Spicy Country Pancakes Recipes

CRISPY, SPICY CAULIFLOWER PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
• Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
• Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
• Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

COUNTRY PANCAKES

Steps:

• Melt butter in microwave first, so that it will cool a little before mixing into batter.
• Preheat griddle to medium-high. If the griddle is not non-stick, lightly oil it first.
• Optional: If desired, separate the egg and whip the egg white. This will help make the pancakes extra light and fluffy in texture. I use a little hand-held blender for this step. I always do this because it makes such a big difference.
• In a good-sized mixing bowl, whisk together the dry ingredients. In a small separate bowl, whisk egg yolk, vanilla and melted butter. Combine the two mixtures in the larger bowl and mix.
• Add club soda and egg whites and gently fold into batter. Be careful not to over-mix at this point.
• If you did not separate the egg, you might need to use more club soda to reach the desired consistency. If you did separate the egg, the batter will be thicker than normal pancake batter.
• I like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer. Pour about 1/3 c for each pancake and brown on both sides.
• Brush the remaining melted butter on each pancake as you stack them.
• I keep the pancakes on an oven-proof platter in the oven on 200 degrees while I get all of them cooked.
• You will probably need to reapply the oil or bacon grease to the griddle.
• If batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
• Unused batter can be kept covered in the fridge to use in the next few days. If it becomes too thick, add a little milk.

SPICY COUNTRY PANCAKES

Steps:

• Scald milk.
• Add sugar, salt, and oil.
• Cool to lukewarm.
• Dissolve yeast in water.
• Combine yeast mixture, eggs, and milk mixture.
• Sift flour and spices.
• Add to liquid mixture.
• Beat until smooth.
• Cover and let stand one hour or more in a warm place.
• Batter will be light and bubbly.
• Stir down batter.
• Bake on greased griddle.

APPLE CIDER COUNTRY PANCAKES

Steps:

• Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes.
• Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover.
• Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup.

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.