Breakfast for Dinner
Pancake Recipes
Mini-Chocolate Chip Pancakes
Ingredients:
2 - cups - All-Purpose
Flour
1 – T- Plus - 1 t - baking
powder
½ – t - salt
3 –
T - granulated
2 large eggs 1
¾ to 2 cups milk*
4
- T -melted butter
½ cup - Mini Chocolate Chips vegetable
oil and / or clarified butter for griddle
Directions:
1) In a large bowl, mix the flour, baking
powder, salt, and sugar together until thoroughly blended.
2) In another bowl, beat the eggs with 1 3/4
cups of milk until light and well blended. Add the melted butter and blend
thoroughly. Blend the egg and milk mixture into the dry ingredients just until
mixed.
3) * Add a little more milk,
if necessary for a rather thick but pourable batter. Do not overmix. Gently
fold the chocolate chips into the batter.
Pumpkin Cornmeal Pancakes
Ingredients
1 ½ – C - All-Purpose Flour
1 – C - Cornmeal
½ – C - Brown Sugar (packed)
3 – t - Baking Powder
½ - t - Salt
½ - t – Cinnamon (ground)
¼ - t – Nutmeg (ground)
2 - Eggs (beaten)
1 ¼ - to 1 ½ - C - Milk
1 – C - Canned Pumpkin
2 – T - Vegetable Oil (or
canola oil)
1 - t - Vanilla
vegetable oil for the skillet
or griddle
Directions:
1) In a large bowl combine the flour, cornmeal,
brown sugar, baking powder, salt, cinnamon, and spices. Whisk to blend the dry
ingredients.
2) In another bowl, beat the
eggs with 1 1/4 cups of milk, the canned pumpkin, 2 tablespoons of vegetable
oil, and vanilla.
3) Stir the dry ingredients into the milk mixture
until well blended.
4) Heat a skillet or griddle
over medium-low heat with a little oil.
5) Spoon the batter, about
1/4 cup at a time, onto the griddle or skillet.
Apple Oven Pancakes
Ingredients:
2 - Tart Apples (peeled,
cored, and very thinly sliced) ¼ - C -
Brown Sugar (packed) ¾ - t – Cinnamon
¾ – C - All-Purpose Flour
¼
- t - Salt
3 - Large Eggs
¾ – C – Milk (whole or 2%) 1
- t - Vanilla 3 - T - Butter (melted)
Directions:
1) Heat the oven to 425°. Put
a cast iron or oven-proof 9- or 10-inch skillet in the oven.
2) In a bowl, combine the
apple slices with brown sugar and cinnamon; toss gently to coat well.
3) In another bowl, mix flour
with salt. In a large cup or small bowl, whisk together the eggs, milk,
vanilla, and 1 tablespoon of the melted butter.
4) Carefully take the hot
cast iron pan from the oven, set it on a cooling rack, and add remaining
butter; swirl to coat the bottom of the pan.
5) Arrange apple slices over
the bottom of the pan.
6) Pour batter over apple
slices.
7) Bake for 25 to 30 minutes,
until puffed and lightly browned.
8) Serve with syrup or
sprinkle with powdered sugar.
Applesauce Pancakes and Apple Cider Syrup
Apple Cider Syrup
Ingredients:
1 - T - Butter
2 - C - Apple Cider
1 - C - Brown Sugar (packed)
2 - Cinnamon Sticks
Applesauce Pancakes
Ingredients:
2 - C - All-Purpose Flour
1 ¼ - C - Dark Brown Sugar
(packed)
2 - T - Baking Powder
1 - t - Salt
2 - Eggs
1 - C - Milk
½ - C - Applesauce
¼ - C - Melted Butter
Directions:
Apple Cider Syrup:
1) In a heavy saucepan over
medium heat, melt butter.
2) When butter stops foaming,
add the apple cider, brown sugar, and cinnamon sticks.
3) Bring to a boil, stirring.
Continue cooking over medium heat, stirring frequently, until reduced by half
to about 1 to 1 1/4 cups.
4) This will take about 15
minutes.
5) The syrup will thicken as
it cools. Remove cinnamon sticks and serve with pancakes.
Applesauce Pancakes:
1) In a bowl, combine the
flour, sugar, baking powder and salt.
2) Combine eggs, milk,
applesauce, and butter; add to dry ingredients and mix well.
3) Pour about 1/3 cup of
batter onto a lightly greased hot griddle.
4) Turn when bubbles form on
top; cook until second side is golden brown.
5) Keep warm while making the
remaining pancakes.
Cinnamon Pancakes
Ingredients:
1 – C -All-Purpose Flour
2 – T - Brown Sugar, packed,
light or dark
1 – t - Baking powder
¼ - t - Baking Soda
¼ - t - Salt
1 – t - Cinnamon
1 – C – Milk (low fat or
whole)
1 - Large Egg
1 – T - Melted butter plus
more for the griddle (you may use vegetable oil for the griddle)
Directions:
1)
In a medium mixing bowl,
combine the flour, brown sugar, baking powder, soda, salt, and cinnamon.
2)
Whisk to blend thoroughly.
3)
In a small bowl, combine the
milk, egg, and melted butter. Whisk to blend.
4)
Add the milk mixture to the
dry ingredients and whisk until you have a fairly smooth batter. If it seems
too thick, add a few teaspoons of milk. Adjust with small amounts of milk or
flour if too thick or thin.
5)
Heat the pan or griddle over
medium heat. Add a few teaspoons of butter or vegetable oil.
6)
When the butter or oil is
sizzling hot, add the batter in 1/4-cup portions.
7)
When the edges of the pancakes are bubbly and
look slightly dry, flip to brown the other side.
8)
Lower the heat if they seem
to be browning too quickly.
Rhubarb Compote
Ingredients:
1 ½ – lbs. - Rhubarb (cut in 1/2-inch
pieces)
1 - C - Sugar
Juice from - ½ Lemon
Zest and Juice from - ½ Orange
1 - t - Vanilla
1) In a medium heavy saucepan, combine the sliced rhubarb
with the sugar.
2) Stir over medium heat until the sugar is dissolved and
the mixture begins to boil.
3) Add the lemon juice, and orange zest and juice.
4) Reduce heat to low, cover, and simmer for 8 to 10
minutes, stirring occasionally.
5) Stir in vanilla.
Blueberry Ricotta Pancakes
Ingredients:
1 ½ - C - All-Purpose Flour
1 – t - Baking Powder
¼ - t - Baking Soda
¼ - t - Salt
1 ½ - T - Sugar
4 – T - Melted Butter
½ - C - Ricotta Cheese
1 - Large Egg
½ - C - Orange Juice
1/3 – C - Milk
½ - t – Vanilla
¾ - C - Blueberries
1 to 2 – t - Finely Grated
Orange Zest
Oil
Directions:
1) In a bowl, combine the
flour with baking powder, soda, salt, and sugar.
2) In another bowl, whisk
together the butter, ricotta cheese, egg, orange juice, milk, and vanilla.
3) Combine the wet and dry
ingredients just until blended. Gently stir in the blueberries and orange zest,
if using.
4) In a skillet or griddle,
heat oil over medium heat.
5) Spoon a small amount of
batter onto the hot skillet and spread gently with the back of the spoon.
Buttermilk
Pancakes
Ingredients:
2 – C - All-Purpose Flour
1 – t - Baking Powder
1 – t - Baking Soda
½ - teaspoon salt
2 – T - Sugar
2 - Large Eggs
2 – C - Buttermilk *
3 -T - Melted Butter
Directions:
1) In a large bowl, combine the flour, baking
powder, soda, salt, and sugar.
2) Whisk eggs, buttermilk, and butter together
in a small bowl. Combine the mixtures and stir until smooth, but don't
overbeat.
3) Heat a griddle over medium-low heat or
lower, depending on your range. I use a gas range which is fairly hot, so I
move it just a notch above the lowest setting.
TIP: I sometime substitute Almond or Cashew Milk for whole milk. There's less calories and they work well. I use the unsweetened products.
TIP: I sometime substitute Almond or Cashew Milk for whole milk. There's less calories and they work well. I use the unsweetened products.
OK, I hope you all enjoy Breakfast for Dinner. Don't forget to add a little more protein to balance out your meal. Until next time...
