Pancakes

By junerodgers

These pancakes can be frozen and reheated in your toaster oven, or even your toaster.

The basic pancake recipe that follows is the starting point for all of the variations that follow -- get creative with your own pancake recipes, too, and share them in the comments section below.

Ingredients

• Basic Pancake Recipe
• 1 1/2 cups all-purpose flour
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3 tablespoons melted butter
• 1 1/4 cups milk

Details

Servings 4

Preparation

Step 1

In a large bowl whisk together the flour, sugar, baking powder and salt. In another bowl whisk together the eggs, butter, and milk. Pour the liquid ingredients into the dry ingredients, stirring until combined.

Using about 3 tablespoons of batter per pancake, spoon the batter onto a well-greased griddle or in a skillet and cook until bubbles form across the top of the pancakes. Turn the pancakes over and cook until the underside is set and golden.

Basic Pancake Variations
Whole Wheat Pancakes: Replace the all-purpose flour with whole-wheat flour and increase the brown sugar to 3 tablespoons and the salt to 1 teaspoon.

Cornmeal Crunch Pancakes: Prepare basic pancake mix and swap in 3/4 cup of cornmeal for an equal amount of all-purpose flour.

Buttermilk Pancakes: Swap in buttermilk for the milk. Decrease the baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda.

Fluffy pancakes: Follow recipe for basic pancakes, separating the eggs. Add the egg yolks to the other liquids and beat the egg whites until stiff. Gently fold the egg whites into the batter.

Gingerbread Pancakes: Swap in 1/2 cup whole-wheat flour for an equal amount of all-purpose flour. Increase the brown sugar to 3 tablespoons. Add 1 teaspoon ground ginger, 1 teaspoon cinnamon, and 1/8 teaspoon ground cloves to the flour mixture. Add 1 tablespoon molasses to the batter. Swap in buttermilk for the whole milk and decrease the baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda.

Chocolate Chip Pancakes: Prepare basic recipe, increasing sugar to 3 tablespoons and fold 1/2 cup of mini chocolate chips into the batter before cooking.

Apple Pancakes: Saute 1 cup peeled and diced apple in 1 tablespoon butter until tender. Fold the apples into the basic pancake batter. Sprinkle the pancakes with a mix of cinnamon and sugar when they're done.

Blueberry Pancakes: Fold 1 cup of blueberries into the pancake batter along with 1 teaspoon grated lemon zest, and 1/8 teaspoon ground allspice.

Banana Walnut Pancakes: Fold 1/2 cup of coarsely chopped walnuts into the batter. Swap out 1 tablespoon of the butter with 1 tablespoon walnut oil (optional but delicious). Press 3 banana slices into the pancakes once they've been turned over. Press the bananas into the batter so that it bubbles over the bananas.

Buckwheat Buttermilk Pancakes: Swap in 1 cup buckwheat flour for an equal amount of all-purpose flour. Reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda. Swap in buttermilk for the milk and omit the sugar. Add 1 tablespoon molasses.

Cherry Pancakes: Fold 1 cup pitted and halved cherries into the pancake batter and cook. Sprinkle the pancakes with cinnamon-sugar and serve.

Orange Pancakes: Swap out 1/2 cup milk and add 1/4 cup orange juice and 1/4 cup orange marmalade. Add 1 1/2 teaspoons grated orange zest to the batter.

Rocky Road Pancakes: Decrease the flour by 2 tablespoons and add 2 tablespoons unsweetened cocoa powder. Increase the sugar to 1/4 cup. Fold in 1 cup mini marshmallows and 3 tablespoons mini chocolate chips.

Savory Pancakes

Bacon Pancakes: Cook 4 slices of bacon until crisp and reserve the bacon fat. Crumble the bacon and fold it into the batter. Omit the butter. Use all the bacon fat and enough oil to equal 3 tablespoons total.

Cheddar Pancakes: Reduce the sugar to 1 teaspoon. Fold 1 cup of shredded Cheddar cheese into the batter along with 1 teaspoon Dijon mustard.

Sundried Tomato and Parmesan Pancakes: Replace 1/2 cup of the all-purpose flour with coarsely ground cornmeal. Stir 3/4 cup of grated Parmesan cheese into the flour mixture. Replace the butter with olive oil. Fold 1/2 cup finely chopped sundried tomatoes into the batter. Use olive oil for cooking the pancakes.

Read more: http://www.kitchendaily.com/2010/12/28/pancake-recipe-ideas/#ixzz1Bswty6bV