Peasant Pancakes Recipes

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PEANUT BUTTER PANCAKES



Peanut Butter Pancakes image

Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts

Steps:

  • In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.

THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

PECAN PANCAKES



Pecan Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 30m

Yield 12 large pancakes

Number Of Ingredients 9

2 cups - flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1 1/2 cups finely chopped pecans
Butter for greasing skillet (optional)
Melted butter and maple syrup for serving

Steps:

  • Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
  • Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
  • Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 3 grams, TransFat 0 grams

PEASANT PANCAKE MIX



Peasant Pancake Mix image

Northern Europe...well, we have Scots (oats), Germans and Danes (wheat flour, buttermilk), and Russians (buckwheat). In one pancake mix, these are fluffy yet hearty because of the buttermilk, and take wonderfully to many variations and toppings.

Provided by BrotherAdso

Categories     Breakfast

Time 10m

Yield 6 batches, 5-7 serving(s)

Number Of Ingredients 6

3 cups whole wheat flour
3 cups buckwheat flour
2 cups quick oats or 2 cups oat flour
3 teaspoons baking soda
3 -4 teaspoons baking powder
2 tablespoons sugar (optional)

Steps:

  • Grind oats to make oat flour. This is not neccessary, but it gives a nice texture.
  • Mix all dry ingredients.
  • Use about 1 1/2 cups mix per batch.
  • Mix with 1 1/4 - 1 1/2 cups buttermilk, 2 egg whites, 1 tbs oil, and 1 tbs applesauce.
  • Let stand for 3-6 minutes at least before cooking.
  • These amounts yield 9-12 pancakes.

Nutrition Facts : Calories 611.1, Fat 5.6, SaturatedFat 1.1, Sodium 985.8, Carbohydrate 125.5, Fiber 19.2, Sugar 2.6, Protein 24.1

PEASANT PANCAKES



Peasant Pancakes image

This recipe was the all time winner during my years of teaching and cooking Chinese cuisine professionally. They invariably sold out at my restaurant. In fact after we closed, my chef opened his own place and sold them out there as well. The combination of textures along with the flavor makes them irresistible

Provided by tgobbi

Categories     Chinese

Time 35m

Yield 16-18 pancakes

Number Of Ingredients 16

1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne (optional)
1 cup chicken stock
1 Chinese sausage, chopped in small pieces
1/2 cup chopped scallion
1/2 cup chopped water chestnut (or better, jicama)
1/2 cup chopped raw shrimp
vegetable oil
1/4 cup Chinese red vinegar or 1/4 cup cider vinegar
2 tablespoons dark soy sauce
1/4 cup Chinese red vinegar
very finely shredded fresh ginger
hot sauce

Steps:

  • *Chinese sausages are available in most Asian markets.
  • They keep for a long time in the refrigerator and even longer in the freezer.
  • There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
  • Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
  • The pancakes are still super delicious.
  • Combine the flour, baking powder, salt, pepper and cayenne.
  • Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
  • Stir in the rest of the ingredients and refrigerate until ready to use.
  • Use a heavy skillet (cast iron or Calphalon if available).
  • Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
  • (You'll soon get the hang of it).
  • Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
  • When brown and crispy on the bottom, turn them over to finish the other side.
  • (The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
  • Blot well on paper towels and serve with any or all of the recommended sauces.
  • (You'd better make a lot of them because they disappear quickly).

Nutrition Facts : Calories 40.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.5, Sodium 196, Carbohydrate 7.8, Fiber 0.4, Sugar 0.6, Protein 1.5

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