WNYMoms.com

Celebrate the Pancake this month!!! Pancakes aren’t just a great breakfast food, they also make a great lunch or dinner food. Do you have a favorite pancake recipe? Post it here! Here are a few to get you started:





Quick & Easy Pancake Recipes:


Pancakes

2 ½ cups flour
2 cups milk
2 eggs
2 tbsp. sugar
2 tsp. baking powder
4 tbsp. melted butter

Mix all ingredients except butter. After all other ingredients are well mixed, add the melted butter. Cook on a preheated griddle which may be greased with butter. Flip once. Makes 14-15 pancakes.



Cornmeal Pancakes

Mix:
1 cup flour
3 tsp. baking powder
½ tsp. salt
5 tbsp. sugar

Add:
1 cup cornmeal
2 eggs
1 1/3 cups milk
5 tbsp. shortening (melted)

Proceed as for regular pancakes. Mix and sift dry ingredients. Beat eggs, add milk and butter. Add liquid to dry ingredients. Mix only until smooth. Cook on hot lightly greased griddle. Turn only once after bubbling has stopped. Makes 4-6 servings.

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To see recipes that were showcased on the Today Show click here.

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GERMAN PANCAKES

1 tablespoon butter
1/2 cup milk
1/2 cup flour
2 eggs
dash salt, dash cinnamon

Preheat oven to 425 degrees. While oven is preheating, melt 1 tablespoon butter in 9-inch square pan by putting it in the preheating oven.

In large bowl, using a wire whisk, beat together: milk, flour, eggs, salt and cinnamon. Pour batter into 9-inch square pan that has the melted butter. Put it back in the oven. Bake for 12-15 minutes. Serve with powdered sugar or syrup. (Some people like to put lemon juice on it as well as the powdered sugar.)

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From the Food Network

This "Instant" Pancake Mix can be mixed and used later (within 3 months):

6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.


"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix (recipe above)
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes

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To see other Food Network Pancake recipes click here.

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Pancake Syrup Recipe - from Taste of Home website.

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.

Nutritional Facts - 1 serving (2 tablespoons) equals 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 26 g carbohydrate, 0 fiber, 0 protein.


From Cooks.com:

HOMEMADE PANCAKE SYRUP

1 1/2 c. brown sugar (packed)
3/4 c. water
1 tbsp. butter
Dash of salt
1/2 tsp. maple flavoring

Mix brown sugar, water, butter and salt in saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in maple flavoring. Serve warm.

BLUEBERRY PANCAKE SYRUP

1 c. blueberries
1/4 c. sugar
1/4 c. water

Combine ingredients in small saucepan. Bring to a boil. Crush berries with back of spoon. Simmer 2 to 3 minutes. Serve hot.

Apple Cider Syrup

1 c. sugar
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 c. apple cider or juice
1/4 c. butter
2 tbsp. lemon juice

Mix together sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in juice (apple and lemon). Cook and stir constantly until thickened and boils. Boil and stir one minute. Remove from heat and stir in butter. Serve warm over pancakes.

I can't wait to try the German pancakes!

I baked today! I did a modified version of the German pancake, after comparing it to Martha Stewart's Dutch Baby pancake recipe.
1 T butter
1/2 c milk
1/2 c of mostly flour (3 heaping T of flour) and the rest powdered sugar * (maybe 2 tsp)
2 eggs
dash salt (I didn't see that on the recipe above until now because it was on the same line as the cinnamon)
dash cinnamon

After it was done baking (I loved that I could use a regular glass square pan, instead of a cast-iron or nonstick skillet), I topped it with some homemade-whipped cream made with powdered sugar, 1 T lemon juice, and since I was out of strawberries, I cut up a pear! It was good! For some reason, there are remains on both my girls' plates.
It was a close second to the Original Pancake House's Dutch Baby... and a whole lot cheaper! I might need to find a recipe, and motivation, for an Apple Pancake, which is my husband's favorite.

I like your version - it sounds yummy! I agree, I don't have a cast-iron pan or something I would put in the oven so using a glass pan is a plus for me too! At least ONE day in February I'm going to make pancakes for dinner!!

Simple Shredded Potato Pancakes

1 (20 ounce) bag refrigerated shredded potatoes
1 small onion
1 large egg
3/4 cup flour
1 teaspooon salt
1/2 teaspoon black pepper
1 cup vegetable oil

In a large bowl, combine potatoes, onion and egg; mix well. Add flour, salt and pepper; mix until well combined.

Measure about 1/4 cup potato mixture for each pancake and form into pancake shape. In a large skillet heat oil over medium heat. Place pancakes in hot oil and cook 3-4 minutes per side, or until golden on both sides. Drain on a paper towel-lined platter; serve warm.

... recipe from Mr. Food