Pancakes? (993 views)

I'm not much for pancakes (or most prepared breakfast foods for that matter i.e. mostly cereal, yogurt, and muffins for me in the mornings) but I have made a lot in my days for my kids. My daughter loved the Greek yogurt pancakes posted by emma. I always doctor most recipes by adding fruits, nuts, chips, zests etc... so it is never just plain Greek yogurt pancakes. Their other favorite recipe was this one:

www.rachaelray.com/recipes/oatmeal-cookie-pancakes/

You could easily cut back on the sugar in these. I also usually only need 2 T. butter and if I don't have bananas, use applesauce, pumpkin, crushed pineapple, grated apple etc.... You get the idea!

A bit late, but....

erin, absolutely, food memories can be really strong!

Not a traditional pancake, but this looked kind of fun. I think I made a dutch baby pancake once, but years back. I haven't made pancakes in years, but I made those greek pancakes many times!

smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

pIcture from SK site

I made the Apple Ricotta Pancakes from EW for brunch yesterday. They came out just like the picture! Not too hard, but you do need a wide spatula to flip. No walnut oil--just regular. I'd add more cinnamon and sugar if you want to eat them sans syrup, but a little bit of syrup made them pretty perfect. I wonder if there is a way to get more apple taste in them--maybe applesauce instead of ricotta?--but I guess that would change the recipe

We're big pancake-eaters, so I have a lot of recipes. Here are some favorites.
If I had to choose one, the Pam-Cakes are special IMO. 


Best Buttermilk Pancakes     These are the pancakes I make the most - easy, healthy and yummy 
Betty Crocker
Makes 8 or 9 pancakes. Double or triple if necessary.

Preheat electric skillet or griddle to 350 degrees.

1 egg
1 cup buttermilk
2 tablespoons canola oil
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In a small mixing bowl, beat egg with a whisk. Add buttermilk and oil.

In a medium size bowl, stir together dry ingredients.

Add wet ingredients to dry ingredients, stirring gently until combined (or fold with a spatula). Do not overmix. Let pancake batter rest 5 - 15 minutes at room temperature. After resting, do not stir batter.

Lightly grease griddle with vegetable oil. (No need to grease between batches.)

Use a ladle to scoop up about 1/4 cup batter onto hot skillet for each pancake. Cook pancakes until puffed and dry around the edges; turn and cook other sides until golden brown.

Options:
*Make small for “Silver Dollar Pancakes”.
*Sprinkle fresh blueberries over each pancake before turning.
*Add 1 small banana, peeled and diced, to batter.


Best Breakfast Pancakes        This recipe uses milk instead of buttermilk
Once Upon a Chef
Makes 7-8 medium pancakes

1 cup flour
2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup plus 2 Tablespoons milk
2 Tablespoons unsalted butter, melted and slightly cooled
Vegetable oil for skillet or griddle

Combine flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. Slowly stir in melted butter. Pour the milk mixture into the dry ingredients and stir (with a whisk) just enough to moisten the flour mixture. It should look a little lumpy. Let batter sit while griddle heats.

Heat griddle and coat it lightly with vegetable oil. Drop the batter from a large spoon (about 1/4 cup). Cook until the first side is golden brown and the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown.

Notes:
*Recipe works best if wet ingredients are at room temperature.

Maple Pecan Syrup

1 cup pure maple syrup
1 Tablespoon butter
1/2 cup chopped pecans

Heat syrup with butter till butter melts. Stir in pecans. Serve warm.


Pam-Cakes with Buttered Honey Syrup   I often make these for company.
Southern Living, Jan 2010 (Pam Lolley)
Makes about 16 (4 inch) pancakes

1-3/4 cups flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted

Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture (or fold with a spatula). Gently stir in butter. Batter will be lumpy. Let stand 5 – 15 minutes.

Pour 1/4 cup of batter at a time onto a hot greased griddle (350º). Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown.

If necessary, place in a single layer on a baking sheet and keep warm in a 200º oven up to 30 minutes. Serve with syrup of your choice.

Buttered Honey Syrup (optional, but good) 
1/3 cup butter
1/2 cup honey

Melt butter in a small saucepan over medium low heat. Stir in honey, and cook 1 minute or until warm.

Note: Buttered Honey Syrup cannot be made ahead. The heated honey will crystallize when cooked and will not melt if reheated.


Pumpkin Pancakes       These are Fall favorites.
Martha Stewart Living Mag. Oct 2004
Makes 8 - 10

Mix in a medium bowl:
1-1/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
Pinch of cloves

Whisk together in a small bowl:
1 cup milk
6 Tablespoons pumpkin
2 Tablespoons melted butter (or oil)
1 large egg

Stir wet mixture into dry ingredients. Let set a few minutes. Pour 1/4 to 1/3 cup batter on lightly greased griddle for each pancake.


Gingerbread Pancakes     These are fun to make around the holidays or when it's cold outside.
Taste of Home
Makes 8-10 pancakes

1 cup flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
Pinch of ground cloves
1 cup buttermilk
1 large egg
2 Tablespoons molasses
1 Tablespoon canola oil

In a medium bowl, combine first 8 ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancake. Cook until second side is golden brown. Serve with syrup, and whipped cream if desired.



Whole Wheat Buttermilk Pancakes     Healthy pancakes from Cooking Light

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 tablespoon vegetable oil (*or a bit more, to avoid dryness)
1 large egg
1 large egg white
Maple syrup
Butter
*Fresh blueberries are a good addition, or chopped walnuts or pecans.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.

Combine buttermilk, oil, egg and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in blueberries, if using.

Heat a nonstick griddle or nonstick skillet coated with a bit of vegetable oil over medium heat. Spoon about 1/4 or 1/3 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.