Tag Archives: breakfast pancake

Quick and Simple Pancake Recipe

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Quick and Simple Pancake Recipe

Ingredients

2 eggs

1 1/2 cup whole milk

4 Tablespoons butter, melted

2 cups flour

2 tablespoon sugar

6 teaspoons baking powder

Directions:

1. Beat eggs until well blended.

2. Add whole milk and melted butter.

3. Add dry ingredients and mix well.

4. Heat a heavy griddle or fry pan which is greased with some butter.

5. The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.

6. Pour 1/4 cup of batter into pan and tip to spread out or spread with spoon.

7. When bubbles appear on surface and begin to break, turn over and cook the other side.
This is a great and simple pancake recipe.

Old School Pancakes

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Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar 1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Blueberry Flax Pancakes

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Ingredients:
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk 2 eggs
1 cup fresh or thawed frozen blueberries

Directions:
1. Set a nonstick skillet over medium heat.
2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side

Apple Pancake

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Ingredients
2 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sour cream
1/4 cup apple cider (juice ok)
1/4 cup honey
1/4 cup butter, melted
2 eggs
2 medium macintosh apples, cored and grated
vegetable oil
additional butter (optional)
lemon juice (optional)
powdered sugar (optional)
Apple Topping
3 macintosh apples, peeled, cored, and sliced thin
1 tablespoon butter
1/4-1/3 cup brown sugar, to taste
1/4 teaspoon cinnamon

Directions:
1.    In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon.
2.    Add the sour cream, apple juice, honey, melted butter, and eggs; stir until smooth (the batter will be very thick; allow batter to rest for 1/2 hour to an hour).
3.    To prepare apple topping, peel and core apples; slice thinly or chop small.
4.    Melt butter in a large skillet and add apples, cooking until tender and turning into sauce.
5.    Add brown sugar and cinnamon to taste. Set topping aside while finishing pancakes.
6.    Back to the pancakes- stir the grated apples into the pancake batter.
7.    Heat a small amount of oil on a griddle on medium-high heat; drop batter by scant 1/4 cupfuls onto hot greased griddle; do not crowd.
8.    Turn pancakes with a spatula when lightly browned on the underside and continue cooking until pancake is done.
9.    Remove from heat, and keep pancakes warm while finishing batch.
10.    Repeat with remaining batter.
11.    Serve pancakes topped with apple topping and powdered sugar, if desired.

Spelt Pancakes

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Ingredients
1 3/4 cups spelt flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups oat rice or milk
3 tablespoons cooking oil

Directions:
1.    In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (still lumpy).
2.    Heat a skillet on medium heat and grease the pan with a little oil or butter. Add the desired amount of pancake batter and wait for the bubbles to arise. When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it’s done.

Multi-Grain Breakfast Pancake

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Ingredients
2 7/8 ounces barley oats (ground into fine flour)
2 7/8 ounces oat flour
2 7/8 ounces white whole wheat flour
2 7/8 ounces navy beans (ground into fine flour)
3 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
4 eggs
3 cups buttermilk
6 tablespoons butter

Directions:
In a large bowl, Mix dry ingredients and sugar. Add egg whites, buttermilk, and vanilla in a small bowl. In a separate bowl or glass measuring cup, melt the butter and whisk together with egg yolks. Whisk together the butter/yolk mixture with the rest of the wet ingredients. Pour the wet ingredients into the dry ingredients. Mix until just combined. Make pancakes on a hot griddle.

Pancake Puffs Recipe

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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
4 eggs, separated
2 cups milk
4 Tablespoons butter, melted, plus more for cooking
Fillings: jam, peanut butter, Nutella, fruit, chocolate chips, lemon curd. . .
powdered sugar

Directions:
1. In a bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons of melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
2. In another bowl, using an electric mixer, beat the egg whites on high speed until stiff but not dry peaks from, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
3. Heat the pancake puff pan over medium high heat. With a pastry brush, coat each well of the pan with butter. When the butter bubbles, pour 1 Tablespoon of batter into each well. Put 1 teaspoon of filling in the center of each pancake and top with 1 Tablespoon of batter. Warning: do not let out the dog, pour someone a glass of milk, or change your facebook status, stay at the stove. Cook until the bottoms are golden brown and crispy, 2-4 minutes. Using 2 wooden skewers or 2 mini spatulas, flip the pancakes over and cook until the other side is golden and crispy, about 3 minutes more.
4. Transfer cooked pancake puffs to a plate. Dust with powdered sugar if desired. Repeat with remaining batter and fillings. Can be served with syrup or whipped cream.
5. Serve immediately. Makes about 40.