pancakes

I’m Making Pancakes to Cure a Headache

Buttermilk Pancakes

A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.

Ingredients

  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-3/4 cups (425 mL) buttermilk
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 tbsp (15 mL) canola oil

Preparation

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup (50 mL) per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

Source : Canadian Living Magazine: July 2006

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Fluffy Pancakes Recipe

This one turned out nice. I think less baking powder would be a good idea, just a touch less cause it was nice to have fluffy pancakes, but I did taste the baking powder in the batter. Also, I melted the butter in the pan and then poured it into the batter for the recipe. But, it gave me a perfectly greased pan to cook them in without having to add any other oil to the pan.

Fluffy Pancakes Recipe

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Homestyle Pancakes with Fresh Berries – Astro.ca

Homestyle Pancakes with Fresh Berries – Astro.ca .

Astro has a new caramel yogurt. It’s delicious. So far I can only find it at one store here. Went to their site and found this pancake recipe. I haven’t tried adding yogurt to pancakes before. Just butternilk. Sounds like a good idea, though I don’t think I’d use the caramel yogurt for pancakes.

Homestyle Pancakes with Fresh Berries

INGREDIENTS

1 cup sifted flour 250 mL
1 tbsp sugar 15 mL
¾ tsp baking soda 3.75 mL
½ tsp salt 2.5 mL
2 eggs 2
1 cup Astro Original Balkan style yogourt 250 mL
½ cup water 125 mL
1 tbsp melted Lactantia butter, plus additional for brushing griddle 45 mL

PREPARATION

  1. In a medium bowl, whisk flour, sugar, baking soda, and salt.
  2. In another bowl, beat eggs. Blend in Astro Original Balkan style yogourt, water and melted Lactantia butter. Add dry ingredients and beat until combined.
  3. Brush a griddle or a large skillet with Lactantia butter. Spoon ¼ cup of batter onto griddle.
  4. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 1-2 minutes.
  5. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through, 1-2 minutes more.
  6. Serve immediately, or keep warm in 200°F oven. Serve with fresh fruit, maple syrup or whip cream.

ADDITIONAL NOTES

TIP : Add ½ cup frozen blueberries, chocolate chips or nuts for an indulgent breakfast treat.

Banana Muffins at 4:00AM

I’ve been sleeping badly lately, waking up too early, getting to sleep too late/ early. Anyway, I went to bed early and woke up about 2:00AM today. I puttered around, slacked on Facebook games for awhile. Then I got thinking of more intelligent things to do, like doing something with that last banana getting over ripe. Banana bread needed 3 or so bananas, which wouldn’t work. So I checked pancakes but I am pretty sure my Mother (who is here, still sleeping) would turn her nose up at banana pancakes. So I went with banana muffins. I found a pretty standard looking recipe and added my own finishing adjustments. Right now they are in the oven.

I added some orange juice squeezed from an orange I was eating at the time. It was a delicious orange, very juicy. I added an extra egg, partly to make up for the lack of a second banana and partly because I didn’t want to leave one egg all alone in the fridge. I added cocoa powder because it smells so good! After I thought about adding some coffee, instant. But maybe that would have been one ingredient too many. So they are baking. Should be about ready to come out now.

German Pancakes with Buttermilk Syrup

The buttermilk syrup caught my attention. I’ve never thought of anything but maple syrup, traditional for Canadians. But, buttermilk is one of my favourite things. This is something I’d like to try. No flour on hand at the moment, I used it up making buttermilk pancakes.

German Pancakes with Buttermilk Syrup

Ingredients

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners’ sugar

Directions

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup.

Looking for… Buttermilk Overnight Pancake Recipe

I used to have a recipe for buttermilk pancakes that were made the night before. It was from my Aunt Emma in Kelowna, BC. But I don’t know where it ended up, too much moving around. So tonight I am looking for something like it I can make and add blueberries too.

Overnight Refrigerator Pancakes
Ingredients

* 1 T. active dry yeast
* 1/4 c. warm water
* 4 c. all purpose flour (we prefer Prairie Gold) (it’s whole grain)
* 2T. baking powder
* 2T. baking soda
* 1t. salt
* 1T. honey
* 4c. buttermilk
* 6 large eggs
* 1/4 c. veg. oil

Directions

1. Combine yeast and water in small bowl
2. Mix flour, baking powder, baking soda and salt in a bowl.
3. Mix eggs, oil, buttermilk, and honey in seperate bowl.
4. Add wet ingredients to dry, add yeast mixture, stir till moistened.
5. Let batter set in fridge for at least 8 hours before using.
6. Batter will keep in fridge for up to one week.
7. Preheat griddle to 350.
8. Cook pancakes till they bubble on one side then flip.
9. I like to add chopped nuts to the batter and serve with chopped fresh fruit and pure maple syrup.

This one (below) sounds more like my old recipe. But everything was put together the night before.

OVERNIGHT PANCAKES

NIGHT BEFORE:

2 c. flour
1 tsp. salt
1 egg
1 tsp. baking powder
1 tbsp. sugar
2 c. buttermilk

NEXT MORNING:

1 tsp. baking soda
2 tsp. hot water

Mix all ingredients in first list and let stand at room temperature overnight. Next morning, add remaining ingredients and cook on greased griddle.