Category: pancakes

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.

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.

hootenanny pancakes

Hootenanny Pancakes

6 eggs
1 cup milk
1/4 teaspoon salt
1 cup flour
1/2 cup (1 stick) butter or margarine

Beat the eggs, milk and salt until frothy. Add flour. Put butter into a 9 x 13-inch pan. Put in oven at 425 degrees F until butter is melted. Pour batter over melted butter. Bake for 25 to 30 minutes.

Serve with syrup or jelly.

gingerbread pancakes with lemon sauce

Gingerbread Pancakes with Lemon Sauce

A lemony sauce dresses up ginger-spiced griddlecakes for a weekend breakfast.

Pancakes
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda and salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

Lemon Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
Pinch of ground nutmeg
1 cup hot water
2 tablespoons butter
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice

Stir together flour, baking powder, soda, salt, ginger and cinnamon. Beat egg with milk in a large bowl. Beat in molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy.)

Grease seasoned pancake griddle, if necessary, and place over medium heat until a few drops of water dance on the hot griddle. Pour a scant 1/4 cup batter onto hot griddle for each pancake.

Cook pancakes on first side until they are puffed, full of bubbles, and look dry at edges. Then turn and cook until second side is browned. Serve with hot Lemon Sauce. Makes about t 18 (3 1/2-inch) pancakes.

To make Lemon Sauce: In a medium saucepan, mix sugar, cornstarch and nutmeg. Gradually mix in water. Cook, stirring, over medium heat until mixture is thick and clear. Add butter, lemon zest and lemon juice, stirring until butter melts. Serve hot. Makes about 1 1/3 cups.

Per serving: 118 calories; 4.7 g fat (1.6 g saturated fat; 36 percent calories from fat); 17.2 g carbohydrates; 18 mg cholesterol; 101 mg sodium; 2 g protein; 0.3 g fiber

gingerbread pancakes with syrups

Gingerbread Pancakes with Syrups

Take your pick of two syrups with this particularly easy pancake recipe. Either syrup packs some beneficial food value, more than you can say for bottled, sugary pancake syrups.

1 cup all-purpose flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoons powdered ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup molasses (no substitute)
1 egg
2 tablespoons oil

Combine dry ingredients, the flour, cinnamon, ginger, baking powder and soda. Add a generous pinch of salt, if desired. Stir well to combine in a medium mixing bowl.

In a separate bowl, whisk together the milk, molasses, egg and oil. Add to dry ingredients, mixing just until the dry ingredients are moist.

Spoon about 1/4 cup batter for each pancake onto a lightly greased, preheated skillet or griddle. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.

Yield: About 3 servings.

Per serving (without syrup): 434 calories; 12.7 g fat (2.1 g saturated fat; 26 percent calories from fat); 73.2 g carbohydrates; 76 mg cholesterol; 404 mg sodium; 7.9 g protein; 2.3 g fiber

Serve with either of these syrups:

Cranberry-Orange Syrup
In a medium saucepan, combine 1 cup light corn syrup, 1/4 cup thawed orange juice concentrate and 1/4 cup whole-berry cranberry sauce. Bring to a boil. Reduce heat and simmer 3 minutes without stirring. Watch to prevent the syrup from foaming over. Remove from heat and chill to thicken. Serve at room temperature or warm.

Makes 6 servings.

Per serving: 186 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 49.7 g carbohydrates; 0 mg cholesterol; 67 mg sodium; 0.3 g protein; 0.3 g fiber.

Apricot-Orange Syrup
In a blender or food processor, blend 1 (15 ounce) can drained apricot halves, 1/3 cup light corn syrup and 1/3 cup orange juice. When smooth, warm, if desired, and drizzle over gingerbread pancakes. Also good with waffles topped with navel orange segments or strawberry halves. Makes 6 servings.

jellyroll pancakes

Jellyroll Pancakes

Makes 8 (6-inch) pancakes.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
3 tablespoons vegetable oil
1/3 cup your favorite flavor jam, jelly or preserves
Confectioners