PANCAKE RECIPES

RECIPES SUBMITTED BY Pat Ward Creegan

VARIETY OF PANCAKE RECIPES

GERMAN PANCAKES

6 eggs 1 cup milk 1 cup all-purpose flour 1/2 t salt 2 T butter, melted
Buttermilk Syrup:
1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter
2 T corn syrup 1 t baking soda 2 t vanilla extract

In a blender, combine the eggs, milk, flour & salt. Cover & process until smooth.
Pour butter into an ungreased 13 x 9 baking dish. Add batter. Bake, uncovered at 400 for 20 minutes.
Meanwhile, in a small saucepan, combine the first five syrup ingredients. Bring to a boil. Boil for 7 minutes. Remove from heat. Stir in vanilla.

PUMPKIN PANCAKES

1 1/4 cups all purpose flour 2 T sugar 2 t baking powder 1 t cinnamon ½ t ground ginger 1/2 t salt 1/8 t nutmeg Pinch ground cloves 1 cup of milk 6 T pumpkin puree 2T melted butter 1 egg

Whisk all dry ingredients together. In another bowl melt your butter, add egg & pumpkin. Mix well.
Fold into dry ingredients. Cook for about 3 minutes each side. Makes about 8 to 10 pancakes.

BEST PANCAKE RECIPE EVER

1 cup almond flour 2 eggs 1/4 cup water 2 T coconut oil (substitute other oil if you like)
1/4 t salt 1 T sweetener (use Agave & Real Maple Syrup)
Add shaved almonds for extra crunch. Dust with confectioners’ sugar.

PERFECT HOMEMADE PANCAKES

1 ½ cups flour 3 ½ t baking powder 1 T salt 1 T white sugar 1 egg
1 t vanilla extract 1 ¼ cups milk 3 T melted butter

Sift all dry ingredients in large bowl. Make a well in dry ingredients. Put in milk, egg & vanilla.
Then slowly add melted butter. Whisk until smooth. Cook on hot griddle.

CARROT CAKE PANCAKES

Dry Ingredients:
4 cups Bisquick baking mix 2 t ground cinnamon 1/2 t ground nutmeg 1/4 t ground cloves
Wet Ingredients:
4 eggs 2 cups milk
Fruit:
2 cups carrot, shredded 8 oz crushed pineapple walnut pieces

Shred carrots in a food processor for best results. Use baby carrots if you don’t want to peel carrots.
Mix dry ingredients together in large bowl. Use a fork or wire whisk to get everything mixed from bottom. Crack eggs into small bowl. Beat together, add milk & stir together.
Make sure that there are no large gobs of eggs in one place. Slowly stir wet ingredients with dry ingredients.
Use a stiff spatula to have everything mixed up from the bottom. Avoid lumps. Stir in carrots, mixing well.
Drain liquid off pineapple & set aside. Stir pineapple into batter. If batter is too thick, add some of the pineapple juice to thin it out & add more pineapple flavor through out the pancakes.
Preheat pancake griddle & a small amount of canola or vegetable oil.
Using 1/4 cup measuring cup, place pancakes onto griddle; 4 at a time. Sprinkle with crushed walnuts.
Turn pancakes after the bubbles that form on the sides pop.
It takes only 1-2 minutes depending on the density of the batter. Let cook on the other side another minute. Press with spatula. If they are too dense they might need longer to cook.
Pressing them will squeeze the raw batter out of the sides & increase thickness.
Enjoy with your favorite syrup or cream cheese frosting thinned out to pourable consistency.

LEMON RICOTTA PANCAKES About 16 (3-1/2-inch) pancakes

5 T unsalted butter, plus more for coating the frying pan & serving 1 cup whole milk
1 1/4 cups all-purpose flour 1 1/2 t baking powder 1 t fine salt
3 large eggs, yolks and whites separated 2 T granulated sugar
1 T packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 t vanilla extract 3/4 cup whole-milk ricotta cheese Powdered sugar, fruit or syrup, for serving.

Place butter & milk in a small saucepan over medium-low heat. Stir occasionally until butter has melted.
Remove from heat & let cool slightly. In a bowl, sift together flour, baking powder & 1/2 t of the salt.
Set aside. Place egg yolks, 1 T of the sugar, lemon zest & vanilla in a large bowl. Whisk to combine.
Whisk in a quarter of the milk-butter mixture (this will temper the eggs & prevent them from curdling).
Whisk in the remaining milk-butter mixture until smooth.
Add the reserved flour mixture & stir with a rubber spatula until just combined, (do not over mix).
Set aside. In a medium bowl, whisk egg whites to soft peaks. They should bend like soft-serve ice cream.
Make sure the bowl & whisk are perfectly clean with no traces of grease or whites will not whip properly.
Halfway through whisking them, sprinkle in the remaining 1 T sugar & 1/2 t salt.
Using a rubber spatula, fold whites into reserved batter until just combined.
Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese.
The batter will be lumpy & streaked with ricotta. Set aside.
Heat a large nonstick frying pan, griddle or cast iron skillet over medium heat until hot, about 4 minutes.
Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it.
If the water bounces & sputters, the pan is ready to use.
Lightly coat pan’s surface with butter, then use a ¼ cup measure to scoop the batter into the pan.
Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.
Flip & cook the other side until the bottoms are golden brown, 1 to 2 minutes more.
Repeat with remaining batter. Serve immediately with powdered sugar, fruit, butter or maple syrup.