I love pancakes. I have tried many different recipes but I always come back to the one my mother made for me as a child. She altered the fruit with the season: blueberries in the summer, apples in the fall and winter. You can skip the fruit altogether and the pancakes will still be perfect. I use a cast iron pan, which requires extra butter for cooking the pancakes, rather than non-stick cookware. Don't forget the bacon.
Green Pancakes Pascadous are a vibrant, herb-infused twist on traditional pancakes. Made with fresh greens like spinach or herbs, these savory pancakes offer a nutrient-packed, flavorful breakfast or snack, perfect for a healthy, delicious start to your day.
A world without lemons would be a very sad one. The world would be sad without blueberries, too, but this recipe is good with our without. Rather than a griddle cake you need to stack high then load up with butter and syrup, I wanted one that was both light and custardy, rich and reserved -- immediate gratification. This recipe uses cream cheese and egg whites to pull that off, I think. Honey or jam would be just as good as maple syrup. Or you could eat them plain.
Indulge yourself in Kutabi. These traditional Azerbaijani Savory Pancakes will delight your senses and appeal to your taste buds! Served with sides of yogurt, sautéed onions, mushrooms in cream sauce, it’s a family favorite! They are as close to divine as you can get! Pan fried oil free, thin and filling, Kutabi flavor is truly unsurpassed! You won’t even miss the meat in vegetarian Kutabi. Filled with fresh scallions, green garlic, sorrel, parsley, and dill, they’re “healthy” and absolutely scrumptious. Two is never enough!
This pancake base has been a family favorite for years. We typically dress them with banana slices or blueberries grown on our farm, but they would be delicious topped with your favorite pancake companion.
This pancake mix is perfect for those bleary-eyed mornings or late nights when you want good food fast. It also happens to make some of the best pancakes I’ve tried. To create the recipe, I used the oatmeal pancake mix from King Arthur Flour as my jumping off point, and then turned to recipes from Good to the Grain and Huckleberry for further inspiration. The pancakes are full of flavor from the oats and flours, and have crispy-edges from the olive oil in the mix. The mix keeps for at least a month in the fridge, and when you’re ready for pancakes, the ratio is simple to remember: 1 cup of mix to 1 cup of buttermilk and 1 egg. Enjoy them plain, with nothing more than warm maple syrup and salted butter, or feel free to jazz them up with blueberries and lemon zest, chocolate chips, or other favorite mix-ins and toppings.
My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes.
Sconegirl and I have been trying to recreate scallion pancakes at home. Every time we eat at a Chinese restaurant, we always order them. We were pretty happy with the way these turned out. Adapted from my recipe for Nonna's Piadina and most of the techniques of scallion pancake-rolling on the internet.
"My theory is that the original maker of this recipe was supposed to beat the egg white but either forgot or decided to skip the step. And, to be honest, laziness was the reason I thought I would try it, too," Dana Velden, who's been making this recipe for over 15 years, told me. "I was more than willing to not beat egg whites at 7am." For extra fluffy pancakes, buy thick, local whole-milk buttermilk when you see it. You often won't have a choice, but when you do, take it. Whichever kind of buttermilk you use, thick or thin, stirring in the egg white (not beating it) at the end gives a noticeable puff and bounce to the cakes. Recipe adapted slightly from Dana Velden via The Kitchn| New Window. —
I've been wanting to make cornmeal pancakes with chorizo for ages. They just sound like they would be so good with maple syrup and peaches, or maybe with avocado and salsa. Well, I finally made them, and they are great eaten either sweet or savory. Rich with sour cream and punchy with chorizo, they're some of the best pancakes I've ever had. Hooray! (They also make great breakfast-for-dinner.)
