It's Pancake Day..........lets have your BEST recipes please!?

Answer 1

Log Cabin Buckwheat Pancakes

Ingredients:
1 1/2 cups of buckwheat flour
1 1/2 cups of soymilk
1 tbsp of vegetable oil
1 tsp of baking powder
1/2 cup of crushed walnuts

Directions:
Mix together the dry ingredients. Add them to the wet ingredients and mix well. Add small dollops of the pancake batter to a hot greased pan. Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/

Copycat IHOP Harvest Grain & Nut Pancakes

3/4 cup Quaker Oats
3/4 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Lightly oil a skillet or griddle, and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
10 min 5 min prep 4-8 servings
Source(s):
http://www.recipezaar.com/63138...

Chickpea Pancakes

Ingredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chili: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Coriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chilies to taste.
Oil to fry

Method:
add all the ingredients together except water.
Add water slowly and make the batter to a consistency of soup. / crepes batter.
Beat the batter for 2 mins with hand.
Heat a griddle.
Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
Put one big ladle of batter and spread it on griddle.
The heat should be medium so that it doesn't burn.
put 1 tsp oil on the corners of the pancake.
Once it gets browned from one side turn it over and cook from the other side.
Put one more tsp of oil.
Once brown spots appear take it off from the griddle.
Serve hot with tomato ketchup or tomato salsa/ hot sauce or coriander chutney.

Blueberry Gingerbread Pancakes

Ingredients:

2 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoons pumpkin pie spice
1/4 teaspoons baking soda
1/4 teaspoons salt
3/4 cup light molasses
3/4 cup buttermilk
2 eggs
3 tablespoons vegetable oil
2 cups blueberries
additional vegetable oil
butter and maple syrup

Preparation:

Mix first six dry ingredients in medium bowl and blend well.

In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil. Add dry ingredients and whisk just until smooth. Fold in blueberries.

Brush nonstick skillet with vegetable oil. Allow 3 tablespoons batter for each pancake. Cook about a minute and a half on each side. Keep warm in 200 degree oven. Serve with butter and maple syrup.

Brown Sugar Shredded Wheat Pancakes

Ingredients:
4 large shredded wheat biscuits, crushed
1 cup of flour
1 tsp of baking soda
2 eggs
1 tsp of vanilla extract
1 tbsp of brown sugar
1 tsp of vegetable oil

Directions:
Mix together the dry ingredients.
Add dry ingredients to the wet ingredients, mix well and allow the batter to stand for 15 minutes.
Add small dollops of the pancake batter to a hot greased pan.
Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/scream.asp

Pumpkin Pancakes

Ingredients:
1 cup of soy milk
2 eggs
1/2 cup of canned or freshly cooked pumpkin
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp of powdered ginger
2 tbsp of brown sugar
1 tsp of baking soda
2 cups of Bisquick

Directions:
Mix together the dry ingredients.
Add dry ingredients to the wet ingredients and mix well.
Add small dollops of the pancake batter to a hot greased pan.
Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/pumpkin.asp


Injera (ethiopian pancakes to scoop up stews with)

For the Injera:
(must be prepared 2 to 3 days ahead of use)
1 1/2 lbs. teff (grain found at health food stores)
1 qt. of water
Salt

Prepare the Injera:

Mix the teff and water and let stand at room temperature in a covered glass or ceramic bowl for three days. When the mixture bubbles, it should smell a bit sour, and have the consistency of pancake batter. Mix in about 1 tsp. of salt. This should stop the fermentation. You must immediately cook the teff. Oil the bottom of a large, heavy-bottom frying pan (cast-iron is best). Heat the pan at a medium-high temperature, when a few drops of water sizzle away quickly, it is hot enough to begin. Then pour in enough batter to cover the base of the pan. Cook until holes form on the face of the injera and the edges lift from the pan. Do not turn over. Remove and let cool.

http://www.pbs.org/wnet/africa/php/recipes.php?dish=ethiopia/ethiopia_recipes_lo.html

Answer 2

1

Answer 3

Best Buttermilk Pancakes

Makes nine 6-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

1. Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Answer 4

itt is an identical combination as a Yorkshire Pudding or as we are saying down in the south of england batter pudding . combination 4 oz.. of flour,undeniable or self raising with an egg overwhelmed with milk stir thoroughly ,enable it relax for 0.5 an hour then stir lower back. in case you're making candy pancakes positioned a knob of butter in a frying pan and while butter has melted place a dessert spoonful of the batter and sprea it out so as which you have a very skinny pancake, fry for i min and toss or turn thr pancake and cook dinner it for i min. those would be frozen. in case you're making sabvoury pancakes use a small amout for each pancake. The oil could be extremely heat as could the butter. To make a savoury batter use beer rather of milk.

Answer 5

Fruity Pancakes
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 eggs
2 cups milk
3 tbsp. vegetable oil
Butter
About 1 cup of fruit, such as blueberries, raspberries, sliced strawberries, apples, peaches or bananas
Maple syrup

Sift the flour, baking powder, salt and sugar into a large bowl. Show the chef how to measure accurately, using dry measuring cups and leveling off the flour. And be sure to have him check for any remaining lumps in the bottom of the sifter.
Whisk the eggs and milk in a separate bowl, then whisk in the oil. Pour the egg mixture over the dry ingredients and stir with a spoon, but do not beat. The batter will be a little bit lumpy, but that's okay. For fluffier pancakes, substitute buttermilk for the milk and use 2 teaspoons baking soda instead of the baking powder.
Melt 1 tablespoon of butter in a griddle or an electric skillet on medium high. Then, being careful not to splatter the hot butter, drop about 1/4 cup of batter for each pancake (a job for older kids and parents only). Be sure to leave enough room between the cakes for them to grow.
For fun, you can drizzle the batter into shapes. Pour it into a plastic bag, snip a small hole in one corner, and squeeze the batter into hearts, teddy bears, numbers or your child's initials on the hot griddle.
Ask your kids what fruits they want to add to their pancakes, then gently press blueberries, raspberries, or apple or banana slices into the batter. To help the kids pick their favorite fillings, set out bowls of the prepared fruits. One child may pick five blueberries and one raspberry, whereas another may say "I don't want to put anything in it, just on it."
Cook until the pancakes bubble on the top and brown on the bottom. Flip, then cook until brown on the other side.
For successful cooking, use a griddle that heats evenly. Keep it on medium high. If it's too hot, the pancakes will burn on the outside and remain gooey on the inside. If it's not hot enough, the crust will turn hard and the inside will be dry. Cook a test pancake in the beginning, then adjust your heat accordingly.
Serve the pancakes hot with butter and maple syrup, if you like. Or, stockpile them on an oven-proof dish set in a warm oven for any late sleepers.
Makes 20 pancakes.

Answer 6

I pick fresh ripe wild red raspberries in the woods in July most years. Aside from what we eat or juice, I freeze about a quart baggie full of them.
I just take Aunt Jemimah's complete Buttermilk mix, and use milk instead of water, plus I add some vanilla to the batter. Then I add a lot of the frozen raspberries to the batter. You have to break them up a little. Don't thaw them first. When the cakes are on the griddle, sprinkle a little bit of cinnamon on one side. You can butter them lightly or top with whipped cream and fresh fruit.

Answer 7

It's Pancake Day??? I never no when it is anymore because I no longer live in the town I used to live in. They had a Pancake Day Race every year, and all the school got the day off!!! I know, sweet huh?

Answer 8

Chocolate Chip pancakes!!! YUMYUMYUM

Answer 9

2

Answer 10

Half pancake mix, half yellow cake mix. Makes them more fluffy that way!

Throw in some blueberries if you like them.

MMMMMMM!!!

Answer 11

buy a mix in bottle add milk shake ,put in pan ,stick on sugar and lemon juice ... i know boring
nutella spread on pancake and rolled (less boring)