Pear Pecan Pancakes



1 cup all purpose flour



2 tablespoons brown sugar packed



2 teaspoons baking powder



1/2 teaspoon salt



1/2 teaspoon cinnamon



3/4 cup milk plus 2 tablespoons milk



2 eggs separated (egg whites beaten until stiff)



1 teaspoon vanilla extract



1/2 cup pear peeled and chopped fine



1/2 cup pecans chopped



Stir together flour, brown sugar, baking powder, salt and cinnamon in mixing bowl.



Beat egg yolks in separate bowl then stir in milk, vanilla and pear.



Add liquid mixture to dry ingredients stirring just until blended then fold in beaten egg whites.



Heat greased griddle or skillet over medium.



For each pancake pour scant 1/4 cup batter onto hot griddle.



Cook pancakes until puffed bubbly and dry around edges.



Turn and cook other side until golden brown then serve with your favorite syrup.

Apple Pecan Pancakes



1 cup all purpose flour



2 tablespoons brown sugar packed



2 teaspoons baking powder



1/2 teaspoon salt



1/2 teaspoon cinnamon



3/4 cup milk plus 2 tablespoons milk



2 eggs separated (egg whites beaten until stiff)



1 teaspoon vanilla extract



1/2 cup apples peeled and chopped fine



1/2 cup pecans chopped



Stir together flour, brown sugar, baking powder, salt and cinnamon in mixing bowl.



Beat egg yolks in separate bowl then stir in milk, vanilla and apple.



Add liquid mixture to dry ingredients stirring just until blended then fold in beaten egg whites.



Heat greased griddle or skillet over medium.



For each pancake pour scant 1/4 cup batter onto hot griddle.



Cook pancakes until puffed bubbly and dry around edges.



Turn and cook other side until golden brown then serve with your favorite syrup.

Apple Dollar Pancakes



3 eggs separated



3 tablespoons sour cream



1 apple peeled, cored and chopped



3 tablespoons flour



1 teaspoon baking powder



1/2 teaspoon ground cinnamon



3/4 cup maple syrup



Combine egg yolks, sour cream, apple, flour, baking powder and cinnamon then stir well.



Beat egg whites with an electric mixer until peaks form then fold into yolk mixture.



Drop batter by 1/4 cup onto a hot lightly greased griddle.



Cook until golden brown turning once then serve with maple syrup.

Apple Sausage Pancakes With Cider Syrup



2 cups pancake mix



1/2 teaspoon ground cinnamon



2 eggs



1-1/3 cup milk



2 tablespoons vegetable oil



2 medium green apples peeled and shredded



1/2 pound bulk pork sausage cooked and drained



Cider Syrup:



2 cups apple cider



1 cup granulated sugar



1/4 cup butter



2 tablespoons cornstarch



2 tablespoons lemon juice



1/4 teaspoon cinnamon



1/4 teaspoon nutmeg



Stir together pancake mix and cinnamon in mixing bowl.



Beat eggs in separate bowl until lemony then stir in milk and oil.



Add liquid mixture to dry ingredients stirring just until blended.



Fold in shredded apple and cooked sausage.



Heat greased griddle or skillet over medium heat.



For each pancake pour scant 1/4 cup batter onto hot griddle.



Cook pancakes until puffed bubbly and dry around edges.



Turn and cook other side until golden brown then serve with cider syrup.



To make syrup mix together sugar, cornstarch, cinnamon and nutmeg in saucepan.



Pour in apple and lemon juices then cook stirring constantly until thickened.



Boil and stir one minute then remove from heat and stir in butter.



Serve warm over pancakes.

German Pancake



4 large eggs



1 cup all purpose flour



1/4 teaspoon salt



3 teaspoons granulated sugar



1-1/3 cup milk



2 sticks butter divided



Cinnamon sugar



Juice of 1 fresh lemon



Raspberry jam



Beat eggs until light and frothy then add flour, salt, sugar and milk and beat 5 minutes more.



Melt 2 tablespoons butter in skillet for each pancake.



Heat until pan is very hot but don't allow butter to burn.



Ladle in enough batter with one hand so that with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover bottom and slightly up sides of the pan without a lot of excess.



Check pancake by gently lifting edge with a spatula.



When it is nicely browned turn pancake over.



The second side will brown quickly.



Place pancake onto a warm plate then sprinkle with cinnamon sugar then lemon juice.



Spread with jam then roll up as for a jellyroll and sprinkle again with cinnamon sugar.



Cut into two pieces and serve.

Apple Pancakes With Maple Pecan Butter



1-3/4 cup all purpose flour



3 tablespoons granulated sugar



2 teaspoons baking powder



1 teaspoon baking soda



1/2 teaspoon salt



1/2 teaspoon ground cinnamon



1/4 teaspoon ground nutmeg



2 eggs



2 cups buttermilk



1/4 cup butter melted



1-1/2 cups chopped peeled tart green apple



Maple Pecan Butter:



1 cup butter softened



3/4 cup finely chopped or ground pecans



1/2 cup maple syrup



Stir together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.



Beat eggs in separate bowl then stir in buttermilk and melted butter.



Add liquid mixture to dry ingredients stirring just until blended then fold in apple.



Heat greased griddle or skillet over medium heat.



For each pancake pour scant 1/4 cup batter onto hot griddle.



Cook pancakes until puffed bubbly and dry around edges.



Turn and cook other sides until golden brown.



Serve with maple pecan butter.



To make maple pecan butter beat butter on medium speed until light.



Add pecans and mix well then gradually beat in syrup.

Apple Crisp Oven Pancake



1/2 cup quick cooking oats



1/4 cup biscuit mix



1/4 cup brown sugar packed



2 tablespoons butter softened



3/4 teaspoon ground cinnamon



2 cups biscuit mix



3/4 cup milk



3/4 cup chunky applesauce



1/4 teaspoon vanilla extract



1 egg



Heat oven to 425 then grease a jelly roll pan.



Combine oats, biscuit mix, brown sugar, butter and cinnamon then set aside.



Beat remaining ingredients with whisk until well blended then pour into prepared pan.



Spread batter to edges then sprinkle evenly with oat mixture.



Bake 15 minutes then serve immediately.

Ambrosia Pancakes With Orange Syrup



1 egg



1 cup all purpose flour



1/2 cup flaked coconut



3/4 cup milk



1 teaspoon grated orange rind



1 tablespoon brown sugar



2 tablespoons vegetable oil



1 tablespoon baking powder



1/4 teaspoon salt



Shortening as needed



Orange Syrup:



1 cup orange sections coarsely chopped



1 cup maple flavored syrup



Beat egg until fluffy then add remaining ingredients except shortening and beat just until smooth.



For thinner pancakes stir in additional 2 tablespoons milk.



Heat griddle or skillet over medium heat or to 375 and grease griddle with shortening if necessary.



For each pancake pour scant 1/4 cup batter onto hot griddle.



Cook pancakes until puffed and dry around edges then turn and cook other side until golden brown.



For syrup combine ingredients in a small saucepan then cook until thoroughly heated.

Pumpkin Pancakes with Homemade Syrup

Ingredients:



1 cup each all-purpose flour, milk

1 tbsp. sugar

2 tsp. baking powder

1/2 tsp. each salt, ground cinnamon

2 eggs, divided

1/2 cup cooked or canned pumpkin

2 tbsp. vegetable oil

Hot Cider Syrup

3/4 cup apple cider or juice

1/2 cup each packed brown sugar, corn syrup

2 tbsp. butter or margarine

1/2 tsp. lemon juice

1/8 tsp. each ground cinnamon, ground nutmeg

Directions

Pancakes: Combine dry ingredients in a bowl. In another bowl,

whisk egg yolks, milk, pumpkin and oil. Stir into dry ingredients

just until moistened. In a mixing bowl, beat egg whites until soft

peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot

greased griddle. Turn when bubbles form on top of pancakes. Cook

until second side is golden brown. Serve with syrup.

Makes 15 pancakes. (Takes 1 cup syrup below)

Syrup; In a saucepan, combine ingredients. Bring to a boil

over medium heat, stirring occasionally. Reduce heat; simmer,

uncovered, 20 - 25 minutes or until slightly thickened. Let stand for

30 minutes before serving.

Makes 1 cup syrup.

Strawberries and Cream Pancakes

What a great way to start the morning! Indulge yourself in tender pancakes

layered with sweet berries and smooth cream.



3 cups sliced strawberries

1/4 cup sugar

2 cups Original Bisquick® mix

1 cup milk

2 TB sugar

1 tsp. vanilla extract

2 eggs

1-1/2 cups whipping (heavy) cream, whipped



Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over

medium-high heat or

electric griddle to 375° F; grease with cooking spray, vegetable oil or

shortening. (Surface is ready

when a few drops of water sprinkled on it dance and disappear.)



Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended.

Pour by slightly less t

han 1/4 cupfuls onto hot griddle.



Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes,

strawberries and cream.



Makes 12 small pancakes.

Oatmeal Raisin Pancakes with Cinnamon Sour Cream



1 cup old fashion oats

1 cup all-purpose flour

1/4 cup (packed) light brown sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1-2/3 cups buttermilk

2 large eggs

4 TB butter, melted

1/2 tsp. pure vanilla extract

1 cup plump raisins

Cinnamon Sour cream, recipe follows

Maple syrup for topping

 

In a medium bowl, whisk together the oats, flour, brown sugar, baking powder,

baking soda, and cinnamon.



In another bowl, whisk together buttermilk, eggs, melted butter and vanilla,

blend thoroughly.

Pour the liquid ingredients over the dry ingredients and mix with the whisk

until just combined.

Don't worry if the batter is a bit lumpy.



With a rubber spatula gently fold in the raisins. The batter will thicken as

it stands. If necessary,

lightly butter, oil, or spray your griddle or skillet. Preheat over medium

heat or if using an

electric griddle set to 350 degrees F. If you want to hold the pancakes until

serving time preheat your

oven to 200º F.



Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for

spreading, and use a

spatula or the back of your spoon to lightly press the batter into rounds.

When the underside of the

pancake are golden and the tops are speckled with bubbles that pop and stay

open, flip over with a

wide spatula and cook on the other side until light brown. Serve immediately

or place in oven while you

make the rest of the batch.



Yield:  14 (4-inch) pancakes.



Cinnamon Sour Cream



1 cup sour cream (you can use nonfat)

1 TB + 1 tsp. brown sugar

1 tsp. cinnamon



Working in a small bowl and using a rubber spatula, thoroughly combine the

ingredients.

Store covered in the refrigerator until ready to serve. The cream will keep

for about 1 week.

Cream Cheese Pancakes

2 cups self rising flour
2 tablespoons sugar
1 egg
1 3/4 cups milk
3 ounces cream cheese, softened
1 tablespoon butter, melted
1/2 teaspoon vanilla

Combine ingredients; mix well. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked. Flip pancakes over to brown other side. Serve warm with favorite syrup. Makes 12 4 inch pancakes.

Amish Pumpkin Pancakes

1 cup flour
Pinch of baking soda
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg well-beaten
1 1/4 cup milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or
mashed sweet potato, cooked

Combine flour, baking soda, sugar and spices.

Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once.

Serve hot with butter and syrup or confectioners' sugar.

Blueberry Buttermilk Pancakes



2 cups flour

1/4 cup sugar

2-1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

2 cups buttermilk

1/4 cup melted unsalted butter, plus some for frying

1 cup blueberries, fresh or frozen



In a large bowl sift together the flour, sugar, baking powder, baking soda

and salt.



Beat the eggs with the buttermilk and melted butter.



Combine the dry and the wet ingredients into a lumpy batter, being careful

not to over mix.



Heat some butter in a skillet.



Spoon batter into the skillet and sprinkle the top with some of the

blueberries.



Cook for 2 to 3 minutes on each side.



Serve with a dollop of whipped cream and maple syrup.



Yield: 4 servings.