Category: pancakes

sweet potato pecan pancakes with ginger butter

Sweet Potato Pecan Pancakes with Ginger Butter

Sweet Potato Pecan Pancakes

Recipe courtesy of The William Kehoe House, Savannah, Georgia

Makes 24 pancakes.

3 cups all-purpose flour
1 cup wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
3/4 cup chopped pecans
2 tablespoons orange zest
4 cups buttermilk
1/3 cup canola oil
3 1/2 cups peeled, boiled, mashed sweet potato (or same amount canned)
4 tablespoons brown sugar
2 teaspoons vanilla extract
6 eggs

In large bowl stir together first 7 ingredients.

In a separate bowl combine remaining ingredients. Add to dry ingredients and stir just until well-mixed. Pour batter onto a hot griddle by 1/3 cup measure (may need to be smoothed out a bit). Cook until slightly browned. Serve with Ginger Butter.

Ginger Butter
1 cup soft butter
3 tablespoons finely chopped candied ginger

Mix together until well-blended.

old fashioned bread pancakes

Old Fashioned Bread Pancakes

1 1/2 cups stale bread crumbs
1 1/2 cups scalded milk
2 tablespoons shortening
2 eggs, well beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder

Soak bread crumbs in the milk and shortening until they are soft. Add eggs and dry ingredients, mixed and sifted. Drop the batter, by spoonsful, on a hot, greased griddle. When the cakes are full of bubbles, flip them and brown on the other side. The cakes are very tender, so flip them carefully.

peaches and cream pancakes

Peaches and Cream Pancakes

2 cups Bisquick
1 egg
1 1/2 cups milk
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 (29 ounce) can sliced peaches, drained
3/4 cup heavy whipping cream, whipped

Lightly grease a griddle.

In a bowl, add all ingredients except peaches and whipping cream and beat until blended. Heat griddle, then pour 1/4 cup batter at a time onto griddle. Cook until pancakes appear dry around the edges, then turn and cook until golden brown. Remove from griddle. Top with peaches and whipped cream and serve.

peanut butter feathery pancakes

Peanut Butter Feathery Pancakes

1 cup sifted all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup crunchy peanut butter
1 cup milk
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, sugar, baking powder and salt.

In a small bowl, beat egg with peanut butter until blended. Stir in milk and oil.Add all at once to the dry ingredients, beating until blended.Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

Makes 6 to 8 four-inch pancakes or 32 dollar-size pancakes.

meltaway pancakes

Meltaway Pancakes

Makes 10.

3 eggs, separated
1/2 cup sour cream
1/4 cup sifted flour
1/4 teaspoon salt
1 tablespoon granulated sugar

Beat egg yolks well; combine with sour cream.

Sift dry ingredients together; stir into egg yolk mixture.

Beat egg whites until stiff; fold in. Drop by large spoonsful onto hot griddle until tops are bubbly; turn and brown on other side.

banana pancakes

Banana Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt.

In a separate bowl, mix together egg, milk, oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about one-fourth cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Makes 12 pancakes.

banana-nut pancakes

Banana-Nut Pancakes (dairy free)

Pancakes are a familiar sight on the breakfast table, but my favorites are these banana- and- nut- packed flap jacks. Serve them hot with genuine maple syrup – supermarket pancake syrup is nothing more than artificially flavored sugar syrup. While I have devised this as a dairy-free recipe, it works equally well with regular milk, so please try this recipe no matter what your lactose tolerance level.

Yield: 12 to 14 pancakes

Canola oil, for griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cups plus 2 tablespoons soy milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans

Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350 degrees F. Using a folded paper towel, lightly brush the griddle with oil. Preheat the oven to 200 degrees F.

In a medium bowl, whisk the flour, baking powder, baking soda, and saltuntil combined and make a well in the center.

In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.

Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the under-side. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soy milk.

Serve warm.

blueberry almond pancakes

Blueberry Almond Pancakes

2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup granulated sugar
2 teaspoons almond extract
3 tablespoons vegetable oil
1 egg
2 cups buttermilk
1/3 cup water
2 cups blueberries
1/2 cup toasted slivered almonds, ground

Mix all dry ingredients together and set aside.

In a separate bowl add all liquid ingredients and whisk together until egg is mixed in well. Slowly add liquid ingredients to the dry mixture. Stir until mixture is smooth. Fold in blueberries and almonds.

Spray a griddle with nonstick spray and pour one cup of the batter onto the griddle. Cook over medium heat until bubbles form on pancakes and then flip to cook on the other side.

Serve with blueberry syrup.

Yield: 12 pancakes.

NOTE: To toast the almonds, place on a baking sheet at 350 degrees F for 20 minutes or until brown. Stir almonds halfway through baking to ensure even browning.

eggnog pancakes

Eggnog Pancakes

Source: Taste of Home, December/January 1999

Serving size: 6

2 cups pancake mix
1 egg
1 1/2 cups eggnog
1 1/2 teaspoons vanilla extract
Pinch of ground nutmeg

Place pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla extract and nutmeg. Stir into pancake mix just until moistened. Pour batter by 1/3 cupsful onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.