Tasty Kitchen: A Happy Recipe Community! » Pancakes

Whole Wheat Pancakes with Greek Yogurt

CateyLou — Thu, 16 May 2013 15:03:34 +0000

Whisk the eggs and sugar together in a large bowl. Add the oil and vanilla and whisk to combine.

In a measuring cup or small bowl, combine the yogurt and milk. Add it to the egg mixture and whisk to combine.

In a separate medium bowl, whisk the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined; the batter will be lumpy. Do not overmix. Let the batter sit for 10 minutes.

In the meantime, heat a griddle pan over medium heat. Lightly coat with oil. Pour batter in the pan in four places. Cook until the edges are set and bubbles on the surface are just beginning to break, about 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.

Cinnamon Pancakes with Candied Bacon

Tanya Schroeder @lemonsforlulu — Mon, 13 May 2013 11:26:40 +0000

Preheat oven to 350 F. Line a rimmed baking sheet with foil. Arrange bacon on foil and sprinkle with brown sugar. Cook for 20 minutes, turning bacon halfway through cook time. Carefully remove pan from oven and set it on a rack. Let bacon cool completely before chopping.

In a bowl, combine flour, baking powder, salt, sugar and cinnamon. Make a well in the center of your dry ingredients and carefully mix in milk, eggs, butter and vanilla. Stir in chopped bacon, reserving a tablespoon for your topping.

Heat a griddle pan or a skillet over medium heat. Use some buttery spread to lightly grease your pan. Ladle about ¼ cup full of batter onto the griddle, fitting as many onto your griddle as can fit without crowding them. Brown pancakes on each side. Remove cooked pancakes to a plate and repeat with the remaining batter.

Serve with reserved bacon and syrup.

Mini Dutch Pancakes with Cherries & Almond Ricotta Mousse

The Noshery — Fri, 10 May 2013 17:51:21 +0000

For the cherries: Combine cherries, honey, sugar, lemon juice and vanilla in a bowl, stir until the cherries are evenly coated. Heat a large skillet over medium-high heat. Add cherry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.

For the mousse: Using a stand mixer or electric beater, beat the ricotta and almond extract until smooth and creamy.

In a separate bowl, using a stand mixer with a whisk attachment or an electric hand mixer, whisk the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks, being careful not to curdle. Working in batches, gently fold the cream mixture into the ricotta mixture. Once it’s all combined, set aside in the refrigerator.

For the pancakes: Preheat oven to 400 F. Place 2 large muffin pans (6 molds each) in the oven while it preheats.

In a large bowl whisk together eggs, vanilla paste, lemon zest and milk. Beat in flour and granulated sugar until well combined.

Drop 1/2 tablespoon of butter into each mold, let melt. Divide batter into the molds, filling each less then half way full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.

Serve pancakes filled with cherries, topped with a dollop of ricotta mousse and garnished with toasted almonds.

Whole Grain Pancakes

Kellie Hemmerly - The Suburban Soapbox — Wed, 08 May 2013 15:02:42 +0000

In a medium bowl, whisk together the milk, oil, eggs and yogurt. Set aside.

In a large bowl, whisk together the whole wheat flour, 10-grain flour, brown sugar and baking powder. Add the wet mixture to the flour mixture and stir until combined thoroughly.

Heat a nonstick griddle over medium heat and pour approximately 1/4 to 1/2 cup of pancake batter onto the pan to form the pancake. Be sure to leave enough space between each pancake because they will spread a lot. Let the pancakes cook until the edges look dry and bubbles begin to form, approximately 2-3 minutes, and then flip them over. Cook for an additional 30-60 seconds and then remove to a baking sheet and cover with foil to keep warm.

Serve immediately or wrap in plastic wrap and freeze.

Makes 12 pancakes.

Whole Wheat Pancakes with Greek Yogurt

specialtycake — Sat, 04 May 2013 16:57:20 +0000

1. Heat a lightly greased griddle or skillet over medium heat. In a large bowl whisk together the egg and brown sugar until smooth. Add melted coconut oil, vanilla, yogurt and milk. Quickly whisk together.
2. Add the flour, baking powder and salt and stir until just combined.
3. Pour about 1/3 cup of batter onto the hot griddle or skillet. Fit as many as you can onto the griddle but don’t crowd them. Cook until the edges look dry, then flip over the pancakes and cook for another few minutes until both sides look brown. Remove the cooked pancakes to a plate and repeat with the remaining batter.
4. Serve hot with syrup or toppings of choice.

Recipe adapted from Pinchofyum.com.

Russian Farmer’s Cheese Pancakes: The KGB Exposed!

Colette@JFF! — Thu, 02 May 2013 23:32:52 +0000

Place a colander over a large bowl and cover with a piece of clean cheesecloth. Put the cheese over the cheesecloth , wrap into a tight bun and allow the whey to drain, about 8 hours or overnight in the refrigerator.

To make the batter, discard the whey, remove the cheesecloth and place the strained cheese into the bowl.

Beat the yolks and egg together and add to the cheese. Add the flour, sugar, salt, zest, vanilla and incorporate everything together using a fork. Dad finds a potato masher works well.

If you’re not ready to eat them yet, cover the bowl with plastic and store in the fridge for up to 1 day. The dough travels well, too, if you want to take them to your daughter’s house and spoil her.

When you’re ready to fry them, gently start heating a nonstick pan, add a dab of butter and a drizzle of oil, so the butter doesn’t burn.

Cut a piece of parchment paper and place it over a clean plate/tray. Put some flour onto another plate/tray and cover your palms with flour. Take a heaping tablespoonful of dough and roll it into a ball about the size of a lime. Rest it on one palm and with the flat of the fingers of your other hand, pat the ball down into a patty about 1/2 inch thick. Shape the rest of the pancakes.

Once the butter/oil has started to bubble and brown, gently place the pancakes, one at a time into the pan. Take good care not to splatter any hot oil onto your hand. After about 2 minutes, lift a pancake slightly to see how crispy brown the bottom has gotten. Flip the pancakes and rotate the pan for even heating.

Serve hot with cold sour cream and your favorite jam.

Oatmeal Cookie Pancakes

Jessica@A Kitchen Addiction — Thu, 02 May 2013 18:06:52 +0000

1. In a large bowl, whisk together flours, oats, cinnamon, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, baking power, and baking soda.
2. In a small bowl, whisk together milk, egg, and vanilla. Add wet ingredients into the dry ingredients and stir until just combined. Stir in raisins.
3. Bring a skillet or griddle to medium heat. Spray with non-stick cooking spray.
4. Pour ⅓ cup of batter onto the hot skillet. Using measuring cup, lightly spread out batter in a circular form. Don’t crowd the pan but cook as many as you can fit onto your griddle at one time. Cook until bubbles appear on the surface, about 2-3 minutes and flip. Cook for another 1-2 minutes on the other side. Remove from the griddle and set on a plate while you finish cooking the rest of the batter.
5. Serve warm.

Peanut Butter Pancakes

Melissa from A Cozy Bee — Tue, 30 Apr 2013 14:57:49 +0000

1. In a small bowl whisk together flour, salt, baking powder and sugar.
2. In a large measuring cup or separate small bowl, stir milk and peanut butter until well combined.
3. Add the liquid ingredients to dry ingredients and stir until just combined. Batter should have small lumps.
4. Lightly butter griddle or frying pan and spoon 1/4 cupfuls of batter onto heated pan. Turn once pancake is dry around the edges and bubbles form at the top of pancake. Cook a few minutes more on the other side, until golden brown. Serve immediately.

Recipe from Color Me Vegan by Colleen Patrick-Goudreau.

3-Ingredient Healthy Protein Pancakes

Heather Disarro — Tue, 30 Apr 2013 14:44:02 +0000

Combine everything in a blender, with the cottage cheese and eggs on the bottom (makes for easier blending) and blend until totally smooth. That’s another great thing about this recipe—you can just pour from the blender and clean-up is super easy. Let the mixture sit while you heat a nonstick skillet over medium-low heat. I like to cook mine in a little bit of coconut oil, but if your skillet is good without any fat then you certainly dont’ have to use any.

Pour the batter in about 1/4-cup increments and let it cook for about 2-4 minutes per side until they’re golden brown. Serve hot or freeze for use later!

Blueberry White Chocolate Pancakes

Nancy P. — Thu, 25 Apr 2013 17:26:00 +0000

1. Preheat pan or griddle.
2. In mixer combine flour, baking soda and sugar.
3. Gradually add in eggs, followed by the milk and oil.
4. Stir in white chocolate chips and blueberries.
5. Using 1/3 cup measuring cup, measure out pancakes, pouring into pan or onto griddle.
6. They are ready to flip when bubbles come up and start popping. Flip and cook for another 2 minutes.
7. Serve with your favorite syrup and enjoy!