Tag Archives: pancake

Powers Pancake Palace Recipe

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Ingredients

* 3/4 cup whole milk
* 2 tablespoons white vinegar
* 1 cup all-purpose flour
* 3 tablespoons white sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 tablespoons butter, melted
* cooking spray

Directions

1. Combine whole milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Enjoy this trip down memory lane.

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.

Tiramisu Pancakes

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Tiramisu Pancakes

recipe from Ivory Hut
(Serves about 5 reasonably hungry people)

For the pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

Blueberry Graham Cracker Pancake

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Ingredients
1 cup all-purpose flour
1 cup graham cracker crumbs
2 tablespoons corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons butter or margarine – melted
2 cups buttermilk
2 tablespoons vegetable oil
1 pint blueberries

Directions:
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
2. Whisk in the graham cracker crumbs and corn meal.
3. In a small bowl, whisk together the buttermilk, egg and melted butter.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients.
5. Whisk together until just blended, it’s okay if a few lumps remain.
6. Wipe the bottom of a large, non-stick pan with a bit of the vegetable oil.
7. Place the pan over medium heat.
8. Make 3 pancakes at a time, using 1/4 cup of batter for each pancake.
9. Immediately sprinkle 1 tablespoon of blueberries on top of each pancake.
10. When bubbles begin to appear on the surface of the batter, flip the pancakes over.
11. Continue to cook the pancakes for an additional 1-2 minutes.
12. Remove the pancakes to a large serving platter.
13. Add additional vegetable oil to the bottom of the pan, if necessary, before making the next batch of pancakes.

Highland Hotcakes

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Ingredients:
3/4 cup rolled oats (quick or old-fashioned)
1-1/2 cups whole milk
2 eggs, beaten
1/4 cup oil
1/2 teaspoon vanilla
1-1/4 cups sifted flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt

Directions:
Combine oats and milk; let stand for 5 minutes. Mix together eggs, oil, and vanilla. Sift dry ingredients. Add to oat mixture along with eggs/oil/vanilla mixture. Stir only until combined.

Spoon onto hot griddle. Wait until bubbles appear. When undersides are lightly browned, flip hotcakes over and again cook until undersides are browned.

Maple Bacon Pancake

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Ingredients
4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese Kraft
1/2 cup whole milk
1/4 cup maple syrup (real stuff)
2 tablespoons white sugar
2 eggs

Directions:
1.   Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.
3. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.
4. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

Banana Nut Pancakes

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Ingredients
1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Directions:
1.    In a mixing bowl, beat the cream cheese until it is smooth.
2.    Mix in whipped topping until stiff; then set aside.
3.    In another bowl, combine the pancake mix and the sugar.
4.    Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
5.    Fold in the mashed banana and chopped pecans.
6.    Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
7.    Serve with the cream cheese as topping.

Huckleberry Pancakes

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Ingredients:
2 eggs
1/4 Cup .vegetable oil
2-3/4 Cup .buttermilk
2 Cup. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1 Cup. huckleberries, fresh or frozen

Directions:
Beat eggs in large bowl. Add oil and buttermilk and beat until well-mixed. In a medium bowl, mix flour soda, baking powder and salt. Add dry ingredients into the egg mixture, stirring only enough to moisten. Add huckleberries. With a ladle pour pancake onto a hot (357 degrees), lightly greased griddle, turn when bubbles appear.
I love this recipe. I have made it 7 times this year. Give it a try.

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.

Pumpkin Chocolate Chip Pancakes

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Ingredients
1 large egg
1 cup whole wheat flour
3/4 cup skim milk
2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp canola oil
1 tbsp baking powder
1/2 cup pumpkin puree
1/4 tsp salt
1/2 cup chocolate chips

Directions:
1.    In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.
2.    Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

Tender Sour Cream Pancakes

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Ingredients:
1 cup all-purpose flour
1 cup LAND O LAKES® Milk
1/2 cup Light Sour Cream
1 egg, slightly beaten
2 tablespoons sugar
2 tablespoons Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions:
Combine all ingredients in large bowl; beat until well mixed.

Heat griddle to 350°F or until drops of water sizzle. For each pancake, pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with Spreadable Butter with Canola Oil.

VARIATIONS:
Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into batter.
Pecan Pancakes: Gently stir 1/3 cup chopped pecans into batter.
Banana-Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into batter.

Old-Fashioned Pancake

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Ingredients:
One cupful milk
One cupful water
One teaspoonful salt
One tablespoonful syrup
Two eggs, preferably from free-range hens
Two and one-half cups of flour
Two tablespoonfuls shortening
Four level teaspoonfuls baking powder

Directions:
1.    Place the griddle on the range to heat slowly, while mixing the batter.
2.    Place all ingredients in a bowl or a flat, wide-mouthed pitcher
3.    Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply.
4.    Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour on the batter; just as soon as the pancakes begin to form air bubbles slip a spatula or cake-turner under the cakes and turn them.
5.    Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice–this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk.

German Fruit Pancake with Mixed Berry Syrup

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Ingredients
3 eggs
1 cup milk
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter
1 pound bag frozen mixed berries
1/3 cup pure maple syrup
Powdered sugar, for dusting

Directions:
1.    Preheat oven to 400 degrees F.
2.    Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
3.    Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
4.    Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
5.    To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

Easy Cinnamon-Vanilla Pancakes

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Ingredients:
2 cups all-purpose baking mix
1 cup Fat Free Cinnamon Vanilla Crème or Cinnamon Vanilla Crème Flavor
1/2 cup Pure Pumpkin
2 large eggs
Maple syrup

Directions:
COMBINE baking mix, Coffee-mate, pumpkin and eggs in large bowl; stir until blended. GREASE griddle or large, nonstick skillet. Heat over medium-high heat. Pour about 1/4 cup pancake batter onto hot griddle for each pancake; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining batter. Serve with syrup.

Peanut Butter Maple Spread in Multi-Grain Pancakes

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Ingredients:
Spread Ingredients:
3  tablespoons maple syrup
2  tablespoons  Butter, softened
2  tablespoons creamy peanut butter
Pancakes Ingredients:
1 1/2 cups all-purpose flour
1/2  cup uncooked quick-cooking or old-fashioned oats
½  cup yellow cornmeal
3  tablespoons sugar
2  teaspoons baking powder
1  teaspoon baking soda
1/2  teaspoon salt
2  cups buttermilk*
1/3 cup  Butter, melted
2 eggs
Syrup Ingredients:
Maple syrup, if desired

Directions:
1.    Combine all spread ingredients in medium bowl. Beat at low speed, scraping bowl occasionally, until creamy and smooth. Set aside.
2.    Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in large bowl.
3.    Combine buttermilk, 1/3 cup butter and eggs in medium bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
4.    Heat lightly greased griddle or skillet to 350°F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter.
5.    Serve spread and syrup over warm pancakes, if desired.
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups. Let stand 5 minutes.