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WEDNESDAY, FEBRUARY 21, 2007
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PANCAKE RECIPES

By Patrice Stewart
pstewart@decaturdaily.com · 340-2446

If you miss Pancake Day or want to go home and make pancakes of your own, here are plain and fancy recipes to try.

We know how we like our pancakes in the South: big and fluffy and dripping with butter and maple syrup. Yeast or oats can be added to the batter, and sometimes it’s fun to try recipes from other parts of the country that call for ingredients such as fruit, yogurt, cinnamon, honey, cottage cheese, pecans and more. Bed and breakfast inns share their recipes for tasty pancake dishes.

Even the basic pancake can be improved. The test kitchen staff for Fleischmann’s RapidRise Yeast says that adding an envelope of yeast to your pancake batter and letting it rise gives the pancakes a richer, fuller flavor, while they are firmer and hold toppings better. Even the aroma is better, they report.

Perfect Pancakes

21/4 cups all-purpose flour
3 tablespoons sugar
1 envelope Fleischmann’s RapidRise Yeast
1 teaspoon salt
13/4 cups warm milk (120 to 130 F)
1/4 cup (1/2 stick) butter or margarine, melted
1 egg

In large bowl, combine flour, sugar, undissolved yeast and salt. Stir in milk, butter and egg until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate up to 8 hours, if desired.

Stir down batter; pour 1/4 cup per pancake onto hot, lightly greased griddle or skillet. Cook pancakes until edges are dry. Turn; cook other sides until golden brown. Top as desired.

Makes about 14 (4-inch) pancakes. Nutrition information per serving (one 4-inch plain pancake): 135 calories; 5g total fat; 3g saturated fat; 26mg cholesterol; 221mg sodium; 20g carbohydrates; 1g dietary fiber; 4g protein.

Lemon Blueberry Pancakes

These pancakes made with lemon yogurt and blueberries are popular at The Cotton Palace Bed & Breakfast in Waco, Texas, which was built in the early 1900s.

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
11/2 cups buttermilk
1 cup milk
1/4 cup melted butter
1 cup lemon yogurt
1 cup blueberries

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, lightly beat the eggs, buttermilk, lemon yogurt, milk and melted butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend: the batter should be slightly lumpy. Add 1 cup fresh, frozen or drained canned blueberries, dusting fresh blueberries lightly with flour. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees for an electric griddle).

Pour 1/4 cup measures of batter onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook about 2 minutes more until the other sides are browned. Makes 4 servings.

Cocoa Pancakes with Caramel Banana Topping

Chocolate is for breakfast, too, and it makes pancakes even yummier.

Try these Cocoa Pancakes with Caramel Banana Topping from Mill Creek Homestead Bed & Breakfast in historic Bird-in-Hand in Lancaster County, Pa.

Topping:

3/4 cup packed brown sugar
1/2 cup heavy whipping cream
2 tablespoons margarine
2 teaspoons vanilla
4 or 5 medium bananas, sliced diagonally

Mix all ingredients except bananas in saucepan. Heat gently to boiling over medium heat while stirring occasionally. Remove from heat and stir in bananas until coated.

Pancakes:

2 eggs
11/2 cup milk
2 tablespoons oil
2 cups flour
1/4 cup sugar
4 tablespoons cocoa
2 teaspoons baking powder

Beat eggs until foamy. Beat in milk & oil. Add remaining ingredients. Spoon batter onto hot griddle. Cook on both sides until golden brown. Serve with warm topping.

White Chocolate Chip-Macadamia Nut Pancakes

These White Chocolate Chip-Macadamia Nut Pancakes are from the Grape Leaf Inn Bed & Breakfast in Healdsburg in the California wine country, where they are served with blackberries and blackberry syrup.

2 cups sifted all-purpose flour
3/4 teaspoon baking powder
11/4 teaspoons soda
2 eggs, beaten
2 cups buttermilk
1/4 cups melted unsalted butter
3/4 to 1 large package white chocolate chips
1/2 cup chopped, toasted
Macadamia nuts

Sift dry ingredients. Add remaining ingredients except for nuts. Drop by 1/4-cup measure onto lightly greased griddle, spreading batter slightly. Sprinkle with nuts. Flip when browned. Garnish with fresh blackberries and warmed blackberry syrup.

Serves 5-6.

Bananas Foster Pancakes

These Bananas Foster Pancakes may be the combination of sweet and Southern you want. This recipe is from the Prince Solms Inn in New Braunfels, Texas, which was built in 1898 and has operated continuously a block from the Town Plaza.

1 stick butter
6 bananas, sliced
1 cup maple syrup
1/2 cup slivered pecans
1 teaspoon crème d’banana liqueur
1 teaspoon light rum
Whipped cream
Additional chopped pecans, optional
Strawberries, optional

Melt the butter in a large skillet; add bananas and pecans. Sauté about one minute. Add syrup and heat. Stir in liqueur; keep warm.

Using your favorite pancake recipe, prepare pancakes, allowing three pancakes per serving. Arrange pancakes on individual plates and top with banana mixture. Garnish with a dollop of whipped cream, sprinkle with additional chopped pecans, and top with a fanned strawberry.

Serves 6 people.

Apple Pecan Baked Pancakes

Pancakes can be baked in an oven, too. This apple and pecan baked variety is a specialty at Arsenic & Old Lace Bed & Breakfast Inn in Eureka Springs, Ark.

2 cups pancake batter (use your own recipe or Bisquick batter)

2 tablespoons butter, melted
1 cup Granny Smith apples, peeled, cored and sliced
1/3 cup pecans, chopped
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees. Prepare pancake mix according to package directions and set aside. Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top.

Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and/or fresh apple butter. Serves 4 to 6. Serve with warm maple syrup, with a side of sausage links.

Pancake cooking tips

  • A pancake griddle should be very hot. To test, sprinkle a few drops of cold water on the griddle. If the water dances on the surface, the griddle is ready.

  • Pancakes may take up to half an hour to prepare, but they can easily be made ahead, frozen and reheated to rev up a hectic morning later in the week.

  • To freeze, cool pancakes completely, then pack individual servings in small plastic freezer bags. Refrigerate extra topping in a covered container. To reheat, arrange frozen pancakes in single layer on microwave-safe plate, add topping, and microwave on medium until warm.

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