Pancakes and Sautéed Apples


Delicious, yet healthy and nutritious!  Pancakes & Sautéed Apple Breakfast

Ingredients

Basic Pancake Recipe:
2 cups all-purpose flour – sifted
1 tablespoon sugar
4 teaspoons baking powder
2 eggs – gently beaten
1 tsp. vanilla
4 tablespoons butter – melted

Sautéed Apples:
2 large apples – peeled and sliced
1 tablespoon brown sugar
Juice of ¼ lemon
2 tablespoons butter
1 tablespoon – sliced almonds
sour cream

Directions:

For the Apples:

  1. In a medium bowl combine the apples with the brown sugar, lemon juice and sliced almonds. Heat a medium sized frying pan with the butter and add the apple mixture. Sauté the apples on low while baking the pancakes.

Pancakes:

  1. Combine all of the dry ingredients for the pancake batter in a mixing bowl. In a separate smaller bowl combine the eggs, milk, vanilla and butter and stir into the dry ingredients. Stir until rather smooth.
  2. Pour the batter on a hot, lightly buttered griddle. When bubbles form and break open, flip over.
  3. Serve the pancakes with a spoonful of sour cream, topped with the sautéed apples and your favorite syrup.

Source: Half Hour Meals

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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! 😀