somebody has a good recipe for pancakes?

Question

specially with fruits.

Answer 1

I know that you probably have received a lot of pancake recipes from a lot other users.. but here are some DIFFERENT kind of pancakes for you to try!

So Enjoy your Breakfast!

Take cares~

Answer 2

1

Answer 3

Strawberry Shortcake Buttermilk Pancakes

(4 servings)
2 cups flour
2 cups buttermilk
1 cup strawberries - hulled and sliced
2 eggs - beaten
2 Tablespoons sugar
2 Tablespoons butter - melted
2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
vegetable oil or butter - for cooking

For Topping:
3 cups fresh strawberries - hulled and cut in quarters
3/4 cup sugar
2 Tablespoons orange juice
whipped cream (optional)
First prepare the topping: Place strawberries in a bowl. Mash slightly to get some of the juice out. Mix with 1 cup of sugar and orange juice. Cover and let set for an hour. Place in refridgerator if you prefer your topping cool.

Now, make the pancakes:

In a large bowl, sift together the flour, 2 Tablespoons of sugar, baking powder, baking soda, salt and cinnamon.

In a seperate bowl, stir buttermilk with eggs and butter. Mix well.

Add buttermilk mixture to dry ingredients and stir until just combined.

Fold in the 1 cup of strawberry pieces.

Set a large skillet or griddle to medium heat. Add a little vegetable oil or butter to coat the pan.

Pour enough batter to make a 5-inch circle. Cook the pancakes until the tops are covered with tiny bubbles. Flip and cook other side until golden brown.

Serve warm with strawberry topping and whipped cream.

Answer 4

This is an awesome recipe that I got off of the back of a packet of flour...
Buttermilk Pancakes with Berries
1 and half cups of Plain Flour
1 Teaspoon Bicarb Soda
Quarter cup of caster sugar
2 Eggs, separated
1 Cup Buttermilk
To Serve:
250g Fresh or frozen (and then thawed berries)
Honey or Maple Syrup
or serve with sliced banana or mango in place of berries.
1) Sift flour and bicarb into a large bowl and stir in sugar. In a medium bowl whisk egg yolks and buttermilk until combined. Add to flour and mix till smooth.
2) Using an electric mixer, beat egg whites till soft peak form. Mix a quarter of the egg whites through the batter, then gently fold in the remaining egg whites.
3) Heat a lightly greased frypan and drop approx 2 tablespoons of batter onto the heated pan. Cook for 2 mins, or till underside is golden. Turn pancake over, cook other side.
4) Keep warm while cooking other pancakes. Repeat until all batter is cooked, greasing the pan as needed.
5) Top with fruit of choice and drizzle with honey or maple syrup.
Serves 4

Answer 5

Pan cake mix: 2 cups of selfriseing flour 1half cup of sugar 1 egg 1n half cups of milk mix altogether....you can add some vanilla if you would like .....cook as usual and I get fresh blueberries and sweet em with sugar and add to the mixture while cooking....You can use can pie filling to do your pancakes too...Just add fruit to batter while cooking Um mm Good...I raised my 6 children own these...God bless you and bless the U. s. A. and Israel and all....

Answer 6

Apple Blintz Pancakes:

1 cup pancake mix
1 egg
1/4 cup cottage cheese
1 cup whole milk
1 tablespoon vegetable oil
3/4 cup sour cream
1 cup applesauce
2 teaspoons ground cinnamon (optional)

Place the pancake mix in a large bowl. In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream. Sprinkle with cinnamon (if desired).

Yield: Makes 10 to 12 pancakes

Answer 7

Bisquick out the box is excellent; and you can add whatever you like. I use milk instead of water so the pancakes are richer, and you can add fresh cut fruit, chocolate chips,, etc.

Answer 8

Ooh.. I have my homemade banana pancake! Its awesome!

Just smash 2 or 3 bananas with a fork (maybe lumpy..its okay)
Add your pancake mix to the smashed bananas (I just use the one just to add water..its simple!)
Cook it up!

It's sooooo good! Trust me!

Answer 9

look at a box of Bisquick use the recipe that calls for lemon juice --it makes them light and fluffy.
also go to Hungry monster.com lots of ecipes there.

Answer 10

These oven pancakes bake like two peach pies.

Baked Peach Pancakes

1/4 cup butter or margarine
1 cup Original Bisquick® mix
3/4 cup milk
4 eggs
2 medium fresh peaches, peeled and thinly sliced or 1 1/2 cups canned or frozen (thawed) sliced peaches, drained
1/4 cup sugar
1/4 teaspoon ground cinnamon

Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.

Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter. Bake 20 to 25 minutes or until puffed and golden brown.
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Eggnog Pancakes with Cranberry Sauce

2 C Pancake mix
1 Egg
1-1/2 C Eggnog*
1-1/2 tsp Vanilla extract
pinch Ground nutmeg
1 can (16 oz)Whole-berry or jellied cranberry sauce

Place pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.Yield: 6 servings (12 pancakes)

*This recipe was tested with commercially prepared eggnog.
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Peachy Oven Pancake
Serving Size : 4

PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped

TOPPING
1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour batter into greased pie pan.

Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

TIP: If desired, use favorite fresh or canned fruits, drained, in place of strawberries.
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Lemon-Ricotta Pancakes
Serve with raspberry sauce.

1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups cake flour
1 Tbs. baking powder
1/4 tsp. salt

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes
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Serve with strawberries and whipped cream

Double Chocolate Brownie Pancakes

2 cups pancake mix
3 T. unsweetened cocoa
2 T. granulated sugar
1 1/2 c. water
1/3 c. walnuts
1/4 c. semisweet chocolate chips

Combine pancake mix, cocoa and sugar in large bowl. Stir in water with wire wisk until large lumps disappear. Add walnuts and chocolate chips. Stir until evenly mixed. Let batter rest for 5 minutes. Cook according to package directions.