Oatmeal Cookie Pancakes


Perfect for all ocassions, all time. 🙂

 Oatmeal Cookie Pancakes

Makes: 6-8

Ingredients

1 cup flour

1/2 cup quick cooking oats
2 tsp baking powder
3 tbs Brown Sugar
1 tsp cinnamon

1/2 tsp nutmeg
1 egg
1 tsp vanilla extract
1/3 cup raisins
1 1/4 cup milk (whole cows milk or full fat coconut milk will both work)

Directions:

  1. In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
  2. Heat a griddle or skillet over medium heat, coat with cooking spray.
  3. Drop about 1/4 cup of batter on the hot griddle. Cook until dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes.

Source: Half Hour Meals

Blueberry Pancakes


One word: Delicious!

Makes: 8

1 cup flour

Ingredients:

1 heaping tbs sugar
1 tsp baking soda
1/2 tsp baking powder
1 egg
3 tbs melted butter
approx. 1 cup milk (or buttermilk)
1 pint of fresh blueberries (washed, dried and picked over)
extra butter
good (real)maple syrup

Directions:

1. Mix all the dry ingredients together with a big whisk.

2. Mix all the wet ingredients. Make sure you let the butter cool or it will cook the egg. I usually melt the butter in a measuring cup and then fill the rest of the way with milk. Use more milk for thinner pancakes. Use less milk for thick, fluffy American pancakes!

Blueberry Pancakes

3. Make a well in the dry ingredients and pour in the liquid. Use the whisk to combine everything.

4. Use a 3/4 dry measuring cup to scoop the batter onto a medium to low heated skillet. Use lower heat so that the tops won’t burn. Don’t worry if the blueberries seem like they are too big, the batter will rise up to engulf them.

5. I find that the key to making good pancakes is to wait until bubbles rise up through the batter and the edges are about 1/2 the radius cooked towards the center. This is when I flip the pancake over to get them a nice golden brown.

6. While I make each pancake (this recipe makes about 8 huge flapjacks) I like to put a pat of butter on top after it comes off the pan. I also stack the pancakes so that they keep each other warm and then they are still nice and fresh when they get to the table.

7. Apply your maple syrup generously and CONSUME!

Source: Half Hour Meals

Red Velvet Pancakes


Yup! This is what we all have been waiting for, isn’t it? 😀 Red Velvet PANCAKES! And what’s more, it takes 

less than 5 minutes to prepare and is INCREDIBLY awesomelicious!

Ingredients

2 cups all-purpose flour

3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup salted butter, melted

For Cream Cheese Glaze:
1 recipe Cream Cheese Glaze, recipe follows
fresh raspberries and mint leaves, for garnish (optional)

6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract

Directions

  1. Preheat an electric non-stick griddle to 350 degrees.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
  3. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
  4. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine.
  5. While whisking, slowly add in dry ingredients and mix just until combine.
  6. Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren’t thicker in the center then they are on the edges).
  7. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn’t want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn’t wait for many bubbles).
  8. Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
Cream Cheese Glaze
  1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.
  2. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Source: Cooking Classy

Stardust Chocolate Pancakes


Makes: 4

Ingredients

1 cup skim milk
Stardust Chocolate Pancakes1/4 cup egg white
2 Tablespoons margarine (no Sat Fat)
1 cup all purpose flour
1/4 cup Splenda sugar substitute
1/2 tsp baking powder
1/2 tsp salt
TOPPINGS:

cinnamon sugar, strawberry preserves or sliced fresh berries, Cool Whip Light

1/3 cup unsweetened cocoa powder goes in with the flour

Directions:

1. In a small bowl, combine milk, egg and butter; whisk until blended.
In another bowl, combine flour, cocoa powder, Splenda, baking soda and salt; mix well.
2. Add milk mixture; whisk just until dry ingredients are moistened (Batter will be slightly lumpy).
3. Heat griddle over medium heat until hot (Drops of water will sizzle, then evaporate).
4. Pour 8 pancakes, using 1/3 to 1/2 cup batter into griddle.
5. Cook 1-2 minutes or until batter is set around edges.
6. Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.
7. Repeat with remaining batter.
8. Sprinkle pancakes with powdered sugar; serve warm with desired toppings.

Source: halfhourmeals.com

Pancake Month: Get Ready for a Full Dose of Exciting New Pancake Recipes!


Pancakes: comin’ right up! We’ll be posting one pancake recipe per day (though I’m not promising: I often get too busy) throughout the month. Do you have any awesome pancake recipes we could post? Check out our “How to Contribute” page and send ’em to us! Spread the awesomelicious love for pancakes! 😀

Ice-cream Pancakes


We’ve recently begun doing a lot of pancakes, and this one is my own new recipe! Plus, this pancake can be served chilled or fresh (hot), even though I personally prefer the latter. This quick recipe is great for any time of the day, and can satisfy your taste buds and your stomach, both!

Makes: 1 huge, thin pancake.

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Ingredients:

1 whole egg

4-1/4 tbsps all-purpose flour

1/4 tsp baking powder

1/2 tsp vanilla essence

2 tsps sugar

2 scoops ice-cream (any flavour)10 tbsps milk

Method:

  1. First, mix the milk and ice-cream in a blender.
  2. Now mix all the wet ingredients and the dry ingredients in separate bowls.
  3. Add the ice-cream milk/shake to the wet mixture. Mix well.
  4. Slowly and gradually add the wet mixture to the dry mixture. Be careful not to form lumps.untitled
  5. Oil a pan. On medium heat, pour the batter in the pan in circles. If you want a thin pancake, which is great for an ice-cream pancake, spread the batter all over the pan. Make sure it is even.
  6. Flip over when one side is done or when you see bubbles forming on top.
  7. When the other side is also cooked, take off from flame.
  8. Serve hot or chilled. Goes great with a scoop of ice-cream in the centre, chocolate syrup etc as toppings.

~Cookie

Chocolate Pancakes


Perfect for people like me who are tired of having simple sweet pancakes. Easy, delicious and a must-try!

Displaying IMG_20131214_114116-1.jpg

With icing sugar and nuts.

Makes– 6 hand-sized pancakes

Ingredients

2 -1/2 cups All purpose flour

1 cup warm Milk + 2 tbsp chocolate milk powder

1 Egg beaten

1 tsp melted butter

2-3 tbsp sugar

1 cup milk

1 tsp baking powder

pinch of salt

2 tbsp  Chocolate milk powder

Icing Sugar (optional)

Method

  1. Keep aside the warm milk+chocolate drinking powder.
  2. In a bowl, mix all the dry ingredients. Keep aside.
  3. In another bowl, mix all the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and mix to a smooth batter. ( The batter should not be very thin ).
  5. To this batter mix the chocolate milk and mix well to form a semi-thick smooth batter.
  6. On a to a hot pan, on medium heat spread batter the size you want of the pancakes in circles. Do not make it thin.
  7. Flip over when one side is done or when you see small bubbles forming on top.
  8. When the other side is also cooked, take off from flame.
  9. Repeat with the rest of the batter.
  10. Sprinkle icing sugar on top with a stainer as a topping (optional).
Displaying IMG_20131214_114258-1.jpg

Without toppings

~Cookie

Buttermilk Pancakes



Makes: 8 Pancakes

Try these wonderful, light, fluffy pancakes for breakfast, to keep you happy and going the whole day!

Ingredients:
2 teaspoons sugar
1 tablespoon vegetable oil
1 small egg
fresh berries in season, such as raspberries, to serve
1⁄2 cup self-raising flour
1⁄4 teaspoon bicarbonate of soda
3⁄4 cup low-fat buttermilk
1⁄2 vanilla extract
1 1⁄2 tablespoons maple syrup
Method:

1. Whisk the flour, sugar and bicarbonate of soda in a bowl; make a well in the centre. Whisk the buttermilk, oil, egg and vanilla into the flour mixture until just incorporated. Allow to stand for 5 minutes.

2. Coat a non-stick frying pan with cooking oil spray and set over medium heat until hot but not smoking. For each pancake, pour in about 2 tablespoons of batter.

3. Cook for 3 minutes, or until the bubbles around the pancake eges start to burst. Flip the pancakes over and cook for another 1-2 minutes, or until golden underneath. Serve warm, topped with raspberries and syrup.

References:

Reader’s Digest
~Cookie