I love pancakes! - Would you like to help me get a variety of pancake recipes? Many, many thanks.?

Answer 1

All the other answers are excellent, you might want to tried this.... It's very good and different from other!

~~~~~~~~~~ Potato Pancakes with Apple Rings ~~~~~~~~~~
Prep: 20 min / Cook: 45 min
12 (three-inch) Pancakes

2 tsp unsalted butter
2 apples, cored and sliced into 1/4-inch-thick rings
1 pound russet potatoes, grated and blotted dry
1 medium carrot, peeled, grated, and blotted dry
1/3 cup grated onion
2 large eggs, lightly beaten
2 tbsp all-purpose flour
3/4 tsp salt
1/4 cup vegetable oil

1. Preheat oven to 200 deg F. In large nonstick skillet over medium heat, melt butter. Add apple. Cook, turning slices over occasionally, until tender, 10 to 12 minutes. Place in oven to keep warm.
2. In large bowl, combine potatoes, carrot, onion, and eggs. Stir in flour and salt until well combined.
3. In large nonstick skillet over medium heat, heat 2 tbsp oil. Measuring 1/4 cup butter, well packed, for each pancake, cook 4 pancakes at a time until well browned and crisp on bottom, about 4 minutes. Turn pancakes over and press down on each with back of metal spatula to flatten slightly. Cook until browned, crisp, and cooked through, another 4 minutes. Drain on paper towels. Place on baking sheet in oven to keep warm. Repeat to make another 8 pancakes, using remaining oil as needed. Top pancakes with apple rings.

helpful HINT:
You can keep both the apple rings and the potato pancakes from drying out in the oven while you finish up the last batches by covering them loosely with aluminum foil.

~~~~~~~~~~ Pumpkin Griddle Pancakes ~~~~~~~~~~
Prep: 14min / Cook: 20 min
18 Griddle cakes
Whether it's fresh, frozen, or canned, pumpkin meat is high in fiber and an unbeatable source of beta-carotene.

2 cups all-purpose flour
11/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1/3 cup packed light-brown sugar
11/4 cups milk
11/4 cups fresh or canned solid-pack pumpkin puree
3 tbsp vegetable oil

1. Preheat oven to 200 deg F.
2. In medium bowl, stir together flour, baking power, baking soda, pie spice, ans salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.
3. Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, 1/4 cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 21/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.
4. Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.

helpful HINT::
Freeze leftover waffles and pancakes in plastic bags for another time when you need a quick breakfast. To reheat, place frozen waffles or pancakes in a pop-up toaster or toaster oven at 300 deg F 3 to 5 minutes.

Have fun making these!

Enjoy & good luck...._;-)

Answer 2

Fluffy Pancakes

INGREDIENTS
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted

DIRECTIONS
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Bona Petite!

Answer 3

i Have not tried this one yet but i will so tell me how it turns out

Pancakes:
5 whole eggs
1 1/2 cups whole milk
2 tablespoons orange liqueur
2 tablespoons melted unsalted butter or vegetable oil plus 1/4 cup melted butter to coat pan
1 cup unbleached white flour
1/4 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
Filling:
6 Macoun or other tart apples, about 1 3/4 pounds
2 tablespoons unsalted butter
1/3 cup maple syrup
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 cup orange liqueur

Garnish:
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 cup creme fraiche*
1/2 cup store bought fudge sauce

To make the pancake batter, whisk together the eggs, milk, liqueur, and 2 tablespoons melted butter or vegetable oil. Add the flour slowly, whisking constantly to avoid lumps. Stir in the sugar and zests. Allow the batter to rest, refrigerated, at least 30 minutes before cooking.
Heat a nonstick 7-inch crepe or omelet pan over low heat until hot. Add 1 teaspoon melted butter, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 2 tablespoonfuls pancake batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to the heat and cook on low until golden brown on the underside, then flip and brown the second side.

As each pancake is completed, remove it to an ovenproof platter set in a 200 degree F oven. If you fan the pancakes out on the platter, rather than stacking them directly on top of each other, they will be easier to separate later. Repeat until all the batter has been used. There should be enough batter to make at least 12 pancakes (2 for each serving).

Prepare the filling: Peel, core and cut the apples into 1/4-inch thick slices. In a saute pan, melt the butter, add the apple slices and saute over medium-high heat until they turn a rich golden color, about 6 to 8 minutes. Reduce the heat to low and carefully add the maple syrup, then the walnuts, cinnamon and lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy. When the liquid is reduced to a syrupy quality, remove the pan from the fire and add the Grand Marnier. Then return to the heat for a moment more to integrate the flavors. The filling can be made in advance and reheated just before finishing the dish.

To assemble the pancakes, place 3 tablespoons warm apple filling in the center of a pancake, and roll into a cigar shape. Place the filled pancakes back in the warm oven until all have been completed. Whip the heavy cream, confectioner's sugar and cinnamon together until soft peaks form. Fold in the creme fraiche. Serve 2 pancakes per person with a dollop of the cold cream and a drizzle of hot Fudge Sauce.

*Or substitute sour cream for the creme fraiche for a similar, if not identical, result.

Answer 4

All you need is pastry flour and you can buy other kinds if you want to mix in some whole grain flour instead of buying a mix because it's less expensive. I find those boxed pancake mixes they put all kinds of things in it.

If you are making it for yourself then I would suggest using half the recipe it calls for unless you are inviting friends over for breakfast?

If you make the full recipe then you may want to freeze half of it until you decide to use up the rest. Unless you are going to eat it the next day then just refrigerate it.

Which ever one you chose to make I would suggest that if you decide on only using half then keep one plain and add your favorite fruit to any of the basic plain pancake recipes. Chose one that is simple to remember and then you can make it from memory.

That's what I do I add a bit of unfrozen fruit to a basic pancake mix and it's great if you have some frozen fruit you may want to add or freshly cut banana's or chocolate chips. Make sure the fruit is thawed out first before using it in your mix.

Another thing if you get real maple syrup it's the best because it's natural and tastes much better then all those brands. Try that and you will never go back.

Also if you just make plain pancakes and if you want a fruity tasting syrup then mix in some jam or jelly in a cup with maple syrup. That will make it close to what you get in a fancy pancake restaurant.

If you find natural is too pricy for you then buy one you like and still try mixing it with a low sugar jam because most syrups are very sweet because they add sugar.

Here's some information on maple syrup. So you can decide on which kind you would like? http://en.wikipedia.org/wiki/Maple_syrup

Yum that's how I make it. If you got a can of fresh whipped cream you can top it off with some whipped cream and also some fresh fruit as well.

You can also use vanilla flavour yogurt or one that contains fruit as your topping instead of whipped cream.

Ice cream can also be used as well in place of either one if you want a little topping or if you perfer something non-dairy there are ways to substitute. You can add nuts if you like? Some people like to add nuts or fruit.

If you don't want cream and prefer only fruit then try apple sauce and mix in a little fruit with it as a nice added topping with some syrup.

Pancake Batter Recipe
http://www.momthecook.com/pancake-batter-recipe.htm

Basic Pancake Recipe
http://www.healthy-eating-made-easy.com/pancake-day-recipe.html

Banana Pancake Recipe
http://www.breakfast-and-brunch-recipes.com/bananapancakerecipe.html

Here's a whole bunch of pancake recipes since you love pancakes so much.

The Best Pancake Recipes From LoveToKnow
Here are 86 great time-tested recipes you can cook today!
http://recipes.lovetoknow.com/wiki/Category:Pancake_Recipes

Answer 5

INGREDIENTS

* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg, beaten
* 1 cup milk
* 2 tablespoons vegetable oil
* 2 ripe bananas, mashed

DIRECTIONS

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. 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. Cook until pancakes are golden brown on both sides; serve hot.

Answer 6

To your basic pancake recipe add:
small pieces of diced apple
along with sprinkles of cinnamon and nutmeg
Mix these in with the batter and serve with
pancake syrup that has been heated before serving, just be careful heating it so it does not boil over. I heat it on low. One more thing you can put some margarine or butter in the syrup and pour this over so the pancakes won't get cold from the refrigerated butter.

Answer 7

Pancakes are like muffins - you can add anything! If using a pancake mix, you can try replacing some of the water with some sour cream for a richer pancake. Add chocolate chips, then top w/powdered sugar and some chocolate syrup. Add diced fruit, dried fruit, ham bits, bacon bits, etc. Give it a try! Adjust your liquid as needed to get a pourable pancake mix.

Answer 8

1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
1 cup buttermilk
2 tbsp vegetable oil

combine flour,sugar,baking powder,baking soda,and salt.
make a well in the center of flour mixture. combine egg,buttermilk,and oil.
combine egg mixture with flour mixture.
stir until all dry ingredients are moist. add more buttermilk to make thinner pancakes if desired.

use a greased skillet or griddle to make pancakes.

add additional ingriedients to make different pancakes.

you can add any kind of fruit, spices, chocolate chips, whip cream at the end on the top of them. add ice cream to if u want for dessert pancakes

for whole wheat pancakes subsitute whole wheat flour for the all purpose and use brown sugar in place of the sugar

Answer 9

Really simple stuff. Any good cookbook will give you the recipe for normal pancakes then all you have to do is just add various types of fruit to the mix for numerous types if all else fails just google it. Good luck

Answer 10

The best recipe site I have used is simply www.recipes.com - do a search on pancakes and a variety will show up.

Answer 11

Buttermilk Pancakes

2 cups flour
1 t salt
½ t baking powder
1¼ t baking soda
2 cups buttermilk
½ cup sour cream
1 egg, well beaten

Mix flour, salt, baking soda, baking powder. Add buttermilk, sour cream and egg. Mix well. Bake on hot griddle or skillet, lightly greased. Makes about 16 pancakes.