If there's nothing I love more, it's pancakes on Sunday morning. Since it's Thursday, I thought I'd give you all (and myself) something to look forward to this weekend. This weeks recipes show how pancakes can be both good and good for you! GASP!
1. First up, from Simply Life are some yummy looking Blueberry Whole Wheat Flax Pancakes
2. Next, Stephanie, from Stephanie Cooks whipped up some Whole Wheat Buttermilk Pancakes
3.Finally, another Stephanie at Macaroni and Cheesecake temped my tastebuds with her Whole Wheat Oatmeal Pancakes
Want some more pancake ideas? Check out my pancake tag.
Not into pancakes? Try something from my breakfast tag.
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Thursday, April 29, 2010
Sunday, March 7, 2010
Whole Wheat Chocolate Chip Pancakes
Every Sunday my husband and I make breakfast. For the past few Sundays we have been making pancakes. Last week, I used this recipe, but they came out really flat. When I say flat, I mean flat. One pancake wasn't even as thick as a quarter. I had a feeling it may have been baking powder that lost its potency, to test that theory, I tried a different recipe this week.
Whole Wheat Chocolate Chip Pancakes
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1 cupall-purpose flour whole wheat flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Directions
In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk, and cooking oil and vanilla extract. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Mix in chocolate chips just before pouring batter. (They sink to the bottom quickly, so make sure you give it a good stir before each pour.)
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Servings: Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).
Chef's Notes
The verdict is that these pancakes were delicious, but still sort of on the flat side. The next time we're at the grocery store, I think I will be picking up a new package of baking powder.
Hungry for more pancake recipes? Check out my pancakes tag.
Whole Wheat Chocolate Chip Pancakes
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
Ingredients
1 cup
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Directions
In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk, and cooking oil and vanilla extract. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Mix in chocolate chips just before pouring batter. (They sink to the bottom quickly, so make sure you give it a good stir before each pour.)
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Servings: Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).
Chef's Notes
The verdict is that these pancakes were delicious, but still sort of on the flat side. The next time we're at the grocery store, I think I will be picking up a new package of baking powder.
Hungry for more pancake recipes? Check out my pancakes tag.
Sunday, December 21, 2008
Almond Chocolate Chip Pancakes
Every weekend we make pancakes. It's a great change of pace from our weekday breakfast of cereal before work. I love pancakes because of their versatility. Like my favorite dinner meal, pizza, you can add almost anything to pancakes.
This weekend, I used the apple pancake recipe I got from smitten kitchen and modified it. Instead of apples, I used chocolate chips and roasted almonds.
Almond Chocolate Chip Pancakes
adapted from Smitten Kitchen
Ingredients:
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup chocolate chips
15 roasted almonds
Directions:
Mix the eggs with the milk or yogurt in a large bowl.In a smaller bowl, whisk the flour, baking powder, salt and sugar together. In a food processor, coarsely chop nuts and chips. (I pulsed on high until the chips/almonds looked like tiny pebbles. Instead of getting big gobs of chocolate in some bites, the chocolate melted throughout the pancake.)
Combine the wet and the dry ingredients and stir in the processed mixture of nuts and chocolate chips.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them). Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: about 20 medium sized pancakes
This weekend, I used the apple pancake recipe I got from smitten kitchen and modified it. Instead of apples, I used chocolate chips and roasted almonds.
Almond Chocolate Chip Pancakes
adapted from Smitten Kitchen
Ingredients:
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup chocolate chips
15 roasted almonds
Directions:
Mix the eggs with the milk or yogurt in a large bowl.In a smaller bowl, whisk the flour, baking powder, salt and sugar together. In a food processor, coarsely chop nuts and chips. (I pulsed on high until the chips/almonds looked like tiny pebbles. Instead of getting big gobs of chocolate in some bites, the chocolate melted throughout the pancake.)
Combine the wet and the dry ingredients and stir in the processed mixture of nuts and chocolate chips.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them). Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: about 20 medium sized pancakes
Thursday, December 11, 2008
Apple Pancakes
If you keep up with my blog, you'll remember that last week I made blueberry pine nut pancakes. Well, since they turned out so nicely, I'll admit, I've become a bit obsessed with my new pancake recipe from smitten kitchen. I think every Saturday will be pancake Saturday, showcased by a variation of the original pancake recipe.
This past weekend, I decided to go with the actual recipe that was posted on smitten kitchen. We had some apples left over from the week that hadn't been eaten. Since Sunday is also grocery shopping day in our household, I took an "everything must go" attitude and started right away on this recipe.
Apple Pancakes
adapted from Smitten Kitchen
Ingredients
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Fuji Apples and put them in my food processor so the pieces would be small and mix into the batter better)
2 teaspoons cinnamon or to taste (not in original recipe)
2 teaspoon vanilla (also not in original recipe)
Confectioner’s sugar, for dusting (I didn't dust them, since we used syrup)
Directions
Mix the eggs with the milk or yogurt in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them) Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath.
Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Review
Who doesn't love pancakes? And these pancakes just happen to be SO tasty. Since it's only me and H on weekend mornings, I halfed the recipe and we got about 10 pancakes out of it. Enough for breakfast on Saturday and Sunday! woohoo! I also served some turkey bacon and H made us some cappuccinos.
This past weekend, I decided to go with the actual recipe that was posted on smitten kitchen. We had some apples left over from the week that hadn't been eaten. Since Sunday is also grocery shopping day in our household, I took an "everything must go" attitude and started right away on this recipe.
Apple Pancakes
adapted from Smitten Kitchen
Ingredients
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Fuji Apples and put them in my food processor so the pieces would be small and mix into the batter better)
2 teaspoons cinnamon or to taste (not in original recipe)
2 teaspoon vanilla (also not in original recipe)
Confectioner’s sugar, for dusting (I didn't dust them, since we used syrup)
Directions
Mix the eggs with the milk or yogurt in a large bowl.
In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them) Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath.
Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Review
Who doesn't love pancakes? And these pancakes just happen to be SO tasty. Since it's only me and H on weekend mornings, I halfed the recipe and we got about 10 pancakes out of it. Enough for breakfast on Saturday and Sunday! woohoo! I also served some turkey bacon and H made us some cappuccinos.
Saturday, November 29, 2008
Blueberry and Pine Nut Pancakes
We woke up last Sunday morning with a craving for pancakes. I've only tried to make pancakes once from scratch before and they turned out AWFUL, so I'll admit I was a little apprehensive to try again. I had a recipe from Smitten Kitchen bookmarked that sounded really good, but it was apple pancakes and we didn't have any apples. I thought I would improvise with the ingredients we had and follow the basic recipe for the batter. After all, if they turned out bad this time, I could always blame the fact that I didn't follow the recipe exactly, right? Well, the pancakes came out great, and I can't wait to try to make them with actual apples. You can find the original recipe here, and below are the pancakes I made.
Blueberry and Pine Nut Pancakes
adapted from Smitten Kitchen's Apple Pancake recipe
Ingredients
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 package of fresh blueberries
3/4 cup pine nuts
Directions
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the pine nuts. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Drop the blueberries one by one onto the batter - this will help to get a more consistent amount of blueberries on each pancake. Flip the pancakes when you see tiny bubbles start to pop on the surface of the batter and cook them for an additional two or three minutes. Serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: Yields about 15 pancakes
Review: The pancakes came out really good. The pine nuts were a great compliment to the blueberry flavor. This was first time I ever cooked pancakes and they actually came out that nice golden brown color. It was great! I will definitely be using this recipe again.....next time with apples.
Blueberry and Pine Nut Pancakes
adapted from Smitten Kitchen's Apple Pancake recipe
Ingredients
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 package of fresh blueberries
3/4 cup pine nuts
Directions
Mix the eggs with the milk in a large bowl. In a smaller bowl, whisk the flour, baking powder, salt and sugar together. Combine the wet and the dry ingredients and stir in the pine nuts. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Drop the blueberries one by one onto the batter - this will help to get a more consistent amount of blueberries on each pancake. Flip the pancakes when you see tiny bubbles start to pop on the surface of the batter and cook them for an additional two or three minutes. Serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: Yields about 15 pancakes
Review: The pancakes came out really good. The pine nuts were a great compliment to the blueberry flavor. This was first time I ever cooked pancakes and they actually came out that nice golden brown color. It was great! I will definitely be using this recipe again.....next time with apples.
Subscribe to:
Posts (Atom)
