Nov 3rd, 2009 by Pancake King
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.
Tags: apple, Ham, Ham & Apple Filled Puffed Pancake, pancake, pancake recipe, Puffed Pancake
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Nov 3rd, 2009 by Pancake King
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.
Tags: Fruit & Sausage, Fruit & Sausage Oven Pancake, Oven Pancake, pancake, pancake recipe
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Nov 3rd, 2009 by Pancake King
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.
Tags: Buckwheat Pancakes, pancake, pancake recipe
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Nov 3rd, 2009 by Pancake King
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.
Tags: Basil Oil, Chanterelles, pancake, pancake recipe, Potato Pancakes, Potato Pancakes with Chanterelles, Walnut, Walnut and Basil Oil
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Nov 3rd, 2009 by Pancake King
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.
Tags: apple, Lemon Ricotta Pancakes, Lemon Ricotta Pancakes with Sauteed Apples, pancake, pancake recipe, Sauteed Apples
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Nov 3rd, 2009 by Pancake King
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.
Tags: Blueberry, Organic Blueberry Kefir, Organic Blueberry Kefir Pancake, pancake, pancake recipe
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Nov 3rd, 2009 by Pancake King
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.
Tags: and Flaxseed Pancakes, Flaxseed, Maple, pancake, pancake recipe, Walnut
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Nov 3rd, 2009 by Pancake King
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.
Tags: Mocha, Mocha Pancakes, pancake, pancake recipe
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Nov 3rd, 2009 by Pancake King
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.
Tags: Cheese Pancake, Cottage Cheese Pancakes, pancake, pancake recipe
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Nov 3rd, 2009 by Pancake King
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.
Tags: pancake, pancake recipe, Tiramisu Pancakes
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