Archive for the ‘Pancake Recipes’ Category

hey pancake man

Thursday, October 9th, 2008

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Coconut Griddle Cakes Recipe

Tuesday, October 7th, 2008

mmh mmh good!


  • 2½ cups flour
  • ½ cup grated coconut
  • 4 teaspoons baking powder
  • 2 eggs, beaten
  • ¾ cup milk
  • 2 tablespoons shortening, melted
  • Pinch of salt


1. Mix together flour, coconut, baking powder, eggs, and salt

2. Add the milk and the melted shortening

3. Mix and beat well

4. Cook on slightly creased hot griddle on both sides

Now throw on a lei, dance the hula and throw down with some ta-ta-ta-tasty pancakes!

Pancakes of the Smurfs?

Tuesday, October 7th, 2008

Blue Cornmeal Pancakes

-serves about 4


  • 3/4 cup blue cornmeal
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup boiling water
  • 1 beaten egg
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup pine nuts, toasted


  1. In a medium bowl, mix together the blue cornmeal, salt, and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  2. In a measuring cup, combine the milk, egg, and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. (If too stiff, add a little more milk until it flows off the spoon thickly but smoothly)
  3. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli (pine nuts) onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden (due to the blueness, it might be hard to determine if they are done so cook a bit longer if unsure).
  4. Serve immediately with maple syrup of fruit preserves.

    (recipe thanks to uberrgrl from and photo thanks to

Got Milk?

Tuesday, October 7th, 2008

Here’s a recipe for those of you who can’t have milk, or who simply prefer to live soy:

Dairy Free Whole Wheat Pancakes
-Serves about 5


  • 2 cups whole wheat pastry flour
  • 1/4 cup wheat germ
  • 3 tablespoons soy flour
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup canola oil
  • 1/4 teaspoon almond extract
  • 2 cups soy milk


  1. Preheat griddle to 350 degrees F (175 degrees C).
  2. In a large mixing bowl combine all the dry ingredients. In a different large mixing bowl combine the eggs, oil, and almond extract; whisk until combined. Stir in soy milk.
  3. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick (you might need to add some more milk).
  4. Pour batter by the 1/4 cup full (or however large…or small…you like your pancakes) onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm with desired toppings!(thanks to Kimberly from for the recipe)

Louisiana Sweet Potato Pancakes

Tuesday, October 7th, 2008

Serves about 8


  • 3/4 lbs sweet potatoes
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup butter, melted


  1. Boil water in a medium saucepan.  Once boiling, put in sweet potatoes and cook for about 15 minutes, or until tender, yet firm
  2. Immediately after being cooked, drain the potatoes and put in cold water (this will loosen the skin).  Drain once again, skin, chop, and finally mash the sweet potatoes
  3. Sift together the flour, baking powder, nutmeg, and salt in a medium bowl.
  4. In separate bowl, mix together the mashed sweet potatoes, beaten eggs, milk, and melted butter.  Once fully mixed, blend together with the flour mixture.
  5. Preheat a lightly greased griddle on medium-high heat.  Drop the batter onto the griddle (the size of your pancakes is a personal preference, the recipe says to use heaping teaspoons).
  6. Cook until golden brown, making sure to flip them once the surface begins to form bubbles

    Enjoy!  Try them with traditional maple syrup or branch out and try cranberry sauce!
    (recipe brought to you by swizzlesticks and image by Heliftsmeup, both courtesy of

A Whole Week Devoted To Pancakes?!

Tuesday, October 7th, 2008

We’ve heard about weeks or months devoted to raising awareness about various issues such as Black History Month or Teacher Appreciation Week; however, did you know that there is a National Pancake Week? Well shut your jaw and believe it!  February 21-February 27, 2009 is the week long celebration of pancakes.  Is this some random holiday made up by fellow pancake lovers? Not quite.  This extravaganza dates all the way back to the Middle Ages, when people would raid their cabinets looking for those delicious foods which were off limits during the Lenten season; these foods included milk, eggs, and butter.  The result of this kitchen cleansing? A delicious combination of those three foods, often becoming pancakes.
Feeling like your town has not fully respected this delicious food? Take a journey to Olney, England, who’s residents have been celebrating this tradition since 1445 (yes that’s right, for over 500 years!).  Afraid of flying over large bodies of water? Try someplace that’s possibly closer to home, such as Liberal, Kansas.  Although they haven’t been celebratin’ pancakes for quite as long, they’ve been going strong for 58 years.  Maybe you’ll join them to make it 59?
So now that you’ve learned about this week-long pancake par-tay…start takin’ down these delicious recipes that I’ll be supplyin you, so that by the time February 21st comes, you’ll be fully prepared to make and bake your extensive array of delicious, and maybe even nutritious, pancakes!  Eat up!

Tips for Uncle-Lumpy-Approved Pancakes

Saturday, October 4th, 2008

The setup:

  • First, combine dry ingredients thoroughly, breaking up lumps.
  • Next, combine all the wet ingredients in a separate bowl.
  • Stir gently, just enough to moisten the dry ingredients, over mixing leads to tough pancakes.
  • There will be lumps in the batter. Don’t worry about them. Uncle Lumpy even likes extra lumps in his pancakes. The more the better, he says!
  • The cooking:

  • Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F.
  • Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter.
  • Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results.
  • When you’re satisfied that you’ve reached the perfect pan temperature, ladle in lumptastic pools of batter, leaving a little room between pancakes for flipping.
  • Don’t press your pancake! A pancake is ready to be turned over when it’s dry around the edges and bubbles have formed over the top. Pressing down the pancake will only decrease the pancake’s light and fluffy nature Uncle Lumpy loves.
  • The cherry on top:

    Just when you think you can’t make pancakes any better, why not strive for that little extra special touch? Frozen blueberries or chocolate chips added once the pancake batter is poured onto the griddle add a great flavor to your typical pancakes. Why not even get a little more creative and put some granola on top or experiment with your favorite fruits. Also, when you pour the batter onto the griddle, why not see what shapes you can make with it? You could even use cookie cutters to help for your shapes. For toppings, why not try something like jam or honey or powdered sugar? Go raid your pantry and see what delicious items you can find.

    Why the possibilities are endless!

    can’t you see that it’s just raining

    Thursday, October 2nd, 2008

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    Who Says Crepes Have To Be French?

    Tuesday, September 30th, 2008

    Thai Pancakes (Coconut Pancakes)

    Prep. time: about 12 minutes

    Cook time: about 10 minutes

    serves 2 (about 10 pancakes)

    • 1 can coconut milk (1 1/2 cups)
    • 3 eggs
    • 3/4 cup rice flour
    • a pinch of salt
    • 1/4 cup sugar
    • 1 tsp. coconut flavoring
    • optional: a few drops of pandan essence
    • optional: food coloring (mix it up a bit!)
    • oil for frying
    • 1/4 cup dry shredded (baking type) coconut for garnish
    • optional: Kaya (Coconut Jam – see below)
    1. Whisk the eggs in a mixing bowl. Add the coconut milk and sugar, stirring until sugar has dissolved.
    2. Add the flour, salt and coconut flavoring. Whisk until batter is smooth.
    3. If you’d like different colors of pancakes, divide the batter into 3 separate bowls.
    4. Add several drops of pandan essence (or green food coloring) to make one bowl green. Add several drops red coloring to make rose-colored pancakes, or other color of your choice. Leave one bowl plain (these are the colors that the recipe says to use…however feed your creative style [in addition to your appetite] and chose your own colors!)
    5. Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot – this will help to keep the pancakes/crepes from sticking.
    6. Add a little oil (about 1 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces, plus a little up the sides of the pan.
    7. Add about 1/4 – 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter evenly.
    8. Allow to cook at least 1 minute per side before trying to flip or disturb. Tip: Pancakes/crepes are ready to be flipped when edges are crisp and the underside has a little golden-brown coloring when you lift up one side slightly with a fork.
    9. Flip the pancake and cook the other side 1 minute. Keep pancakes/crepes warm by placing them on a plate in a warm oven until you’re finished cooking all the batter (or serve them up as you cook them).
    10. Be sure to add a little oil to the pan before making each new pancake/crepe.
    11. To serve, roll pancakes/crepes and place on a serving plate. If desired, before rolling, spread with Kaya (Coconut Jam). Sprinkle with shredded coconut.
    • These pancakes can be made for breakfast (served with syrup) or even as a dessert (served with ice cream).  To treat your exotic side, serve then with slices of mango or papaya!  ENJOY!

    (image and recpie thanks to Darlene Schmidt at

    A Whole New Spin On Pop Art

    Tuesday, September 30th, 2008

    Pop-Up Pancakes

    Makes 24 muffins or fills a 9×13 pan

    Preheat oven to 400

    • 1 cup milk
    • 1 cup flour
    • 6 eggs
    • 1/4 cup melted butter
    • dash salt
    1. Blend all ingredients together (you can use a whisk, electric mixer, or blender).
    2. Grease the muffin tins or the pan and evenly pour the batter into each part.
    3. Bake them for 15 minutes, or until they are puffy and golden on top. Use a knife to pry them out (hopefully they were greased well enough and should pop right out).
    4. Top with your favorites (choose from classics like butter and maple syrup or venture out and try things like jams or honey).

    (recipe and image thanks to Marie at