Nov 3rd, 2009 by Pancake Master
Blueberry Graham Cracker Pancake
Nov 3rd, 2009 by Pancake King
Ingredients
1 cup all-purpose flour
1 cup graham cracker crumbs
2 tablespoons corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons butter or margarine – melted
2 cups buttermilk
2 tablespoons vegetable oil
1 pint blueberries
Directions:
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
2. Whisk in the graham cracker crumbs and corn meal.
3. In a small bowl, whisk together the buttermilk, egg and melted butter.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients.
5. Whisk together until just blended, it’s okay if a few lumps remain.
6. Wipe the bottom of a large, non-stick pan with a bit of the vegetable oil.
7. Place the pan over medium heat.
8. Make 3 pancakes at a time, using 1/4 cup of batter for each pancake.
9. Immediately sprinkle 1 tablespoon of blueberries on top of each pancake.
10. When bubbles begin to appear on the surface of the batter, flip the pancakes over.
11. Continue to cook the pancakes for an additional 1-2 minutes.
12. Remove the pancakes to a large serving platter.
13. Add additional vegetable oil to the bottom of the pan, if necessary, before making the next batch of pancakes.
Maple Bacon Pancake
Nov 3rd, 2009 by Pancake King
Ingredients
4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese, divided
1/2 cup milk
1/4 cup maple syrup
2 tablespoons white sugar
2 eggs
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.
3. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.
4. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.
Banana Nut Pancakes
Nov 3rd, 2009 by Pancake King
Ingredients
1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.
Directions:
1. In a mixing bowl, beat the cream cheese until it is smooth.
2. Mix in whipped topping until stiff; then set aside.
3. In another bowl, combine the pancake mix and the sugar.
4. Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
5. Fold in the mashed banana and chopped pecans.
6. Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
7. Serve with the cream cheese as topping.
German Fruit Pancake with Mixed Berry Syrup
Nov 3rd, 2009 by Pancake King
Ingredients
3 eggs
1 cup milk
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter
1 pound bag frozen mixed berries
1/3 cup pure maple syrup
Powdered sugar, for dusting
Directions:
1. Preheat oven to 400 degrees F.
2. Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
3. Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
4. Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
5. To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.
Highland Hotcakes
Nov 3rd, 2009 by Pancake King
Ingredients:
3/4 cup rolled oats (quick or old-fashioned)
1-1/2 cups whole milk
2 eggs, beaten
1/4 cup oil
1/2 teaspoon vanilla
1-1/4 cups sifted flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
Directions:
Combine oats and milk; let stand for 5 minutes. Mix together eggs, oil, and vanilla. Sift dry ingredients. Add to oat mixture along with eggs/oil/vanilla mixture. Stir only until combined.
Spoon onto hot griddle. Wait until bubbles appear. When undersides are lightly browned, flip hotcakes over and again cook until undersides are browned.
Huckleberry Pancakes
Nov 3rd, 2009 by Pancake King
Ingredients:
2 eggs
1/4 C .vegetable oil
2-3/4 C .buttermilk
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1 C. huckleberries, fresh or frozen
Directions:
Beat eggs in large bowl. Add oil and buttermilk and beat until well-mixed. In a medium bowl, mix flour soda, baking powder and salt. Add dry ingredients into the egg mixture, stirring only enough to moisten. Add huckleberries. With a ladle pour pancake onto a hot (357 degrees), lightly greased griddle, turn when bubbles appear.
Notes:
Blueberries can be substituted, remove added sugar,as blueberries are sweeter.
Easy Cinnamon-Vanilla Pancakes
Nov 3rd, 2009 by Pancake King
Ingredients:
2 cups all-purpose baking mix
1 cup Fat Free Cinnamon Vanilla Crème or Cinnamon Vanilla Crème Flavor
1/2 cup Pure Pumpkin
2 large eggs
Maple syrup
Directions:
COMBINE baking mix, Coffee-mate, pumpkin and eggs in large bowl; stir until blended. GREASE griddle or large, nonstick skillet. Heat over medium-high heat. Pour about 1/4 cup pancake batter onto hot griddle for each pancake; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining batter. Serve with syrup.
Tender Sour Cream Pancakes
Nov 3rd, 2009 by Pancake King
Ingredients:
1 cup all-purpose flour
1 cup LAND O LAKES® Milk
1/2 cup Light Sour Cream
1 egg, slightly beaten
2 tablespoons sugar
2 tablespoons Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions:
Combine all ingredients in large bowl; beat until well mixed.
Heat griddle to 350°F or until drops of water sizzle. For each pancake, pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with Spreadable Butter with Canola Oil.
VARIATIONS:
Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into batter.
Pecan Pancakes: Gently stir 1/3 cup chopped pecans into batter.
Banana-Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into batter.
Peanut Butter Maple Spread in Multi-Grain Pancakes
Nov 3rd, 2009 by Pancake King
Ingredients:
Spread Ingredients:
3 tablespoons maple syrup
2 tablespoons Butter, softened
2 tablespoons creamy peanut butter
Pancakes Ingredients:
1 1/2 cups all-purpose flour
1/2 cup uncooked quick-cooking or old-fashioned oats
½ cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk*
1/3 cup Butter, melted
2 eggs
Syrup Ingredients:
Maple syrup, if desired
Directions:
1. Combine all spread ingredients in medium bowl. Beat at low speed, scraping bowl occasionally, until creamy and smooth. Set aside.
2. Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in large bowl.
3. Combine buttermilk, 1/3 cup butter and eggs in medium bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
4. Heat lightly greased griddle or skillet to 350°F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter.
5. Serve spread and syrup over warm pancakes, if desired.
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups. Let stand 5 minutes.