My family loves when we have pancakes for breakfast. They especially love when I make them for dinner! I try and add things such as cinnamon, blueberries, or canned pumpkin. Planning a "pancake breakfast"? Try these...
Ingredients:
1 ¼ cups flour
1 tablespoon sugar
¼ teaspoon cinnamon
1 tablespoon baking powder
¼ teaspoon salt
2 eggs
1 cup milk
4 tablespoons melted butter
¾ teaspoon vanilla extract
1 cup chocolate chips
Step 1: Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
Step 2: In a separate bowl mix together eggs, milk, butter, and vanilla. Beat the wet ingredients with the dry mixture until smooth. Fold in chocolate chips.
Step 3: Heat pan or griddle. Pour or spoon batter into pan (each pancake should be about ½ cup of batter).
Step 4: Flip the pancake when the top begins to bubble. Fry for 1 minute. Remove from pan and repeat until batter is gone.
Homemade Buttermilk Pancakes
Preparation Time: 20 minutes for mixing, 1 hour to let batter rest
Cooking Time: 20-30 minutes
Ingredient List:
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1-1/2 to 1-2/3 cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs
Instructions:
Step 1: Mix dry ingredients in a large bowl.
Step 2: Make a well in the center and add wet ingredients.
Step 3: Stir with a wire whisk to mix, just until ingredients are blended, scraping sides and bottom of bowl to get everything incorporated. Be careful not to over-mix. Batter will be thick.
Step 4: Let batter sit in bowl for 1 hour to rise. Do not stir batter at all during this time.
Step 5: Do not stir the batter when you are frying the cakes. Just use a large ladle to scoop out batter. Fry on a hot griddle or frying pan.
This recipe makes 10-12 cakes.
Banana Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 1 cup buttermilk
- 1/4 cup whole milk
- 1 tablespoon melted unsalted butter, plus 3 tablespoons
- 3 ripe bananas, cut into 1/3-inch slices
Directions
Preheat oven to 200 degrees. In large bowl
sift together flour, sugar, salt, baking soda and baking powder. In separate bowl
whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to overbeat the
batter. In a large cast-iron skillet,
melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each
pancake. Immediately press 4 or 5
banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then
flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.
5 Minute Vegan Pancakes
Fruit Pancakes That Kids Can Help Make
Ingredients
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
Instructions: 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. Six-year-old Tom picked five blueberries and one raspberry, whereas his sister, four-year-old Ruth, said "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
Microwave Pumpkin Butter