Showing posts with label Pancakes. Show all posts
Showing posts with label Pancakes. Show all posts

Sunday, November 11, 2012

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1.)  Heat griddle to medium-high heat (400ΒΊ F).
(I use a non-stick Teflon frying pan; spayed with Pam).

2.)  In a large bowl, beat eggs, stir in buttermilk and oil.  Add remaining ingredients; beat (or stir) just until large lumps disappear.

3.)  Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle.  Bake until bubbles form, and edges start to dry; turn and bake other side.

4.)  Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

5.)  Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

6.) *Note: If you don't have buttermilk, then add either 2 Tablespoons of 5% white vinegar, or 2 Tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup).  Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk).  Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.  

Pumpkin Pancakes

I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.



Pumpkin Pancakes

1 cup Bisquick Original Pancake and Baking Mix
2 Tablespoons of the Bisquick Pancake and Baking Mix
3/4's of one Tablespoon of Bisquick Pancake and Baking Mix
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1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
Dash of salt
1/4 cup canned pumpkin puree 
1 Tablespoon of sugar
1 large egg, beaten 
1/2 cup 2% milk
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2 Tablespoons Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate
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1 Tablespoon vegetable oil
Non-stick vegetable cooking spray
Additional vegetable oil
Butter, to spread on the pancakes
Maple syrup, to pour over the pancakes


1.)  In a bowl mix together, 1 cup of Bisquick Pancake Mix, plus the

2 Tablespoons, and the 3/4's of one tablespoon of the pancake mix. Add the pumpkin pie spice, cinnamon, and salt; stir to mix.

2.)  In another bowl mix together, the pumpkin, sugar, egg, milk, pumpkin pie spice coffee creamer, and the tablespoon of vegetable oil.

3.)  Add pancake mixture into the pumpkin mixture, stir ingredients until all is blended.

4.)  Spray the inside of a 10 or 12-inch skillet with the vegetable cooking spray.

5.)  Place skillet over medium heat, then add slightly less than 1/4 cupful of pancake batter into the skillet.  Cook the first pancake about 3 minutes.  (The cooked side should be light golden brown i
n color.) Turn pancake over, and cook the other side about 1-2 minutes, until it too is light golden brown in color.

6.)  I noticed after I poured the 2nd cupful of batter into the skillet, it took less time to cook the pancake (about 1 minute & 30 seconds) as the skillet is now heated even more so than before.  Be sure to turn the pancake over as soon as you notice it's light golden brown in color.

7.)  When adding the 3rd cupful of batter to the skillet, be sure to add

a 1/4 teaspoon of vegetable oil as well.  (Do this every time before adding batter to the skillet.)  I also noticed when cooking my 3rd pancake, I needed to reduce the cooking time of the pancakes.
(I cooked the remaining pancakes for about 45 seconds on each side, as they started to brown up quickly.)

8.)  Top cooked pancakes with a bit of butter, and pour on some maple syrup.

9.)  Yields: 10 pancakes (Each about 3-1/4" to 3-1/2" in size)

Photo of Original Bisquick Panake & Baking Mix, and Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate.







































Sunday, November 4, 2012

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen.  The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons vegetable oil
1 whole egg

2 teaspoons vanilla extract
1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

1.)  In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

2.)  Pour in the milk, vegetable
oil, egg, vanilla extract, and mix until well blended.

3.)  Stir in the 1 cup of fresh chopped strawberries.

4.)  Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

5.)  Pour batter into desired size of pancakes, onto skillet or griddle.
 Flip with a spatula when bubbles appear in the center.  Cook until golden brown on the other side.

6.)  Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip).  I ate like mine with fresh strawberries and Reddi Wip.

7.)  Yields: About 8 pancakes

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Maple-Bacon Pancakes

I happen to come across this unusual pancake recipe at food.com, which Meredith F originally posted the recipe.  These pancakes are very good!!  Also, when making these pancakes, be sure to use real pure maple syrup!



 Maple-Bacon Pancakes

12 slices of bacon (I used a pound of bacon)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 Tablespoons unsalted butter, melted

1.)  Cook bacon until crisp.  Drain on paper towels, then crumble bacon into pieces.  Reserve drippings and wipe out skillet.

2.)  Preheat oven to 200 degrees.  (Heat oven only if your going to keep pancakes warm.)  I eliminated this process.

3.)  In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.

4.)  In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter.  Add to flour mixture, and whisk until just combined (batter may have lumps).

5.)  Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat.  (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)

6.)  For each pancake, arrange some of the bacon pieces in a circle in skillet.

7.)  Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting.  Cook until small bubbles form on surface.

8.)  Flip, and cook until golden brown.  Transfer finished pancakes to a baking sheet, and keep warm in oven.  Repeat with remaining ingredients. Serve pancakes with syrup.

9.)  Yields: About 20 pancakes

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