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Buttermilk Pancakes
Serves 4
Preparation Time 25 Minutes These pancakes are made with buttermilk which is now readily available in most supermarkets. It makes a lovely light pancake with a tangy taste.
Ingredients
1 1/2 cups Pam's Self Raising Flour
1 pinch Pam's Salt
50 grams Pam's Butter
3 Pam's Barn Eggs
2 cups Buttermilk
1 pinch Cream of tartar Method
Cooking Time: 2 minutes Sift the self raising flour and salt into a bowl and make a well in the centre.
Melt the butter in a small saucepan on low heat and cook until it is nut brown in colour.
Separate the eggs and mix the egg yolks with the buttermilk.
Using a whisk to stir with, pour the buttermilk mixture into the well and stir gradually until mixed. Stir in the melted butter.
In a clean bowl whisk the egg whites with cream of tartar until they form a thick soft peak and then fold into the batter.
Cook 3/4 cupfuls of the batter in a hot greased pan. When the bubbles on the top of the surface begin to burst, turn the pancake over and cook the other side for a further 1-2 minutes. |
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Gingerbread Pancakes
1 C flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
dash cloves
2/3 C skim milk
3 T molasses
1 T vegetable oil
1 egg, lightly beaten
Combine dry ingredients in large bowl. Add milk,molasses ,corn oil, egg and mix until just moistened.Stir until smooth. Serves 2 people.
Serve with homemade whipped cream.
1/2 C whipping cream
2 tsp. sugar.
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Potato Pancake Recipe
Ingredients for Pancake:
2 cups grated potatoes
3 eggs
1 1/2 Tbsps flour (all purpose)
1 1/4 tsps salt
1-3 tsps grated onion
Ingredients for Topping:
4 Granny Smith apples (cored, peeled, sliced into rings)
3/4 cup brown sugar
3 Tbsps flour (all purpose)
1/4 tsp cinnamon
fresh blueberries and/or raspberries
Directions: Pancake:
Beat eggs and stir in potatoes. Mix flour and salt and stir into potatoes/eggs. Stir in onion. Heat cooking oil in skillet, put in mixture to form pancakes, brown on both sides until crisp.
Directions: Topping:
Scatter apple rings over bottom of microwaveable dish. Combine sugar, flour, cinnamon and spread over apple rings. Microwave on high for 2-3 minutes.
Place some apple topping on a pancake and garnish with blueberries and/or raspberries. Serve hot. ````
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Heart Healthy Pancakes
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites
Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just moistened. Beat egg whites in small bowl until stiff peaks form. Fold into batter. Place greased teflon heart shaped molds on greased griddle (medium high). Pour batter into molds. When bubbles begin to form, remove mold and flip pancakes. When done, trim pancakes with knife, if necessary, for perfect shapes. Serve with strawberry garnishes and warm real Vermont maple syrup.
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Featherweight Whole Wheat Pancakes
Ingredients needed:
2 cups whole wheat flour
1 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
2 eggs, well beaten
1/4 cup white vinegar
1 3/4 cups sweet milk
1/4 cup vegetable oil
Sift flour, baking soda, sugar and salt together. Combine eggs, vinegar, milk and oil and mix well.
Add dry ingredients to the liquid and stir only until smooth. Pour batter from the tip of a large spoon onto large frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown the second side. Serves six.
At Thistle Hill, fresh wheat berries are gathered each harvest from the fields of waving golden grain and are ground at the farm shortly before use. Needless to say, these pancakes are a favorite of our guests.
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Corn Meal Pancakes
1 1/2 cups - corn meal
3/4 cup - white flour
1/2 tsp - salt
1/2 tsp - soda
2 TBSP - shortening
1 egg
2 cups - Buttermilk
In medium bowl, mix all ingredients well. Fry on hot griddle until golden brown.
Yield: About 1 dozen pancakes.
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Lemon Ricotta Pancakes
3/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1 cup ricotta cheese
1 Tbs. baking powder
2 eggs
2/3 cup milk
Juice and grated rind of one lemon
Confectioners' sugar
In a large bowl combine and blend all ingredients. Pour 1/2 cup batter onto a hot greased griddle. Spread batter into a 5-inch circle. Cook until golden, turning once. Arrange on a platter and dust with confectioners' sugar. Serve with Vermont maple syrup.
Makes 12 small pancakes.
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Lemon Cottage Cheese Pancakes w/Poppy Seeds:
Ingredients:
1 cup cottage cheese
4 eggs
1/2 cup all-purpose flour
4 TB butter or margarine, melted and cooled
3 TB fresh lemon juice
1 tsp. (or more to taste) grated lemon zest
1 TB poppy seeds
In large bowl or mixer, blend cottage cheese.
With mixer running, add eggs and flour. Blend well.
Slowly pour in butter and margarine. Blend well.
By hand, mix in lemon juice, lemon zest, and poppy seeds. Blend well. Mixture should be thick.
Cook on a hot greased griddle until golden. Do not overcook. The pancakes should be moist and spring back to the touch.
Serve hot garnished with fresh raspberries or lemon slices and powdered sugar.
Heat raspberry syrup and serve with the pancakes.
Serves 4. Enjoy!!
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Multigrain Buttermilk Pancake
3/4 cup all-purpose flour
1 Tbs. sugar
1 cup buttermilk
1 egg, lightly beaten
1/2 cup multi-grain cereal
1 1/2 tsp. baking powder
1/4 cup milk
2 Tbs. unsalted butter or vegetable oil
Mix all dry ingredients together. Add other wet items and mix to form a smooth batter. Do not over stir. Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat a large, heavy griddle over medium heat and grease lightly with butter. Pour batter onto the griddle (1/4 cup). Cook until bubbles cover their surface. Turn and cook the other side till golden brown. Serve with butter and maple syrup. Serves 3 to 4 people.
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Judith's Greatest Pancakes
Serves 16
Preparation Time: 10 minutes
4 large eggs -- beaten
4 cups old buttermilk
1 1/3 cups corn meal
1 1/3 cups all-purpose flour
1 1/2 cups quick oats
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon sugar
1 cup oil
2 cups berry fruit (blue, raspberry, marion)
In medium bowl combine eggs, buttermilk and oil. In another bowl combine corn meal, flour, oats, baking powder, baking soda, salt, and sugar and mix well with fingers. Add fruit. Combine wet ingredients with dry just till mixed. Preheat skillet to high and spray with Pam. Drop 1/4 C batter onto griddle and cook till bubbles appear around edges, then flip and cook about 1 min. more. Don't keep turning or they'll be tough. Brush with melted butter. Keep on warm platter in low oven. Freezes well. Can easily cup recipe in half.
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Pancakes with 7-UP
1 1/4 cups sifted flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1/4 cup milk
3/4 cup 7-UP (room temperature)
2 tablespoons salad oil or bacon fat
Sift together flour, baking powder, sugar and salt. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till flour is moistened. (batter will be lumpy). Makes about eight 4-in. pancakes.
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Pumpkin Pancakes
Ingredients:
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream
Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.
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Pumpkin Pancakes
1 1/2 cups flour
1 teaspoon Baking Powder
1 1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Baking Soda
1/4 teaspoon salt
1 egg
1/4 cup canned pumpkin
1 1/2 cups milk
3 tablespoons cooking oil
In medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just till blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook over medium heat till browned, turning to cook second side of pancakes. Makes about 10 pancakes.
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Blueberry Sour Cream Pancakes
Pancakes:
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries
Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter, mix well. Stir into dry ingredients just until blended. Fold in the blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Serve with blueberry topping.
Topping:
1/2 cup sugar
2 TB cornstarch
1 cup water
4 cups fresh or frozen blueberries
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat, cover and keep warm.
Yield: 15-20 pancakes, 3 1/2 cups topping |
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