilla, butter

Directions:
In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
Make a well in the centre.
In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
Pour into the flour mixture and stir just until evenly mixed.
Melt 1 teaspoon butter in a large frying pan over medium heat.
Use a 1/4-cup measure to pour the batter into the hot frying pan.  Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.
Sunrabbit's Vegan Sweet Corn Bread


Ingredients:
cornmeal, whole wheat pastry flour, sea salt, baking powder, baking soda, light olive oil, water

Directions:
Preheat oven to 350 degrees F. Line 8x8" baking dish with parchment paper.
Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay].
Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
Bake for 30 minutes, or until toothpick inserted in the center comes out clean.  Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.
Sweet and Spicy Pepper Relish
Category: side-dish
By foodinjars (Marisa McClellan)

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Ingredients:
1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Directions:
Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot. Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes. Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour. Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 3 to 4 half-pint jars

Calories: 48.8
Fat: 0.1 g
Carbohydrates: 12 g
Sugars: 11.3 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 146.9 mg
Maple Apple Roasted Turkey


Ingredients:
butter, butter, celery, apples, maple syrup, flour, fresh thyme, fresh marjoram, lemon zest, garlic powder, onions, carrots, chicken broth, apple brandy, bay leaf

Directions:
Turkey must be thoroughly thawed with neck and giblets removed.
Wash cavities well with cold water. Pat dry.
In a saucepan combine of the apple juice, maple syrup, and apple brandy and bring to a boil over medium heat. Continue cooking until reduced to ½ cup, them remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in ¾ cup of butter until melted, and season with salt and pepper. Cover and refrigerate until cold.
Place turkey in a large roasting pan and preheat oven to 375 degrees. Place rack in lower third position of oven.
Gently loosen the turkey skin on the breast by sliding your hands between the skin and the bird. Insert ½ cup of butter between the skin and the breast of turkey.
In a bowl toss together chopped celery, chopped apple, carrot, garlic powder and salt and pepper. Fill up the turkey cavity and use the left overs to arrange around and on the bottom of the roasting pan with chicken broth.
Place the giblets and neck in the bottom of roasting pan.
Pour apple juice maple mix inside the turkey cavity and outside the turkey. Leave 2 cups of broth in pan.
Roast turkey for 30 minutes in preheated oven. Reduce oven temperature to 350°F Cover entire turkey loosely with foil. Continue roasting for about 3 hours or until turkey thermometer reads 175-180°F in thighs. Baste often.
Transfer turkey to platter, and let stand for 30 minutes.
Stir turkey juices into a large measuring cop, them remove any access fat. Add enough chicken broth to pan juices to measure approximately 3 cups. Transfer liquid to a saucepan, and bring to boil. Add 1/4 cup of flour until smooth. Whisk flout and butter mixture into broth mixture. Stir remaining thyme and bay leaf. Boil until reduced to sauce consistency for about 10 minutes Season with salt and pepper to taste.
South African Baked Sago Pudding


Ingredients:
milk, sago, salt, ground nutmeg, cinnamon, sugar, butter, vanilla, eggs, sugar

Directions:
Oven: 325 deg F/160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
Simmer over very low heat until sago is transparent.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
Put blobs of the apricot jam all over the pudding mixture.
Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.
Spread this meringue over the sago pudding.
Bake in the preheated oven for about 40 - 45 minutes, until set, and the meringue is light brown on top.
Serve hot, warm or cold.
Steve's Bodacious Barbecue Ribs
Category: meat-and-poultry
By STEVEC2

These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.

Ingredients:
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 ½ tablespoons brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
5 pounds pork spareribs
2 pounds hickory wood chips, soaked

Directions:
In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking. Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C). Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 17 hrs 30 mins
Yields: 10 servings

Calories: 383.5
Fat: 29.7 g
Saturated fat: 11 g
Carbohydrates: 3.6 g
Sugars: 2.3 g
Dietary fiber: 0.7 g
Protein: 24.5 g
Cholesterol: 117.1 mg
Sodium: 800 mg
Grandma B's Bean Soup
Category: soups-stews-and-chili
By RENEE R

An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.

Ingredients:
1 pound dry navy beans
3  carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham

Directions:
Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight. Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham. Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 16 hrs 15 mins
Yields: 8 servings

Calories: 324
Fat: 7.2 g
Saturated fat: 2.4 g
Carbohydrates: 47.2 g
Sugars: 2.8 g
Dietary fiber: 16 g
Protein: 18.5 g
Cholesterol: 18.9 mg
Sodium: 464.9 mg
Blue Cheese Pineapple Cole Slaw


Ingredients:
mayonnaise, sugar, wine vinegar, salt, pineapple bits, blue cheese, cabbage

Directions:
Mix all except cabbage and pour over cabbage., Toss/chill until served.
Steak and Drunken Mushroom


Ingredients:
butter, mushrooms, shallots, garlic clove, beer, Worcestershire sauce

Directions:
In a large heavy skillet and melt 1 tbsp butter over medium high heat.
Season steaks with salt and pepper and add to pan weighing down with another heavy skillet.
Cook until browned on both sides, about 1-1/2 minutes on each side. Transfer to a large platter and cover loosely with foil.
In same skillet, add mushrooms, shallots and garlic.  Cook stirring frequently until mushrooms are soft and shallots are translucent.
Reduce heat to medium, add beer and simmer until liquid is reduced by half, about 3 minutes.
Remove from heat and beat in remaining butter and the Worcestershire sauce.  Top steak with mushroom mixture.
Pollo Al Ajillo (Chicken and Garlic)


Ingredients:
extra virgin olive oil, whole chickens, potato, garlic cloves, fresh ground black pepper, salt, parsley, dry sherry, port wine

Directions:
In a large covered skillet, heat olive oil over medium-high heat.
Cook chicken in oil until browned on all sides.
Remove chicken from skillet.
Arrange potatoes in the skillet to cover the bottom.
Scatter garlic cloves over potatoes.
Place chicken on top of garlic and potatoes.
Sprinkle pepper, salt, and parsley over chicken.
Pour sherry and port over all.
Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.
Easy Roasted Potatoes
Category: side-dish
By McCormick Spice

Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.

Ingredients:
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Garlic Powder
½ teaspoon salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
2 pounds red potatoes, cut into wedges
1 tablespoon olive oil

Directions:
Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan. Bake 40 minutes or until potatoes are tender and golden brown.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 128.1
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 24.6 g
Sugars: 1.6 g
Dietary fiber: 2.7 g
Protein: 3 g
Sodium: 203.4 mg
Crispy Fried Fish
Category: seafood
By EHIEBERT

Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Ingredients:
1  egg
1 ½ cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying

Directions:
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 Servings

Calories: 634.3
Fat: 24.4 g
Saturated fat: 3.4 g
Carbohydrates: 69.3 g
Sugars: 4.6 g
Dietary fiber: 1.4 g
Protein: 28.5 g
Cholesterol: 95.3 mg
Sodium: 832.7 mg
Ginger-Peanut Chicken-Salad Wraps (Cooking Light)


Ingredients:
olive oil, boneless skinless chicken breast halves, cucumber, red bell pepper, sugar, fresh ginger, fresh lime juice, low sodium soy sauce, salt, garlic clove, creamy peanut butter, water, fresh cilantro, fat free tortillas, romaine lettuce

Directions:
Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic] in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Baby Carrot Soup With Cilantro and Curry


Ingredients:
onion, curry paste, flour, fresh cilantro, low-fat yogurt

Directions:
Heat the oil in a pot over medium heat.
Add carrots and onion, and cook until slightly softened, about 5 minutes.
Mix in curry paste and flour.
While stirring, slowly pour in stock.
Bring to a boil, and then adjust heat so the soup gently simmers.
Cook until carrots are tender, about 20 minutes.
Working in batches, puree mixture in a blender or food processor.
Return soup to pot and bring back to a simmer.
Stir in the cilantro; season with salt and pepper.
Pour soup into bowls.
If desired, set a spoonful of yogurt in the centre of each bowl.
Zesty Stuffed Green Bell Peppers


Ingredients:
green peppers, ground beef, basmati rice, salsa, cumin, onion powder, salt, ground black pepper, roma tomatoes, water, cheese

Directions:
Heat oven to 325 degrees.
Bring a large pot of water to a boil.
Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
When cooked, drain and place in an 8x8inch casserole with high sides.
Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning.  Simmer for about 10 mins, adding water as needed to keep things moist.
Cut tomatoes in quarters, lengthwise.
Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
Bake peppers covered for 25-30 minutes.
Top with grated cheese and bake 5 minutes more.
You can substitute tomato juice for the water.
Chicken With Cocoa Rub


Ingredients:
dark brown sugar, garlic cloves, chili powder, ground cinnamon, ground cumin, dried oregano, salt, olive oil, chicken breast

Directions:
Heat oven to 375 degrees F.  Place a heavy-bottom, ovenproof skillet over medium heat.  Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down].  Cook until browned, about 5 minutes.  Turn off heat and flip chicken and coat the browned side with cocoa mixture.  Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.
Kittencal's Beef Pot Pie


Ingredients:
butter, onions, celery ribs, garlic cloves, tomato paste, dried thyme, flour, Worcestershire sauce, potatoes, carrots

Directions:
Preheat oven to 375 degrees F.
Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes] they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes] drain and set a side.
Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using] saute until soft (about 3-4 minutes].
Add in garlic and cook 2 minutes.
Stir in the tomato paste for 1 minute.
Stir in flour, then whisk for 1 minute.
Add in the gravy (or consomme or broth] whisk until thickened (about 2-3 minutes].
Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit].
Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
Add in the cooked potatoes and carrots; mix to combine.
Season with salt if needed.
Pour the mixture into deep-dish pie plate or casserole dish.
Top with pie pastry, leaving about 1-1/2 inches all around the dish.
Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
Place on a baking sheet to catch any spills.
Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
Delicious!
Tiny Pasta and Egg Soup


Ingredients:
tiny pasta, low sodium chicken broth, fresh nutmeg, eggs, parmesan cheese, romano cheese, extra virgin olive oil, unsalted butter, fresh parsley

Directions:
Cook pasta according to directions and drain.
Beat the eggs.
In a medium sauce pan, bring the chicken stock to a boil.
Season the stock with nutmeg, salt and pepper.
Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
Whisk until eggs form strings.
Garnish with Parmesan cheese and olive oil (or unsalted butter] and parsley if using.
Hug your friend or yourself and enjoy!
Pizza Dough (bread machine)


Ingredients:
water, olive oil, all-purpose flour, salt, active dry yeast, dry oregano, dry basil

Directions:
Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
Bake at 400 degrees for 15-20 min.
or until crust is golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size] and knead it down again and rise again before patting it into pizza crusts.
Chicken Sesame Noodle Stir Fry


Ingredients:
red wine vinegar, low sodium soy sauce, clear honey, cornflour, canola oil, boneless skinless chicken breasts, spring onions, carrot, christophene, sesame seeds

Directions:
Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan].
Add the vegetables and stir fry for 4-5 minutes.
Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.].
Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.
Mom Sykes' Hungarian Goulash
Category: soups-stews-and-chili
By Gail Laulette

The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles.

Ingredients:
3 tablespoons butter
2 pounds cubed beef stew meat
1 pinch caraway seeds  (Optional)
1 pound onion, sliced
2 teaspoons paprika
1 clove garlic, minced
1 tablespoon lemon zest
1 (6 ounce) can tomato paste
1 (10.5 ounce) can beef consomme
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (Kosher for Passover)

Directions:
Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours. Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 1132.2
Fat: 61.3 g
Saturated fat: 25.9 g
Carbohydrates: 70.5 g
Sugars: 11.5 g
Dietary fiber: 6.7 g
Protein: 73.2 g
Cholesterol: 282.1 mg
Sodium: 800.8 mg
Fluffiest Pancakes Ever


Ingredients:
milk, white vinegar, all-purpose flour, sugar, artificial sweetener, baking powder, baking soda, salt, egg, butter, coconut oil, cinnamon

Directions:
Whisk together milk and white vinegar. Set aside and allow to sit for about 10 minutes so it can “sour” the milk.
Whisk together flour, sweetener/sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together egg, butter, and soured milk.
Combine the wet into the dry, and whisk to remove clumps.
Heat a skillet over medium high heat and spray it down with cooking spray. Add about ¼ cup of batter onto the skillet and allow to cook until bubbles appear on the edges. Flip with a spatula and cook until both sides are browned. Repeat for all pancakes!