Tag Archives: pancake recipe

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).

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.

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.

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.

Italian Pancake

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Ingredients
2 large eggs
1 cup part-skim ricotta cheese
1/2 cup stone ground whole wheat flour
1/2 orange, zest of
1/2 lime, zest of
2 tablespoons butter, melted
1/8 teaspoon salt
1/4 teaspoon vanilla
1/2 teaspoon splenda artificial sweetener

Directions:
In large bowl, beat eggs. Gradually stir ricotta cheese and flour. Blend in zests, butter, salt, vanilla and Splenda. In large skillet, heat cooking oil. Drop mixture by tablespoonfuls and cook until both sides are golden brown. Drain on paper towels. Serve with butter and syrup.

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!

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.

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!