anyone got recipies/tips for making pancakes and topings.?

Answer 1

Blueberry Pancakes

INGREDIENTS:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries

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DIRECTIONS:
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

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Cinnamon-Oatmeal Pancakes

INGREDIENTS:
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs

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DIRECTIONS:
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 2

My Family Pancakes
This has been the pancake recipe for my family since I was able to eat them. I don't know where my mother got this recipe but it's the best I've ever had. They rise up nice and high. I sometimes add vanilla and spices like cinnamon and nutmeg. Very tasty!!
1 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1 cup milk
3 tablespoons oil
2 eggs
4 servings

1. Mix all ingredients together.
2. Fry like regular

TOPPING:
Syrup for Blueberry Pancakes
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
1 pint fresh blueberries or frozen blueberries, rinsed,stems removed (thaw frozen berries)
1 cup sugar
1/4 cup water
2 1/2 cups

1. Place ingredients in a small saucepan and stir well.
2. Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
3. Can serve warm or cool.

Answer 3

Apple Cider Pancakes:
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INGREDIENTS:
2 cups complete pancake mix
1 1/4 cups apple cider
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
butter flavored cooking spray

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DIRECTIONS:
Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

Or

Gingerbread Pancakes:
INGREDIENTS:
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

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DIRECTIONS:
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Or

Cinnamon Oatmeal Pancakes:
INGREDIENTS:
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs

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DIRECTIONS:
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 4

nothing is better than nutella on a pancake, one of my favorites ...also sometimes a I sautee some mixed fruits berries and such and roll them in a pancake ...heavenly

Answer 5

Try Culinary Chef at http://www.culinarychef.com for recipes.

Answer 6

Title: Pancake & Waffle Toppings (Part 2) **
Categories: Brunch, Breads
Yield: 1 Servings

- more toppings

CINNAMON & BROWN SUGAR: In small bowl, beat together 1/2 cup softened
butter, 1/2 cup powdered sugar and 1 tsp cinnamon until light and fluffy.
Serve at room temperature. Makes 1 cup.
STRAWBERRY TOPPING: In small saucepan, heat 10 oz jar strawberry
preserves or jam. Makes 1 cup.
BLUEBERRY TOPPING: In small saucepan, combine 21 oz can blueberry pie
filling and 1/4 cup butter. Cook over low heat until butter is melted.
Makes 2 cups.
PIE FILLING TOPPINGS: Follow directions for Blueberry topping using
apple, peach, cherry or whatever pie filling fruit is desired.
APRICOT BUTTER: In small bowl, beat together 1/2 cup softened butter and
1/4 cup apricot preserves, until light and fluffy. Serve at room
temperature. Makes 3/4 cup.
HONEY BUTTER: In small bowl, beat together 1/2 cup softened butter and
1/4 cup honey, until light and fluffy. Serve at room temperature.
ORANGE-HONEY BUTTER: In small bowl, combine 1/2 cup softened butter or
margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed
until light and fluffy. Makes 3/4 cup.
LOW CALORIE FRUIT TOPPING: In small saucepan, combine 3/4 cup
unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over
medium heat, stirring constantly until thickened. Stir in 2 cups fresh
fruit or a 16 oz can of fruit packed in unsweetened juice, drained.
Recommended fruits; sliced peaches, sliced pears, pineapple chunks or
blueberries. Makes 2 cups.

HERE IS ONE MILLION PANCAKE RECIPES AND TOPPINGS CHECK IT OUT

http://www.recipesource.com/main-dishes/breakfast/pancakes/index6.html

Answer 7

banana and chocolate is good

lemon and sugar

orange zest and cointreau