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Pancake Recipes

Ingredients

BUTTERMILK PANCAKES
2 c. flour
1 tsp. soda
2 tbsp. sugar
1 tsp. salt
2 c. buttermilk
2 eggs, divided
2 tbsp. oil

Mix first 5 ingredients together, then add 2 tablespoons oil and 2 egg yolks. Beat 2 egg whites and fold in.

BUTTERMILK PANCAKES
2 eggs
2 c. buttermilk
1 tsp. soda
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening

Beat eggs. Add buttermilk and soda. Beat again slightly. Sift dry ingredients together, add to above and beat well. Add shortening. Bake on hot griddle.

GERMAN PANCAKES
4 eggs
1 c. milk
1 c. flour
1 tsp. powdered sugar
1 tsp. vanilla
3 tsp. butter

High speed whip eggs for 1 minute. Add milk gradually. Add flour gradually. Add sugar and vanilla. In a cast iron pan, bake at 425 degrees with butter bubbling. Bake for 20-25 minutes.

THIN PANCAKES
Beat together: 1 c. milk 3/4 c. flour 1 1/2 tsp. sugar Pinch of salt For best results of thin pancakes, fry in a 5 or 6 inch black skillet. Use medium high temperature. Use just enough Crisco to coat bottom of skillet. Pour enough batter in skillet to swirl around and cover bottom. Turn. The thinner the pancake, the better.

SOUR CREAM PANCAKES
1 pt. sour cream (commercial)
2 eggs, beaten
1 c. yellow cornmeal
1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper

Beat eggs and add sour cream. Add the dry ingredients. Mix gently. Bake on hot griddle.

OLD-FASHIONED OATMEAL PANCAKES
1 c. old-fashioned oatmeal
1 c. buttermilk
1 jumbo egg
2 tbsp. salad oil
1/4 c. whole wheat flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 c. golden raisins, optional or
grated apple

Combine oatmeal and buttermilk; chill overnight. Mix egg and oil; add to oatmeal. Combine whole wheat flour, sugar, baking powder, soda, salt and cinnamon; add to wet mixture. Stir in raisins if desired. Thin with buttermilk if needed. Cook on hot griddle, turning when bubbles form. Serve on warmed plates. (Batter will keep four days, refrigerated.)

SHREDDED WHEAT PANCAKES
2 eggs, beaten
1 1/2 c. milk
1 1/2 c. pancake mix
3 c. crushed biscuits

Combine eggs and milk. Beat in pancake mix. Stir in shredded wheat. Let stand 10 minutes. Cook on griddle until golden brown. Serve with maple syrup.

APPLE PANCAKES
1/4 c. margarine
1 1/2 c. thinly sliced, peeled apples
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

BATTER:
1 c. Hungry Jack pancake mix
3/4 c. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

TOPPING:
1 tbsp. sugar
1/4 tsp. cinnamon

In a 9-inch microwave pan, microwave margarine until melted. Stir in apples, 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Cover, microwave on high 3-4 minutes or until apples are tender. In a medium bowl, blend all batter ingredients, pour over cooked apples. In a small bowl, combine all topping ingredients and sprinkle over batter. Microwave on high 3-5 minutes or until toothpick inserted 1 1/2 to 2 inches from edge comes out clean. Cut into wedges to serve.

POTATO PANCAKES
6 potatoes, grated
2 tbsp. flour
2 sm. onions, grated
2 eggs

Beat together well and fry in small patties in a little grease.

PUMPKIN PANCAKES
2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg & ginger
1/4 c. salad oil

In small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Pour batter by tablespoons onto medium hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown. About 15 dozen 2″ pancakes.

BANANA WALNUT PANCAKES
1 egg
1 c. buttermilk
2 tbsp. cooking oil
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 ripe bananas, mashed in the skin
1/2 c. walnuts, crushed

Beat egg, add remaining ingredients in order listed (except walnuts) and beat with rotary beater until smooth. Grease heated griddle if necessary. Pour batter 1/2 cup at a time onto griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve hot with butter and maple syrup.

SWEDISH PANCAKES
3 eggs
1-7/8 c. milk
1-1/8 c. flour
1 tbsp. sugar
3/4 tsp. salt
1 tsp. vanilla
1-1/2 tbsp. oil

Break eggs; add milk and gently mix. Add all other ingredients and mix until smooth. Batter will be thin. Spoon onto 280 degree lightly oiled griddle into about 4-inch to 5-inch diameter pancakes. Turn when a lifted corner is light brown. Brown second side only a half minute or so. Stack them up and store until serving under a piece of waxed paper. Add fresh fruit to batter for a special treat. These are very thin pancakes.

APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1-1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecans

In a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.

BAKED APPLE PANCAKES
5 to 6 red or golden Delicious apples,
peeled, cored, and thinly sliced (can also use Granny Smith apples)
1/2 stick unsalted butter or margarine
1/2 c. sugar
1 tsp. cinnamon
6 eggs
1 c. flour
Scant c. milk

Preheat oven to 375 degrees. In an 8 inch cast iron skillet, melt butter. Saute’ apples. Sprinkle with sugar and cinnamon. Cook until sugar is melted and apples have begun to soften. Mix together eggs, flour and milk, and pour over apples. Bake for 20 to 30 minutes or until puffed and done in the center. Serve warm with syrup. Makes 6 servings.

ZUCCHINI PANCAKES
2-1/2 c. grated zucchini, uncooked
1 lg. beaten egg
1/2 c. finely chopped onion
2 tbsp. flour
Salt and pepper to taste
4 tbsp. oil or non-stick vegetable
spray
1/2 tsp. baking powder

Tightly wrap lightly salted grated zucchini in cheesecloth or kitchen towel and squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to large mixing bowl. Add beaten egg, onion, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil or spray in a non-stick frying pan to medium or medium-high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3 inches in diameter). Cook until lightly browned on each side; avoid burning edges. Variations: Add small amounts of cheeses, tomato bits, turkey or ham.

GERMAN PANCAKES
3/4 c. all-purpose flour

Sift with: 1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar

Beat 2 eggs. Add and beat: 1 c. milk
1/3 c. water
1/2 tsp. vanilla

Instructions

Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. Heat a large flat crepe pan. Grease it with a little butter (about 1/4 teaspoon). Add a small quantity of (about 1/3 cup) batter. Let the batter spread by tipping the skillet. Cook the pancake over the moderate heat. When it is brown underneath, reverse it and brown the other side. Remove from heat, sprinkle with sugar, roll up and eat either hot or cold. Makes about 6 to 8 (8 inch) cakes.

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