Pancake Recipes

Pizzocheri: Baked Whole Wheat Noodle

admin — Sat, 21 Apr 2012 07:50:01 +0000

Mark Bittman creates a hearty northern Italian pasta dish.
Video Rating: 4 / 5

Your Questions About Pancake Recipes No Eggs

admin — Sat, 21 Apr 2012 00:50:01 +0000

George asks…

Do you know any good recipes that I can make for breakfast?

I have potatoes, bread, butter, and a few other things.

No eggs, no waffles, no pancakes.=[

So what can I make?(It has to be good and something you eat, not something you got off of the internet!!!)

admin answers:

Fried potatoes, Cinnamon toast. Sounds good to me…Send some my way! I’m starving!

Edit..Gsol78 thats what I said.

Donna asks…

What are some good breakfast recipes?

My grampa was just diagnosed with cancer last week and it’s been really hard for my family and I, so I took the work load off Grandma by doing some of the cooking. I’ve always loved cooking but I can’t think of anything to make.

I need something other than eggs, pancakes, and French toast. I make those enough already and I want to cook something different. I have no waffle iron so please don’t suggest waffles. My grandparents don’t eat the frozen ones either.

Nothing with nuts because I am allergic to them and Pop is supposed to watch his fat intake because he has a fatty liver in addition to the cancer.

What could I make?

admin answers:

That’s nice of you and hope your grandpa feels better soon,
What about a Breakfast Casserole?!

This is a delicious one;

1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted. Serves 12.
///\

Laura asks…

can you help me out with a peach crisp recipe that doesn’t contain oatmeal?

I’ve got flour, sugar, butter, eggs, pancake mix….and no oatmeal. help!

admin answers:

I agree with the first person, if you have no oatmeal, and for soft fruits I do not use it, add more flour, butter and make it like a pie crust, crumble it on the peaches and bake, it will be more cookie like, I only use oatmeal for apples, rhubarb and hard fruits and some berries, I make one that is savoury with tomato’s and zucchini like ratatouille with a crust.

June the Homemaker – Pumpkin Nut Pancakes Edition!

admin — Fri, 20 Apr 2012 22:23:27 +0000

June the Homemaker shares a recipe from Pro31life! Find her at www.youtube.com Also check out my new music video! www.youtube.com Music by Draculatron (You’ll remember him as Homemakertron! from the Vegetarian Sausage Roll Edition!) www.draculatron.com Recipe 5 cups of buttermilk pancake mix (instant, the kind you only need water for!) 1 and 1/2 cups of pumpkin (can or freshly mashed) 1/4 cup of walnuts about 2 cups of water or milk 1 tsp. cinnamon 2 Tbl brown sugar 1/2 tsp. pumpkin pie spice combine pancake mix, pumpkin, walnuts, cinnamon, brown sugar, and pp spice and stir well. SLOWLY add water or milk. You want this to be pancake batter consistency. Add as little or as much as needed for your liking. (thicker for thicker pancakes, thinner for thinner pancakes) Melt a little butter or margarine in a nonstick skillet on medium to medium high heat. Drop batter as you would pancakes, wait for it to bubble, then flip. Cook through the whole batch or refrigerate batter for up to 2 days. Yummy!!! Second channel: www.youtube.com Follow me on Twitter! twitter.com STUFF MY CUPCAKE.
Video Rating: 5 / 5

Madeleine Kamen Cooks 4

admin — Fri, 20 Apr 2012 19:50:01 +0000

Video Rating: 5 / 5

Your Questions About Pancake Recipes

admin — Fri, 20 Apr 2012 12:50:00 +0000

Jenny asks…

Pancake recipes (english)?

Yummy traditional english pancake recipes please

admin answers:

Try the following for Traditional English Pancakes

4 oz (110 g) plain flour
pinch of salt
2 large eggs
7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
2 oz (50 g) butter

To serve:
caster sugar, lemon juice and lemon wedges

First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Or Pancakes
100g/3½oz self raising flour
½ pint milk
pinch salt
1 free-range egg
butter for frying
honey, to serve

Method
1. Mix the flour, milk, salt and egg in a food processor.
2. Heat the butter in a pan.
3. Add the batter to the pan in two batches, frying for 1-2 minutes on each side, until golden.
3. Serve with honey.

Charles asks…

Is there a pancake recipe that fits the Bisquick Shake N pour jug just as conveniently?

I knew it would only be enough pancakes for one morning, but I bought it thinking I could re-use it with other pancake mixes. Does anyone know if the wholewheat buttermilk pancakes would mix just as well by just shaking? Or any other kind of pancake mix? If you can, share some pancake recipes you have tried preparing this way, if they turned out well.

admin answers:

It’s just a gimmick; any pancake mix will work just as well.
I buy mine at the bulk food store, whole-wheat or buck-wheat.
I cup of mix & 1 cup of water, make 4 pancakes (1/2 cup each).

Sandra asks…

can you give me your best pancake recipes?

admin answers:

Buttermilk Pancakes
Start to Finish: 25 minutes

Ingredients
1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*
Desired syrup (optional)

Directions
1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.

SAC

camping trip

admin — Fri, 20 Apr 2012 07:50:00 +0000

Just a couple clips from last weekend I used my portable power supply to run the chain saw. I cut a bunch of fire wood and cut down a boat load of thorn bushes and sting nettles. One nettle came back and whacked me hard across the face, that was an experience. I mix up whole wheat pancake mix using items from my pantry. I can have pancakes for breakfast every day for well over a year, just with what I have in my spare bedroom. It’s both cheaper and way better for you than commercial pancake mix. If anyone wants the recipe, let me know.
Video Rating: 4 / 5

Your Questions About Pancake Recipes Without Eggs

admin — Fri, 20 Apr 2012 00:50:00 +0000

Linda asks…

New breakfast foods that I won’t get bored of so quickly?

NOTE: You don’t have to read all of this, each paragraph is a different food topic. Pick one to comment on, or several, or leave a totally creative comment about some great breakfast food that I forgot!

I am so picky about breakfast! I find something I like and then eat it until I’m sick of it. I need breakfast foods that I can tweak and change so that I don’t end up hating them in a week. I don’t need to watch my weight. Calories and fat and whatnot are no object. I’m a runner and I like to have something filling and wholesome after a good run.

I generally don’t like most cereals, because they are either waaay too sugary, or they are nasty health food, bran flax fiber breakfasts.

I DON’T like peppers, onions, tomatoes, and that jazz. ESPECIALLY for breakfast. I also don’t like really sugary or over processed junk. Every brand of french toast sticks I’ve ever bought made me sick. The list of unpronounceable ingredients is hideous.

I LOVE LOVE LOVE LOVE LOVE muffins, but the only recipe that I’ve ever really liked is my mother’s banana nut bread muffins, and I’m ALMOST tired of those too.

I like hearty breakfasts, and I love the idea of making some sort of breakfast soup. A filling, warm, breakfast soup with eggs, maybe bacon… what else? I’ve also seen a “cold soup” recipe that was just a bunch of fruit in orange juice. That sounds fantastic, but not very filling. I’m usually hungry pretty soon after eating fruit.

I LOVE fruit, so I def like to include that when I can. I also like oatmeal, but it get soooo boring. I try different brands, flavors, toppings, but in the end I’m still bored! Any suggestions in add-ins? I love pecans, walnuts, cinnamon, fruit, and even chocolate chips.

I’d like to incorporate more meat (healthy meat) into my breakfast as well. Turkey bacon is awesome, and I <3 maple sausage (in moderation).

I eat a lot of eggs, because we have two pet chickens. I make scrambled eggs, omelets, egg drop soup… I try different types of cheese, nuts and other toppings. Any topping suggestions?

I used to eat bagels all the time, but they are SO boring. I tried different cream cheeses, cinnamon and sugar, and just plain butter. That goes for toast as well. The same toppings plus cheese toast and peanut butter toast are good. Any other suggestions?

I love pancakes but I’m terrible at making them and they take forever and require so much clean up… and the frozen kind are usually palatable, but they generally leave me feeling yuck.

I love oats, and what a great base they are for recipes. Any kind of easy oat type cookie that isn’t very sugary with nuts sounds like a great breakfast on the go type thing.

All right, so what do you like for breakfast? Any suggestions that meet my oh-so-narrow criteria? Any thoughts, recipes, ideas? Anything foreign, novel, new, different, interesting, intriguing? Please don’t read this without posting SOMETHING that would be a good breakfast food.

admin answers:

My god, so picky!

Personally, i like something that’s easy on the stomach, like a blended fruit (strawberries, banana, etc. W// a little milk) and just plain old white bread.

Pancakes aren’t actually all that difficult to make; when made properly, my god, are they good.
I got into this pancake craze where all i ate for breakfast for like two weeks
was some pancakes and fruit
you could buy the mix kind, but better yet, make your own dry mix ahead of time
and just add milk/cream ea. Morning.
Making/learning to cook good pancakes is fun!

Oh, and waffles are awesome….except that i never seem to have the time to make them.
But tearing apart crisp, freshly pressed waffles in the morning, topped with whipped cream
and strawberries…
Yum

James asks…

Easter ideas and traditions? 1 1/2 year old.?

My son is 1 1/2 and I am trying to think of ways to make Easter just as fun without all the junk. i have bigger things that I am going to hide, but I still want to fill some eggs with stuff. so far as fillers I have socks (he LOVES them) chocolate chips (to make bunny pancakes – which is a huge treat) balloons…. that’s it.
also do you guys have any fun things that you do that most people don’t? I want to create some traditions.
also do any of you by chance know the recipe for the cookies where you preheat the oven each ingredient symbolizes something that tells the story of Easter. then you turn the oven off tape it, wake up in the morning and have hollow cookies….?

admin answers:

Is this the recipe you were looking for?
Ingredients:
1 Cup WHOLE pecans 3 Egg whites
1 Cup sugar 1 tsp. Vinegar
Pinch of salt
You will need:
Wooden spoon Zipper baggie
Bowl Bible
Tape Wax paper
Cookie sheet
Preheat oven to 300 degrees.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat him. Read John 19:1-3

Let children smell the vinegar. Put 1 teaspoon into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sins. Read Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup of sugar, a little bit at a time while beating mixture. (See next step.) Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 11 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:65-66

Put cookie sheet in oven. Close door and turn oven OFF. Give each child a piece of tape and “seal” the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66

Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 and 22. GO TO BED!!

On Resurrection morning, open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection Day, Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9
Author Unknown

Charles asks…

Easy vegan apple pancakes recipe?

I need a pancake recipe without eggs milk and baking powder because i’m out of those. I also want to add some apples for flavouring. Any recipe’s like this? Oh and im using fresh apples not apple sauce. If there are no vegan apple pancake recipes then you can just give me a plain vegan pancakes.

admin answers:

Here is a recipe for Apple Pecan Vegan Pancakes. You can substitute the baking powder for cream of tartar. You can also omit the pecans if desired.

Http://vegetarian.about.com/od/breakfastrecipe1/r/applepecan.htm

Buttermilk Pancakes #12

admin — Thu, 19 Apr 2012 19:50:03 +0000

Get the Recipe: dailyblending.com

Seafood Korean Pancake with Soy Vinegar Sesame Sauce

admin — Thu, 19 Apr 2012 19:50:01 +0000

Hey guys! Here is the recipe for my Seafood Korean Pancake, is slightly different from the original recipe which I found it on the internet. This one has some different ingredients. Ingredients: – 1 Cup of Korean pancake mix or plain flour – 1 Cup of cold water – 2 tbsp of sugar or sweet rice powder – 10g of melted butter – 2 eggs – 1 tbsp of chicken powder – Spring onions or green onions – Seafood mix Equipment: gas cooking stove, pan, bowls, spatula. Serving utensils: round plate, small ramekin. Preparation time: 15 minutes Cooking time: 20-30 minutes * Optional Instructions: 1. Place the Korean pancake mix or plain flour in a big mixing bowl, add half of the cold water to create the batter, 1 egg at a time mixing well and adding the remaining cold water plus the second egg. Add the melted butter, sugar and chicken powder mix all these ingredients very well to a batter consistency. *You can add the spring onions to the batter mixture to cover it with the batter, but I prefer to place the spring onions directly to the pan and the adding the batter mixture with the seafood. 2. After placing the spring onions in the pan add the seafood or want for toping and add some of the batter mixture to create the pancake and hold the spring onions. Cook for about 10-15 minutes in a medium-low heat. 3. Flip the pancake to cook the other side until slightly brown for another 10-15 minutes. 4. Make the sauce and pour it into a small ramekin. Sauce: 1 tsp of soy sauce, 1 tsp of white …

Egg Pancake Roll (14.03.2012)

admin — Thu, 19 Apr 2012 17:20:35 +0000

Egg pancake roll Serves 6 200g cake flour 3 cup hot water 1 tsp sunflower or canola oil ½ cup finely chopped spring onion Sunflower or canola oil for frying Pinch of salt 6 eggs STEP 1: Make the pancake mixture by pouring hot water into the flour and stirring until it becomes a smooth liquid paste (like a pancake mix) STEP 2: Add the spring onions and a teaspoon of oil into the mixture and mix. STEP 3: Pour 1 cup of the pancake mixture into a medium heat pan and let it cook till golden. STEP 4: Flip the pancake and allow the other side to achieve the same result. Flip the pancake onto a plate. STEP 5: Roughly, beat one egg into a bowl and pour the mixture into an oiled pan. STEP 6: Allow the egg to fry until the edges start curling. STEP 7: Place the pancake over the egg, and allow the egg to cook. STEP 8: Warm the reverse side of the pancake then allow it to rest on a plate. STEP 9: Roll it up (like how you would with a cinnamon pancake) and slice into 2cm pieces. STEP 10: Serve with thick soya sauce and chillies Chef’s Tip: To avoid the pancake from sticking to your knife, brush some oil the blade of your knife while slicing
Video Rating: 5 / 5