World Famous Pancake Recipe Collection
Pumpkin Pancakes Pancake Recipe
1-1/2 cups all purpose flour
1/2 cup whole wheat flour
2 TB brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1-1/2 cups fat free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 TB canola oil
In a large bowl, combine the first eight ingredients in this pancake recipe.
Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; turn when bubbles form on top.
Cook pancakes until second side is golden brown.
Yield: 6 servings.
Mashed Potato Pancakes Pancake Recipe
2 cups leftover mashed potatoes
1/4 onion, minced
1 green onion minced (all of it)
1 TBL of butter, softened or melted
splash or two of hot sauce
enough flour to thicken a bit, try a few tablespoons at a time, it shouldn’t get really doughy or thick (save enough flour to smear on your face so they all think you worked hard)
Beat the egg a bit, mix in everything else but flour (the spices can be just a sprinkle to start, you can always add more) then add flour as you see fit. Put a little bit, really, of cooking oil in a pan and drop mix by a tablespoon full. Flatten the pancakes a bit, don’t crowd. Make sure the oil is on a medium to medium/high heat. Brown one side, flip. They are extremely hot when they become done. By the time the second batch was cooked, the first was still hot.
Cheese and/or corn can be added to this pancake recipe. Or whatever you have on hand. Mine were so yummy. I had leftovers and warmed them up about 15 seconds in the microwave and, oh, so yummy. My sour cream decided to go sour (go figure) so the first batch I dipped in ranch dressing, then for the leftovers, I remembered I had leftover Arby’s Horsey Sauce, and that was a good thing.
Pancake Recipes – Apple, Prune, and Cinnamon Griddle Cakes pancake recipe
1 cup flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran (not cereal)
2 tsp baking soda
2 tsp sugar*
1 tsp salt
2 cups low fat (2%) buttermilk
1/2 cup liquid egg substitute, such as EggBeaters®
2 Tbsp butter, melted
1 cup (6 oz) pitted prunes, chopped
Pancake Topping recipe:
1 cup unsweetened applesauce
1/3 cup pitted prunes, finely chopped
1/2 tsp cinnamon
Combine flours, bran, baking soda sugar and salt in a large bowl. Make a
well in the center of the flour mixture and stir in buttermilk, eggs, butter and
prunes; mix with a fork, just enough to blend.
Drop by large spoonfuls onto hot, nonstick skillet, sprayed with vegetable
cooking spray. Cook over medium heat until golden brown on both sides, turning
once. Makes 12 Servings.
To Make Topping: Combine all ingredients in a small sauce pan; heat to warm
Nutritional Information (per 1 pancake serving with topping): 155 Cal; 4 g
Total Fat; 27 g Carb; 9 mg Cholesterol; 458mg Sodium; 2 g Fiber.
Dietary Exchanges: 1 Starch; 1 Fruit; 1 Fat.