pancake recipe

Pancakes and Waffles

Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

For breakfast you can’t do much better than pancakes or waffles. I love both but rarely have them unless there is a special reason. For the New Year I am planning on making at least one of these. The hard part will be deciding which one. I often serve pancakes and waffles with a fruit based syrup or powdered sugar. I prefer to warm the syrup up. It keeps the pancakes and waffles from cooling down too quickly. Of course, you can’t do much better than real maple syrup, warmed up with some fresh butter.

 

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix*

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

 

Pumpkin Pancakes

Pumpkin Pancakes

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Orange Pecan Waffles

Orange Pecan Waffles

 

 

 

 

 

 

 

 

 

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

Red Grape Syrup

  I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

 

Fudge Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled 

3/4 c. sugar

1 t. vanilla

1 c. buttermilk

1 c. flour

1/2 c. cocoa

1/2 each baking powder and baking soda

1/2 t. cinnamon

1/4 t. salt

1/2 c. chopped nuts, optional

1/2 c. chocolate chips, optional

 

Beat first three ingredients until light and foamy, about 2 minutes. Stir in vanilla and milk. Beat in dry ingredients just until blended. Stir in nuts and chips. Bake until waffles are cooked through. Makes 4 cups of batter. Serve with whipped or sour cream and fresh fruit.

Fudge Waffles

Fudge Waffles

Sweet Potato Pancakes

Sweet Potato Pancake

Sweet Potato Pancake

For dinner with a friend the other night I was looking for something fun to do with sweet potatoes. I have quite a few of them and didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. Amy had duck fat so that is what we used to fry them in. They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller ones and serving as an appetizer. Here is the recipe.

 

 

Sweet Potato Pancakes

2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful

Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.*  Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5

* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.

Sweet potato pancakes cooking

Sweet potato pancakes cooking

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

I  am normally a boring breakfast sort of person. Oat bran or toast. Maybe a couple of eggs. Every once in a while I spend a little extra time for something special. Today I just had a taste for pancakes. Since I had some cooked pumpkin in the fridge it seemed natural to make pumpkin pancakes. I topped them with a drizzle of warm maple syrup. So delicious. I am not likely to change my habits about breakfast,  but sometimes you just need to treat yourself to something special.

 

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

*Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening or coconut oil  to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

* I use coconut oil and store in the fridge.

Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes

August is zucchini month. They are everywhere and if you have them you might be looking for another way to cook them. I’ve been making zucchini pancakes for years and always enjoy them. I did change one thing in the recipe today though and I liked the result. The secret? Baking soda. I don’t know why I never thought to add it before. It makes the pancakes light and fluffy. Here is the recipe I used today. I served mine with a tomato salsa, mostly because I didn’t have any sour cream. I really liked the combo. This could be a great breakfast or lunch dish or as a side dish with dinner.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Was in the mood for pb&j this morning but since I was out of bread  had to get creative. I had some red grapes in the freezer and I decided to pair them up with peanut butter pancakes. The combination was really good. I started by making the syrup. I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup. Not the peanut butter and jelly sandwich I had in mind- something so much better. Sometimes it pays to think outside the box. 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

 

 

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