Pancake Recipes

Cream Cheese Pancakes

2 eggs
5 teaspoons all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon butter, melted
8 ounces cream cheese, softened

Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky).

Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle.

Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges.

Serve with fresh berries, warm applesause, or maple syrup.

1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup club soda
2 eggs, lightly beaten
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt

Sift flour and confectioners' sugar into a mixing bowl. Add club soda, eggs butter, vanilla and salt. Beat until smooth. Heat a lightly greased 6 inch skillet, add about 3 tablespoons of batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown other side. Remove to wire rack. Repeat with remaining batter, greasing skillet as needed. (makes 10-12 pancakes.)

FILLING

1/4 cup butter
1/4 cup baked brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 cup light cream
5-6 firm bananas, halved lengthwise
Whipped cream

For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon, nutmeg and vanilla. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to the skillet. Heat for 2-3 minutes, spooning sauce over them. Remove for heat. Roll a pancake around each banana half and place on a serving plate. Spoon sauce over pancakes. Top with whipped cream and sprinkle with cinnamon.

Peaches and Cream Pancakes

2 c. Bisquick baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped

Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.

2 large eggs, beaten
6 Tablespoons flour
2 Tablespoons brown sugar
1/8 teaspoon salt
1/3 cup milk
Peach Mixture:
1 Tablespoon brown sugar
1/8 teaspoon cinnamon
1 Tablespoon fresh lemon juice
1 peach, sliced
2 Tablespoons butter or margarine

Peach Mixture: In a medium bowl, combine 1 Tablespoon brown sugar, cinnamon, lemon juice, and peach. Divide the margarine between 2 shallow 1-cup ovenproof dishes and heat in 425 degree oven for about 1 minute or until melted.

In a medium bowl, combine the eggs, flour, 2 Tablespoons brown sugar, salt, and milk. Whisk until well blended (batter will be lumpy). Divide most of the batter between the dishes, reserving a small amount. Arrange the drained peach slices in spoke fashion on top. Pour the reserved batter over each. Bake at 425 degrees for 16 to 18 minutes or until puffed and golden

Serves: 2.

4 tablespoons unsalted butter for coating skillets
3 cups thinly sliced apples
1-1/2 lemons (zest and juice)
3 tablespoons sherry or Madeira
4 large eggs
1 cup all-purpose flour sifted then measured
1 teaspoon salt
2 tablespoons sugar
1 cup milk
6 tablespoons melted butter
confectioners' sugar

Heat oven to 425 degrees. Coat generously 2 large nonstick skillets, ovenproof. Core, peel and slice apples into uniform thin slices. Grate only the yellow part from the lemon peel. Squeeze the juice from the lemon. Add the zest, lemon juice and sherry or Madeira to the apple slices. Mix carefully. Beat the eggs with an electric mixer until fluffy. Add the flour, salt and sugar alternately with the milk. Beat until the mixture is free of lumps and smooth. Evenly divide the batter between the 2 skillets. Cover the batter in the skillets generously with the apple. Sprinkle the apples with 2 tablespoons of melted butter using 1 tablespoon of butter per skillet. Place skillets on the middle shelf of the hot oven. Bake for about 15 to 20 minutes or when pancakes are well-done, puffed around the sides, and are a golden brown. Sprinkle with the remaining 4 tablespoons melted butter. Transfer the pancakes to warm platter. Sprinkle them with sifted confectioners' sugar. Cut each pancake into 6-8 triangles. Serve with favorite preserves or whipped cream.

Wheat Germ Pancakes

1 cup white flour
1/2 cup wheat germ
1/2 cup low-fat cottage cheese
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cups skim milk
2 tablespoons oil
Makes 10 4-inch pancakes

Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil and stir into the dry ingredients until just moistened. Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter is desired, whip the cottage cheese with the liquid ingredients in a blender.)

Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once.

Continue until all batter is used. Serve with maple syrup.

Makes 8 scones

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

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.