Tag-Archive for ◊ pancakes ◊

01 Sep 2012 Banana Pancakes with Caramel Syrup

Hmpfff…, just got through looking at the two hundred and seventeen pictures of a recent bride’s Hawaiian honeymoon.  As one of her friends commented, “The envy hurts”!  I went to Hawaii once.  I did.  It was with my kids’ swim team.  I forget exactly how many 8 – 14 year old’s were on that trip, but it was over a hundred. And a handful of chaperones and coaches. I sure know how to vacation in Hawaii.  NOT.

This morning I was inspired, by the aforementioned 217 pictures, to bring a bit of Hawaii to the breakfast table.  One of the few things I remember about my trip to Hawaii, aside from the twelve year old climbing from one balcony to another–yes, balconies on the outside of the building, outside of  the eighth floor no less–were the breakfasts.  Most mornings we had sushi from the ABC store, and I know most of you won’t relish that,  but one morning, I think it was the last one, we had some wonderful coconutty-banana pancakes.  I think by this time we had locked the kids in their rooms, turned on the TV, handed them a box Twinkies, and thrown away the keys. Yes, I am pretty sure it was an adult only breakfast that morning…

Yep…, transported to the tropics with banana pancakes!  If I had sprinkled the top of the pancakes with a bit of toasted coconut or some diced macadamia nuts I could have been transported even closer to the tropics. These pancakes raise high and are wonderfully light.  The syrup is as sweet as maple syrup, but with a lovely caramel flavor that really makes the pancakes shine.  I found this recipe on epicurious.com (love that site).  I shared these pancakes with one of the kids who went on the trip with me.  She’s almost all grown up now, but I will always remember how she loved Hawaii 🙂 Ohhhh, OK, I do have many wonderful memories of a vacation in Hawaii…

A few notes on this recipe.  If you don’t have self-raising flour, add 1 tsp of baking powder and 1/2 tsp salt to each cup of flour and to make your own homemade self-raising flour.  Don’t have buttermilk?  Stir 1 T lemon juice or 1 T. white vinegar into each cup of milk and let sit for 5 minutes; but next time you are at the store, buy two buttermilk cartons, one to use now and one to store in the freezer for next time (never run out of buttermilk).  Buttermilk powder is also a nice ingredient to have on hand (available on the baking aisle of most larger supermarkets), use as directed. The last option is to substitute yogurt (vanilla, plain, greek, banana) mixed with a little milk until the mixture has a thick pouring consistency for the buttermilk.

Don’t want to go to Hawaii?  Want to go down South?  Substitute peaches for the bananas, and add bourbon to the sauce, and throw some diced pecans over the tops of the pancakes!

Banana Pancakes with Caramel-Banana Syrup 

3 large bananas, peeled, divided use

1/2 cup (1 stick) butter, melted, divided use
3/4 cup (packed) golden brown sugar, divided use
1/4 cup water
1 teaspoon vanilla extract (or rum)
2 cups self-rising flour
2 cups buttermilk
2 large eggs
toasted coconut, diced macadamia nuts or pecans, optional

Whisk flour 1/4 cup brown sugar in large bowl. In another bowl mash one banana, then stir in buttermilk , eggs, and 1/4 cup melted butter.  Pour the banana mixture over the dry ingredients (some lumps will remain). Heat griddle over medium heat; brush with melted butter or spray with a cooking spray.  Pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; and place in 200 degree oven to keep warm, if desired.

Combine 1/4 cup melted butter, 1/2 cup light brown sugar, and 1/4 cup water in a saucepan. Bring mixture to boil over medium-high heat, and simmer until mixture thickens slightly, about 2 minutes. Slice 2 bananas into 1/4-inch-thick rounds and add to syrup along with vanilla extract. Remove syrup from heat and let sit while you finish cooking pancakes.

Serve pancakes with caramel-banana syrup, and toasted coconut and/or chopped nuts for sprinkling on top of hot pancakes.

Aloha! Thanks for stopping by my kitchen today!

08 Jun 2012 Blueberry Cornmeal Pancakes with Spiced Maple Syrup

Love blueberries! Love cornmeal! So when I saw this recipe (having bought blueberries just yesterday and forgetting why), I jumped up from my chair (well…, not exactly “jumped”) to make an impromptu special breakfast since it was my son’s one day off this week. And he was HOME. And he was UP!  What an opportunity!!  I saw this recipe on Pinterest,  pinned from Tracy’s Culinary Adventures and she got it from Fine Cooking.  Fine Cooking has published the recipe in their “Big Buy Cookbook“.  Long pedigree, I know, and it’s a keeper.

This recipe makes a lot of batter.  I am not even half way through it and I’m full, my son is full, my grandson is full, my daughter is full, and my daughter’s guest and her two kids are full!  Make ’em and freeze ’em, I say! Or mix up the dry ingredients, divide into three parts, and make one part now with 1 egg and 1/3 of the rest of the liquid ingredients.  Save the rest of the dry ingredients in an airtight container until needed. If you don’t have buttermilk substitute milk stirred with a bit of lemon juice or vinegar and let sit for 5 minutes, or use buttermilk powder (add the powder into the flour then add an amount of milk or water equal to that of the buttermilk in with the liquid ingredients.  If you do use buttermilk, and you have some leftover, remember that you can freeze buttermilk so you have some on hand next time.

Tracy didn’t make the Spiced Maple Butter,  I don’t know why, but I quite enjoyed it!  If you make it, taste it.  As written, the butter is very, very lightly spiced. Not a tinge of heat.  Next time I would up the spices a bit, maybe using 1/2  teaspoon chili powder ( or 1/4 tsp cayenne).  I can’t believe I am saying this!  My taste buds must be changing.  I really am (or used to be, I guess) a pepper wimp.

Blueberry Cornmeal Pancakes

  • 1 3/4 cups (7 3/4 oz) all-purpose flour (I used 3/4 cup of white whole wheat flour and 1 cup of all-purpose)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar (I was tempted to add more, I like sweet, but I am glad I didn’t)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk (I used about 1/4 cup more, I like a thinner batter)
  • 1/4 cup vegetable oil (all out!  How can I be out of oil?  Substituted melted butter)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract (was tempted to add some grated lemon zest, too)
  • 1 pint blueberries, rinsed
  1. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the liquid ingredients over the dry ingredients, and gently whisk just until combined.  The batter should be a bit lumpy.
  2. Heat the frying pan, reduce the heat to medium, and then add 1 teaspoon of oil or butter.  Once the oil/butter is hot, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.
  3. Use a 1/3-1/2  cup measure to portion the batter into the hot pan.
  4. Sprinkle some blueberries over the surface of the pancake (do this evenly so every bite has at least one blueberry!).
  5. Cook on the first side until the edges are set and the bottom browned, about 3 minutes. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through, about 2 more minutes.  If not serving immediately, transfer the cooked pancakes to a wire rack in a preheated 200 degree oven.
  6. Repeat with remaining batter, adding more oil to the pan if necessary.
  7. Makes about 15 pancakes 1/3 cup pancakes.

Serve with butter, maple syrup and/or more blueberries or this fabulous topping…

Lightly Spiced  Maple Syrup

  • 4 oz. (1/2 cup/1 stick) butter, softened
  • 1/2 cup pure maple syrup
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cinnamon
  1. Stir the chili powder and cinnamon into the butter.  Add the maple syrup and heat in microwave until you have a beautiful, pourable syrup.  Pour a little over your pancake. YUM.
Thanks for stopping by my kitchen this morning 🙂  I hope I got this recipe to you in time for weekend pancakes!  Enjoy!

 

 

 

 

23 Nov 2010 Pumpkin Pancakes with Maple Apples

My daughter Hannah has started a new Thanksgiving tradition for our family, and I rather like it.  She invites our neighbors and friends over for Pumpkin Pancakes on Thanksgiving morning.  She suggests they come in their jammies.  (I am not seen in my jammies!  Slippers, yes, jammies, nooooo.) The pancakes are hot by 9 AM, and she keeps making them until about 11.  Some people stay for ten minutes, some for forty, others  for a bit longer than that.  It’s very informal and relaxed.  The parade is on.  There’s a jigsaw puzzle set up.  We serve Pumpkin Pancakes with Maple Apples, Syrup, Sausages, Spicy Sweet Bacon, Pumpkin Roll, and coffee (with pumpkin creamer!).

I must have tried out eight pumpkin pancake recipes.  Some have one egg, others have four for each cup or cup and a half of flour.  Some have buttermilk, some have whole milk, one even had coconut milk.  There’s been every permutation of cinnamon, nutmeg, ginger, cloves and/or pumpkin pie spice.  Some use one-third a cup of pumpkin, some use three-fourths cup of pumpkin.  Some use baking powder, others baking soda, some use both. At the end of the day, I ended up liking our original recipe; the one we had been using before I started this testing nonsense.  My preferred recipe is the only one calling for whipping the egg whites separately from the rest of the batter, and then folding them in.  I think that’s the secret.  Pumpkin pancakes can be a bit stodgy, but folded egg whites keep them light. There has been a benefit to all this testing though, my grandson has a favorite food now, pumpkin pancakes!  He’s not too picky about them,  just so long as he can dip his pieces in real maple syrup.  He’s usually not a big eater, being only in the 17th percentile for weight, but he can eat his way through a man-portion of pumpkin pancakes.

Last week I found this recipe for Maple Apples.  Now I am in heaven.  Please put some warm maple apples on top of my pumpkin pancakes and top that with a bit of whipped cream. (I have a bit of a sweet tooth….)  If you are not into Maple Apples, you might enjoy adding 5 or 6 chocolate chips or blueberries to each pancake.  Add the chips or the blueberries before before flipping the pancake.  If you are into “healthy” pancakes, I have made these with King Arthur’s White Whole Wheat Flour and they have turned out very well.  When I feel up to experimenting again, I am going to play with replacing some of the flour with oatmeal.

Be careful cooking these pancakes, they can easily over brown.  Cook on low-ish heat, but be sure the pan is hot before adding the batter.

The recipe for Pumpkin Pancakes, as well as the recipe for Maple Apples, is from Epicurious.com.

Pumpkin Pancakes

1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pumpkin (not pumpkin pie mix)
4 large eggs, separated
1/4 cup butter, melted
1 teaspoon vanilla extract

Vegetable oil
Maple syrup

Whisk first 5 ingredients in large bowl to blend.Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. Makes about 12

Maple Syrup Apples

  • 2 tablespoons (1/4 stick) unsalted butter
  • 3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
  • 1 tablespoon plus 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

These would be good the day after Thanksgiving, too.  And for Halloween morning.  Or any time in the Fall. Thanks for stopping by my kitchen today. It’s always fun to see you here!

25 Sep 2010 Cinnamon Roll Pancakes

Love these!  There have been a couple of recipes floating around the web for the last six months or so for Cinnamon Roll pancakes.  I have tried several of them, hoping to find a perfect recipe, but it wasn’t to be found.  This one is the best of the lot, but it’s not perfect.  The pancakes taste really good, but they are not pretty, and they are probably not the best choice for a beginner cook.  You have to know how to cook pancakes, when to flip them and when to take them off the heat.  The first flip is critical, be sure the edges are dry and the batter is cooked as much as possible, without burning the outside of the pancake.  Cooking the second side is important, too.  Cook it too long, and the cinnamon sugar mixture will caramelize and burn (in a second), and you’ll loose the ooey-gooey cinnamon roll swirl.  Undercook it, and you’ll have uncooked pancake batter which is never a good thing.  I’ve made this recipe a few times now (hah! Who am I kidding…I’ve made them six times or more), so I am pretty good at it.  Jump in! I have faith that you can do it, too! Just don’t make your first batch for guests, practice a little first! (Disclaimer, the photo above is of a trial batch…one that looked good, but didn’t taste as good.  To get  your pancakes to look like this, stir 1/3 cup of the pancake batter into the cinnamon swirl batter, then continue as outlined below.)

I am not going to credit anyone in particular for this recipe, as it is on a lot of websites-although I will say I first saw the pictures posted on Foodgawker. Some of the websites have a buttermilk syrup or a cream cheese topping to put on the pancake.  I’ve made them, too, and found them to be totally useless.  The pancake is sweet enough as it is.  No need for more sweetness.  If you DO need more sweetness, nothing will top maple syrup! I also doubled the cinnamon swirl part of the recipe. I hated making more swirl after I used up the first and still had batter leftover (just to be clear, the recipe below has been doubled).

My guess is that any pancake batter could be used to make these pancakes…, but I haven’t tested that.

If you don’t have the buttermilk for this recipe, mix 1 tablespoon of lemon juice or plain vinegar with milk.  In 5 minutes you’ll have buttermilk.  If you bought buttermilk just for this recipe, and now have some leftover, freeze it to use next time.

Cinnamon Roll Pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted butter
1 egg, lightly beaten
1 tablespoon honey

Cinnamon swirl:

1/4 cup melted butter
1/2 cup brown sugar
2 -3 teaspoons cinnamon
2 tablespoons flour

Combine dry ingredients for pancakes in a medium size bowl. Combine wet ingredients in another bowl and then whisk into flour mixture. Batter should be lumpy and not too thin.

In another bowl, combine ingredients for the cinnamon swirl and pour into a plastic Ziploc bag. Snip a tiny triangle off the end of the Ziploc bag for piping. Set aside (The size of the hole determines how much swirl goes into the pancake.  Cutting the Ziploc corner the right size is part of the trial-and-error method of learning this recipe.)

Heat a nonstick skillet over medium heat. Grease with butter, if desired, (I use Pam) and pour on a 1/2 cup of batter. Quickly, use the Ziploc bag (freezer thickness is the best, it won’t burst) to swirl the cinnamon sugar mixture on top of the batter.

Now watch the pancake carefully. When the bubbles on the surface of the pancake begin to pop and no longer fill in with more batter and the edges of the pancake are dry, flip and cook for 30 seconds more. Repeat with remaining batter.

I serve the pancake upside-down, so people can see the swirl.  They are not pretty.  They are yummy, though.  In my book, yummy trumps pretty every time.

Have a great weekend.  I have a feeling these will be served at your house one weekend morning in the VERY near future!

08 Jul 2010 Peanut Butter Pancakes

My Grandson attacking the photo shoot pancake...

I have two daughters. One of them loves all things peanut butter. The other one despises all things peanut butter. The one who loves all things peanut butter is home. She’s working four part time jobs and taking a summer class at SJSU. She’s not a little kid anymore, but I can still treat her to a fun breakfast to kick off her full days in a special way. She loved these pancakes. So did my grandson. That’s him destroying my photo pancake. I liked these too. The peanut butter taste is mellow, not cloying as I had feared. I had my pancake with jelly (I’m a purist) and whipped cream. Abby and Zade had theirs with maple syrup. Both ways tasted great. The original recipe suggested serving with sliced bananas and chopped honey roasted peanuts along with the maple syrup. That sounds good, too! This recipe is from “Family Fun“, one of my very favorite magazines. The recipes in family fun are usually very simple, and every one of them I’ve tried has worked! I can’t say that for recipes in any other magazine. (I was one of the first subscribers to “Family Fun”, this was wayyyy back before Disney bought it out.)

Peanut Butter Pancakes

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons melted butter OR vegetable oil
1 large egg
1 1/2 cups milk

In a large bowl, whisk together the flour, baking powder, and salt, and set aside. In another bowl, whisk together the peanut butter, sugar, and melted butter OR oil until smooth. Beat in the egg, then the milk. Pour the liquid mixture into the flour mixture, stirring just until blended. Liightly coat a frying pan with a bit of butter, oil, or a spray of Pam and heat pan over medium-high heat. Drop the batter onto the griddle by 1/4- 1/2 cup measures (depending on how big you want your pancake). Cook pancake until tiny bubbles appear on the surfaces and the edges appear a bit dry, then flip and cook a few minutes more. Serve with your choice of sliced bananas, chopped honey roasted peanuts, jelly, maple syrup, whipped cream. Makes 4-6 6″ – 8″ pancakes.