Author Archives: Pancake Recipe

Blueberry Graham Cracker Pancake

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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.

Highland Hotcakes

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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.

Maple Bacon Pancake

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Ingredients
4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese Kraft
1/2 cup whole milk
1/4 cup maple syrup (real stuff)
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

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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.

Huckleberry Pancakes

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Ingredients:
2 eggs
1/4 Cup .vegetable oil
2-3/4 Cup .buttermilk
2 Cup. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1 Cup. 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.
I love this recipe. I have made it 7 times this year. Give it a try.

Pumpkin Chocolate Chip Pancakes

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Ingredients
1 large egg
1 cup whole wheat flour
3/4 cup skim milk
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp canola oil
1 tbsp baking powder
1/2 cup pumpkin puree
1/4 tsp salt
1/2 cup chocolate chips

Directions:
1.    In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.
2.    Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

Tender Sour Cream Pancakes

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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.

Old-Fashioned Pancake

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Ingredients:
One cupful milk
One cupful water
One teaspoonful salt
One tablespoonful syrup
Two eggs, preferably from free-range hens
Two and one-half cups of flour
Two tablespoonfuls shortening
Four level teaspoonfuls baking powder

Directions:
1.    Place the griddle on the range to heat slowly, while mixing the batter.
2.    Place all ingredients in a bowl or a flat, wide-mouthed pitcher
3.    Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply.
4.    Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour on the batter; just as soon as the pancakes begin to form air bubbles slip a spatula or cake-turner under the cakes and turn them.
5.    Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice–this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk.

German Fruit Pancake with Mixed Berry Syrup

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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.

Easy Cinnamon-Vanilla Pancakes

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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.

Peanut Butter Maple Spread in Multi-Grain Pancakes

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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.

Ham and Apple Filled Puffed Pancake

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Ingredients:
Pancake Ingredients:
1 tablespoon  Butter ¾ cup milk
2/3 cup all-purpose flour
2 eggs
½ teaspoon salt
Filling Ingredients:
1 cup cubed (1/2-inch) cooked ham
1  (21-ounce) can apple pie filling
2 ounces (1/2 cup) LAND O LAKES® Cheese, shredded

Directions:
1.    Heat oven to 400°F. Melt butter in 9-inch glass pie plate in oven (2 to 4 minutes).
2.    Meanwhile, combine milk, flour, eggs and salt in large bowl. Beat with wire whisk or rotary beater until smooth (2 to 3 minutes). Pour batter into hot pie plate. Bake for 20 to 25 minutes or until golden brown.
3.    Meanwhile, place ham and apple filling into 10-inch skillet. Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes). Spoon filling into center of hot pancake; sprinkle with cheese. Cut into wedges. Serve immediately.

Fruit and Sausage Oven Pancake

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Ingredients:
Pancake Ingredients:
1 tablespoon  Butter
4  eggs
2/3 cup all-purpose flour
2/3 cup milk
2  tablespoons  Butter, melted
½  teaspoon salt
Filling Ingredients:
2  tablespoons  Butter
2 medium apples, thinly sliced
1/3 cup sliced green onions
1/2 (9.6-ounce) package precooked sausage links, sliced
1/3 cup dried cherries
1 tablespoon firmly packed brown sugar
Syrup Ingredients: Maple syrup, if desired

Directions:
1.    Heat oven to 400°F. Place 1 tablespoon butter in 10-inch oven-proof skillet or 9-inch round baking pan.
2.    Place skillet in oven until butter is melted (1 to 2 minutes). Tilt skillet to coat with butter.
3.    Beat eggs in small bowl at medium speed, scraping bowl often, until frothy. Add all remaining pancake ingredients; mix well. Pour into prepared skillet. Bake for 25 to 27 minutes or until puffed and brown.
4.    Meanwhile, melt 2 tablespoons butter in 10-inch skillet over medium heat; add apples and onions. Cook, stirring occasionally, until apples just begin to soften (2 to 3 minutes). Stir in sausage, cherries and brown sugar. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
5.    To serve, immediately spoon filling into hot pancake. Cut into wedges. Serve with maple syrup, if desired.

Buckwheat Pancakes

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Ingredients:
7 oz / 175g buckwheat flour
1 oz / 25g spelt flour
2 teaspoons of granulated sugar
½ tsp / 2g baking powder
¼ tsp / 1g salt (or not as you wish)
1 oz / 25g margarine ( a big blob)
2 eggs
½ pint / 400ml milk or water ( you may need to add more)

Directions:
1.    Put the milk and eggs in a blender and mix together (or whisk in a bowl)
2.    Mix all the dry ingredients and slowly add them to the liquid whisking as you go.
3.    Leave for half and hour and then whisk again.
4.    Use olive oil and a good hot frying pan, pour a small amount of mixture into the pan, turn the pan to spread it out let it cook and then flip the pancake using a spatula brown on both side and place on a warm plate. Do it again til all the mixture is gone. I have an aga and like to keep the pancakes and plate hot in the bottom oven as i cook.
5.    Excellent with yoghurt and fruit or savouries and better than wheat.

Potato Pancakes with Chanterelles, Walnut and Basil Oil

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Ingredients:
Potato Pancakes
1 pound potatoes, peeled
1 1/2 tablespoon flour
1 tablespoon sour cream
1 tablespoon Parmesan cheese, grated or finely shredded
2 eggs
1 egg yolk
1/4 cup chopped chives
sea salt
ground white pepper
Topping:
1 tablespoon olive oil
3 ounces chanterelle mushrooms, trimmed of tough stems
1 teaspoon thinly sliced garlic slivers
sea salt
freshly ground black pepper
3 3-inch potato pancakes (recipe above)
1 ounce baby salad greens
2 to 3 teaspoons basil oil
2 tablespoons walnuts, chopped, toasted
basil for garnish
cracked black pepper mixed with pink peppercorns for garnish

Directions:
1.    Pancakes: Cook potatoes in simmering water until soft. Drain and pass through a fine mesh strainer or chinois. Add to a bowl along with the remaining ingredients, mixing well until egg is completely incorporated.
2.    Heat olive oil in a sauté pan over medium-high heat until the oil begins to smoke. Add about two tablespoons of pancake mixture to the pan for each pancake and spread out to approximately 3-inches wide. Cook until golden brown, 2 to 2 1/2 minutes per side. Keep warm.
3.    Topping: Heat olive oil in a sauté pan over medium high heat until oil is very hot. Add chanterelles and stir continually until they start to turn slightly brown on the edges. Add garlic and season with sea salt and ground black pepper, cooking for a few seconds.
4.    To serve, place three warm potato pancakes on a plate. Add chanterelles and baby greens to a mixing bowl, toss and pile the mixture on top of potato pancakes. Drizzle with basil oil and sprinkle with walnuts. Garnish with a basil sprig. Dust plate with a 1/4 -inch by 4-inch line of cracked black pepper mixed with pink peppercorns. Serve immediately.