Tag Archives: breakfast

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.

Christmas Tree Hotcakes – Southern Living

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Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1 1/8 cups milk (use more for thinner batter)
1 large egg, lightly beaten
2 to 4 (4 1/2- to 5-inch) heavy metal cookie cutters
Preparation
Combine flour and next 3 ingredients in a bowl; whisk in 1 1/8 cups milk and egg, whisking until mixture is blended.

Grease heavy metal cookie cutters lightly, and place on hot (375°), lightly greased griddle. Pour pancake batter (approximately 2 tablespoons) into each cutter. Using tongs, remove cutters after 1 minute (cutters will be hot); cook pancakes 2 more minutes. Turn pancakes over, and cook 2 to 3 more minutes or until done.

Pecan Pancakes: Stir 1/2 cup chopped toasted pecans into batter. Proceed as directed.

Banana Pancakes: Stir 1 cup chopped banana (2 bananas) into batter. Proceed as directed.

Fluffy Pancakes with Wheat Germ and Applesauce

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Ingredients
1 1/4 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
1/2 cup unsweetened applesauce
1/2 cup milk, or as needed 1 teaspoon vegetable oil

Directions
In a large bowl, stir together the all-purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center, and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended.
Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

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

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).

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.

Carrot Potato Pancake with Parsnips

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Ingredients
¼ lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. parsnips, peeled and grated
1/4 lb. carrots, peeled, boiled and mashed dry
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. ground nutmeg
¼ cup sunflower oil

Directions:
1.    Using a food processor, combine mashed potatoes, carrots, eggs, flour, salt, black pepper and nutmeg until a dough ball forms. Fold in parsnips.
2.    Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ¼ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.

Baked Pumpkin Pancake

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Ingredients
2 cups Bisquick
2 tablespoons wheat germ
2 tablespoons flax seed meal
1/2 tablespoon pumpkin pie spice
1/2 cup pumpkin
1/4 cup Egg Beaters egg substitute or 1 egg white
1 1/4 cups skim milk

Directions:
1.    Preheat oven to 450 degrees. Spray a 15″ x 10″ pyrex dish generously with Pam and set aside.
2.    In a mixing bowl, combine Bisquick, wheat germ, flax seed and pumpkin pie spice.
3.    Stir in skim milk, eggbeaters and pumpkin puree until well combined.
4.    Distribute evenly in prepared pan. Bake for 10 minutes. Enjoy!

Pancake Mix in a Jar

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Ingredients
3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 teaspoon salt
ADDITIONAL INGREDIENTS (for each batch)
1 egg
3/4 cup milk
3 tablespoons vegetable oil
1/4 cup chopped dried apple (optional) or cranberries (optional)

Directions:
1.    In a large bowl, combine the first five ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool dry place for up to 6 months. Yield: 2 batches (3 cups total).
2.    To prepare pancakes: Place 1-1/2 cups mix in a bowl. In another bowl, whisk the egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 2 batches (about 1-1/2 cups per batch).

Ginger-Blueberry Whole Wheat Pancakes

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Ingredients
3/4 cup whole wheat flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground allspice
1/2 teaspoon baking soda
1/2 cup apple juice concentrate or white grape juice concentrate
1/4 cup milk
1/2 tablespoon butter, melted
1 medium size egg
3/4 cup fresh blueberries or frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
1 teaspoon canola oil

Directions:
1.    Combine flour, ginger, cinnamon, allspice and baking soda in a large mixing bowl. Set aside.
2.    In second bowl mix together juice, milk, butter & eggs. Whisk to blend.
3.    Add juice mixture to the flour mixture and whisk until blended. Add the blueberries and stir gently to combine.
4.    Heat the canola oil in skillet, 1/4 cup per pancake. Cook 2-3 minutes until golden brown flip and cook for 2 minutes.

Whole Grain Pancake Mix

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Ingredients
3/4 cup flax seed meal
4 1/2 cups whole wheat pastry flour (or sub AP or WW combo)
3/4 cup quick-cooking rolled oats
3/4 cup nonfat dry milk powder
3 tablespoons brown sugar
7 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
Directions for pancakes
1 cup pancake mix
1 egg
1 tablespoon canola oil
1/2 cup water

Directions:
Mix ingredients together and store in refrigerator. To make the pancakes, use 1 cup of mix, one egg, 1 tbsp oil and 1/2 cup water (or double, triple, etc.) Mix together and cook!

Blueberry Pancake

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Ingredients:
1 Cup blueberries
2 Cups Flour
2 Eggs
1/4 Cup sugar
4 tsp Baking powder
1/3 Cup melted butter
1/2 tsp Salt
1 1/2 Cups milk
1 Cup sour cream

Directions:
1.    Mix together dry ingredients in a bowl.
2.    Beat the eggs in another bowl.
3.    Add sour cream, milk and butter. Mix well.
4.    Mix it into dry ingredients mixture.
5.    Add the blueberries.
6.    Pour this mixture onto a greased and hot pan with the help of a cup.
7.    Blueberry Pancake is ready. Serve it with blueberry topping.

Apple Cinnamon Pancake

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Ingredients:
2 cups biscuit mix
1 scant teaspoon ground cinnamon
1 egg
1 1/3 cups milk
3/4 cup grated apples, about 2 medium apples
Cider Syrup:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups apple cider
2 tablespoons lemon juice
3 tablespoons butter

Directions:
1.    Combine biscuit mix, cinnamon, egg and milk; beat until smooth. Stir in grated apples.
2.    Grease large skillet or griddle and heat over medium heat. Pour batter, about 1/4 cup for each pancake, onto hot griddle.
3.    Bake until bubbles appear around the edges, turn and bake other side until golden brown.
4.    Serve with warm cider syrup. Your apple sauce topping pancakes are ready
5.    Sauce: In saucepan, combine sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice.
6.    Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Continue to boil, stirring, for 1 minute.
7.    Remove from heat and stir in butter. Makes about 2 1/2 cups of syrup.

Zucchini and Chickpea Pancakes

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Ingredients
3 medium zucchini, or about 4 cups shredded
2 zucchini flowers (optional; adds a bit of color)
Some coriander or basil leaves (optional: adds flavor)
1 cup chickpea flour
1 tsp. salt
1 tsp. garam masala
1/2 tsp. hot red chili powder
1/2 tsp. curry powder
Olive oil for cooking

Directions:
1.    Finely shred the zucchini – I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well – the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
2.    Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
3.    Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less. You can use ghee or butter instead of the olive oil.