Sunny Morning Pancakes Recipes

SUNNY MORNING PANCAKES

Steps:

• Mix flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir just until moistened.
• Beat egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir gently until well blended. (Batter will be lumpy).
• Pour batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for each pancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides. Serve with Orange Spread (see Tip).

SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE

Steps:

• For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
• Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
• Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
• For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

MORNING GLORY PANCAKES

Steps:

• In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 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.

GIANT SUNDAY PANCAKES

Steps:

• Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
• Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

SUNDAY MORNING PANCAKES

Steps:

• Combine 1st 5 ingredients in a large bowl.
• whisk together buttermilk and eggs.
• gradually stir buttermilk mixture into flour mixture.
• Gently stir in butter.
• (Batter will be lumpy).
• Pour 1/4 Celsius batter mix onto hot butered griddle.
• cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy.
• Turn and cook 304 minutes or until golden brown.
• place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.

FLUFFY MORNING PANCAKES

Steps:

• Combine all dry ingredients.
• Preheat electric skillet to 380º.
• Add butter and milk to eggs.
• Add dry ingredients.
• Stir just to dampen (not too much).
• Adjust milk so it's thin enough to pour.
• Carefully butter skillet and pour pancakes to your desired size. When you begin to see bubbles forming on top of your batter, it is time to flip. Cook on second side until nicely browned.