GERMAN PANCAKE
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings (2 cups syrup).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.
Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.
MOUNTAIN PANCAKES
This recipe came from Sun Valley Celebrity Local Heroes Cookbook. Muzzie Braun and the Boys from Clayton, Idaho submitted their favorite pancake recipe, and Joann says the kids pile 'em high because they're so thin. The recipe instructions were a little vague so I revised them, and I wasn't sure how they'd taste, but they're very good. They remind me of Baby Dutchman or Dutch Babies in a pancake. It didn't say to oil the griddle, and you probably don't need to because of the ingredients in the recipe. I wasn't sure so I heated a teaspoon of oil just in case. Serving size is approximate because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour and baking powder.
- Blend eggs, oil, melted butter, and milk with a wire whip (I call it a whisk).
- Make sure to keep the mixture loose and not real thick (I just combined the ingredients--I didn't overbeat, but I could have misinterpreted the instructions).
- Combine wet ingredients with dry and cook on a hot griddle.
Nutrition Facts : Calories 158.3, Fat 8.7, SaturatedFat 4.1, Cholesterol 120.2, Sodium 259.1, Carbohydrate 14.1, Fiber 0.4, Sugar 0.2, Protein 5.8
MOUNTAIN MAMA'S POTATO PANCAKES
Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.
Provided by Mountain Mama
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
- Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g
WILD MOUNTAIN BLUEBERRY PANCAKES
Make and share this Wild Mountain Blueberry Pancakes recipe from Food.com.
Provided by kathy_duchene
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine buttermilk, cottage cheese, egg and vanilla.
- In a separate bowl, combine remaining dry ingredients.
- Mix dry ingredients into a bowl of liquid ingredients.
- Fold in well-drained blueberries.
- Drop 1/4 cup of batter onto hot non-stick skillet that has been sprayed with a non-stick cooking spray.
- When bubbles begin to burst on first side, flip and cook other side of pancake until golden brown.
- Serve warm.
Nutrition Facts : Calories 131, Fat 1.9, SaturatedFat 0.7, Cholesterol 37.9, Sodium 167.2, Carbohydrate 22.8, Fiber 3, Sugar 6.7, Protein 7
MANCAKES
Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big of a shock. The way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.
- Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.
- Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
- Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.
Nutrition Facts : Calories 502 calories, Carbohydrate 73.3 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 8 g, Sodium 967.8 mg, Sugar 36.4 g
GOOD MORNIN' PANCAKE MIX
I love these moist, fluffy pancakes on a wintry day. They make a perfect gift for family and friends. Just put the mix in two plastic bags tied with holiday ribbons, and don't forget to include prep directions. -Sharon Sutton, Lindsey, Ohio
Provided by Taste of Home
Time 20m
Yield 8 pancakes per batch.
Number Of Ingredients 15
Steps:
- Place the first nine ingredients in a food processor; cover and process until oats are ground. Place 1-1/3 cups in each of four resealable plastic bags. In each of four separate resealable plastic bags, place 1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months. Yield: 4 batches., To prepare pancakes: In a large bowl, combine the contents of one pancake mix bag and one fruit-nut bag. In a small bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 297 calories, Fat 12g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 519mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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