PUMPKIN PANCAKES
from Tina
Make your favorite pancake batter as usual, then add:
1 c. pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
Batter will be thick, which makes nice thick pancakes. Kids love them.
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Volcano Pancakes
Volcano Pancakes
from JJ
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1/2 cup butter, melted
confectioner's sugar
In a bowl, beat the eggs. Add milk, flour, and salt; stir until smooth. Pour butter into a 9x13 inch pan. Add batter. Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with sugar; serve immediately.
Serves 8
from JJ
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1/2 cup butter, melted
confectioner's sugar
In a bowl, beat the eggs. Add milk, flour, and salt; stir until smooth. Pour butter into a 9x13 inch pan. Add batter. Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with sugar; serve immediately.
Serves 8
Maple Chocolate Chip Pancake Mini Muffins
Mini Maple Chocolate Chip Pancake Muffins
from Barb
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
* Preheat oven to 350 degrees.
* Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
* In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
* Add wet ingredients to dry ingredients and stir with a spoon until combined.
* Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
* Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
from Barb
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
* Preheat oven to 350 degrees.
* Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
* In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
* Add wet ingredients to dry ingredients and stir with a spoon until combined.
* Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
* Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
Pancakes or Quiche Cups (no flour)
Flourless Pancakes (or waffles) by jesq
Ingredients:
2 large eggs
1/4 C Lowfat Ricotta Cheese (store brand)
1 T Granular Splenda, more or less to taste
1/2 t. Baking Powder
1/4 t. Cinnamon, more or less to taste
(optional)
Dash Nutmeg, more or less to taste (optional)
Directions:
Beat eggs with electric mixer on high for 1
minute to make them light and fluffy (I just beat them with a fork). Add all other ingredients. Beat until smooth. Spray waffle maker with PAM or other cooking spray. Pour all batter, should fill bottom tray. Close and cook as usual for waffles. (Or just pour in pan for pancakes).
Quiche cups:
1 package frozen chopped spinach (you can use any veggie)
3/4 cup liquid egg substitute (or 3 real eggs)
3/4 cup shredded cheese
1/4 cup diced green pepper
1/4 cup diced onion
Thaw and drain the spinach. Line a muffin pan with foil cups and spray with cooking spray. Mix all ingredients and divide evenly among the muffin cups. Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.
The quiche cups are pretty small if you make 12. I frequently will make less so that each one is more substantial.
Ingredients:
2 large eggs
1/4 C Lowfat Ricotta Cheese (store brand)
1 T Granular Splenda, more or less to taste
1/2 t. Baking Powder
1/4 t. Cinnamon, more or less to taste
(optional)
Dash Nutmeg, more or less to taste (optional)
Directions:
Beat eggs with electric mixer on high for 1
minute to make them light and fluffy (I just beat them with a fork). Add all other ingredients. Beat until smooth. Spray waffle maker with PAM or other cooking spray. Pour all batter, should fill bottom tray. Close and cook as usual for waffles. (Or just pour in pan for pancakes).
Quiche cups:
1 package frozen chopped spinach (you can use any veggie)
3/4 cup liquid egg substitute (or 3 real eggs)
3/4 cup shredded cheese
1/4 cup diced green pepper
1/4 cup diced onion
Thaw and drain the spinach. Line a muffin pan with foil cups and spray with cooking spray. Mix all ingredients and divide evenly among the muffin cups. Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.
The quiche cups are pretty small if you make 12. I frequently will make less so that each one is more substantial.
Blueberry Flax Pancakes
Blueberry Flax Pancakes by Karen
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries
DIRECTIONS:
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries
DIRECTIONS:
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
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