Archive for the ‘Pancake Recipes’ Category

GINGER pancakes!!

Monday, November 24th, 2008



Ginger Pancakes
adaptated from The Homesick Texan blog
and the Magnolia Cafe in Austin, Tx.

6 tablespoons unsalted butter, melted
1 1/2 cups Half & Half
3 eggs
1 tablespoon plain yogurt
1/4 cup brown sugar
2 1/2 cups flour
1/2 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1/2 tablespoon nutmeg

Melt the butter, add the Half & Half, the eggs, the yogurt, and sugar and mix well. Sift together the dry ingredients. Combine the two gently and then judge if the batter is too thick. It should be thick but have some movement. I ended up adding another 1/2 cup of Half & Half.

Cook them on a hot griddle or pan. I make a landing place of a cooling rack on a cookie sheet with a clean tea towel to keep them warm and I put them in an oven that was heated to the lowest temp and then turned off.

Serve with maple syrup and toasted pecans. Enjoy.

Ricotta Pancakes with Brown Sugar-Cherry Sauce

Saturday, November 22nd, 2008


  • 1/2 cup (or more) water, divided
  • 2 teaspoons cornstarch
  • 1 tablespoon unsalted butter
  • 2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
  • 2 tablespoons (packed) golden brown sugar
  • 1 tablespoon fresh lemon juice


  • 3/4 cup unbleached all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups whole-milk ricotta cheese
  • 4 large egg yolks
  • 1/2 cup whole milk
  • 3 large egg whites
  • Vegetable oil (for brushing)
  • Plain Greek-style yogurt or plain regular yogurt (optional)

For sauce:
Whisk 1/4 cup water and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute. Remove from heat; stir in lemon juice.

For pancakes:
Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed.

Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions.

Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.

Transfer pancakes to plates. Top with cherry sauce and yogurt, if desired, and serve.

thanks to

Sweet-Potato Pancakes with Honey-Cinnamon Butter

Saturday, November 22nd, 2008

Honey-Cinnamon Butter

  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon ground cinnamon

Sweet-Potato Pancakes

  • 2 large eggs
  • 1 cup buttermilk
  • 2 1/2 tablespoons vegetable oil
  • 1 cup pancake mix
  • 1 small pinch ground nutmeg
  • 1 small sweet potato, boiled, peeled, and mashed

1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.

2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).

3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

thanks to

Facts about Pancakes

Saturday, November 8th, 2008

As Uncle Lumpy excitedly awaits Pancake Day, he thought he would share these interesting little-known facts about pancakes with ya’ll!

  • In the US, Pancake Day is commonly known as Mardi Gras; which means ‘Fat Tuesday’ in French! – be sure to stuff your belly with some delicious pancakes!
  • For years people have been taking part in pancake races, in fact one crazy pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and 27 seconds – Uncle Lumpy thinks he’d like to train for that by eatin’ summore pancakes
  • The world record for pancake tossing is 416 times, in two minutes
  • The first recorded pancake race was in Olney, Buckinghamshire in 1445!
  • The world’s biggest pancake was cooked in Rochdale (Greater Manchester) in 1994, which was 15 metres in diameter, weighted three tonnes and an estimated two million calories – Uncle Lumpy says, “just pour some maple syrup on that there pancake and i’ll have ’em finished in no time!”
  • In 2005, celebrity chef Aldo Zilli, set the world record for the highest pancake toss at 329cm

    Pancake Appreciation around the Globe!

  • German and French pancakes are leavened by eggs and much beating, are baked very thin and served with sweet or savoury fillings
  • Pancake Tuesday – is known as ‘Fasnacht’ in Germany (night of the fast)
  • The French crêpe is thin and crispy – a crêpe suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice, and liqueur. The French are also partial to savoury pancakes!
  • Old English batter was mixed with ale
  • Russian blinis, usually prepared with buckwheat, are thin, crisp pancakes, commonly served with caviar and sour cream or folded over and filled with cream cheese or jam.
  • Mexico has its tortilla, which is often served folded over a bean or meat filling and topped by tomato sauce.
  • American pancakes are thicker. They are sometimes called battercakes, griddlecakes, or flapjacks and are usually leavened with baking powder or baking soda and served with syrup.
  • Pop-up Pancakes!!!!!!

    Wednesday, November 5th, 2008

    Tired of boring, too-close-to-2d pancakes? More of the sculptor/ceramicist type who needs three dimensions? Make some pop-up pancakes!

    Pop Up Pancake Recipe – makes 24 muffins or fills a 9×13 baking pan

    • 1 cup milk
    • 1 cup flour
    • 6 eggs
    • 1/4 cup melted butter
    • dash salt
    • Preheat oven at 400*

    I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

    Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

    Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh strawberry jam. We usually load it all on and dive in.

    Halloween Pancakes!

    Saturday, November 1st, 2008

    October 31st has past, but there’s no reason you can’t be in a festive mood for a bit longer… or even all year! Enjoy fall in way that would make Uncle Lumpy proud and try these pumpkin-flavored pancakes.


    • 1-1/3 cups all-purpose flour
    • 2 tablespoons brown sugar
    • 1-1/4 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1 cup milk
    • 2/3 cup pumpkin puree (either canned or cooked fresh)
    • 2/3 egg
    • 1 tablespoon and 1 teaspoon vegetable oil
    • 1 tablespoon and 1 teaspoon vinegar


    In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

    Thanks to

    Yer Classic Choco’ Chip P-Cake Recipe

    Monday, October 27th, 2008


    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 cup whole, 2 percent fat, or 1 percent fat milk
    • 1 1/4 cups flour
    • 1 tablespoon sugar
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 2 eggs
    • 6 ounces semisweet chocolate chips, or less to taste
    • Butter, for cooking


    In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.

    In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.

    Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

    ( by Food Network)

    Vegan? No Problem!

    Tuesday, October 14th, 2008

    Vegan Pancakes

    serves 4


    • 4 cups self-rising flour
    • 1 tablespoon white sugar
    • 1 tablespoon custard powder
    • 2 cups soy milk (some say that adding about 1/2 cup more makes ’em even tastier)Directions:
    1. In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
    2. Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.   DIG IN!!

      (recipe thanks to Timothy Tang and photo thanks to modi on

    The College Student’s Pancake

    Tuesday, October 14th, 2008
    Beer Pancakes

    Beer Pancakes


    • 1 cup sifted all-purpose flour
    • 1/4 cup white sugar
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg, beaten
    • 1 cup beer (if out of beer, try root beer!)
    • 2 tablespoons butter, meltedDirections:
    1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended – a few lumps are okay (we don’t discriminate against lumps here).
    2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.  Enjoy!!(recipe thanks to chubbylittletoro and photo thanks to phebec from

    An Apple A Day…

    Tuesday, October 14th, 2008

    Whole Wheat Apple Pancakes with Brown Sugar Glaze
    serves about 5

    • 2 cups whole wheat flour
    • 1/4 cup baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2 eggs
    • 2 cups milk
    • 1/4 cup vegetable oil
    • 2 large apples (use a firm baking apple, such as Cortland or Granny Smith) – peeled, cored and diced


    • 1 cup butter
    • 1 cup dark brown sugar
    • 2 tablespoons vanilla extract
    • 1/2 cup dark molassesDirections:
    1. In a large bowl, stir together the flour, baking powder, salt, and cinnamon. Pour in the milk, eggs and oil; stir just until smooth. Mix in the apple.
    2. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.
    3. To make the glaze, heat the butter in a heavy saucepan over medium heat. Stir in the molasses, brown sugar and vanilla. Serve warm spooned over pancakes. ENJOY!!(recipe thanks to Jeannie Jyurovat from