Blitz Pancakes

I'm excited to contribute this little gem of a recipe that I found. I haven't always been a pancake lover, but these were yummy and different than the "norm." They blend sour cream and cottage cheese--ingredients usually associated with blitzes. But that's what gives them such a distinct, delicious, old fashioned flavor. You can top the pancakes with berry syrup, fruit (we chose peaches) and whipped cream to turn an ordinary morning into an extraordinary day!

Ingredients:
1 cup all-purpose flour (I used whole wheat flour and I promise it tasted delicious!)
1 tablespoon sugar
1/2 teaspoon salt
1 cup (8 oz) sour cream
1 cup (8 oz) small curd cottage cheese (I used large curd and it still tasted delicious)
4 eggs, lightly beaten
Syrup (optional)
Fresh fruit (optional)
In a bowl, combine the flour, sugar, and salt; mix well. Add sour cream, cottage cheese and eggs; mix just until combined. Spoon 1/4 cupfuls of batter onto a greased hot griddle. Turn when edges are set; cook until second side is golden brown. Serve w/ syrup and fruit of desired. (Yield: 12 pancakes)Spoon 1/4 cupfuls of batter onto a greased hot griddle. Turn when edges are set;
Turn when edges are set; cook until second side is golden brown.
Serve w/ syrup and fruit of desired. (Yield: 12 pancakes) *note: the picture above shows my husbands pancakes. He LOVES whipped cream. The picture below shows a normal scoop of whipped cream. These surprised me with their deliciousness! Enjoy! <3, Aunt B

Country Crunch Pancakes

 

These pancakes were awesome! They were so moist and hearty. The best part is the crunchy topping that makes kind of a sweet, toasty crust. And they have whole wheat flour and oatmeal to make them a bit more healthy.

I am also excited to share my new discovery. Powdered buttermilk! I don’t know about you, but I always need buttermilk when I don’t have it and when I actually have it I let it go bad before I get around to using it. A solution to my problems: Saco Cultured Buttermilk Blend.

 

Just keep it in your fridge until you need it. It works great in bread machine recipes, too!

Ingredients:

• 2 C. all purpose flour
• 1/3 C. whole wheat flour
• 1/3 C. quick-cooking oats
• 2 TBSP. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 2-1/3 C. Buttermilk
• 2 eggs, lightly beaten
• 2 TBSP. vegetable oil

Crunchy Topping:

• 1/2 C. quick-cooking oats
• 1/4 C. chopped slivered almonds
• 1/4 C. packed brown sugar
• 1 tsp. ground cinnamon

Directions:

1. In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil. If you use the powdered buttermilk just put it in with the dry ingredients and the water with the wet ingredients.
2. Stir wet ingredients into dry ingredients just until moistened and blended. Do not over-mix.
3. Combine topping ingredients. I used a small food processor to chop up the almonds. Sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. It works best if you spread the topping around in a circle so that it is the shape of a pancake.
4. Pour 1/4 C. of batter over topping.  Immediately sprinkle another teaspoon full of topping. Don’t be skimpy; this topping is delicious!
5. Turn when the top starts to bubble. Cook until second side is golden brown.

 

Recipe adapted from Taste of Home

Maple Cranberry Pancake Muffins

When I made these, I was quite surprised to find that they tasted just like pancakes with cranberries inside. The maple flavor and texture all combine to make you feel like you are eating pancakes. These are the best when eaten right out of the oven. The ones I tried the next day were good, but not as soft and moist. And the drizzly maple glaze is a must!

 

Ingredients:

• 1-3/4 C. all purpose flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg beaten
• 1/2 C. maple syrup
• 1/2 C. milk
• 1/4 C. butter, melted
• 1/2 C. dried cranberries or cherries or chopped fresh cranberries

Icing:

• 1/2 C. powdered sugar
• 1/4 tsp. maple flavoring
• 2-3 tsp. milk

Directions:

• Preheat oven to 400 degrees. Grease twelve standard muffin cups or line with muffin tin liners.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center.
• In a small mixing bowl, stir together the egg, maple syrup, milk, and butter. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Fold in fruit.
• Spoon batter into prepared muffin cups, filling them 2/3 full. Bake until golden brown, about 15 minutes.
• For the icing, in a small mixing bowl stir together the powdered sugar, maple flavoring, and enough milk to make a smooth icing of drizzling consistency. Drizzle over fresh muffins.

Recipe adapted from The Muffin Book

Romney Rolo Pancakes--King Style

We grew up begging Mom to make "rolo" pancakes for breakfast.  It wasn't until college that I finally realized we are the only family in the world to call them that--they are crepes . . . but "rolo" pancakes are so much more appropriate!  My son absolutely loves these, and while my girls usually request waffles, I can't help but agree with him.  I'm warning you, any posts that I add to this blog are probably going to call for whole wheat, but that's because I prefer the taste and the feeling after I eat whole wheat.  You could easily use normal flour or rice flour if desired.

I wish I had actually taken this delicious picture . . . my camera is still broken.
But you get the idea.  Mint leaves would be a nice touch.

4 beaten eggs
3 cups milk
1 cup whole wheat flour
2 Tbs. cooking oil
4 Tbs. sugar
dash salt

Combine eggs, milk, flour, oil, and salt; beat till well mixed.  Heat a lightly greased 6-inch skillet; remove from heat.  Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter.  Return to heat; brown on 1 side only. (Or, cook on a crepe maker according to manufacturer's directions.)  Invert over paper towels; remove crepe.  Repeat with remaining batter, greasing skillet occasionally.  Makes 36 crepes.

OR you can use my method (the one above is from my Better Homes & Gardens Cookbook):
Mix everything together with a wire whisk, use oil spray on skillet in between each batch.  Using 1/2 cup size measuring cup, pour batter on skillet--we use a large skillet and do two at a time. Before batter cooks, tilt your skillet (yes, even if it is huge) so batter spreads around evenly and becomes thin.  Flip after about 30 seconds and cook an additional 30.

Toppings:
Powdered sugar
fruit (we prefer strawberries & bananas)
maple syrup
jam
honey
anything you have on hand that's remotely sweet and pancake-ish

Apple Spice Waffles

 

This is probably my favorite waffle recipe. They are so flavorful!

Ingredients:

• 2 C. Heart Healthy Bisquick
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 2 eggs
• 1 1/2 C. milk
• 6 TBSP. Butter, melted
• 1 C. chopped, peeled apple ( 1 large apple)

Directions:

Combine all the above ingredients in a bowl and whisk. Pour into waffle iron. With the melted butter in the batter, you don’t need to grease the waffle iron.

*Recipe from Taste of Home

Cinnamon Cream Syrup (Lydia)

INGREDIENTS:

• 1 cup sugar
• 1/2 light corn syrup
• 1/4 cup water
• 1 can (5 oz) evaporated milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

DIRECTIONS:

Combine sugar, corn syrup and water in a saucepan. Bring mixture to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon..

Not gluten Free- Muffin Tin Pop Up Pancakes

From Lydia Stewart

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electric mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Gluten Free Pop-Up Pancakes

I made these for breakfast twice. The first time they didn't really pop up, but they were so good. This time they were huge! They puffed right out of the pan. This is a fun meal for kids because they can watch them rise through the oven door. I got the recipe right from my sister in-law Chelsea's cooking blog, Increasingly Delicious. It has so many good recipes on it and they are all gluten and dairy free! Thanks Chelsea!

Ingredients:

6 eggs

(3 Tablespoons sugar) optional

1 1/2 cup milk

1 1/2 cup rice flour (brown)

4 Tablespoons Butter (more or less if you want)

Directions:

Preheat oven to 375. Place unwrapped butter in a 9X13 glass dish and put it in the warming oven.Beat eggs. Add sugar (optional). Slowly add Milk. Mix in the rice flour. Pour batter into pan with melted butter. Bake for 20-25 minutes. Notes: Pop-up pancakes, aka German pancakes, were a staple in the Romney kitchen when Benjy was a wee lad. You can use regular flour if you don't have rice flour. Any milk substitute will work fine. Serve with lemon juice or fresh fruit and powdered sugar, or maple syrup, or jam.

Caramel-Coconut Topper

Delicious on Pumpkin Pancakes!

 

Ingredients:

• 1 1/3 Cup-Caramel Topping
• 1 Cup Toasted Shredded Coconut
• 1/2 Cup Chopped Toasted Pecans

 Directions:

In a small sauce pan over low heat stir together:

Heat until Warm. Makes about 2 3/4 Cup.

Pumpkin Pancakes

Ingredients:

• 2 Cups All Purpose Flour
• 3 Tbsp. Packed Brown Sugar
• 1 Tbsp Baking Powder
• 1/2 tsp. Salt
• 1 tsp Pumpkin Pie Spice (optional)
• 1 3/4 Cups Milk
• 3 Eggs, Lightly Beaten
• 3/4 Cup Canned Pumpkin
• 1/4 Cup Veg. Oil

Directions:

1. In a large bowl, combine flour and other dry ingredients. In a second bowl combine eggs, milk and all the other wet ingredients. Stir milk mixture into flour mixture until slightly lumpy. (Remember: don't over stir. Lumpy batter=Fluffy Pancakes).

2. Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 Cup of batter onto the griddle. cook Until golden; turn when the tops are bubbly and the edges are slightly dry.

Serving suggestions:

Serve with Carmel and whipped cream topping. YUMMY!!!

Also try the Caramel-Coconut Topper Syrup