Fruit Yogurt Pancake Recipes
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 PANCAKE Recipes
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 Pancake Recipe
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 PANCAKES
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.
The Mayor's Inn: Blueberry Puffed Pancakes
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.