Belgourmet's World Famous Pancake Recipes
Pancake Recipes - Pancakes Recipes



Fruit Yogurt Pancake Recipe

2 cups flour
5 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs; slightly beaten
1 cup fruit flavored yogurt
1 cup water
4 Tbsp. melted butter

Combine dry ingredients in large bowl. Whisk together remaining
ingredients and add to flour mixture. Preheat griddle, oil lightly,
and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly, turn and cook until light brown.

PEACHES 'N CREAM PANCAKES Recipe

2 c. Bisquick baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped

Beat all ingredients except peaches and whipping cream with wire
whisk or hand beater until well blended. Pour by scant 1/4 cupfuls
onto hot griddle (grease griddle if necessary). Cook until pancakes
are dry around edges. Turn; cook until golden brown. Top with peaches
and whipped cream.


Almond Pancake Mix Recipe

3 Cups Nonfat Dry Milk
2 1/2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Almonds, Finely Ground
2/3 Cup Baking Powder
1/2 Cup Sugar
1 Tbsp Salt

In a large bowl, stir all ingredients together until well blended. Store
in a resealable plastic bag. Yield about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.
To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary.
Yield about 1 dozen 5-inch pancakes

Wheat Germ Pancakes Recipes

Ingredients
1 cup white flour
1/2 cup wheat germ, toasted with honey
1/2 cup low-fat cottage cheese
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cups skim milk
2 tablespoons oil
Makes 10 4-inch pancakes

Directions
Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil and stir into the dry ingredients until just moistened.
Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter
is desired, whip the cottage cheese with the liquid ingredients in a blender.)

Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once.

Continue until all batter is used. Serve with maple syrup.

QUICK SKILLET POTATO PANCAKE

Ingredients :
1/3 c. instant mashed potato flakes
3 tbsp. self-rising flour
1/2 c. skim milk
1/4 c. minced onion
1 egg, beaten
1/8 tsp. salt
Dash each pepper and ground nutmeg
1 tbsp. vegetable oil
1/2 c. applesauce (no sugar added)

Preparation :
Makes 2 servings, 2 pancakes each. In small bowl combine potato
flakes and flour; add remaining ingredients except oil and
applesauce and, using a fork, blend thoroughly. In 10 inch nonstick
skillet heat oil; drop batter into skillet by heaping
tablespoonsful, forming 4 pancakes. Cook until bottoms of pancakes
are browned; turn pancakes and brown other side. Remove to serving
plate and serve with applesauce. Each serving provides: 1/2
Protein Exchange; 1 Bread Exchange; 1/4 Vegetable Exchange; 1 1/2
Fat Exchanges; 1/2 Fruit Exchange; 1/4 Milk Exchange. Per serving:
230 calories, 7 g protein, 10 g fat, 28 g carbohydrate, 347 mg
sodium, 138 mg cholesterol.


Blueberry Puffed Pancaken:

1/4 C butter, melted
3 eggs
3/4 C flour
3/4 C milk
1 Tbsp of honey

Divide the melted butter into 3 individual ramekins.
Place a dozen or so blueberries into each ramekin. Combine the rest of
ingredients & beat until fluffy. Divide equally between the 3 ramekins.

Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle
with powdered sugar & serve as quickly as possible. They will deflate
after they sit. You may double recipe as needed.

PUMPKIN-CLOVE PANCAKES

2 cups all purpose flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
2 tablespoons (1/4 stick) butter, melted
4 tablespoons (about) butter
Pure maple syrup

Preheat oven to 250°F. Mix first 6 ingredients in large bowl to
blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium
bowl until well blended. Add to dry ingredients and whisk until
smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat.
Working in batches, drop batter by 1/4 cupfuls into skillet. Cook
pancakes until bubbles form on top and bottoms are golden brown,
about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are
golden brown, about 2 minutes. Transfer to baking sheet; place in
oven to keep warm up to 20 minutes. Repeat with remaining batter,
adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

Makes about 15.


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