POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

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PEAR PECAN PANCAKES

1 cup packaged pancake mix

1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

 

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OATMEAL PANCAKES WITH BLUEBERRIES

1 cup Bisquick-type baking mix
1 cup raw quick oats
2 tbsp brown sugar
3/4 cup milk
2 eggs, beaten

 2 tbsp butter, melted and slightly cooled
1/2 cup fresh blueberries, washed and drained

In a medium bowl combine the baking mix, oats, sugar, milk, eggs, and butter; mix together well.  Gently fold in the blueberries.

Heat a lightly greased griddle or large skillet until  hot; add batter and cook until the edges are slightly dry and surface is bubbly.  Turn and cook on other side until golden brown.

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SOUR CREAM BLUEBERRY PANCAKES

2 cups Bisquick baking mix
2 eggs
1/2 to 2/3 cup milk
1 cup dairy sour cream
1 cup fresh blueberries (or frozen thawed and drained)

Beat Bisquick, eggs, milk, and sour cream with a hand beater until smooth. Gently stir in the berries.

Heat griddle, oiled if needed, and pour a scant 1/4 cup batter on hot griddle for each pancake. Cook until dry around edges, turn and cook until golden brown.

Yield: Approximately 15 pancakes

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TASTY HOMEMADE BLUEBERRY PANCAKES

1 cup all-purpose flour

1/2 cup whole-wheat flour
3 tablespoons sugar
1 1/4 teaspoons baking poTwder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup butter, melted
2 large eggs, separated
1 cup fresh blueberries, washed & stemmed
Fresh lemon wedges, optional

In a large bowl, mix together the flours, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the buttermilk, melted butter, and egg yolks together well. Pour this mixture into the flour mixture and stir only until combined.

In a medium bowl, beat the egg whites until stiff. Fold into the pancake batter. Gently fold in the blueberries.

Heat a large nonstick griddle and grease with butter when hot. Place pancake batter on griddle using 1/3 cup of batter per pancake. Cook until tops are bubbly and edges are starting to look dry, approximately 3 to 4 minutes. Turn pancakes and cook another 2 or 3 minutes until other side is lightly browned.

If you do not want to use syrup, squeeze lemon wedge over pancake.  Personal note: I always use peanut butter on my pancakes, it's delicious.

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YOGURT PANCAKES

2 cups all-purpose flour 

2 tbsp sugar

2 tsp baking powder

1 tsp baking soda

2 eggs

2 cups plain yogurt

1/4 cup water

In a small bowl, combine flour, sugar, baking powder and baking soda. In another bowl, whisk together the eggs, yogurt and water. Stir egg mixture into the dry mixture just until moistened.

Spray a griddle with cooking spray and heat until hot. Pour batter by 1/4 cupful onto the griddle. Turn when bubbles form on top; cook until bottoms are golden brown. 

Variations: After pouring batter onto griddle, sprinkle with chopped pecans, chocolate chips, slliced bananas, berries, etc.

These pancakes can be made ahead and kept frozen up to 2 months. To freeze, place pancakes in a single layer on sheet pans and freeze overnight or until frozen. Remove from freezer and transfer to ziptop freezer bags. To use frozen pancakes, place on a micro-wave safe plate and microwave on high 40 to 50 seconds or until heated through.

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REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

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1971 GENERAL MILLS PUMPKIN PUFF PANCAKES RECIPE

This is another recipe from the large collection of my late mother.  This little General Mills flyer was dated 1971.  Since it is Fall, the time of year traditionally thought of "Pumpkin Time," I thought this would be the appropriate time to share it.  Remember, however, that pumpkin is very healthy and should be part of your diet year-round!

 Click on the picture and it will enlarge so you can read it.

ORANGE PANCAKES with CITRUS SAUCE

2 cups biscuit mix (ie Bisquick)

1 cup orange juice

2 eggs

In a medium bowl, stir together the biscuit mix, orange juice, and eggs. Do not beat pancake batter. Using a hot griddle (or heavy skillet), pour pancake mix on the griddle, about 3 to 4 tablespoonfuls per pancake. Cook over medium heat for about 2 minutes per side. The top should start to be bubbly before you turn the first time. Keep warm until serving. Serve with the Citrus Sauce below.

1/4 cup sugar
1 tbsp cornstarch
1 1/4 cups orange juice
2 tbsp butter
1 can (8-oz) pineapple tidbits, drained]
1 medium banana, sliced and dipped in the pineapple juice

In a small saucepan, combine the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 more minutes. Remove from the heat. Stir in butter and pineapple. Stir in banana while sauce is warm. Serve over pancakes.

Note: File Photo

1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971 so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the hand held rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupfuls onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

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WHOLE GRAIN PANCAKE MIX

8 cups whole wheat flour

2 cups nonfat dry milk

3 tbsp baking powder

3 cups oats

2 tsp sugar

1 tbsp salt

Combine flour, milk, baking powder, oats, sugar and salt in a large bowl, mix well. Store in an airtight container.

Yield: 12 cups

To make pancakes: Combine 1 1/2 cups of the mix with 1 egg, 1 1/4 cups milk, 1 tbsp oil and 1 tbsp honey in a mixing bowl. Mix together well and cook on a hot oiled griddle. 

Yield: 12 pancakes

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MAPLE FLAVORED SOURDOUGH PANCAKES

This is an Amish recipe. It sits out overnight but is still a quick breakfast.

1 tbsp yeast

2 cups flour

2 cups warm water

Mix the above ingredients well, cover and let sit out overnight.

The next morning add the following ingredients to the yeast mixture:

1 egg, beaten

1/2 tsp baking soda

1 tsp salt

1 tbsp real maple syrup

1 tbsp melted butter

Combine the ingredients just until blended. Fry on a hot griddle.

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LEMON-RICOTTA HOTCAKES

1 cup all-purpose flour

3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs, separated
1 cup buttermilk
2/3 cup whole-milk ricotta cheese
2 tablespoons sugar
1 tablespoon grated lemon peel

1. Heat oven to 200°F. Whisk flour, baking powder, baking soda, nutmeg and salt in large bowl. Whisk egg yolks, buttermilk, ricotta cheese, sugar and lemon peel in medium bowl until blended.

2. Beat egg whites in medium bowl at medium-high speed until soft peaks form. Stir ricotta mixture into flour mixture just until combined. Fold in egg whites.

3. Heat griddle or large nonstick skillet over medium heat until hot; oil griddle. Ladle batter by scant 1/4 cupfuls onto griddle, spreading to 4-inch rounds. Cook 2 minutes or until bubbles break surface of pancakes. Turn; cook 1 minute or until golden brown. Place in oven to keep warm while cooking remaining pancakes.

About 15 (4-inch) pancakes

PER PANCAKE: 75 calories, 2.5 g total fat (1 g saturated fat), 3.5 g protein, 9.5 g carbohydrate, 35 mg cholesterol, 160 mg sodium, .5 g fiber

Source Cooking Club

PANCAKES WITH SLICED APPLES AND SPICED CIDER SYRUP

 

PANCAKES WITH SLICED APPLES AND SPICED CIDER SYRUP

2 cups all-puirpose baking mix such as Bisquick
1 tbsp packed brown sugar
2 tsp apple pie spice
1 cup milk
2 eggs, lightly beaten
2 tbsp butter, melted
2 tsp vanilla extract
1 red apple, sliced very thin

In a mixing bowl, combine the baking mix, brown sugar, and pie spice together until combined. Stir in the milk, eggs, butter, and vanilla extract just until blended.

Place 1/4 cup of the batter, per pancake, on a lightly greased griddle or skillet; top with 4 or 5 of the thin apple slices. Turn when the pancake gets bubbly, this will take 1 to 2 minutes per side.

SPICED CIDER SYRUP:
1 cup maple syrup
1/4 cup apple cider
1 tsp vanilla extract
1/2 tsp apple pie spice

Combine all ingredients in a microwave-safe bowl or cup; stir together well. Microwave on high for about a minute until heated through. Serve with the pancakes.

This is FROM McCormick Spices.

BUTTERMILK PANCAKES

1 cup white whole-wheat flour

3 tbsp sugafr
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup olive or canola oil
1 tsp vanilla extract
3 egg whites

Combine the flour, Splenda, baking powder and baking soda in a bowl.

In a separate bowl, combine the buttermilk, oil, and vanilla; add to the flour mixture.

In a mixer bowl, beat egg whites until soft peaks form; fold into the batter.

Pour batter by 1/4 cupfuls onto a hot griddle that is coated with nonstick cooking spray. When bubbles start to form on top of pancakes, turn to other side. Cook until lightly browned.

Yield: 12 pancakes

DUFF GOLDMAN'S SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES

Duff says his great-grandmother Mamo made the best latkes in the whole world! Here is his adaptation of her recipe.

5 large or 6 small firm Yukon gold potatoes (about 2 1/4 lbs)
1 large onion, halved
1 large egg
2 tablespoons all-purpose flour or matzo meal
Kosher salt and freshly ground pepper
Vegetable or canola oil, for frying
Applesauce or other toppings, for serving

Peel the potatoes, immediately immersing them in very cold water as you finish each one.

Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in, just enough to get them through.

Transfer potatoes and onion to a fine mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.

Heat a well seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonsful of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degree oven.

Serve with applesauce, cinnamon applesauce, sour cream, etc.

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BABY GERMAN PANCAKE

3 eggs, beaten

1/2 cup flour
1/4 tsp salt
1/2 cup milk
2 tbsp butter, melted

Slowly add the flour to the eggs, beating constantly. Stir in the remaining ingredients.

Grease a 10-inch ovenproof skillet; pour the batter into the cold pan.

Bake pancake at 450 degrees for 18 minutes; lower oven temperature to 350 degrees and bake 10 minutes more.

Serve with melted butter or sprinkled with powdered sugar.

Yield: 6 to 8 servings.

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WHOLE WHEAT BLUEBERRY PANCAKES

1 1/4 cups whole wheat flour (my personal preference is white whole wheat but either is fine)

2 tsp baking powder
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp sugar or Splenda granulated
1/2 cup fresh or frozen blueberries

Sift the flour and baking powder together; set aside.

In a medium bowl, beat the egg, milk, salt, and sugar or Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).

Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.

Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.

Yield: 10 pancakes

Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.

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PEANUT BUTTER PANCAKES

1 1/2 cups all-purpose flour
6 tablespoons granulated sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups low-fat milk
1/4 cup chunky peanut butter (all natural peanut butter doesn't work well here)
1 tbsp canola or olive oil
1/2 tsp vanilla extract
2 large eggs, lightly beaten

Lightly spoon flour into dry measuring cups, level off.

Combine flour, sugar, baking powder, and salt in a large bowl.

Combine milk, peanut butter, oil, vanilla and eggs and add to the flour mixture; stir until smooth.

Heat a nonstick griddle or large nonstick skillet until hot. Drop mixture onto the hot surface by 1/4 cup at a time. When the tops start to bubble and edges are starting to cook, turn pancakes and cook until done.

Serve with your favorite sauce, syrup, jam, fruit, etc.

FRESH BLUEBERRY PANCAKES

1 cup pancake/baking mix

3/4 cup milk
1 egg, lightly beaten
2 tsp sugar
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh blueberries
2 tsp butter

Stir the pancake mix, milk, eggs, sugar, baking powder, lemon zest, and lemon juice together in a bowl until blended; stir in the blueberries.

Melt half the butter in a large nonstick skillet or on a nonstick griddle.  Drop the pancake batter by 1/4 cup of batter for each pancake on the hot skillet or griddle.

Cook pancakes until the bottoms of the pancakes are browned and tops become bubbly.  Turn and cook on the other side until browned.  Repeat the process until all the batter is used.

Serve with your favorite maple or blueberry syrup or fruit.