Pancake Recipes: 10 Variations On A Breakfast Favorite

Each of the following pancake recipes makes 14 to 16 four-inch pancakes. In a large mixing bowl, combine flour, sugar, baking powder, and salt, and set aside. In a medium bowl, lightly beat egg and additional egg white, and whisk in milk. Make a well in the middle of the dry ingredients, and add milk mixture and oil.

Quickly and gently stir the batter, just until dry ingredients are incorporated; don’t beat. Lumps will disappear during cooking. Let the batter sit for a few minutes. Heat an oiled or nonstick griddle or skillet until a few drops of water sprinkled on it dance, reduce heat to medium, and drop batter onto pan by quarter cupfuls (or however large you want your pancakes). Cook until air bubbles appear on the surface and the edges are dry.

Flip, and cook until done. Serve with maple syrup (it’ll go farther if it’s heated), honey, warm applesauce, fresh fruit and sweetened yogurt, or a fruit sauce made by simmering fresh fruit with sweetener and a little water. Blueberry Pancakes: Stir in 1 cup of fresh or thawed frozen blueberries with the wet ingredients. Cornmeal Pancakes: Substitute 1 cup of cornmeal for 1 cup of flour.

Peanut Butter Pancakes: Reduce milk to 2 cups. Stir 3 tablespoons of hot water into 3 tablespoons of smooth peanut butter, and add to milk mixture. This thick batter makes a soft-textured pancake. After you drop a quarter cupful of batter onto the hot skillet, you may need to smooth the mixture out with the bottom of the cup.

Cook on medium low, to give the hotcake time to cook through. In a medium bowl, combine the oats and milk, and set aside. In a large bowl, mix flour, sugar, baking powder, salt, and nutmeg, and set aside. Lightly beat egg and extra white, and whisk into milk mixture.

Make a well in the dry ingredients, and add milk mixture, oil, and apple. Quickly and gently stir the batter just until dry ingredients are incorporated; don’t beat. Lumps will disappear during cooking. Let the batter sit for a few minutes. Heat an oiled or nonstick griddle or skillet on high heat, then reduce to medium low. Drop batter onto pan by quarter cupfuls, and cook until air bubbles appear on the surface and the edges are dry. Combine the dry ingredients in a mixing bowl, and toss to mix.

In a separate bowl, beat the eggs until frothy, then whisk in the remaining ingredients, using 1 1/3 cups milk the batter can be thinned, if needed, with the extra milk. Make a well in the dry mixture, then pour in the liquids. Stir, just to blend; do not beat.

Let the batter sit for several minutes, then cook on a hot griddle. In a large mixing bowl, combine flours, baking powder, salt, and brown sugar, and set aside. In a medium bowl, lightly beat egg and extra white, and whisk in milk and bourbon. Make a well in the middle of the dry ingredients, and add wet mixture, oil, and pecans.

Quickly and gently stir the batter, just until the dry ingredients are incorporated; don’t beat. Lumps will disappear during cooking. Let the batter sit for a few minutes. Heat oiled or nonstick griddle or skillet until a few drops of water sprinkled on it dance, reduce heat to medium, and drop batter onto pan by quarter cupfuls. Cook until air bubbles appear on the surface and edges are dry, then flip and cook until done.

In a large mixing bowl, combine dry ingredients. In a medium bowl, lightly beat egg and extra white, and whisk in molasses and milk. Make a well in the middle of the dry ingredients, and add milk mixture and oil. Quickly and gently stir the batter, just until the dry ingredients are incorporated; don’t beat. Lumps will disappear during cooking. Let the batter sit for a few minutes. Heat an oiled or nonstick griddle or skillet until a few drops of water sprinkled on it dance.

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