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| | From:  jackiendaisy (Original Message) | Sent: 12/29/2004 2:46 AM |
| | Four Berry Pancakes Recipe |
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| Ingredients:
1 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 tsp baking powder
3 tbsp oil
2 whole eggs
1/2 cup plain yogurt
3/4 cup milk
3 cups fresh berries in any combination desired
(blueberries, raspberries, strawberries, blackberries)
Instructions:
This recipe was the Blue Ribbon Breakfast Winner from the American Bed & Breakfast Association's Recipe Contest. It is published in the Innkeepers' Finest Breakfast by Jessica Bennett, which is a collection of the Blue Ribbon Breakfast Recipes from innkeepers around the country. We hope you will enjoy preparing it for your special breakfast, just as much as our guests enjoy it here at the inn.
Mix all the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients, except the fruit. Combine wet and dry ingredients to make the pancake batter. Reserve 2 cups of the berries and add the remaining 1 cup to the batter. Mix gently, being careful not to break up the fruit. Pour 1/4 cup batter per pancake onto a hot, oiled griddle. Turn the pancakes when the edges are dry and bubbles appear. Arrange 3 pancakes on a plate, for each person. Top with a scoop of Ben & Jerry's Vanilla Ice Cream, 1/2 cup of reserved berries, and warmed Vermont Maple Syrup. Add a sprig of fresh mint to garnish. Recipe may be doubled. | | |
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| | Jasmine Plantation Pancakes Recipe |
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| Ingredients:
1 ¼ cups sifted all-purpose flour
2 teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
½ teaspoon soda
1 beaten egg
1 cup buttermilk
2 tablespoon Canola Oil
Optional:
¼ cup chopped pecans or ½ cup blueberries
Instructions:
Sift together flour, baking powder, sugar, soda and salt. Combine egg, buttermilk, and salad oil; add to dry ingredients, stirring until flour is moistened (batter will be lumpy). Add optional nuts or berries if desired. Bake on hot griddle. | | |
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| | Georgia Pancakes Recipe |
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Ingredients:
2 cups sifted flour (or 2/3 cup flour, 1 1/3 cup corn meal)
1 ½ teaspoons baking soda (or 1 teaspoon for cornmeal variation)
½ teaspoon salt
1 tablespoon sugar
2 eggs
2 cups sour milk or buttermilk (or 1 ½ cups for cornmeal var.)
1 ½ tablespoons melted butter or other shortening
Instructions:
Sift flour, baking soda, salt and sugar. Beat eggs until light, add milk, then add gradually to flour mixture. Beat until smooth and free from lumps, and then add melted butter.
Pour by ¼ cupfuls onto heated, greased griddle. Cook until porous and brown, turn and brown other side.
Comments:
The cornmeal variation is wonderful! This recipe is from The United States Regional Cookbook, the Southern Region dating back to 1936.
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| | Apple Puff Pancakes Recipe |
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| Ingredients:
4 eggs
3/4 ceaspoon milk
3/4 cup all purpose flour
1/2 teaspoon salt
1/4 cup butter (save 2 tablespoons for apples)
2 medium apples, thinly sliced
1/4 cup sugar
1/4 teaspoon ground cinnamon
Instructions:
Heat oven to 400 degrees Place 2 round 8" or 9" cake pans in oven with the 1/4 cup butter (minus 2 tablespoons) divided between the pans. Remove from oven when butter has melted and use a pastry brush to spread the butter to coat bottom and sides of pans. Spray with cooking spray also.
Beat eggs, flour, milk and salt in small mixer bowl on medium speed 1 minute. Mix sugar and cinnamon together. Saut'e apples in 2 tablespoons butter and a little of the sugar and cinnamon mixture till semi- firm. Arrange apples in pans and top with batter. Sprinkle more sugar and cinnamon mix on top. Bake uncovered until puffed and golden brown, or about 20-25 minutes. | | |
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| Lemon-Ricotta Pancakes Recipe |
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| Ingredients:
6 large eggs, separated
1 ½ cups whole milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
½ cup all purpose flour
¼ cup sugar
½ teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar, for dusting
Blackberries for garnish, optional
Instructions:
Heat a griddle. Whip egg whites until they hold firm, glossy peaks, and set aside. Beat ricotta, butter, egg yolks and vanilla together, and set aside.
Whisk together flour, sugar, salt and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter; then gently fold in the remainder.
Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each pancake on the griddle, allowing space for spreading. Cook
until golden on the bottom and the top shows a bubble or two.
Gently flip, and cook until undersides are light brown. Dust with powdered sugar and top with berries, if desired.
Variations: Orange zest instead of or with the lemon zest. Also you can add dried fruit such as apricots.
Makes about 20 small pancakes. | | |
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| | German Pancake Recipe |
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Ingredients:
5 eggs
1 1/4 cups flour
1 1/4 cups milk
1/2 teaspoon salt
3 tablespoons melted butter
Instructions:
Melt butter into fluted 9" baking dish. Mix batter in blender or by hand with whisk.
Pour into dish, bake for 12-15 min. Serve with fruit sauces, or lemon slices and powdered sugar.
You must serve this directly from the oven, as it starts to deflate rapidly, so make sure guests are seated and ready to eat! Looks beautiful, tastes great! | | |
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| | Baked Apple Pancake Recipe |
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Ingredients:
2 tablespoons butter
1 or 2 apples (depends on size) peeled, cored, sliced
1/2 teaspoon cinnamon
1/3 cup nuts (we prefer pecans)
3 tablespoons maple syrup
1 cup pancake mix
1/2 cup milk
1 egg
Instructions:
Melt butter in a pie plate, arrange apple slices over the top. Sprinkle with cinnamon, nuts, and drizzle with syrup. Mix pancake mix, milk, and egg. Pour batter over the top of apples. Bake 350 for 25-30 minutes, until top springs back when touched. Loosen edges, invert, cut into wedges and serve with more syrup.
Really fast and easy! | | |
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| | Apple Pie Pancakes Recipe |
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Ingredients:
2 prebaked 9-inch pie crusts
1 can (20 ounces) apple slices (not apple filling), drained
2 cups grated sharp cheddar cheese
1/4 cup sugar
2 teaspoon cinnamon
1/2 cup all-purpose flour
2 cups milk
4 eggs
Maple syrup
Instructions:
Preheat oven to 350 degrees.
Divide the apple slices between the pie crusts. Sprinkle over the apples in each pie evenly with half the cheese, sugar and cinnamon.
In a medium bowl, mix the milk gradually into the flour and then whisk in the eggs. Gently pour half of the mixture into each pie. Bake the pies for 50 minutes or until the filling is set and golden brown.
Pie pancakes will be puffy but will deflate once they are out of the oven. Slice the pie and serve with maple syrup.
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| | Cranberry Lemon Pancakes Recipe |
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Ingredients:
1 1/4 cups flour
1/3 cup milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 Tablespoon butter, melted
2 teaspoons vanilla
1/4 cup lemon juice
zest of 1 lemon
3/4 cup cranberries, fresh or frozen
Instructions:
In a large bowl, combine flour, sugar, baking powder and salt.
In a smaller bowl, combine water, milk, melted butter and vanilla. Pour into dry ingredients and stir until well moistened. Add lemon juice and zest. Fold in cranberries.
Place pan or griddle over medium heat. Spray or butter and spoon batter onto griddle and cook.
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| Barn Inn Oatmeal Pancakes Recipe |
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Ingredients:
4 cups uncooked rolled oats (either old fashioned or quick)
1/2 cup butter, melted
4 cups buttermilk
4 eggs, slightly beaten
1 cup milk
1/3 cup sugar
1 cup flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons butter flavoring
Instructions:
Combine rolled oats and melted butter in a bowl, then add all remaining ingredients. Cover and refrigerate several hours or overnight. If too thick, additional buttermilk or milk may be added. Fry on a griddle as usual.
Comments:
Serves 15 people. This recipe freezes very well and is requested almost every time I serve them.
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| Palmyra's Famous Apple Pancake Recipe |
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| Ingredients:
3 pounds tart apples, peeled, cored, and sliced into 1/2-inch wedges
1 stick (8 tablespoons) unsalted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sugar
3/4 cup all-purpose flour
3/4 cup milk
3 whole eggs
Powdered sugar
Orange slices
Instructions:
Preheat oven to 450 degrees.
In a large saute pan, melt 4 tablespoons of the butter and add the prepared apple wedges. Add the sugar, cinnamon and nutmeg and cook the apples over medium heat, stirring occasionally.
Place the pancake pan in the oven and allow it to heat up. Blend the milk, eggs and flour in a blender until completely smooth. Place 2 tablespoons of the butter in the pancake pan in the oven and allow it to melt. Swirl the pan to evenly coat it. When the butter is melted, add the batter and bake at 450 degrees for 12 minutes. Turn the oven temperature down to 350 degrees and bake an additional 8 minutes.
Remove the baked pancake from the pan and transfer it to a serving platter. Spoon the cooked apples over half of the pancake and fold the other half over the filling. Melt the remaining 2 tablespoons of butter and pour it over the folded pancake. Dust with powdered sugar and serve with sliced oranges as garnish.
Comments:
A dutch pancake pan or brazier about 12"-14" in diameter with rounded sides is perfect for this recipe. | | |
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| Palmyra's Famous Apple Pancake Recipe |
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| Ingredients:
3 pounds tart apples, peeled, cored, and sliced into 1/2-inch wedges
1 stick (8 tablespoons) unsalted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sugar
3/4 cup all-purpose flour
3/4 cup milk
3 whole eggs
Powdered sugar
Orange slices
Instructions:
Preheat oven to 450 degrees.
In a large saute pan, melt 4 tablespoons of the butter and add the prepared apple wedges. Add the sugar, cinnamon and nutmeg and cook the apples over medium heat, stirring occasionally.
Place the pancake pan in the oven and allow it to heat up. Blend the milk, eggs and flour in a blender until completely smooth. Place 2 tablespoons of the butter in the pancake pan in the oven and allow it to melt. Swirl the pan to evenly coat it. When the butter is melted, add the batter and bake at 450 degrees for 12 minutes. Turn the oven temperature down to 350 degrees and bake an additional 8 minutes.
Remove the baked pancake from the pan and transfer it to a serving platter. Spoon the cooked apples over half of the pancake and fold the other half over the filling. Melt the remaining 2 tablespoons of butter and pour it over the folded pancake. Dust with powdered sugar and serve with sliced oranges as garnish.
Comments:
A dutch pancake pan or brazier about 12"-14" in diameter with rounded sides is perfect for this recipe. | | |
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| Lemon Ricotta Pancakes Recipe |
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Ingredients:
3/4 cup all purpose flour
1/2 teaspoon grated nutmeg
1 teaspoon baking powder
1 cup ricotta cheese
2 eggs
1/3 cup milk
1/3 cup canola oil
Juice and finely grated zest of 1 large lemon
Confectioners' sugar
Maple syrup
Instructions:
Combine the dry ingredients. In a separate bowl, combine the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick skillet (400 F). Cook until golden brown. Flip once.
Arrange on plate and dust with confectioner's sugar. Garnish with a wedge of lemon and serve with maple syrup. | | |
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| | Buttermilk Pancakes Recipe |
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| Ingredients:
1 cup flour
1 teaspoon wheat germ
1 teaspoon baking powder
1 tablespoon 1 teaspoon powdered buttermilk
1/4 teaspoon salt
2 large eggs
1/4 cup olive or vegetable oil
1/2 cup water
1 teaspoon vanilla
Instructions:
Wisk all dry ingredients together, lightly beat and add eggs, oil, water, and vanilla. Wisk until smooth, no lumps. You can add a couple handfuls of berries and raisins to mixed batter in season.
I fry these on an antique griddle using a tablespoon for dollar size cakes or oriental ladel for 8-11" cakes. Fry over medium (electric between 4 & 5 setting) flame on well seasoned, not oiled, griddle. When edges of cakes start to dry out flip over and fry until deep golden brown on both sides.
This recipe serves 2 (I can eat the entire batch in one sitting without indigestion.) These cakes are light and not heavy in the digestive system. I worked on this for months to get the right balance of ingredients and only recently wrote it down.
Top with butter and fresh berries, sprinkle with powdered sugar, Garnish with sliced orange and parsley. Serve with jam and syrup (maple, choke cherry, etc) on the side for a healthy full breakfast.
Serve the dollar size cakes buffet style or with fresh eggs. | | |
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| | Old Fashion Potato Pancakes Recipe |
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| Ingredients:
4 medium baking potatoes,(or Yukon Gold) peeled and coarsely shredded
1 medium onion, coursely shredded
4 green onions, chopped
1 egg, beated
salt and pepper to taste
vegetable oil for frying
Instructions:
In a large bowl, mix the potatoes and onions. Wrap the mixture in cheese cloth and squeeze out all the liquid over another bowl. Potato starch will settle in the bottom of the bowl. Pour off the liquid and save the remaining potato starch.
In a large bowl,combine the potato mixture, green onions, egg, salt and pepper, and reserved potato starch.
Coat a nonstick 12-inch skillet or griddle with a thin layer of oil, heat skillet over medim-high heat. With your hands, press together about 2 tablespoons potato mixture, place on skillet and flatten with metal spatula. Repeat. Cook for about 8 minutes, turning once, until brown on both sides. Serve hot. | | |
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| Breakfast Burritos Recipe |
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| Ingredients:
1 cup seasoned hash brown potatoes
1/4 cup chopped red peppers
Chopped ham, sausage, smoked turkey, or bacon (if desired)
8 -9 eggs
Salt & pepper to taste
6-8 8-inch Flour tortillas
Sharp Cheddar cheese
Sour cream/guacomole
Salsa
Green Chile Sauce:
4 cups rich chicken stock (use chicken base or bouilllon)
cornstarch
water
12 ounces of chopped green chiles
Instructions:
Green Chile Sauce:
Thicken chicken stock with cornstarch and water, add chopped green chiles.
Brown seasoned potatoes. Add chopped red pepper. Add beaten eggs (and meat if desired). Salt and pepper to taste and cook until softly scrambled.
Place 1 tortilla on plate, scoop about 1/2 cup of mixture on 1/2 of tortilla, drizzle with green chile sauce and fold over. Smother tortilla top with green chile sauce, sprinkle sharp cheddar cheese on top and place under broiler until bubbly. Top with dollop of sour cream or guacomole prior to serving. | | |
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