Pancake  Recipes

Copyright: Published in the United States by Sharon Guzman/ © Sharon Guzman

Published February, 2017

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Pancake  Recipes

Table of Contents

Introduction

Pancake  Recipes

Conclusion

A Note About The Author

Next Steps

Check Out Other Books

Introduction

Pancake recipes are well known in many continent of the world, there are different types on the basic theme in many different countries cuisine, they share some basic things in common, the basic things shares in common make it as same name in common but they do tend to share some basic things in common - a flat cooked dish made using flour (although not always wheat flour), preparing by frying. Some of examples include Johnny cakes, which are a traditional American soul food recipe made from cornmeal (maize), Dosa, which are large thin pancakes made from rice and lentils that are found in Indian cuisine and Malaysian cuisine, and Latkes, which are potato pancakes found in Jewish cuisine.

In the United States, the United Kingdom, Ireland, Canada, Australia and New Zealand, the most common form of pancakes are however made using wheat flour, eggs, and milk. In the United States and Canada, they are a very popular breakfast item (for example served with hash browns and accompanied with bacon), and they are increasingly popular in other countries too. In Commonwealth countries, pancakes are particularly and traditionally associated with the Tuesday before Lent, the Christian season of fasting. This Tuesday is known as "Pancake Day" or "Shrove Tuesday" (the word "Shrove" derives from "shrive" which means to obtain absolution for sins by confession and penance).

If you want to make pancakes at home, it is very easy to do so. You can buy ready-to-use pancake mixes in most supermarkets (to which you add water or milk according to the manufacturer's instructions), or you can simply prepare them using flour, eggs and water.

Pancake  Recipes

1. GOOD OLD FASHIONED PANCAKE

MAKING

- 1 1/2 cups all-purpose flour

- Market Pantry Granulated Sugar - 4lbs

- 1 1/4 cups milk

- 1 egg

- 3 tablespoons butter, melted

GUIDELINES

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2. 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.

2. FLUFFY PANCAKES

MAKING

- 3/4 cup milk

- 2 tablespoons white vinegar

- 1 cup all-purpose flour

- 2 tablespoons white sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 egg

- 2 tablespoons butter, melted

- cooking spray

- 3/4 cup milk

GUIDELINES

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupful’s of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

3. BUCKWHEAT PANCAKES

MAKINGS

- 1 cup buckwheat flour

- 1 1/2 teaspoons white sugar

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/4 teaspoon baking soda

- 1 1/4 cups buttermilk

- 1 large egg, beaten

- 1/4 teaspoon vanilla extract

- 1 tablespoon unsalted butter, or as needed

GUIDELINES

1. Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

2. Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

3. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

4. AUSTRIAN PANCAKE

MAKING

- 1 cup all-purpose flour

- 1/4 teaspoon salt

- 2 tablespoons sugar

- 1 cup milk

- 3 eggs

- 1 cup heavy cream

- 2 tablespoons margarine

GUIDELINES

1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine. Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!

5. SWEDISH PANCAKES

MAKING

- 4 extra-large eggs, separated

- 1 cup all-purpose flour

- 1/2 teaspoon salt

- 2 tablespoons white sugar

- 1 cup milk

- 3 tablespoons sour cream

- 4 egg whites

- 3 tablespoons vegetable oil

GUIDELINES

1. In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar.

Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,

2. In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the better, Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface, Brown on the other side. Repeat process with remaining batter.

6. VEGETABLE PANCAKE

MAKING

- 1 cup uncooked long grain white rice

- 1 1/4 cups dry yellow lentils

- 3 cups water

- 2 green Chile peppers, chopped

- 1 (1 inch) piece fresh ginger root, sliced

- 1 1/2 tablespoons jiggery (palm sugar)

- Salt to taste

- 1 carrot, shredded

- 1 bunch fresh spinach, finely chopped

- 1 tablespoon vegetable oil

GUIDELINES

1. In a bowl, soak the rice and lentils in the water for 4 to 5 hours.

2. Place the rice and lentils in a food processor with the Chile peppers, ginger, jiggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.

3. Heat the oil in a taxa (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the taxa. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.

7. APPLE PANCAKE

MAKING

- 3 tablespoons butter

- 1 large apple, cored and sliced

- 1/2 cup white sugar, divided

- 2 teaspoons ground cinnamon

- 4 eggs

- 1/3 cup milk

- 1/3 cup all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon vanilla extract

- 1 pinch salt

GUIDELINES

1. Preheat oven to 400 degrees F (200 degrees C).

2. Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.

3. Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.

4. Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

8. CORNBREAD PANCAKES

MAKING

- 3/4 cup all-purpose flour

- 3/4 cup cornmeal

- 2 tablespoons white sugar

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/4 cups buttermilk

- 2 large eggs

- 3 tablespoons butter, melted and cooled

GUIDELINES

1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

9. QUINOA PANCAKES

MAKING

- 1 1/2 cups quinoa flour

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 1/4 cups flaxseed milk

- 3 eggs, beaten

- 2 tablespoons butter, melted

- 2 tablespoons honey

GUIDELINES

1. Grease a griddle or large skillet and preheat over medium heat.

2. Stir quinoa flour, baking powder, and salt together in a bowl. Stir flaxseed milk, eggs, melted butter, and honey into the flour mixture until you have a thin batter.

3. Pour 1/4 cup batter onto your hot cooking surface per pancake and cook until bubbles form on top, 2 to 3 minutes. Flip the pancake and cook until browned on the bottom, about 2 minutes more.

10. EGGNOG PANCAKES

MAKING

- 2 teaspoons vegetable oil, or as needed

- 1 cup all-purpose flour

- 1 tablespoon white sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 1/4 cups eggnog

GUIDELINES

1. Heat vegetable oil in a griddle or shallow frying pan over medium heat.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.

3. Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.

11. BLUEBERRY PANCAKES

MAKING

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/8 teaspoon ground nutmeg

- 1/8 teaspoon ground cinnamon

- 1 tablespoon white sugar

- 1 egg

- 1/2 cup plain yogurt

- 1/2 cup milk

- 2 tablespoons vegetable oil

- 3/4 cup fresh blueberries

GUIDELINES

1. Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.

2. In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, and then fold in the blueberries.

3. Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

12. MULTIGRAIN PANCAKES

MAKING

- 1/4 cup whole wheat flour

- 1/4 cup all-purpose flour

- 1/4 cup rolled oats

- 1/4 cup cornmeal

- 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)

- 1/2 teaspoon salt

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon ground cinnamon

- 2 egg whites

- 2 tablespoons plain nonfat yogurt

- 2 tablespoons skim milk

- 2 tablespoons water

GUIDELINES

1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.

2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

13. CHOCOLATE PANCAKES

MAKING

- 1 1/4 cups all-purpose flour

- 1/4 cup unsweetened cocoa powder

- 3 tablespoons white sugar

- 1/4 teaspoon salt

- 2 eggs, at room temperature

- 1 1/4 cups milk

- 1/2 teaspoon vanilla

- 2 tablespoons melted butter

- 1/2 cup semisweet chocolate chips

GUIDELINES

1. Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.

2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

14. SPINACH PANCAKES

MAKING

- 4 tablespoons all-purpose flour

- 2 eggs

- 1 (10 ounce) package frozen spinach, thawed and drained

- salt and pepper to taste

- 1/2 teaspoon paprika

- 2 tablespoons olive oil

GUIDELINES

1. In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.

2. Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.

15. ZUCCHINI PANCAKES

MAKING

- 4 eggs

- 2 cups grated zucchini

- 3/4 cup all-purpose flour

- 1/2 teaspoon white sugar

- 1/2 teaspoon salt

- 3 tablespoons olive oil

- 4 teaspoons baking powder

- 1/4 cup butter, melted

GUIDELINES

1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).

2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

3. Spoon batter on hot grill (about 2 tablespoons) for each pancake, Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

16. PALEO PANCAKES

MAKING

- 1/4 cup pumpkin puree

- 2 tablespoons almond milk

- 2 eggs

- 1 teaspoon maple syrup

- 1 tablespoon vanilla extract

- 2 tablespoons coconut flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup almond meal

- 1/2 teaspoon ground cinnamon, or to taste

- 1/4 teaspoon ground ginger, or to taste

- 1/8 teaspoon ground cloves, or to taste

- 2 teaspoons vegetable oil, or as needed

GUIDELINES

1. Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.

2. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.

3. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.

4. Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil.

5. Cook until lightly browned, about 5 minutes per side.

17. GINGERBREAD PANCAKES

MAKING

- 3 cups all-purpose flour

- 6 tablespoons baking powder

- 3 teaspoons unsweetened cocoa powder

- 1 1/2 teaspoons ground ginger

- 3/4 teaspoon ground cinnamon

- 3/4 teaspoon ground cloves

- 6 tablespoons ground hazelnuts

- 3 cups milk

- 6 egg whites

- 6 tablespoons dark molasses

- 6 tablespoons vegetable oil

GUIDELINES

1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts.

2. Set aside, In a medium bowl whisk together milk, egg whites and molasses.

3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

4. 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.

18. BEETROOT PANCAKES

MAKING

- 1 beet, cooked

- 1 cup all-purpose flour, sifted

- 1 cup milk

- 1 egg

- 1 tablespoon vegetable oil

- 1 teaspoon white vinegar (optional)

- 2 teaspoons ground cinnamon

- 1/4 cup white sugar

- 2 oranges, quartered

GUIDELINES

1. In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.

2. Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.

3. Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

19. FANCY PANCAKES

MAKING

- 3 eggs

- 3 tablespoons white sugar

- 3 tablespoons all-purpose flour

- 1 cup heavy cream

- 1/4 cup butter, melted

GUIDELINES

1. In a large bowl, beat eggs with sugar until thick and pale. Beat in flour and cream, alternately. Fold in melted butter.

2. Heat a skillet over high heat. Ladle batter onto hot skillet, tilting to coat entire surface. Cook 2 minutes, turning once when edges get crispy (the second side will take about 30 seconds).

20. GRANDAD'S PANCAKES

MAKING

- 1 cup all-purpose flour

- 1/4 cup white sugar

- 1 tablespoon baking powder

- 1/4 teaspoon salt

- 1 cup milk, at room temperature

- 1 egg, at room temperature

- 1 tablespoon oil

- 2 teaspoons oil, or as needed

GUIDELINES

1. Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.

2. Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.

3. Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

21. SOY PANCAKES

MAKING

- 2 large eggs

- 1/3 cup fat-free plain yogurt

- 1/4 cup soy flour

- 4 (1 gram) packets stevia sugar substitute (such as Truvia®)

- 1 tablespoon olive oil

- 1 tablespoon ground flaxseed

- 1 teaspoon vanilla extract

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/2 teaspoon ground cinnamon

GUIDELINES

1. Heat a lightly oiled griddle over medium-high heat.

2. Whisk eggs, yogurt, soy flour, sugar substitute, olive oil, flaxseed, vanilla, baking powder, salt, and cinnamon together in a bowl until smooth.

3. Ladle batter onto griddle by 1/4 cupful; spread lightly with the back of the ladle.

4. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip carefully and cook until browned on the other side, another 2 to 3 minutes. Repeat with remaining batter.

22. AMARANTH PANCAKES

MAKING

- 1/2 cup rice flour

- 1/2 cup sorghum flour

- 1/2 cup amaranth

- 1 teaspoon baking powder

- 1 teaspoon ground cinnamon

- 1 cup almond milk

- 1/2 cup unsweetened applesauce

- 1 egg

- Cooking spray

GUIDELINES

1. Heat a griddle over medium heat.

2. Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.

3. Spray griddle with cooking spray. Drop batter by large spoonful ’s onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

23. FILLET PANCAKES

MAKING

- 1 pound skinless, boneless chicken breast meat - finely chopped

- 1/2 medium onion, finely chopped

- 3 tablespoons mayonnaise

- 1 egg, lightly beaten

- 1/3 cup all-purpose flour

- 1/2 teaspoon salt and pepper to taste

- 2 tablespoons vegetable oil

GUIDELINES

1. In a large bowl, combine chicken, onion, mayonnaise, egg, flour, salt, and pepper. Mix well,

2. Heat oil in a skillet over medium heat, Scoop chicken mixture onto the griddle, using approximately 1/4 cup for each cake. Brown on both sides, and serve hot.

24. OATMEAL PANCAKES II

MAKING

- 1/2 cup all-purpose flour

- 1/2 cup quick cooking oats

- 1 tablespoon white sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 3/4 cup buttermilk

- 1 teaspoon vanilla extract

- 2 tablespoons vegetable oil

- 1 egg

GUIDELINES

1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.

2. 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.

25. ORANGE PANCAKES

MAKING

- 2 cups white whole wheat flour

- 2 tablespoons baking powder

- 2 tablespoons ground flax meal

- 17 fluid ounces orange juice

- 1 teaspoon orange extract

GUIDELINES

1. Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.

2. Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C).

3. Drop batter by large spoonful’s onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes.

4. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

26. PESTO PANCAKES

MAKING

- 3/4 cup baking mix (such as Bisquick ®), or as needed

- 1/3 cup water, or as needed

- 1 (8 ounce) package Cheddar cheese, shredded

- 5 teaspoons prepared pesto

GUIDELINES

1. Heat a greased griddle until drops of water sprinkled on it evaporate noisily.

2. Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference.

3. Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.

27. FILLET PANCAKES

MAKING

- 1 pound skinless, boneless chicken breast meat - finely chopped

- 1/2 medium onion, finely chopped

- 3 tablespoons mayonnaise

- 1 egg, lightly beaten

- 1/3 cup all-purpose flour

- 1/2 teaspoon salt and pepper to taste

- 2 tablespoons vegetable oil

GUIDELINES

1. In a large bowl, combine chicken, onion, mayonnaise, egg, flour, salt, and pepper. Mix well,   Heat oil in a skillet over medium heat, Scoop chicken mixture onto the griddle, using approximately 1/4 cup for each cake. Brown on both sides, and serve hot.

28. DELICIOUS PANCAKES

MAKING

- 1 cup quick cooking oats

- 1/2 cup all-purpose flour

- 1/2 cup whole wheat flour

- 1/4 cup packed brown sugar

- 3/4 tablespoon baking powder

- 1/4 cup dry non-fat milk powder

- 1 1/4 teaspoons salt, divided

- 1/2 tablespoon ground cinnamon

- 1/8 teaspoon cream of tartar

- 1/3 cup vegetable oil

- 2 eggs, beaten

- 1 cup water

GUIDELINES

1. Preheat a lightly greased griddle over medium low heat.

2. In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.

3. In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.

4. Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

29. SPINACH PANCAKE

MAKING

- 1/4 cup unsalted butter, divided

- 4 scallions, chopped

- 1/4 cup chopped parsley

- 1/2 pound fresh spinach, stems removed, chopped

- 3 eggs

- Salt and freshly ground black pepper to taste

GUIDELINES

1. Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.

2. Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.

3. Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.

30. SALTY PANCAKES

MAKING

- 2/3 cup water

- 2/3 cup milk

- 2 eggs

- 1 tablespoon vegetable oil

- 1/3 teaspoon salt

- 3/4 cup all-purpose flour

GUIDELINES

1. Whisk water, milk, eggs, vegetable oil, and salt together in a bowl. Slowly whisk flour into wet ingredients until incorporated. Let batter rest for 1 hour; stir again.

2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonful’s onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes.

3. Flip and cook until browned on the other side, 2 to 4 more minutes. Repeat with remaining batter.

31. PALEO-PANCAKES

MAKING

- 1 banana, mashed

- 1 egg

- 1 teaspoon arrowroot powder

GUIDELINES

1. Blend banana, egg, and arrowroot powder in a blender until well mixed.

2. Heat a griddle or large skillet over medium heat. Divide batter into two portions; ladle onto griddle. Cook until bubbles form, 2 to 3 minutes; flip and brown on the other side, 2 to 3 minutes more.

32. IRISH POTATO PANCAKES

MAKING

- 2 slices uncooked bacon, cut into small pieces

- 1/4 cup finely chopped green onions

- 1 cup Simply Potatoes® Shredded Hash Browns

- 1 cup Simply Potatoes® Mashed Potatoes

- 1 cup all-purpose baking mix

- 1/2 cup shredded Cheddar cheese

- 1/2 cup milk

- 1 egg, lightly beaten

GUIDELINES

1. In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet, Reserve 1 tablespoon bacon grease. Set aside bacon and onions.

2. Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened.

3. Heat bacon grease in skillet over medium heat, Spoon four generous 1/4 cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed.

33. CHEESY POTATO PANCAKES

MAKING

- 4 russet potatoes, peeled and grated

- 2 eggs

- 1/2 cup milk

- 1 cup all-purpose flour

- 1/2 cup grated Parmesan cheese

- 1/2 cup shredded Cheddar cheese

- 1/4 cup real bacon bits (optional)

- 1 teaspoon onion salt

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1/2 teaspoon ground black pepper

- 1/4 cup corn oil

- 2 tablespoons butter

GUIDELINES

1. Mix together potatoes, eggs, and milk in a large bowl.

2. Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.

3. Heat corn oil and butter in a large skillet over medium heat, Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.

Drain cooked pancakes on paper towel-lined plate.

34. GRAMMA MOMO'S WW PANCAKES

MAKING

- 2 cups whole wheat flour

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1/2 cup brown sugar

- 2 eggs

- 1 cup milk, or as needed

- 1/2 cup applesauce

- 1 tablespoon vanilla extract

- 1 teaspoon vegetable oil

GUIDELINES

1. Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.

2. Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.

35. BUTTERMILK OATMEAL PANCAKES

MAKING

- 2 cups buttermilk

- 1 1/2 cups rolled oats

- 1/2 cup all-purpose flour

- 1/2 cup cornmeal

- 2 teaspoons baking powder

- 1 1/2 teaspoons white sugar

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 2 eggs, beaten

- 1/4 cup vegetable oil

GUIDELINES

1. Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.

2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonful’s onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

36. LIGHTER CHOCOLATE CHIP PANCAKES

MAKING

- 1 3/4 cups white whole wheat flour

- 1/4 cup wheat germ

- 2 tablespoons baking powder

- 1 teaspoon salt

- 1 3/4 cups skim milk

- 1/4 cup margarine, melted

- 2 eggs, beaten

- 3 tablespoons demerara sugar

- 1/2 cup semisweet chocolate chips

- Cooking spray

GUIDELINES

1. Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

37. BLINI (RUSSIAN PANCAKES)

MAKING

- 4 1/4 cups milk

- 5 eggs

- 1/3 teaspoon salt

- 2 tablespoons white sugar

- 1/2 teaspoon baking soda

- 1/8 teaspoon citric acid powder

- 4 cups all-purpose flour

- 3 tablespoons vegetable oil

- 1 cup boiling water

- 2/3 cup butter, divided

GUIDELINES

1. Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.

2. Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.

3. Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

4. Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it’s fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.

5. Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

6. Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

38. NORWEGIAN PANCAKES – PANNEKAKEN

MAKING

- 3 eggs

- 1 1/2 cups milk

- 1 cup all-purpose flour

- 1/4 teaspoon salt

- 1 teaspoon sugar

GUIDELINES

1. Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.

2. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

39. LEFTOVER PANCAKE BREAKFAST SANDWICH

MAKING

- Cooking spray

- 1 egg

- 1 slice ham

- 2 leftover buttermilk pancakes

- 1 slice Cheddar cheese

- 2 tablespoons maple syrup

GUIDELINES

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.

2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

40. NORWEGIAN PANCAKES – PANNEKAKEN

MAKING

- 3 eggs

- 1 1/2 cups milk

- 1 cup all-purpose flour

- 1/4 teaspoon salt

- 1 teaspoon sugar

GUIDELINES

1. Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.

2. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

41. OVERNIGHT RAISIN OATMEAL PANCAKES

MAKING

- 2 cups quick-cooking oats

- 2 cups buttermilk

- 1/2 cup all-purpose flour

- 2 tablespoons white sugar

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 2 eggs, beaten

- 1/4 cup butter, softened

- 1/3 cup raisins

GUIDELINES

1. In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.

2. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.

3. Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

42. FLUFFY SWEDISH PANCAKES

MAKING

- 4 eggs

- 1 cup milk

- 1/2 cup warm water

- 3 tablespoons white sugar

- 1 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup butter, melted

- 1 tablespoon butter, melted, or as needed

GUIDELINES

1. Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.

2. Stream the melted butter into the batter while continuing to beat.

3. Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.

4. Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.

5. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

43. HOMEMADE PANCAKE MIX

MAKING

- 5 cups all-purpose flour

- 1 1/4 cups powdered milk

- 1/4 cup white sugar

- 1/4 cup baking powder

- 1 tablespoon salt

GUIDELINES

1. Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend, Store mixture in an airtight container and use within 8 months.

44. WHOLE WHEAT PANCAKE MIX

MAKING

- 5 cups whole wheat flour

- 3 cups unbleached all-purpose flour

- 1/2 cup white sugar

- 2 1/2 tablespoons baking powder

- 4 teaspoons baking soda

- 4 teaspoons salt

GUIDELINES

1. Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

45. OLD-FASHIONED PANCAKES

MAKING

- 1 1/2 cups all-purpose flour

- 3 1/2 teaspoons baking powder

- 1 teaspoon salt

- 1 tablespoon white sugar

- 3 tablespoons butter, melted

- 1 egg

- 1 1/4 cups milk

- Cooking spray

GUIDELINES

1. Sift together flour, baking powder, salt, and sugar in a large bowl.

2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

46. MY-HOP PANCAKES

MAKING

- 1 1/4 cups buttermilk

- 1/4 cup vegetable oil

- 1/2 teaspoon vanilla extract

- 1/4 cup white sugar

- 1 1/4 cups all-purpose flour

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1 dash salt

- 1 egg

- 1 teaspoon lemon juice

- 1 tablespoon butter, or as needed

GUIDELINES

1. Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.

2. In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.

3. Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.

47. WHOLE WHEAT PANCAKES

MAKING

- 1 cup whole wheat flour

- 2/3 cup all-purpose flour

- 1/3 cup wheat germ

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 2 tablespoons brown sugar

- 1 teaspoon salt

- 5 1/3 tablespoons unsalted butter

- 2 1/2 cups buttermilk

- 2 eggs, beaten

- 3 tablespoons unsalted butter

GUIDELINES

1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.

3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

48. TRUCK-STOP BUTTERMILK PANCAKES

MAKING

- 5 eggs

- 1 1/2 cups milk

- 6 tablespoons butter, melted

- 5 cups buttermilk

- 5 cups all-purpose flour

- 5 teaspoons baking powder

- 5 teaspoons baking soda

- 1 pinch salt (optional)

- 5 tablespoons sugar

GUIDELINES

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

49. Fruity Pancakes

MAKING

- 2 cups all-purpose flour

- 1 cup white sugar

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 2 egg whites, beaten

- 1 (15.25 ounce) can fruit cocktail, drained

GUIDELINES

1. Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.

2. Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.

3. Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

50. CORNBREAD PANCAKES

MAKING

- 3/4 cup all-purpose flour

- 3/4 cup cornmeal

- 2 tablespoons white sugar

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/4 cups buttermilk

- 2 large eggs

- 3 tablespoons butter, melted and cooled

GUIDELINES

1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Conclusion

Thank you again for downloading this book!

I hope you enjoyed reading about my book on

Pancakes are cooked by shallow frying in hot oil, and turning them over half way through the process (traditionally the turning is achieved by tossing the pancake into the air), so do take care with the oil including being careful not to splash hot oil on yourself or others.

Finally, if you enjoyed this book, please take the time to share your thoughts and post a review on Amazon.  It’d be greatly appreciated!

Thank you!

A Note About The Author

Feel free to contact Sharon  Guzman at sharon.bookstore@gmail.com

Managed a small team developing strategies for yogurt in Miami, FL. Spent childhood training walnuts for farmers. At the moment I'm lecturing about toy elephants in the aftermarket. Developed several new methods for buying and selling jungle gyms in the financial sector. Had a brief career training squirt guns in Jacksonville, FL. Spent the 80's training tar in Naples, FL.

Next Steps

-    Write me an honest review about the book – I truly value your opinion and thoughts and I will incorporate them into my next book, which is already underway.

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Table of Contents

Introduction

Pancake Recipes

Conclusion

A Note About The Author

Next Steps

Check Out Other Books