North Woods Pancakes Recipes

BLUEBERRY PANCAKES

Blueberry Pancakes image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

Steps:

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

NORTH WOODS PANCAKES

North Woods Pancakes image

My son brought this recipe home from school after a study of "Tall Tales." Supposedly Paul Bunyan ate these! I did tweak the recipe a bit to fit our tastes. This is the only recipe I use for everyday pancakes! Serving size really depends on how big you make your pancakes.

Provided by MommaEllen

Categories Breakfast

Time 15m

Yield 8-10 pancakes, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups milk (I use powdered dry milk, reconstituted)
1 egg (add 2 if you want more protein)
3 tablespoons melted butter or 3 tablespoons margarine
1 teaspoon vanilla extract

Steps:

In a large bowl, sift together the flour, baking powder and salt.
In a smaller bowl, mix together the sugar, milk, egg, melted butter and vanilla.
Add the milk mixture to the flour mixture, stirring until smooth.
Let set for about 5-10 minutes for the flour to absorb the milk mixture.
Pour 1/4 cup batter onto a preheated griddle (mine is set at 325 degrees).
Brown on both sides and serve hot with butter, syrup, fresh berries, or roll them up and eat plain like my son does.
I sometimes add chocolate chips to each pancake individually, after pouring onto the griddle. This keeps the chips from all clumping at the bottom of the bowl or someone not getting any chips in their pancake.

NEIL'S PANCAKES

Neil's Pancakes image

Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 18 to 20 3-inch pancakes

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon coarse salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
1 teaspoon pure vanilla extract
2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
Maple Butter for Neil's Pancakes

Steps:

Sift flour, baking powder, sugar, and salt into a large bowl.
In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.

NORTHWOODS MUFFINS

Northwoods Muffins image

Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/4 cup butter, melted
1 cup cooked wild rice
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen cranberries

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

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