Oatmeal Pancakes

 

Oatmeal Pancakes on Whisk Together-2854

Exercise:  I keep forgetting to add an exercise update!  Here is Abs on Fire – a routine that does rounds of abs and rounds of cardio for 30 minutes.  Like everything on there, it is totally free and they don’t sell you anything.  Just preach real food and good exercise routines 🙂

Food:

Kid #1 used to eat oatmeal with me EVERY morning.  It was part of our daily routine for the most part.  I forget when it happened, but now he hates oatmeal.  He doesn’t like the taste, texture or anything.  So… being sneaky I made these pancakes made almost entirely out of the same old fashioned oats you get at the store.  Costco carries them 10 pounds for $7.99!  That’s 7 cents per serving!

Now, if you need *gluten free* oats, do not get Quaker Oats because they are not certified gluten free – or have not yet.  Trader Joe’s does carry certified gluten free old-fashioned oats.

Oatmeal Pancakes on Whisk Together-2855

Everyone loved these and didn’t even realize they were made with oats!

Recipe: To make your own oat flour, you can place about 2 and 1/2 cups of old fashioned oats into a blender or food processor.  Blend until it turns into flour.  This should yield about 2 cups of oat flour.

Oatmeal Pancakes
 
:
Ingredients
  • 2 cups oat flour
  • ¾ cup white whole wheat, whole wheat or oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ tsp. ground cinnamon (optional)
  • 2 cups buttermilk*
  • 2 eggs, beaten
  • 3 Tb. melted butter or applesauce
  • 1 tsp. vanilla extract (optional)
Instructions
  1. In a great big bowl, mix the dry stuff: flour(s), baking powder, baking soda, salt and optional cinnamon.
  2. In a not so great big bowl, mix the wet stuff: buttermilk, eggs, butter and vanilla.
  3. Add the wet stuff to the dry stuff. Stir until JUST combined. Leave the lumps.
  4. Allow to sit and absorb while the skillet or griddle heat up.
  5. Heat griddle to 350 degrees or skillet to medium heat. Add a little butter to the pan if it is not non-stick. Pour a ¼-1/2 cup batter. Cook until bubbles form (1-2 minutes). Flip. Cook another 1-2 minutes or until golden brown.
  6. Serve immediately.
  7. Uneaten pancakes can cool on wire racks and then be frozen in freezer bags. To eat in the morning, microwave for 1 minute, flipping halfway.
Notes
*To make 2 cups of buttermilk, place 2 Tb. of lemon juice in a measuring cup. Then, fill with milk until you reach the 2 cup line. You do not need to "let it sit" as some recipes suggest. The resulting product shows no difference.

 

Strawberry Lemon Pancakes

Lemon Pancakes-2367 w title on Whisk Together

 

I have spent the past few evenings making cookies for “Amerikids” the musical.  It is a play Wentzville Christian Church is performing this Sunday at 6pm.  And…. there are cookies afterwards!  The musical talent is awesome.  Plus, it’s free!

I will take some more detailed photos and explain how to do the cookies step by step in another post.

Amerikids Cookies

 

Recipe:  Strawberry season has hit St. Louis and we have lots of cool pick your own farms nearby like Thies Farm to pick fresh strawberries.  These pancakes are PERFECT for those strawberries!  Or blueberries!  Or just eat them with syrup like my son does.

Lemon Pancakes-2377 on Whisk Together

The pancakes have a few extra steps, but they were still easy and fun to make.  The flavor is lemon heaven; the texture is light and fluffy.

Lemon Pancakes-2380 on Whisk Together

The original recipe uses all-purpose flour and I use white whole wheat flour.  Feel free to use whatever you like.  They will be lighter with the all-purpose flour.  I have also tried doubling this recipe with success.  I like to have leftover pancakes to freeze and eat throughout the week.

Lemon Pancakes-2370 on Whisk Together

Strawberry Lemon Pancakes
 
:
Ingredients
  • ½ cup old fashioned rolled oats
  • 1 and ¼ cups buttermilk
  • 1 cooking apple (like Granny Smith), peel and grate
  • 1 lemon, grate entire lemon
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup (4.25 ounces) all purpose flour or white whole wheat flour
  • 1 egg
  • 2 Tb. butter, melted
  • 1 cup strawberries, chopped (or cherries, blueberries, blackberries, etc.)
  • sweetened whipped cream
Instructions
  1. Before you do anything, in a medium bowl, mix the oats and buttermilk together. Set aside.
  2. Grate the apple and lemon.
  3. In a large bowl, whisk together the dry stuff: salt, baking soda, baking powder and flour.
  4. Add lemon, apple, egg and butter to the wet oat mixture.
  5. Pour the wet ingredients over the dry ingreidents. Stir until just combined.
  6. If using whole wheat flour, allow the wheat to soak for 5 minutes. If using all purpose, cook immediately.
  7. Pour batter in spoonfuls onto a hot non-stick (or buttered) skillet or griddle (I set my griddle for 350 degrees). Once bubbles form on top, flip and cook another 2-3 minutes.
  8. Serve with strawberries and whipped cream.
Notes
To measure flour without scale, spoon the flour out of the flour container into the measuring cup.

Recipe adapted slightly from King Arthur Flour

 

Rocky Road Pancakes

Rocky Road Pancakes on Whisk Together

 

Book:  Our book club book this month is “Where did you go Bernadette?” By Maria Semple.  Looks funny!  I can’t wait to read it.  I really should get a notebook to keep with me.  I have all these ideas “I should put in my blog post” and by the time I sit down to write, I have totally forgotten what I was going to say.

Recipe:  I used my homemade chocolate syrup recipe to make these pancakes and they were sooooo good!!!  Again, pretty simple dish with amazing taste.  The kids and hubby all loved it.  Something for the weekend or special to make on Valentine’s Day!  Rocky Road is one of my favorite ice cream flavors and these pancakes to that to a whole other level.  Hot cocoa pancakes, cold chocolate syrup, gooey marshmallows and crunchy nuts all in one bite.

Rocky Road Pancakes_1 on Whisk Together

Rocky Road Pancakes

Ingredients

  • 2 cups all-purpose or whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tb cocoa powder (dark or Dutch processed is yummy)
  • 1/4 cup sugar
  • 2 eggs
  • 4 Tb melted butter or applesauce
  • 2 cups milk
  • 1 tsp. vanilla extract
  • Toppings:
  • chocolate syrup
  • mini marshmallows
  • walnuts, almonds or pecans

Instructions

  1. In a great big bowl, mix the dry stuff: flour, baking powder, baking soda, salt, cocoa powder and sugar.
  2. In a not so great big bowl, mix the wet stuff: eggs, melted butter/applesauce, milk and vanilla. Stir until just barely combined. Let sit for about 5 minutes while the griddle or skillet heats up.
  3. Pour batter into pan or on griddle. Flip when bubbles start to form.
  4. For each serving: plate three pancakes. Top with chocolate syrup first. This will act as a glue for the rest of the toppings. Sprinkle mini marshmallows and nuts. Drizzle more chocolate syrup if you like! Enjoy!
http://www.whisktogether.com/2015/01/26/rocky-road-pancakes/

Rocky Road Pancakes
serves 4

2 cups all-purpose or whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tb cocoa powder (dark or Dutch processed is yummy)
1/4 cup sugar
2 eggs
4 Tb melted butter or applesauce
2 cups milk
1 tsp. vanilla extract

Toppings:
chocolate syrup
mini marshmallows
walnuts, almonds or pecans

In a great big bowl, mix the dry stuff:  flour, baking powder, baking soda, salt, cocoa powder and sugar.
In a not so great big bowl, mix the wet stuff:  eggs, melted butter/applesauce, milk and vanilla.  Stir until just barely combined.  Let sit for about 5 minutes while the griddle or skillet heats up.
Pour batter into pan or on griddle.  Flip when bubbles start to form.
For each serving:  plate three pancakes.  Top with chocolate syrup first.  This will act as a glue for the rest of the toppings.  Sprinkle mini marshmallows and nuts.  Drizzle more chocolate syrup if you like!  Enjoy!

Spiced Pumpkin Pancakes

Pumpkin Pancakes_1

Book Update:   I began reading “What Most Successful People Do Before Breakfast” and just had to quit after the first half of the first chapter.  I wouldn’t recommend it for a number of reasons:  1.  I guess it just doesn’t apply to my life at all.  Every example, including her own, was of some high powered successful career person.  Sorry, not my type.  2.  Her great insight in the first chapter?  Do what you really need to do first.  Like exercise.  Because you can always put off exercise in order to make that 4pm meeting.  Um, Duh.  I started “Bringing Up Kids without Tearing Them Down” instead, and this book has much more promise.

Actually, I exercise at night most times.  Yes, I am a morning person.  No, I am not crazy.  I have followed this routine for years now.  It grew out of  necessity because the only time I knew I would have available to exercise was when my husband was home from work and the kids were asleep – around 8pm.  Well, that’s turned into 9pm now… But anyway, I exercise now starting at 9pm.

Recipe Update:  I made these yummy-licious Spiced Pumpkin Waffles last week.  Though I love waffles, pancakes are sometimes easier to make in large batches.  So, I transformed the waffle recipe into a pancake recipe since I loved the flavors so much.  I lowered the amount of baking powder to match my old pancake recipes, used applesauce instead of butter since I don’t need them “crispy”, and just plain forgot to add the sugar!  Which was a happy accident.  I didn’t even notice the difference.

Spiced Pumpkin Pancakes
serves 6-8

1 and 1/2 cups AP flour or white whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (I use about 1/2 tsp. with fresh ground)
1 scant teaspoon ground ginger
2 eggs
1 cup pumpkin puree
1 and 3/4 cup milk
4 Tb. applesauce or melted butter
1/4 cup brown sugar (optional)

1.  In a great big bowl, whisk together the dry stuff:  flour, baking powder, baking soda, salt and spices.
2.  In a not-so great big bowl, whisk together the wet stuff:  eggs, pumpkin, milk, applesauce/butter, and optional brown sugar.
3.  Add the wet to dry.  Whisk to combine.  Cook on medium to medium high heat about 3-4 minutes at least on each side.  Due to the high content of pumpkin puree, I find these take longer to cook then normal pancakes.  I also don’t see the distinct “bubbles” in the middle always, so check by time and smell – not bubbles.
4.  Top with maple syrup, pecans, butter, etc.

Banana Bread Pancakes

banana bread pancakes on Whisk Together

Book Update:  This week is all swimming lessons, Six Flags and seeing the premier of “Turbo” tomorrow.  Finally, a movie that both kids want to see!  I continue to read a few blogs on positive psychology and coming more to the conclusion that yes, kids need to be taught resiliency, but I think there needs to be more than that in order to create “happiness” or great well-being.  I think many kids need to be taught that they are simply capable.  With the exception of safety of course which I don’t budge on one bit.  Communicating that they are capable AND providing opportunities to prove to themselves and others they are capable is a vital part of learning and growing up.

banana bread pancakes_8 on Whisk Together

Recipe Update:  If you like banana bread, you’ll like this recipe.  If you like gluten-free recipes that actually taste GOOD, then you’ll like this recipe.  If you are looking for something a little different one morning, you’ll like this recipe.  Since it is so unique, it may not go into our weekly rotation like regular old pancakes due to the extra step in making the oat flour.  However, it was delicious, easy and I think many people out there would like more gluten-free recipes.  Of course, if you are strictly gluten free use the special gluten free oats.  For the rest of us, regular old-fashioned oats will do just fine.  The difference?  Quaker Oats makes oats in a facility that is not strictly gluten free and could have possible cross contamination.  So, for the most of us this doesn’t matter.  For those with celiac disease and food allergy issues, I wanted to make sure that was out there.

banana bread pancakes_3 on Whisk Together

Banana Bread Pancakes
serves 10 – 4″ pancakes

3 small bananas (9 oz.), mashed
2 Tb unsalted butter, melted (or substitute some applesauce here)
1 Tb. lemon juice
1 Tb. sugar
2 eggs
1 cup (3.25 oz) oat flour (I weighed 3.25 oz. of oats and then put them through the food processor)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (or omit.  I’m not a huge fan of nutmeg in sweet applications)

1.  In a medium bowl, mix the wet ingredients:  bananas, butter, lemon juice, sugar and eggs.
2.  In a big bowl, mix the dry stuff:  oat flour, baking soda, salt, cinnamon and nutmeg.
3.  Add the wet stuff to the dry stuff.  Stir until just combined.
4.  Sit for 10 minutes while you heat up your non-stick skillet to medium heat, or your griddle to about 350 degrees.
5.  Spoon your batter onto the hot surface and cook like a normal pancakes.  Only these take about 3-4 minutes on the first side instead of 1-2 minutes like my normal flour pancakes.  Flip and cook another 1-2 minutes on the other side.
6.  Serve warm with syrup, walnuts, etc.

banana bread pancakes_9 on Whisk Together

Recipe from King Arthur Flour “Whole Grain Baking”

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes_1 on Whisk Together

I make pancakes about once a week to freeze and reheat throughout the week.  Most of time I use my pumpkin whole wheat recipe full of whole grains and pumpkin.  But, I found this recipe in my library-borrowed “Practical Paleo” book that I thought would be fun to try.  At first, these were AWFUL.  The photos below have before and after photos.  It makes me doubt a book’s recipes when a simple thing like pancakes can’t be accomplished.  Even the reviews online were bad…. until you add… FLOUR!  Well, to keep them paleo you need to use coconut flour.  I have included that option in the recipe.  For non-paleo people, you can throw in 3-4 Tb. of whole wheat flour and what a difference!!  Fabulous pancakes!!  I will definitely make these more often now.  What makes these special?  Due to the high egg content, naturally this recipe tastes a little eggy.  I liked it.  I also like eggy breakfast items like Dutch Baby Pancakes and dessert items like Cherry Clafoutis.

Here is a photo link to the photo in the book.  I don’t understand how the pancakes could look like that without flour.  They have structure and air holes… like a flour pancake.  But there was no flour in the original recipe.  Weird.

Paleo Pumpkin Pancakes
yield 2 servings

4 eggs
1/2 cup pumpkin puree
2 Tb. maple syrup (I tried also with non-Paleo sugar free syrup and it worked also)
2 Tb. melted butter or coconut oil (I tried with applesauce successfully also)
1 tsp. vanilla extract
1/4 tsp. baking soda
1 tsp. cinnamon
pinch salt
1-2 Tb. of coconut flour (or for non-Paleo version: 3-4 Tb. whole wheat flour)
butter for the pan

1.  Heat your large skillet to medium heat.
2.  In a mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, butter and vanilla.
3.  Once that is mixed really well, scatter the dry stuff on top:  baking soda, cinnamon, salt and optional (but highly recommended) flour.
4.  Whisk that all up until just combined.
5.  Grease your skillet with a little butter.  Ladle the pancake batter and cook on one side for about 2 minutes.  It will be a golden orange-brown once cooked.
6.  Flip and cook another 1-2 minutes on the other side.  Serve with sliced bananas, syrup or eat plain. 

Paleo Pumpkin Pancakes on Whisk Together

Recipe adapted from Practical Paleo

Famous Diner’s Pancakes

diner flapjacks_1CR

There is a pancake place in Pittsburg called “Pamela’s Diner.”  The pancakes are so outstanding that President Obama requested the cooks come to White House to serve him.  No joke!  I have never had the original pancakes, but one reviewer of this recipe says he has and they taste just like them.  These pancakes reminded me a little of Original Pancake House pancakes due to the fact that both recipes use yeast.  It took a little planning to make, but I thought they were worth making for special occasions.  And I love the flavor of yeast 🙂

Diner Pancakes
yield 4 servings (I doubled the recipe)

1 cup lukewarm milk (sometimes I use the microwave)
2 Tb. vegetable oil  (I subbed applesauce, but I’m sure oil is tastier)
3/4 cup (3 ounces) all purpose flour (I used white whole wheat, and it worked)
heaping 1/4 tsp. salt
1 tsp. baking powder
1 Tb. sugar
1/2 tsp. instant yeast
1 large egg, beaten

1.  If using oil:  whisk everything but the egg together in a bowl.  If using applesauce:  whisk everything but the egg and applesauce together in a bowl.

2.  Loosely place plastic wrap on the bowl and leave it out for 3 hours.

3.  With the plastic wrap on, store in the fridge overnight.

4.  Now that it is morning, add in the egg or egg and applesauce.

5.  Heat your electric griddle or skillet to 300 degrees.  Or, heat your large skillet to medium.

6.  Add 1 tsp. of vegetable oil and 1 tsp of butter to the skillet.  Once the butter melts, pour a little less than 1/2 cup batter into the pan to make a 9″ circle.

7.  After about 2-3 minutes, the pancake should have some little bubbles and be brown on bottom.  Flip and cook another 1-2 minnutes.

8.  Continue with the rest.  I was able to make about 2-3 big pancakes on my griddle like this.

Serve with syrup, or yogurt, fruit and brown sugar, or sour cream, etc.

This is what happens when you don’t use the butter/oil on the skillet.  No crisp edges.  No pretty swirls.

diner flapjacks_2CR

 

Here is what happens when you do it right:

diner flapjacksCR

Recipe from King Arthur Flour

Best Buttermilk Whole Wheat Pumpkin Pancakes

I just received an email from our school nurse:  “Child Nutrition Services offer healthy, nut free birthday treats. The order forms can be found on the district website under the Child Nutrition Department.”  The form includes Blue Bunny Ice Cream Sandwiches and I’m still trying to figure out how Birthday Ice Cream Sandwiches with high fructose corn syrup, red# everything, yellow # everything, and I’m not even sure if cream was actually listed as an ingredient is actually considered HEALTHY.  Maybe they think it is healthier than a piece of cheesecake or deep fried oreos.  Someone let me know why these are healthy.

Okay, I know the last pumpkin pancakes were yummy, but these are even BETTER.  I took the original Best Buttermilk Pancake recipe from America’s Test Kitchen and used whole wheat flour, their technique, minus the sour cream, plus some pumpkin puree and voila!  You have tender and thick and fluffy pancakes that are made from 100% whole wheat flour and vitamin A all included.  Throw in some mini chocolate chips at the end and the kids will never figure it out.

Best Buttermilk Whole Wheat Pumpkin Pancakes

2 cups whole wheat flour or white whole wheat flour*
2 Tb. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 dashes of ground cloves, allspice and nutmeg
2 and 1/8 cups buttermilk (substitute is 2Tbs. lemon juice and then add milk until makes 2 cups), plus additional?*
1/2 cup canned pumpkin/pumpkin puree ( or increase this to 1 cup, however, the pancakes take longer to cook and can be more mushy in the middle)
2 eggs
3 Tb. butter, melted and not hot; or substitute 3 Tb. applesauce

* I have made these over the past year with many different flours.  King Arthur’s seems to be the most consistent.  The less processed ones like stone ground organic and such taste great and do work.  However, the stone ground and other flours yield a really thick batter and I find myself adding more milk in order to get the batter to look more like pancake batter.  I add the milk about 2 Tablespoons at a time.

1.  In great big bowl, mix together the flour, sugar, baking powder, baking soda, salt and spices.
2.  In a not so large bowl, mix the buttermilk, pumpkin, eggs and butter together.
3.  Add the wet ingredients to the dry ingredients and stir until just combined.  If the batter is really thick – add another 1/8 cup of milk or buttermilk.  Let batter sit about 10 minutes.  Please let it sit 10 minutes.  This is what makes the pancakes really tender.  Maybe that is why they taste tender in the restaurants?  The batter sits there until you order?  I dunno.
4.  Cook like normal:  heat large skillet over medium heat with a little butter or griddle to 350 degrees.  Pour batter into the size pancake you want and flip after 1-2 minutes.  Cook 2-3 minutes or so … until the other side is browned.

adapted from America’s Test Kitchen/Cook’s Illustrated

List of Pancake Recipes and Variations

I make pancakes at least once a week and here are a few recipes and their variations to suit your needs.  Some people like big and fluffy and some people like flat.  The one thing I noticed when adding pumpkin puree you need to let the pancakes cook a little longer and eliminate the applesauce.  Too much liquid puree left the middle of the pancake mushy.

I would suggest when doubling or tripling the recipe to mix the wet ingredients separately.  This will allow the ingredients to be better integrated.  Probably should do this with single batches… but I’m usually tired in the morning and don’t want to deal with another bowl.

Basic Whole Wheat Pancakes
10 large pancakes

1 cup buttermilk (substitute: 1 Tb. of lemon juice into a measuring cup then add milk to the 1 cup line)
1 cup whole wheat flour or white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3 Tb. applesauce
1 Tb. honey

1.  Make your buttermilk first to allow the lemon juice to work.  Preheat your skillet on the stove to medium heat or electric griddle to 350 degrees.
2.  Mix your dry ingredients (flour, baking powder, and salt) in a big bowl or pitcher.  Whisk together.
3.  Add the wet ingredients and whisk together just until the flour disappears.
4.  Pour batter into the non-skillet or melt some butter first and then pour the pancake batter on the melted butter.  Once the pancake has small bubbles, flip and cook 2-3 minutes longer.  Serve and eat!

Cinnamon Vanilla Version:  add 1 tsp. ground cinnamon to the dry ingredients and 1 tsp. vanilla extract to the wet ingredients.  Cook as stated.
Fluffy Pancakes:  for fluffier pancakes, add 1/2 tsp. baking soda to the dry ingredients
More Fattening:  for more fat (but also more flavor) substitute 3 Tbs. of melted butter for the applesauce
Malted Pancakes: instead of honey, use 3 Tb. of malted milk powder

Pumpkin Whole Wheat Pancakes
10 big pancakes

1 cup buttermilk (substitute: 1 Tb. of lemon juice into a measuring cup then add milk to the 1 cup line)
1 cup whole wheat flour or white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
dash of ground cloves or if you don’t like cloves, dash of ground ginger
2 eggs
1/2 cup pumpkin puree (Libby’s pumpkin in a can is good)
1 Tb. honey

1.  Make your buttermilk first to allow the lemon juice to work.  Preheat your skillet on the stove to medium heat or electric griddle to 350 degrees.
2.  Mix your dry ingredients (flour, baking powder, salt and spices) in a big bowl or pitcher.  Whisk together.
3.  Add the wet ingredients (eggs, buttermilk, pumpkin and honey) and whisk together just until the flour disappears.
4.  Pour batter into the non-skillet or melt some butter first and then pour the pancake batter on the melted butter.  Once the pancake has small bubbles, flip and cook 2-3 minutes longer.  Serve and eat!

For Fluffier Pancakes:  Add 1/2 tsp. baking soda to the dry ingredients

These pancakes are more flat than fluffy.  They have great flavor!

Instant Pancake Mix (from Alton Brown)
3 batches of pancakes

6 cups AP flour
1 and 1/2 tsp. baking soda
3 tsp. baking powder
1 Tb. kosher salt
2 Tbs. sugar

Combine and mix it up in a container with a lid on it.

For the pancakes:
2 eggs, separated
2 cups buttermilk (substitute:  add 2 Tb. lemon juice in measuring cup and top with 2% milk until reaches the 2 cup line)
4 Tbs. melted butter
2 cups Pancake Mix

1.  Turn skillet to medium on stove or electric griddle to 350 degrees.  In a small bowl, whisk together egg whites and buttermilk.
2.  In medium bowl, whisk together the egg yolks and butter.
3.  Combine the buttermilk mix into the yolk/butter mix.  Then, in a large bowl have your pancake mix sitting and ready.  Add the thoroughly combined wet ingredients on top of the dry ingredients and whisk that together until just combined.
4.  Feel free to use butter in the pan.  Melt a little butter and put the pancake batter on top.  Flip when bubbles form and cook another 2-3 minutes.  Serve warm.

For Chocolate Chip Pancakes: add semi-sweet chocolate chips after pouring the batter onto the skillet.  Flip and cook as normal.  I usually do these last because otherwise the melted chocolate will get onto the non-chocolate pancakes.
For Blueberry Pancakes: small wild blueberries work best here.  If you don’t have them, use regular of course.  Sprinkle after pouring the batter onto the skillet.
For Banana Walnut Pancakes: add 1 tsp. ground cinnamon to the dry ingredients and fold in 1/2 cup diced bananas and 1/4 cup chopped walnuts into the batter just before cooking

Awesome Buttermilk Pancakes
yield 8-10 pancakes

2 cups (10 oz.)  AP flour
2 Tb. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup sour cream (I sub plain yogurt sometimes)
2 eggs
3 Tb. butter, melted and not hot

1.  In great big bowl, mix together the flour, sugar, baking powder, baking soda and salt.
2.  In a not so large bowl, mix the buttermilk, sour cream, eggs and butter together.
3.  Add the wet ingredients to the dry ingredients and stir until just combined.  Let batter sit about 10 minutes.
4.  Cook like normal:  heat large skillet over medium heat or griddle to 350 degrees.  Pour batter into the size pancake you want and flip when bubbles appear.  Cook 2-3 minutes or so … until the other side is browned.

from America’s Test Kitchen/Cook’s Illustrated

Original Pancake House Apple Pancake
recipe from Todd Wilbur’s “Top Secret Recipes 2″
yields 1 large pancake

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 Tbs. salted butter (or if you only have unsalted on hand like me, use it and add a pinch of salt)
1/2 cup light brown sugar
3/4 tsp. ground cinnamon

3 eggs
1/3 cup milk
1/3 cup heavy cream
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1.  I used my apple peeler/corer/slicer to do the apples and it made the slices perfect.  If you don’t own one, just peel, core and slice the apples fairly thin.
2.  Melt 3 Tbs. butter in your cast iron skillet or non-stick pan that can stand 475 degrees.  I used a plain non-stick skillet.
3.  Add the apples, brown sugar, and cinnamon.  Cook for 10 minutes.  If using the pie method like me, pour your apple mixture into a non-stick foil covered pie pan at this point.  Let mixture stand 1 hour.  Or simply leave in your skillet one hour if you are going to put that skillet in the oven.
4.  Preheat oven to 475 degrees.  In a large bowl, beat eggs with electric mixer.  Add milk, cream, sugar, salt and vanilla.  Continue beating until everything is dissolved.
5.  Sift in the flour and mix until incorporated.  The batter needs to rest 10 minutes.
6.  Pour the batter that you made on top of the apples.  Bake 15-18 minutes.  Watch carefully as 1 minute it was light golden brown and the next it was medium and suddenly loose around the edges.  You want medium and loose around the edges.
7.  Put a large plate on top of your skillet or pie pan and invert.  The apples should then be on top!  Serve with powdered sugar and enjoy!

There are other good pancake recipe out there like cake batter, cinnamon roll, strawberry shortcake etc.  But if I’m going to enjoy an entire stick of butter for breakfast, I might as well do it right and put it in a dessert instead.  That’s just me!  🙂

http://www.skiptomylou.org/2012/03/12/made-by-you-monday-91/

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