Cinnamon Wheat Pancakes With Hot Boysenberry Compote Recipes

CINNAMON-WHEAT PANCAKES WITH HOT BOYSENBERRY COMPOTE

Steps:

• -------Tomake compote---------.
• combine boysenberries and apple juice in a small saucepan; simmer for 5 minutes.
• In a separate bowl, combine sugar and cornstarch and add to berry mixture, gently stirring until it boils.
• Remove compote from heat and let it cool slightly until it thickens.
• --------Tomake pancakes-----------.
• dissolve baking soda in buttermilk in a small bowl; set aside.
• In a larger bowl, combine flour, cinnamon and sugar.
• Add buttermilk mixture, egg whites and vanilla, and blend.
• Spray griddle with vegetable-oil cooking spray.
• Ladle pancake mixture onto griddle and cook until pancakes are light brown on both sides.
• Serve with boysenberry compote.

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
• To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
• To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

CINNAMON PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

CINNAMON WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a seperate bowl.
• Add wet ingredients to dry, mixing until just combined and lumpy.
• Allow to rest for 10 minutes.
• Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
• Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
• Flip when the edges are stable and dryish looking (about1-2 minutes).
• Serve warm with your favorite toppings (ice cream is GREAT on these!).

BUCKWHEAT CINNAMON PANCAKES

Steps:

• In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
• In a smaller bowl, slightly beat egg, whisk in milk, and oil.
• Add egg mixture to flour mixture, stirring just until mixed.
• Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
• Makes about 10 small pancakes.