Ms.Jean at Adventure Foods sent this to me and I want to share it with all of you.
Chuck.
*************************************************************
Hi Chuck,
Some good pancake recipes here. Might tell the folks in the oatmeal cookie
pancake mix they can substitute 2/3 cup of raisins for the banana and
increase the sourcream to 1 cup if they do.
Have a great weekend!
Jean
*************************************************************
Cinnamon Cream Syrup
Ingredients:
1 cup light corn syrup
2 cups granulated sugar
1/2 cup water
1 cup evaporated milk
2 teaspoons cinnamon
In a medium pan, combine the corn syrup, water, sugar and
cinnamon. Bring this mixture to a full boil over medium heat
while stirring constantly. Remove from heat and cool for
about 5 minutes. Stir in the evaporated milk, and serve warm
over pancakes or waffles.
-------------------------------------------------------------------------------------
Gingerbread Pancakes
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil
In a small bowl, stir together the flour, baking powder, soda,
salt, ginger and cinnamon. Set aside. In a large bowl, beat
together the egg and milk, then stir in the molasses, and
then the oil. Add the flour mixture until just combined. Pour
a quarter cup of batter for each pancake on a preheated
grill. Cook on the first side until the batter if full of bubbles
on the surface. Flip the pancake and cook til the second
side is lightly browned. Makes 12 pancakes.
-------------------------------------------------------------------------------------
Cottage Cheese Pancakes
Ingredients:
1 cup cottage cheese, any type.
4 large eggs
1/2 cup all-purpose flour
6 tablespoons butter, melted
Process the cottage cheese, eggs, flour and butter in a food
processor or blender until just combined (batter will be slightly
lumpy). Use about an 1/8 of a cup or so of batter for each
pancake. It doesn't have to be exact. Pour onto a preheated
and sprayed pan. Cook on the first side until the batter if full
of bubbles on the surface. Flip the pancake and cook til the
second side is lightly browned. Makes 6-8 servings. Serve
with syrup and/or fruit.
-------------------------------------------------------------------------------------
Ricotta Pancakes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta cheese, well drained
Sift the dry ingredients together into a small bowl, and set
aside. Beat the egg whites in a medium bowl with an electric
mixer or whisk until stiff but not dry; set aside. Beat the egg
yolks, milk and ricotta together until well-blended and smooth
in a larger bowl. Add the dry ingredients and mix gently with
a large spoon. Stir a spoonful of the egg whites into the batter
then fold in the remaining whites with a rubber spatula or large
wooden spoon. Spray the griddle with cooking spray after it is
preheated. Pour 1/4 cup batter per pancake onto the griddle
and cook for about 2 minutes, or until bubbles form on the
surface of the pancake, then flip to the other side. Cook about
2 more minutes, or until lightly browned. Good served with a
nice fruit syrup.
-------------------------------------------------------------------------------------
Oatmeal Cookie Pancakes Adapted From Rachael Ray's 30 Minute Meals
( See the note from Jean at the top of the page)
Ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 very ripe bananas, mashed up
1/4 cup butter, melted
Mix the dry ingredients in a bowl and set aside. In a another bowl,
mix the next four wet ingredients. Whisk the wet ingredients into
the dry until just combined, then fold in the mashed up bananas.
Stir in the melted butter. Heat a griddle over medium heat, then
spray with cooking spray. Cook pancakes, about 1/3 cup for
each one, until bubbles form on the top, then flip. Pancakes will
cook about 2 minutes on each side. Serve warm with syrup.
-------------------------------------------------------------------------------------
Double-Berry Pancakes
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries
1 cup rinsed fresh raspberries
In large bowl, combine dry ingredients. In another bowl, mix egg
yolks, buttermilk and butter until well blended, then stir this into
the flour mixture. In another large bowl beat the egg whites on
high speed until soft peaks form, then fold into batter gently with
a rubber spatula until it's worked in. Cook pancakes on a griddle
that has been preheated on medium heat. Use about 1/3 cup of
batter for each one. As soon as you pour the batter onto griddle,
arrange 1 tablespoon each of the blueberries and raspberries on
the top of the pancake. Cook until the pancake has bubbled over
the surface, then carefully flip. Cook until the other side is lightly
browned. Serve with syrup.
----- Original Message -----
From: "Old Fashioned Living" <[email protected]>
To: <[email protected]>
Sent: Friday, August 05, 2005 2:02 AM
Subject: Old Fashioned Tips-August 5-Friday's Recipes
Chuck.
*************************************************************
Hi Chuck,
Some good pancake recipes here. Might tell the folks in the oatmeal cookie
pancake mix they can substitute 2/3 cup of raisins for the banana and
increase the sourcream to 1 cup if they do.
Have a great weekend!
Jean
*************************************************************
Cinnamon Cream Syrup
Ingredients:
1 cup light corn syrup
2 cups granulated sugar
1/2 cup water
1 cup evaporated milk
2 teaspoons cinnamon
In a medium pan, combine the corn syrup, water, sugar and
cinnamon. Bring this mixture to a full boil over medium heat
while stirring constantly. Remove from heat and cool for
about 5 minutes. Stir in the evaporated milk, and serve warm
over pancakes or waffles.
-------------------------------------------------------------------------------------
Gingerbread Pancakes
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil
In a small bowl, stir together the flour, baking powder, soda,
salt, ginger and cinnamon. Set aside. In a large bowl, beat
together the egg and milk, then stir in the molasses, and
then the oil. Add the flour mixture until just combined. Pour
a quarter cup of batter for each pancake on a preheated
grill. Cook on the first side until the batter if full of bubbles
on the surface. Flip the pancake and cook til the second
side is lightly browned. Makes 12 pancakes.
-------------------------------------------------------------------------------------
Cottage Cheese Pancakes
Ingredients:
1 cup cottage cheese, any type.
4 large eggs
1/2 cup all-purpose flour
6 tablespoons butter, melted
Process the cottage cheese, eggs, flour and butter in a food
processor or blender until just combined (batter will be slightly
lumpy). Use about an 1/8 of a cup or so of batter for each
pancake. It doesn't have to be exact. Pour onto a preheated
and sprayed pan. Cook on the first side until the batter if full
of bubbles on the surface. Flip the pancake and cook til the
second side is lightly browned. Makes 6-8 servings. Serve
with syrup and/or fruit.
-------------------------------------------------------------------------------------
Ricotta Pancakes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta cheese, well drained
Sift the dry ingredients together into a small bowl, and set
aside. Beat the egg whites in a medium bowl with an electric
mixer or whisk until stiff but not dry; set aside. Beat the egg
yolks, milk and ricotta together until well-blended and smooth
in a larger bowl. Add the dry ingredients and mix gently with
a large spoon. Stir a spoonful of the egg whites into the batter
then fold in the remaining whites with a rubber spatula or large
wooden spoon. Spray the griddle with cooking spray after it is
preheated. Pour 1/4 cup batter per pancake onto the griddle
and cook for about 2 minutes, or until bubbles form on the
surface of the pancake, then flip to the other side. Cook about
2 more minutes, or until lightly browned. Good served with a
nice fruit syrup.
-------------------------------------------------------------------------------------
Oatmeal Cookie Pancakes Adapted From Rachael Ray's 30 Minute Meals
( See the note from Jean at the top of the page)
Ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 very ripe bananas, mashed up
1/4 cup butter, melted
Mix the dry ingredients in a bowl and set aside. In a another bowl,
mix the next four wet ingredients. Whisk the wet ingredients into
the dry until just combined, then fold in the mashed up bananas.
Stir in the melted butter. Heat a griddle over medium heat, then
spray with cooking spray. Cook pancakes, about 1/3 cup for
each one, until bubbles form on the top, then flip. Pancakes will
cook about 2 minutes on each side. Serve warm with syrup.
-------------------------------------------------------------------------------------
Double-Berry Pancakes
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries
1 cup rinsed fresh raspberries
In large bowl, combine dry ingredients. In another bowl, mix egg
yolks, buttermilk and butter until well blended, then stir this into
the flour mixture. In another large bowl beat the egg whites on
high speed until soft peaks form, then fold into batter gently with
a rubber spatula until it's worked in. Cook pancakes on a griddle
that has been preheated on medium heat. Use about 1/3 cup of
batter for each one. As soon as you pour the batter onto griddle,
arrange 1 tablespoon each of the blueberries and raspberries on
the top of the pancake. Cook until the pancake has bubbled over
the surface, then carefully flip. Cook until the other side is lightly
browned. Serve with syrup.
----- Original Message -----
From: "Old Fashioned Living" <[email protected]>
To: <[email protected]>
Sent: Friday, August 05, 2005 2:02 AM
Subject: Old Fashioned Tips-August 5-Friday's Recipes