Pancake Recipes - Pancakes

Pancake Banana Splits

wbaustin@worldnet.att.net (Bill Austin) — Fri, 31 Jul 2009 11:07:00 +0000

Pancake Banana Splits

1 pkg. (16.4 oz.) (12 pancakes) frozen microwave pancakes or buttermilk microwave pancakes
3 bananas
1 container (8 oz.) strawberry yogurt
1 container (8 oz.) vanilla yogurt
1 can (8 oz.) crushed pineapple in unsweetened juice, drained
1/2 cup fresh blueberries
2 TB granola
Fresh strawberries

1. MICROWAVE DIRECTIONS: Remove plastic wrap from 2 stacks of pancakes; place on
microwave safe plate. Microwave on HIGH for 2 minutes 15 seconds to 2 minutes 45 seconds or until pancakes are hot and no firm spots remain. DO NOT OVERHEAT. Repeat with remaining 2 stacks.

2. Cut each banana in half lengthwise and crosswise, making 4 pieces each.

3. To serve, place 2 pancakes on each serving plate. Top each with 2 banana pieces, 1/6 each of strawberry yogurt, vanilla yogurt, pineapple and blueberries. Sprinkle each serving with granola. Garnish with strawberries.

Yield: 6 servings.

IHOP Buttermilk Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Thu, 23 Jul 2009 11:06:00 +0000

IHOP Buttermilk Pancakes

Ingredients:
1 1/4 C. Flour
1 1/2 tsp. Baking Powder
2 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter
thinner )

Preparation:

Place first five ingredients into a bowl, add buttermilk, oil and
egg. With a spoon mix all ingredients and beat until smooth.
Heat a frying pan or a griddle. Fry pancake on medium low heat. To a
hot pan or griddle pour a little oil or spray with a none stick
vegetable oil.

Pour batter to a desired size. Let batter start to show small
bubbles on top before you turn pancake over to finish cooking.
Turning pancakes is made much easier if you spray your pancake
turner with a none stick spray. The turner does not stick to the
uncooked dough of pancake when you are turning them. If batter seams
to be to thick add a little more buttermilk and mix well.

This recipe makes about nine 4" - 5" pancakes. Serve warm with your
favorite syrup.

Gingerbread Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Wed, 01 Jul 2009 12:38:00 +0000

Gingerbread Pancakes

2-1/2 cups all-purpose flour
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup molasses
2 cup milk
2 large eggs, lightly beaten
6 tablespoons melted butter
1 cup raisins

Sift together flour, baking powder, salt, soda and spices.

Combine molasses, milk and eggs. Stir in melted butter. Add
molasses mixture to dry ingredients. Stir only until moistened. Gently fold in raisins.

Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Makes about 16 (4 inch) pancakes.

Norwegian Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Tue, 30 Jun 2009 10:22:00 +0000

Norwegian Pancakes

1/3 cup sour cram
1/3 cup small curd cottage cheese
2 eggs, well beaten
1/4 cup flour
1 tsp granulated sugar
1/4 sp salt
1 can sliced peaches, warmed

Combine sour cream and cottage cheese until well blended. Stir in eggs, flour, sugar, and salt. Pour batter onto hot, greased griddle. Brown on both sides. Top each pancake with a spoonful of warm peaches. Serve immediately.

Zucchini Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Sun, 28 Jun 2009 10:21:00 +0000

Zucchini Pancakes

1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 TB Bisquick baking mix
3 TB grated Parmesan cheese
Dash ground black pepper
1 TB cooking oil

In a bowl, combine zucchini, egg, baking mix, cheese and pepper.

Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten.

Fry until golden brown; turn and cook the other side until browned.

Yield: 4 servings.

Note: I like to serve these with Pico de Gallo.

Polka-Dot Oven Pancake

wbaustin@worldnet.att.net (Bill Austin) — Fri, 26 Jun 2009 10:20:00 +0000

Polka-Dot Oven Pancake*

2 tablespoons butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 egg
1 package (9.6 oz.) precooked pork sausage links

1. Heat a Black & Decker(r) Toaster Oven to 375°F for 10 minutes.
2. Coat a 9 x 9-inch square baking dish with non-stick cooking spray.
3. Place butter in a small custard cup and place in microwave oven.
Heat on high power 20 seconds or until melted; set aside.
4. In a medium bowl, stir together flour, sugar, baking powder and
salt. Make a well in the center and add milk, egg and melted butter. Stir
together the milk, egg and butter, then gradually mix in the dry
ingredients.
5. Cut the sausage links into 1/2-inch slices; stir into batter.
Spread into sprayed dish.
6. Bake 25 to 30 minutes or until toothpick inserted in center comes
out clean. Cut into squares and serve with butter, jam or pancake syrup.

* Makes 4 to 6 servings. *

German Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Wed, 24 Jun 2009 10:19:00 +0000

German Pancakes

Ingredients
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
2 Tbs. butter, melted
2 Tbs. lemon juice
Confectioners' sugar (powdered sugar)

Directions
Preheat the oven to 450 degrees F. Butter (actually, shortening
works best) a glass pie plate or a 12-inch ovenproof skillet.
Place the pie plate/skillet in the freezer until the batter is
ready. This should help to prevent the pancake from sticking to
the pan. Break the eggs into a mixing bowl and beat until
thoroughly mixed. Add the milk and blend well. Slowly sift the
flour and salt directly into the egg mixture, while whisking to
blend smooth. Add the melted butter and mix briskly so the
batter is smooth. Pour the batter into the pan and bake for 15
minutes at 450 degrees F. Do not open the oven door during
cooking at all! Reduce the heat to 350 degrees and bake for
another 10 minutes.Sprinkle the lemon juice over the pancake
and dust the tops with
confectioners' sugar. Serve at once.

Some variations include fruit or berry toppings. Many recipes
have you put the butter in the pie plate, and melt it in the
oven while the rest of the batter is being prepared, but that
seems to make the pancake stick to the pan.

Puffed Apple Pancake

wbaustin@worldnet.att.net (Bill Austin) — Mon, 22 Jun 2009 10:19:00 +0000

Puffed Apple Pancake

Ingredients
1 tablespoon butter or margarine
2 pounds cooking apples such as Golden Delicious, peeled, cored and
thinly sliced into wedges
3 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
1 cup milk
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup all-purpose flour
Confectioners' sugar

Directions
1. Heat oven to 425 degrees F.

2. Melt butter in large ovenproof skillet. Add apples, 2 tablespoons
sugar; cook, stirring, 15 to 20 minutes, until apples are tender and
liquid has evaporated. Stir in vanilla and cinnamon. Remove from heat.

3. Beat together milk, eggs, egg whites, remaining 1 tablespoon sugar
and salt in bowl. Gradually whisk in flour until well blended and
smooth. Pour batter over hot apples.

4. Bake in 450 degree F oven 20 minutes. Reduce heat to 350 degrees F;
bake 10 to 15 minutes, until puffed and browned. Sprinkle with sugar.
Cut into wedges. Makes 6 servings.

Pancakes (Never Fail Griddle Cakes)

wbaustin@worldnet.att.net (Bill Austin) — Sat, 20 Jun 2009 10:17:00 +0000

Pancakes (Never Fail Griddle Cakes)

1 egg
1 tbs sugar
1/4 tsp salt
1 cup milk
1 cup all purpose flour
2 tsp baking powder
1 tbs melted butter or veg oil
1 tsp vanilla

Beat together egg, salt, sugar, milk and vanilla. Sift together flour
and baking powder and mix into liquid until smooth. Add melted
butter. Cook . Makes four medium sized pancakes.

Cheesy Apple Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Thu, 18 Jun 2009 10:17:00 +0000

Cheesy Apple Pancakes

Prep Time: 10 min
Total Time: 22 min
Makes: 12 servings, 1 topped pancake each

2 cups complete pancake mix
1-1/2 cups milk
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 medium apple, peeled, cored and shredded
3 cups mixed fresh berries (strawberries, blueberries and raspberries)
1-1/2 cups maple-flavored or pancake syrup

BEAT pancake mix and milk in large bowl with wire whisk until well blended.
Stir in cheese and apples.

LADLE batter into hot greased skillet, using 1/3 cup batter for each
pancake. Cook 2 min. or until bubbles form on tops, then turn to brown other
sides.

SERVE pancakes topped with the fruit and syrup.

KRAFT KITCHENS TIPS

Cooking Know-How
Be sure to use a complete pancake mix, which already has the eggs and oil in
the mix. If not available, substitute regular pancake mix, adding eggs and
oil as directed on the package.

Banana Walnut Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Tue, 16 Jun 2009 10:15:00 +0000

Banana Walnut Pancakes

Ingredients
1/2 cup each hot rice cereal, uncooked; all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1 cup fat free milk
1 medium ripe banana, mashed
1/4 cup each (2 oz.) Egg Beaters®, chopped walnuts
2 tbsp. butter or margarine, melted
enough non-stick cooking spray
optional banana slices, walnut pieces, maple syrup

Directions
Combine cereal, flour, sugar and baking powder in medium bowl;
set aside. Mix milk, mashed banana, Egg Beaters and butter in
separate bowl until well-blended. Add to cereal mixture; stir just
until blended. Do not overmix. Batter should still be slightly
lumpy. Let stand 10 minutes.

Stir in chopped walnuts. Spray large skillet with cooking
spray; heat over medium heat. Ladle batter into skillet, using 1/4
cup batter per pancake. Cook until bubbles form and burst on top;
flip cakes over and cook 2 minutes, or until other side is browned.
Repeat with remaining batter.

Serve topped with banana slices, walnut pieces and syrup, if
desired.

Saturday Pancake

wbaustin@worldnet.att.net (Bill Austin) — Sun, 14 Jun 2009 10:12:00 +0000

Saturday Pancake

This lightly sweet, puffy pancake is great for a crowd at brunch.

6 eggs
1 1/2 cups milk
1 cup flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons brown sugar
1/4 cup butter
2 apples, peeled and thinly sliced

Preheat oven to 425° and place a rack in the center of the oven.
Mix together the eggs, milk, flour, sugar, vanilla and salt.
Combine the cinnamon and brown sugar in a small bowl and set aside.
Place the butter in a 13 x 9-inch baking pan and place it in the oven until it melts.
Add the apple slices to the pan and return to the oven until the butter sizzles; do not let the apples brown, about 8 minutes.
Pour the batter over the apples and sprinkle with the cinnamon-brown sugar mixture. Bake on rack in the center of the oven until puffed and brown, about 20 minutes. Serve immediately.

Serves 8

Oat Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Fri, 12 Jun 2009 10:11:00 +0000

Oat Pancakes

1 cup quick cooking oats
1 cup flour
2 Tbs sugar
2 tsp baking pwdr
1 tsp salt
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup vegetable oil
1 tsp lemon juice

In a mixing bowl, combine oats, flour, sugar, baking powder, and salt. Make a well in the center. Combine eggs, milk, oil, and lemon juice; pour into well and stir until just moistened. Pour batter by 1/4 cupfuls onto hot griddle; turn when bubbles form on top of pancake. Cook until second side is golden brown. Yield: 12 pancakes.

Sausage Pancake Puff

wbaustin@worldnet.att.net (Bill Austin) — Wed, 10 Jun 2009 10:10:00 +0000

Sausage Pancake Puff

1/4 pound light dairy sour cream
1/2 tsp. lemon pepper seasoning
1/2 tsp. ground cumin
1/2 pound ground turkey sausage
2 large eggs or 4 ounces frozen egg substitute
1/2 cup milk
1/2 cup all purpose flour
1/4 tsp. dried oregano
1/4 tsp thyme
2 Tbsp. diced scallions
1 cup shredded cheddar or reduced fat cheese
Salt to taste

In a mixing bowl, combine sour cream, lemon pepper
seasoning and cumin. Cover and chill until ready to
serve. In a medium skillet, cook sausage until brown,
stirring frequently and breaking up lumps, over
medium-high heat. Drain off extra fat.Combine eggs or
substitute with milk, flour, oregano, thyme and salt
and beat until smooth. Butter or spray four, 4 1/2"
tart pans with non-stick coating. Divide and add
batter, sausage and scallions. Bake uncovered in a 425
degrees F. oven for 10-13 minutes until puffed and
light brown. Top with cheese and return pans to oven
for one minute or until cheese melts. Serve
immediately topped with sour cream mixture. Garnish
with fresh tomato and diced scallions or chives, as
desired.Serves four.

hint: You can also make this recipe in large muffin
tins!

Swedish Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Tue, 09 Jun 2009 10:10:00 +0000

Swedish Pancakes

Serve with preserves or applesauce."

Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes

INGREDIENTS:
4 extra large eggs, separated
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1 cup milk
3 tablespoons sour cream
4 egg whites
3 tablespoons vegetable oil

DIRECTIONS:
In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

Overnight Raisin Oatmeal Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Sun, 07 Jun 2009 10:09:00 +0000

Overnight Raisin Oatmeal Pancakes

Original recipe yield: 18 pancakes.
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Ready In:
12 Hours 30 Minutes

INGREDIENTS:
2 cups quick-cooking oats
2 cups buttermilk
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins

DIRECTIONS:
In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the centre, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

Cottage Cheese Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Sat, 06 Jun 2009 10:07:00 +0000

Cottage Cheese Pancakes

4 eggs
1/2 tsp salt
1 Tbsp sugar
1 cup cottage cheese
1 cup sour cream
1/2 cup flour

In large bowl, beat all ingredients together. Heat griddle. Spray with nonstick spray. Pour a soupspoonful of batter for each pancake onto the hot griddle. Cook until bubbles start to form on the top looks solid instead of soupy. Then, using a spatula that has been sprayed with a nonstick spray, carefully flip pancakes. Makes enough for 4 people.

Apple Cinnamon Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Fri, 05 Jun 2009 09:24:00 +0000

Apple Cinnamon Pancakes

Servings | 4

3/4 cup dry buckwheat pancake mix, incomplete, add-water-only
1/3 cup water
1 medium apple, peeled, cored and grated
1 tsp. ground cinnamon
3 TB reduced calorie pancake syrup
1 cup canned sweetened applesauce, cinnamon flavored

To make batter, stir together pancake mix, water, apple and cinnamon.

Coat a large, nonstick skillet with cooking spray and warm it over medium-low heat. Ladle out batter
in small batches (2 to 3 tablespoons). Cook pancakes until nicely browned on both sides.

Top with syrup and applesauce and serve.

Yields 4 two-pancake servings.

Blueberry Buckwheat Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Thu, 04 Jun 2009 10:06:00 +0000

Blueberry Buckwheat Pancakes

Tangy buttermilk adds extra rise to these cakey, fruit-filled pancakes, and
buckwheat-high in iron and low in gluten-gives them a delicious toasted
flavor. Top with sugar free pancake syrup or low fat or fat free yogurt.

1/2 cup buckwheat flour
1/2 cup whole-grain pastry flour
2 teaspoons granular sugar substitute
1 teaspoon baking soda
1 cup 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
1/4 cup trans-fat-free margarine, melted
11/4 cups blueberries

Heat oven to 200°F.

Combine buckwheat flour, pastry flour, sugar substitute, baking soda, and
salt in a mixing bowl. Combine buttermilk, eggs, and margarine in another
mixing bowl. Add wet mixture to dry mixture and stir just until combined
well, being careful not to over mix. Stir in blueberries.

Heat griddle over medium heat until hot enough to cause drops of water to
scatter over the surface, about 3 minutes; lightly coat with cooking spray.
Spoon batter onto griddle to form 3-inch rounds; cook until golden on both
sides, 2 to 3 minutes per side. Transfer to a heatproof platter and place in
the oven to keep warm until ready to serve.

Makes 4 servings (4 pancakes per serving)
Per serving: 260 calories, 13 9 fat, 4 g saturated fat, 9 g protein, 27 g
carbohydrate, 4 g dietary fiber, 500 mg sodium

Banana Chip Pancakes

wbaustin@worldnet.att.net (Bill Austin) — Tue, 02 Jun 2009 09:58:00 +0000

Banana Chip Pancakes

Ingredients
1-1/4 cups all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. each salt, ground cinnamon
1-1/4 cups skim milk
1 small ripe banana, mashed (about 1/2 cup)
1 large egg, lightly beaten
1 tsp. vanilla extract
1/3 cup semisweet chocolate mini morsels, divided

Directions
In a large bowl, combine flour, sugar, baking powder, salt, and
cinnamon. Mix well. Stir in milk, banana, egg and vanilla. Fold in
1/4 cup chocolate morsels. Spray a griddle or large nonstick skillet
with cooking spray. Heat over medium heat. Pour batter onto griddle,
making 3" rounds. Cook pancakes until tops are bubbly, about 2
minutes. Using a flat spatula, flip pancakes. Cook until golden,
about 2 minutes longer.

Place pancakes on a platter; cover with foil and keep warm.
Prepare remaining pancakes as directed, adding more cooking spray with
each batch.

Place pancakes on individual serving plates. Sprinkle
remaining chocolate morsels over top. Serve immediately.
Makes 4 servings.

Black Forest Crepes

wbaustin@worldnet.att.net (Bill Austin) — Sat, 30 May 2009 10:22:00 +0000

Black Forest Crepes

Ingredients:
3 large eggs
2 cups whole milk or half n half
1 1/4 cups flour
3 tablespoons cocoa
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt (scant)
1 1/2 tablespoons butter
1 can (21 oz.) cherry pie filling
1 recipe topping (see below)

Chocolate syrup, if desired
Mint leaves, garnish
Chocolate curls, garnish

Method:
Combine eggs, milk, flour, cocoa, sugar, vanilla, and salt. Beat
until smooth (I like to use the blender). Cover and refrigerate 1-2
hours. This will allow flour to absorb liquid, reduces bubbles and
makes a more tender crepe.

Gently stir batter if separated. Heat a seasoned griddle or crepe pan
to medium heat (a drop of water when sprinkled on the griddle should
sizzle and jump before it evaporates). Wipe griddle with a small
amount of butter (less than 1/8 teaspoon). Pour 1/4 cup batter on
griddle and either tilt pan to coat with batter or use the back of a
spoon to gently spread crepe into an 8-inch circle. If batter is too
thin, stir in 1-2 tablespoons additional flour, if batter is too
thick, thin with 1-2 tablespoons additional milk. Cook until crepe
appears dry and edges are just beginning to brown. Carefully flip and
cook opposite side approximately 1 minute longer. Store for later or
use immediately. NOTE: May wrap and store cooked crepes in
refrigerator 3-4 days; or freeze 1-2 months.

Drizzle plate with chocolate syrup. Place approximately 2-3
tablespoons cherry pie filling down the center of each cooked crepe
and roll or fold into quarters. Place 2 filled crepes on individual
plates. Spoon topping over crepes and garnish with chocolate curls
and/or mint leaf.

TOPPING: Combine and mix well 3/4 cup part-skim ricotta cheese 1 cup
whipped cream, top crepes

Orange Caramel Crepes

wbaustin@worldnet.att.net (Bill Austin) — Wed, 20 May 2009 11:20:00 +0000

ORANGE CARAMEL CREPES

Prep: 10 minutes
Cook: 15 minutes
Serves: 6

The crepes:
4 large eggs
1 cup milk
1 cup all purpose flour
1 Tbsp. sugar
About 4 Tbsp. unsalted butter for frying crepes

The sauce:
3/4 cup heavy cream
10 caramel candies, unwrapped
2 (2 by 1/2 inch) strips fresh orange peel (removed with a vegetable peeler)
3 Tbsp. water
3 Tbsp. fresh orange juice
Vanilla ice cream (optional)

Prepare batter:
Combine eggs, milk, flour and sugar in a blender and blend at medium speed
until smooth.

Prepare sauce:
Combine cream, caramels, orange peel, water and orange juice in a small
saucepan; place over medium-low heat and cook, stirring occasionally, until
smooth. Keep warm.

Heat a nonstick 9 inch skillet over medium-high heat. Add 1/2 Tbsp. butter;
coat pan. Tilt pan and add 1/4 cup batter; swirl to batter in a thin, even
layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1
minute more. Turn crepe out on a clean kitchen towel and fold in half
twice. Repeat with remaining batter; add butter as needed.

Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on
top. Service with ice cream if desired.

Ham and Egg Crepes

wbaustin@worldnet.att.net (Bill Austin) — Sun, 10 May 2009 11:19:00 +0000

Ham and Egg Crepes

8 eggs,
1/3 cup milk
1 T. butter
Dash each of salt and pepper
1/2 pound diced cooked ham
8 thin slices Swiss cheese
1 recipe basic crepe batter, cooked

Combine eggs and milk and beat well. Add salt and pepper. Melt butter in
skillet and scramble eggs. Add diced ham. Spoon onto crepes and roll. Place
in shallow baking dish. Top each crepe with a sliced of cheese. Bake at 350
for 10 minutes. Makes 8 crepes.

BAKED APPLE PANCAKES WITH CARAMEL SAUCE

wbaustin@worldnet.att.net (Bill Austin) — Sun, 03 May 2009 12:41:00 +0000

BAKED APPLE PANCAKES WITH CARAMEL SAUCE
Prep: 20 min., Bake: 29 min.

Julie calls this recipe her version of breakfast apple pie. "And apple
pie
always calls for ice cream!" she says. Look for oval baking dishes in
cook
shops or kitchen sections of department tares.

8 large eggs
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
11/2 cups buttermilk
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup butter or margarine
3 Granny Smith apples, peeled and thinly sliced
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Powdered sugar
Vanilla ice cream Caramel Sauce
Chopped, toasted pecans

WHISK together first 5 ingredients. (Mixture will be lumpy.) Add
buttermilk
and vanilla, whisking until batter is blended.

COAT 8 (7- x 4- x 11/2-inch) oval baking dishes with cooking spray.
Place 1
table spoon butter in each dish.

BAKE at 4250 for 3 to 4 minutes or until butter melts. Place apple slices
evenly into dishes; bake 5 more minutes. Spoon about 1/2 cup batter into
each dish. Sprinkle batter evenly with brown sugar and 1/2 cup chopped
pecans. Bake 20 more minutes.

SPRINKLE pancakes with powdered sugar, and top with a scoop of vanilla
ice
cream; drizzle with Caramel Sauce, and sprinkle with chopped, toasted
pecans. MAKES 8 servings.

Caramel Sauce:
Prep: 5 min., Cook: 5 min., Cool: 5 min.

1 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 teaspoon vanilla extract

COMBINE brown sugar and whipping cream in a heavy saucepan; cook over
medium-low heat, stirring constantly, 3 minutes or until bubbly. (Mixture
may look curdled.) Cook, stirring constantly, 2 more minutes. Remove from
heat; add butter and vanilla, stirring until blended. Cool 3 to 5
minutes.
MAKES 1 cup.

QUICK POTATO-CHIVE PANCAKES

wbaustin@worldnet.att.net (Bill Austin) — Fri, 01 May 2009 12:40:00 +0000

QUICK POTATO-CHIVE PANCAKES
Prep: 10 min., Stand: 20 min., Cook: 30 min.

PREPARE I (6-ounce) package potato pancake mix according to package
directions for batter. Stir 2 tablespoons chopped fresh chives into
batter.
Let bat ter stand 20 minutes. Fry pancakes according to package
directions
using heaping tablespoonfuls of batter. If desired, top with
applesauce or
sour cream and chopped fresh chives. MAKES 6 to 8 servings.

QUICK SWEET POTATO-CHIVE PAN CAKES: Substitute 1 (6-ounce) package sweet
potato pancake mix for regular; proceed as directed.

TO KEEP WARM: Place fried pancakes on a wire rack on an aluminum
foil-lined
baking sheet. Keep warm in a 200* oven up to 30 minutes.

NOTE: For testing purposes only, we used Manischewitz Potato Pancake
Mixes.