Author Archives: Pancake Recipe

Lemon Ricotta Pancakes with Sauteed Apples

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Ingredients:
For the sauteed apples
4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste
For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup, as an accompaniment

Directions:
1.    Prepare the sauteed apples:
In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
2.    Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat (Deb does not concur. She firmly believes that pancakes should be cooked medium-low.) until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
3.    Serve the pancakes with the sauteed apples and the maple syrup.

Organic Blueberry Kefir Pancake

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Ingredients:
1 cup organic whole wheat flour
1 organic grass fed egg
3/4 cup organic milk
1 tablespoon brown sugar or organic raw sugar
2 tablespoons coconut oil
3 teaspoons baking powder
1/4 teaspoon salt
Additions:
1/4 cup flax seed
1/4 cup blueberry Kefir
1 teaspoon almond extract
Fresh organic blueberries
Whip cream (gotta have whip cream on pancakes it’s a must)

Directions:
1.    Add all the ingredients (except the whip cream of course – you can save some blueberries for a topping as well) beat it and cook it – and whalah you have some delicious blueberry Kefir pancakes – a perfect breakfast, lunch or dinner.
2.    A note with the blueberry Kefir if you add some to the batter it becomes pasteurized again when it cooks, therefore killing all the beneficial yeast and bacteria which was so lovingly cultured to life. It does add a delicious scent while cooking and a delightful flavor to the pancakes but it will no longer have the healing properties of Kefir.
3.    It may be a sin among Kefir artisans but I sure do love the smell and taste with a little bit in the batter (shhh don’t tell.) You may just want to save the Kefir and use it as a topping once the pancakes are cooked, or be a bit daring and do both…
4.    The blueberry Kefir I tried was made by Lifeway (they have a fun musical Kefir bar and Kerfirability profile feature so if you are in the mood for a little fun loving psychoanalysis check them out) – I also discovered there are some ebay sellers selling coupons to Lifeway products so if you are interested in trying Kefir why not save a little money as well.

Maple Walnut and Flaxseed Pancakes

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Ingredients:
1 cup whole wheat pastry flour
¼ cup flaxseed meal*
¼ cup finely chopped walnuts
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups reduced-fat (2%) buttermilk
¼ cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

Directions:
1.    Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend.
2.    Whisk buttermilk, ¼ cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
3.    Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant ¼ cupfuls.
4.    Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes.
5.    Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
6.    *Sold at natural foods stores and some supermarkets. If flaxseed meal isn’t available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder.

Mocha Pancakes

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Ingredients:
1 c. spelt flour
few dashes of stevia
2 t. baking powder
1/4 t. of instant expresso powder OR 1 t. of Caflib (coffee alternative made of barley) -more if you like
1/2-1 t. of cocoa powder – more if you like
1 c. of almond milk
1 T. safflower oil or other.
1 T. water (this may not be necessary as I found it quite liquidy so I added 3 T. of large flake oatmeal)
1 t. vanilla
2 T. butter for frying

Directions:
Combine wet in one bowl (mix) and dry ingredients in another (mix). When frying pan is hot (on medium heat for my stove), mix wet into dry and do not over mix. A few little lumps are ok. Place small amounts of butter into pan and then place pancakes as desired. I do recommend making cute little pancakes as they are easy to flip. When bubbles appear, then they are ready to flip. I found 2 T of butter was just right for making about 12 small pancakes.

Cottage Cheese Pancakes

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Ingredients:
4 eggs
1/3 cup skim milk
16 ounces cottage cheese (non-fat or low-fat work great)
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon, nutmeg, cardamom or other spice (optional but delicious)
1 teaspoon (or more) butter or bacon grease

Directions:
1.    Place eggs, milk and cottage cheese in a blender and whir until frothy. Add the remaining ingredients and whir again until just mixed. (The batter can be made ahead to this point. Leave it at room temperature for up to a couple of hours, otherwise refrigerate, including overnight.)
2.    Heat a large skillet on medium, add fat and let heat. (See ALANNA’s TIPS.) Fill a 1/3 cup measure with batter, pour into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. With a flat spatula, turn the pancake over and brown lightly, about 1 minute. Serve immediately with butter and syrup or fresh fruit, applesauce, sour cream or even deliciously plain.

Tiramisu Pancakes

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Ingredients:
2 (12-count) packages frozen pancakes
8 ounces cream cheese, softened
8 ounces mascarpone cheese
2/3 cup confectioners’ sugar
1 teaspoon instant coffee granules
2 tablespoons water
1 tablespoon unsweetened cocoa

Directions:
1.    Warm the pancakes according to the package directions.
2.    Meanwhile, in a large bowl, beat the cream cheese, mascarpone cheese, and confectioners’ sugar until well combined.
3.    Dissolve the coffee granules in the water, then add to the cheese mixture; mix well.
4.    Place 1 pancake on each of 8 plates, then dollop each with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping each stack. Sprinkle with cocoa and serve immediately.

Orange Chocolate Chip Pancakes

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Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 1/2 teaspoons grated orange zest
1 rounded cup semisweet mini chocolate chips
Accompaniment: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade

Directions:
Whisk together all ingredients except chips until just combined.
Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Chocolate Pancakes with Strawberries

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Ingredients:
3/4 cup light chocolate soymilk
1/4 cup fat-free egg product
1 tablespoon canola or vegetable oil
3/4 cup Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sliced fresh strawberries
Sliced banana, if desired
French vanilla
Yogurt, if desired

Directions:
1.    In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.
2.    Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
3.    Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.

Chocolate Pancakes with Chestnut Cream and Chocolate Sauce

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Ingredients:
Pancakes:
110g/4oz plain flour
25g/1oz cocoa
1 egg
300ml/½ pint milk
Chestnut cream:
200g/7oz fresh chestnuts, peeled and liquidised
175ml/6fl oz whipping cream
1 tbsp caster sugar
a few drops of vanilla essence
Chocolate sauce:
200g/7oz plain chocolate
150ml/5fl oz water
2 tbsp brandy or rum
25g/1oz sugar
25g/1oz butter

Directions:
1. To make pancake batter, sift flour and cocoa, make hole in the centre, drop in the egg and slowly whisk in the milk until smooth and pouring consistency, leave to stand.
2. Make chestnut cream by carefully mixing cream and caster sugar into prepared chestnuts. Flavour with vanilla essence.
3. Make chocolate sauce, bring to the boil the chocolate, water, alcohol and sugar. Stirring all the time, turn the heat down and simmer for 5 minutes. Remove from heat, add butter. Leave to one side.
4. Make pancakes, put a small drop of oil into a small frying pan until it smokes then pour in a small ladle full of batter. When set turn over. Turn onto a plate and fill with chestnut cream, pour over chocolate sauce and serve.

Dutch Apple Pancake

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Ingredients
1 cup milk
3 large eggs
3/4 cup all purpose flour
3 tablespoons sugar
2 tablespoons butter
2 medium green apples peeled and cut into 1/4 inch slices
1/4 teaspoon cinnamon
Powdered sugar for dusting
Lemon wedges (optional)

Directions:
1.    Pre-heat oven to 375 F. In a medium bowl, mix together the milk, eggs, flour and 2 tbs. sugar.
2.    In a heavy ovenproof skillet, melt butter Add apples, cinnamon and the remaining 1 tbs. sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.
3.    Dust with powdered sugar and serve with lemon wedges (if desired).

Buttermilk Pancakes

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Ingredients
Dry
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Wet
2 cups buttermilk
4 tablespoons melted butter
1 teaspoon vanilla extract
2 eggs, beaten

Directions:
1.    Combine the dry ingredients in a bowl, whisk, set aside:.
2.    Combine the wet ingredients in a second bowl, whisk:.
3.    Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Blueberry Yogurt Pancake

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Ingredients
2 cups all purpose flour
1 tbsp sugar
pinch salt
1/2 tsp baking soda
1 cup yogurt [ you can vary the ratio of yogurt to milk ]
1 cup milk
2 eggs
1 cup +/- blueberries [add more if you like more]
oil or butter for pan

Directions:
1.    Heat up the griddle
2.    mix the sugar, flour, and baking soda in a bowl.
3.    Put the yogurt and milk into another bowl, beat in 2 eggs.
4.    [ you can vary the amount of milk and yogurt to your liking, you may need to add more milk if the batter is too thick]
5.    Mix the wet ingredients into the dry ingredients, don’t overstir. add milk if the batter is too thick.
6.    Add in blueberries, give a quick stir.
7.    Grease the griddle and pour your pancakes. turn them then the pancakes bottoms are to your liking.

The Big Swedish Pancake

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Ingredients
4tb Butter or margarine
1/3c Warmed honey
2 1/2c Whole milk
1/2c Unbleached flour
1/4c Whole-wheat flour
5 Eggs

Directions:
1.      Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended. Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes). Serve with fruit preserves or syrup. Serves 4.

Potato Pancake

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Ingredients
For Filling:
1 onion (julienne)
1 tomato chopped
2 boiled potato
1 cup chicken boneless (cut into very thin julienne slices)
Coriander leaves as required
Green chilies as required (chopped)
Salt to taste
1 tspn turmeric powder
1 tbspn crushed red chili powder
1 tbspn cumin seeds
Cheddar cheese slices as required
4 tbspn Oil
For Pancake:
1 egg
½ cup plain flour
½ cup corn flour
½ cup milk
Pinch of salt
Pinch of black pepper

Directions:
Filling Preparation:
1. In a pan, fry onions for 3-4 minutes till it become tender add tomato in it and stir.
2. After 2 minutes add chicken slices in it and cook till all water of chicken has been dried. It takes 5 minutes approx.
3. Add potato and mashed together with chicken, onion and tomato mixture.
4. Now put all the spices including turmeric, red chili, green chili, cumin and salt. Cook for 2 minutes and remove from stove.
Pancake Preparation:
1. In a bowl, make batter of flour, corn flour, egg, milk, salt and pepper.
2. Grease non-stick pan and pour the batter using deep spoon on it and spread this batter on the complete base of pan to make perfect round shape pancake on very low heat.
3. When pancake cook from one side turn it and cook other side, don’t make its color brown.
4. Make 3 more pancakes using the batter.
5. In one pancake spread the filling over it just like do for pizza topping and put some cheese over it. And cover it using other pancake.
6. Again put this pancake sandwich in the pan to make top and bottom of pancake slightly brown in color.

Serving:
Potato and chicken pancake sandwich is ready to serve with ketchup.