Popcake Pancakes

Pancake Recipes: Popcake Pick's of the Week

noreply@blogger.com (Popcake Pancakes) — Wed, 07 Jul 2010 17:57:00 +0000

Courtesy of Popcake Food Service

Popcake North America

888.767.8871

Lemon Blueberry Pancakes

Ingredients
1 egg
1 cup flour
¾ cup milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 Tbsp. baking powder
½ tsp. salt
2 tsp. finely grated lemon peel
1 tsp. lemon juice
½ cup fresh blueberries, or used frozen thawed blueberries

Directions
1. Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth. Gently stir in blueberries.
2. Grease a heated griddle. For each pancake, pour about 3 Tbsp. of batter from a large spoon or pitcher onto the hot griddle.
3. Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown.

Ham and Cheese Pancakes

Fat free milk can be substituted for whole milk to reduce the calories for this recipe. Use Gruyere or Swiss cheese instead of cheddar to further reduce calories. One full cup of ham may be used for the recipe according to preference.

Ingredients
1 Tbsp. chopped fresh dill or 1tsp. dried dill
1 cup of whole milk
1/8 tsp. of cayenne pepper
½ cup of grated cheese: gruyere, swiss, or cheddar
½ cup chopped ham
1 egg
1 cup dried, prepared pancake mix
1 tsp. salt
1 Tbsp. vegetable oil

Directions
1. Mix together the dry pancake mix, salt, ham, and cayenne pepper in a bowl.
2. In another bowl, put in the cheese, milk, oil, egg, and dill. Whisk the mixture until well combined.
3. Pour the wet mixture into the dry mixture and stir long enough to mix them well.
4. Let the batter “rest” for five minutes.
5. Coat a nonstick griddle or frying pan with butter or cooking spray and heat over medium high heat.
6. Pour 1/3 cup of batter onto the griddle for each pancake.
7. When the edges appear golden and bubbles form on the surface of the pancake, flip and cook the other side until golden.

Fluffy Corn Cakes

Ingredients
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
2 well beaten eggs
1 can (about 15 ounces) cream style corn
2 cups milk
¼ cup melted butter
2 cups milk
¼ cup melted butter

Directions
1. Combine dry ingredients in mixing bowl. Combine eggs, cream style corn, milk, and melted butter. Stir into dry ingredients, mixing lightly. Bake on a lightly greased griddle or skillet until golden brown, turning once. Keep warm in oven until all are made. Serve hot with butter and maple syrup.

Pancake Recipes: Popcake's Weekend Breakfast in Bed Picks

noreply@blogger.com (Popcake Pancakes) — Fri, 25 Jun 2010 13:32:00 +0000

Courtesy of Popcake Food Service

Popcake North America

888.767.8871

Amaranth Pancakes

This pancake recipe is gluten free and can be enjoyed by those who are glucose intolerant. Half a cup of applesauce or yogurt can be used for a more moist batter. Substitute any kind of nut for the almonds. Buckwheat can also be substituted for the amaranth and rice flour or cornstarch can be substituted for rice flour. This recipe is also cholesterol free.

Ingredients:
1 cup amaranth flour
½ cup arrowroot powder
½ cup ground almonds
1 tsp. baking soda
1 tsp. ground cinnamon
1 ¼ cup of water
2 Tbsp. lemon juice
2 Tbsp. vegetable oil
2 Tbsp. honey

Directions:
1.In a large bowl, combine amaranth flour, arrowroot powder, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, vegetable oil and honey; mix well. Stir liquids into flour mixture; mix well.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 Tbsp. for each pancake. Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 258
Cholesterol: 0mg
Total Fat: 12.7g

Banana Chocolate Chip Pancakes

This recipe makes about 8 six inch pancakes. This recipe can also be modified according to flavor preferences. For a more banana flavor; add a full cup of mashed banana. Use only ¼ cup of chocolate chips for less chocolate flavor. Banana and chocolate chip amounts can be modified according to preference. Serve with butter and syrup or top with whipped cream and fresh banana slices.

Ingredients:
2 eggs
2 cups of flour
1/3 cup vegetable oil
1 ½ cups of milk
½ cup mashed banana
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
½ cup mini semi sweet chocolate chips

Directions:
1.Spray pan or skillet with non stick cooking spray or butter. Heat pan or skillet for about two minutes.
2.Beat eggs in a medium mixing bowl with an electric mixer for about one minute on medium speed.
3.Add and mix in flour, oil, milk, banana, sugar, baking powder, and salt. Mix until smooth and stir in chocolate chips.
4. Pour one half cup of batter onto the center of the skillet. Cook until edges become golden and the bubbles in the batter begin to break between 30 seconds and one minute. Flip and cook other side for about the same amount of time. Serve hot.

Cheddar Corn Pancakes

This savory recipe can be enjoyed with additions such as cauliflower, zucchini, jalapeño peppers, black bean salsa, and sour cream. This recipe is nicely complemented with a protein such as chicken. Try for lunch or as a dinner side dish.

Ingredients:
2 Tbsp. butter
2 eggs
¾ cup milk
1 cup cornmeal
½ cup all purpose flour
1 Tbsp. white sugar
2 tsp. baking powder
½ tsp. salt
1 (8.75 ounce) can sweet corn, drained
½ cup shredded cheddar cheese

Directions:
1.Melt butter in a large non stick skillet and set aside to cool slightly.
2.In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, sugar, baking powder, and salt. Mix until just combined. Add corn, cheese, and melted butter from skillet and mix just until combined.
3.Heat the same skillet over medium heat until hot. Drop batter by ¼ cupfuls onto the hot skillet and cook until golden brown, about two minutes per side. Repeat with the remaining batter. Serve hot with syrup.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 398
Cholesterol: 140mg

Total Fat: 15.7g

Popcake Pancake Recipes: Father's Day Edition

noreply@blogger.com (Popcake Pancakes) — Sun, 20 Jun 2010 02:54:00 +0000

Happy Father's Day!

Father's Day breakfast idea's from all of us at Popcake North America.

Apple Sauce Pancakes

This recipe makes a sweet and hearty breakfast with only about 4g of fat per pancake. Vanilla and nutmeg can be added to the batter for some extra flavor. Butter milk can be substituted for the lemon juice. Try adding some thinly sliced apples to the batter or as a topping.

Ingredients:
2 cups dry pancake mix
1 tsp. ground cinnamon
2 eggs
1 cup apple sauce
1 tsp. lemon juice
½ cup milk

Directions:
1.In a large bowl, stir together the pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 321
Cholesterol: 109mg
Total Fat: 4.4g

Lemon Poppy Seed Pancakes

This classic flavor combination comes together for a great breakfast treat. Try substituting some healthful recipe variations such as whole wheat flour and 1 Tbsp. of honey for the sugar. This recipe requires a preparation time of only 10 minutes.

Ingredients:
¾ cup of milk
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 egg
2 Tbsp. butter, melted
½ tsp. vanilla extract
1 cup all purpose flour
2 Tbsp. white sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. poppy seeds
1 tsp. lemon zest
Cooking spray

Directions:
1.Stir the milk, vinegar, and lemon juice together into a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour ¼ cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 237
Cholesterol: 72mg
Total Fat: 8.5g

Thin Egg Pancakes

These pancakes are nicely complemented with fruit and can be topped or rolled up like crepes. Try adding vanilla or almond extract. Try adding white or milk chocolate chips to the batter. Try with toppings like peanut butter, whipped cream, syrup or honey. For a savory pancake try rolling up with eggs, bacon, and cheese, top with cheddar and put in the broiler until the cheese is melted.

Ingredients:
5 eggs
1 cup of milk
½ cup all purpose flour
½ cup confectioners’ sugar
¼ cup butter or margarine, melted
Salt and pepper to taste (optional)

Directions:
1.In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour ¼ cup of batter into a hot, greased 8 inch skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Pancake Recipe: Popcake Pick's of the Week

noreply@blogger.com (Popcake Pancakes) — Mon, 31 May 2010 16:45:00 +0000

Courtesy of Popcake Food Service

Popcake North America

888.767.8871

Baked Apple -Pecan Maple Pancakes

So sweet and delicious you may just want them for dessert as well as breakfast. Try
adding some brown sugar as a perfect compliment for the maple syrup and apples. Try tossing the apples in cinnamon before baking for an appealing presentation. Try delicious additions and variations such as a caramel bottom and pumpkin pie spice added to the batter.

Ingredients:
1 cup pancake mix
½ cup milk
1 egg
2 Tbsp. butter, melted
1 cup apple, peeled, cored, and sliced
½ tsp. ground cinnamon
1/3 cup pecans, chopped
3 Tbsp. maple syrup

Directions:
1. Preheat oven to 350F (175 C). Mix together pancake mix, milk, and egg until blended. Set aside.
2.Pour melted butter in 9 inch pie plate. Place apple slices in the bottom of the pie plate. Sprinkle cinnamon and pecans over the apples and drizzle syrup over top. Pour batter over the apples.
3. Bake at 350F (175C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Nutritional Information:
Servings per recipe: 1- 9 inch pie pan
Calories: 332
Cholesterol: 71mg
Total Fat: 15.8g

Corned Beef Potato Pancakes

This recipe can be enjoyed as a savory breakfast dish paired with eggs or enjoyed as a lunch entrée or dinner side dish. Try topping with cheddar cheese for a real savory treat!

Ingredients:
3 medium potatoes, shredded
2 green onions chopped
½ (12 ounce) can corned beef, broken into very small chunks
1 egg
Salt and pepper to taste
¼ cup vegetable oil

Directions:
1.In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
2.Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry seven minutes on each side, until crisp and golden brown. Drain on paper towels.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 260
Cholesterol: 89mg
Total Fat: 9g

Pineapple Orange Pancakes

This sweet and original recipe is sure to please any pineapple lover. Crushed pineapple or pineapple chunks can be used instead of slices. Try adding vanilla, coconut, and/ or pecans for delicious recipe variations. A pineapple syrup can be made with the drained pineapple juice. Add sugar to the juice and boil for approximately five minutes.

Ingredients:
1 cup all purpose flour
1 Tbsp. white sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 egg
2 Tbsp. orange juice
¾ cup butter milk
2 Tbsp. canola oil
1 (8 oz.) can sliced pineapples, chopped

Directions:
1.Preheat a lightly oiled griddle to medium heat.
2.In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3.In a small bowl, beat together the egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in the pineapple.
4.Pour batter about ¼ cup at a time onto the prepared griddle. Cook one to two minutes until bubbly. Flip and continue cooking until lightly browned.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 272
Cholesterol: 55mg
Total Fat: 9g

Country Crunch Pancakes

This recipe is guaranteed to be a hit at the breakfast table. Try making it heart healthy and use only whole wheat flour. Any fruit can be added to this recipe so try with mangos, strawberries, raspberries or your favorite. The ingredient amounts listed yield about 7 pancakes. They can be served with butter and syrup or enjoyed just so.

Ingredients:
2 cups all purpose flour
1/3 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups of buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
CRUNCHY TOPPING
½ cup quick cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon

Directions:
1.In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients, sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour ¼ cup of batter over the topping. Immediately sprinkle with another teaspoon of topping; turn when bubbles form on top of the pancake. Cook until second side is golden brown.

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Pancake Recipe: Popcake Pick's of the Week

noreply@blogger.com (Popcake Pancakes) — Mon, 24 May 2010 13:23:00 +0000

Courtesy of Popcake Food Service

Popcake North America

888.767.8871

Johnnycakes

This classic dish can be enjoyed as a sweet breakfast with maple syrup or complemented with honey and butter. These cakes can also be enjoyed as a savory side dish and complement soups well. This recipe is simple to prepare.

Ingredients:
2 cups stone ground cornmeal
1 teaspoon salt
4 Tbsp. unsalted butter
1 cup of whole milk
2 Tbsp. boiling water

Directions:
1.Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
2.Drop by large spoonfuls onto a hot greased griddle and flatten with the back of a spoon. When brown, turn and cook the other side.

Nutritional Information:
Servings per recipe: 10
Amount per serving: 1
Calories: 144
Cholesterol: 16mg
Total Fat: 6.3

Gluten Free Pancakes

This is an ideal recipe for those pancake lovers who are gluten intolerant. Cornstarch can be substituted for the arrowroot flour. This healthy recipe is also sugar free!

Ingredients:
1 egg
¼ cup apple juice
1 Tbsp. unsalted butter, melted
¼ cup amaranth flour
¼ cup tapioca flour
3 Tbsp. arrowroot flour
¼ tsp. ground cinnamon
1 pinch ground nutmeg
½ tsp. wheat free baking powder
¼ tsp. salt

Directions:
1.In a medium bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. This batter must be used immediately and cannot sit.

Nutritional Information:
Servings per recipe: 9
Amount per serving: 1
Calories: 179
Cholesterol: 81mg
Total Fat: 6.5g

Norwegian Pancakes

Enjoy an exotic taste of Scandinavia. These pancakes can be enjoyed with strawberry jelly or sprinkle with cardamom for an authentic Norwegian dish. Some U.S. additions and variations include: cinnamon, vanilla, cream cheese, whipped brown sugar, maple syrup, lingonberry sauce, strawberries, and powdered sugar.

Ingredients:
3 eggs
1 ½ cups of milk
1 cup all purpose flour
¼ teaspoon salt
1 teaspoon sugar

Directions:
1.Combine the eggs and milk in the container of a blender. Add the flour, sugar, and salt and blend until smooth.
2.Heat a skillet over medium high heat, and coat with cooking spray or butter. Scoop about ¼ a cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry; about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for few seconds on the other side, just until browned. Remove to a plate and repeat with remaining batter.

Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 146
Cholesterol: 111mg
Total Fat: 3.9g

Barbarella’s German Pancakes

This recipe is simple, delicious, and has only 106 calories and about 3 grams of fat per serving. This recipe can be complimented with a wide variety of ingredients such as: sprinkled cinnamon and sugar with canned peaches spooned over the pancakes, butter, a squeeze of lemon juice and powdered sugar, fill with cranberry sauce or rosehip jam, or top with maple syrup.

Ingredients:
2 eggs
2 tablespoons white sugar
3 tablespoons all purpose flour
¾ cup milk

Directions:
1.Place the eggs, sugar, flour, and milk into the container of a blender. Process until smooth on low speed.
2.Heat a large skillet or griddle over medium heat. Pour batter about ¼ of a cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden and then flip until brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 106
Cholesterol: 110mg
Total Fat: 3.4g

Blue Corn Pancakes

This recipe yields about 20 6 inch pancakes and makes a unique and delicious appetizer or light meal. These pancakes can also be served as a side dish to complement a dinner entrée.

Ingredients:
1 ¾ cup blue cornmeal
¾ cup unbleached white flour
4 tsp. baking powder
½ tsp. salt
2 Tbsp. sugar
4 Tbsp. melted butter
4 eggs, slightly beaten
2 cups milk

Directions:
1.Combine dry ingredients into a medium bowl. Combine liquid ingredients into a small bowl. Add liquid ingredients to dry ingredients and mix until moistened.
2.Allow batter to sit a few minutes before cooking on medium hot griddle or pan. Cook thoroughly and serve hot.
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Pancake Recipe: Peanut Butter Feather Pancakes

noreply@blogger.com (Popcake Pancakes) — Tue, 11 May 2010 20:03:00 +0000

Enjoy a light, sweet, and protein packed breakfast treat. There are many recipe additions and variations for this recipe. Try substituting almond butter and almond milk. Sprinkle chocolate chips over the pancakes or top with strawberry syrup, syrup, fresh, fruit, or powdered sugar.

Ingredients:
1 cup all purpose flour

2 Tbsp. sugar

1 ½ Tbsp. baking powder

1 large egg

1/3 cup crunchy peanut butter

1 cup milk

2 Tbsp. canola oil

Cooking spray

Directions:
1. Stir together flour, sugar and baking powder into a large bowl.

2. Beat egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beat until blended.

3. Heat skillet or griddle over medium high heat to 375F. Spray with no stick cooking spray. Pour 2 Tbsp. batter for each pancake onto the skillet. Cook until bubbles break the surface. Turn and brown the other side.

4. Serve with syrup, fresh fruit, or powdered sugar.

Nutritional Information:
Servings per recipe: 16

Amount per serving: 1

Calories: 93

Cholesterol: 14mg

Total Fat: 5g

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Pancake Recipe: Oatmeal and Wheat Flour Blueberry Pancakes

noreply@blogger.com (Popcake Pancakes) — Tue, 11 May 2010 19:27:00 +0000

Start your day with a recipe that’s packed with whole grains and delicious! Try adding vanilla and/ or cinnamon to the recipe for some additional flavoring. Butter milk or evaporated milk can be substituted for the soy milk. Whole wheat pastry flour can be substituted for the all purpose flour for additional whole grains. Try substituting the blueberries with raisins or any of your favorite fruits. Top with maple or blueberry syrup.

Ingredients:
½ cup whole wheat flour

½ cup all purpose flour

2 Tbsp. brown sugar

2 Tbsp. baking powder

¾ tsp. salt

1 ½ cups quick cooking oats

2 cups soy milk

3 eggs, beaten

¼ cup olive oil

½ cup frozen blueberries

Directions:
1. Preheat a lightly oiled griddle over medium heat.

2. In a large bowl mix together wheat flour, all purpose flour, brown sugar, baking powder and salt.

3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.

4. Pour batter about ¼ cup at a time onto the prepared griddle. Cook one to two minutes until bubbly. Flip and continue cooking until lightly browned.

Nutritional Information:
Servings per recipe: 8

Amount per serving: 1

Calories: 217

Cholesterol: 79mg

Total Fat: 9.9g

Pancake Recipe: Fancy Pancakes

noreply@blogger.com (Popcake Pancakes) — Tue, 11 May 2010 19:16:00 +0000

This recipe can be topped with a variety of sweet and delicious toppings as a breakfast dish or can be served crepe style as a dessert. Try serving with ice cream, fresh fruit, maple syrup, chocolate chips, or any of your favorite toppings.

Ingredients:
3 eggs

3 Tbsp. white sugar

3 Tbsp. all purpose flour

1 cup heavy cream

¼ cup butter, melted

Directions:
1. In a large bowl, beat eggs with sugar, until thick and pale. Beat in flour and cream alternately. Fold in melted butter.

2. Heat a skillet over high heat. Ladle batter onto hot skillet, tilting to coat the entire surface. Cook 2 minutes, turning once when edges get crispy (second side will take about 30 seconds.)

Nutritional Information:
Servings per recipe: 6-8 cakes

Amount per serving: 1

Calories: 210

Cholesterol: 136mg

Total Fat: 18.7g

Mother's Day Pancake Recipes

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 20:09:00 +0000

This May 9th give your MOM an unforgettable Mother's Day breakfast in bed experience. With the help of many Popcake blog readers, we've come up with a delicious, 'easy to make,' Mother's Day breakfast in bed menu. So tomorrow, surprise the mother in your life with a thoughtful pancake breakfast.

Apple Cider Pancakes

This unique recipe is ideal for fall morning breakfasts. Indulge- these pancakes are cholesterol free and have only 2g of fat per serving. Try adding all spice to the batter as a flavor enhancer and add or substitute pecans. Serve topped with apples or use apple butter instead of butter and syrup.

Ingredients:
2 cups complete pancake mix
1 ¼ cups apple cider
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1Tbsp. brown sugar
½ tsp. vanilla extract
¼ cup chopped walnuts (optional)
Butter flavored cooking spray

Directions:
1.Place pancake mix in a medium bowl and stir in the apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, vanilla, and brown sugar. Mix in walnuts if using.

2.Heat a large skillet over medium heat, and spray with cooking spray. Use about ¼ cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with butter and syrup.

Nutritional Information:
Servings per recipe: 12
Amount per serving: 1
Calories: 118
Cholesterol: 0mg
Total Fat: 2.1g

Banana and Peanut Butter Pancakes

Here’s a protein packed recipe to power your day. Try adding cinnamon to the batter for extra flavor or chocolate chips for sweetness. Try health substitutes like whole wheat flour or whole wheat graham flour. These pancakes are sweet enough to enjoy without toppings or try with whipped cream or dunk in syrup.

Ingredients:
1 cup all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups of milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped

Directions:
1.Combine, flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.

2.Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately two tablespoons to form each pancake about the size of a silver dollar. Cook until pancakes are golden brown on each side. Serve hot.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 283
Cholesterol: 7mg
Total Fat: 10.3g

Cherry Pancakes

Here’s a popular German pancake recipe that can be enjoyed at any breakfast table. This recipe calls for cherries but any fruit can be substituted. Apples would complement the sugar and cinnamon nicely.

Ingredients:
4 rolls
4 tbsp. flour
2 eggs
1 cup milk
2 tsp. sugar
1 lb. cherries
Butter (sauté) or fat (deep fryer)
Cinnamon and sugar mixed

Directions:
1.Soak rolls in cold water, squeeze dry and break up. Mix rolls thoroughly with flour, eggs, milk and sugar. Pit cherries and fold into batter.
2.Drop spoonfuls of batter into a hot deep fryer or sauté in butter until batter is thoroughly cooked.
3.Serve hot and topped with cinnamon and sugar.

Easy Swedish Pancakes

This recipe can be nicely complimented with a variety of jams, lingonberries, powdered sugar, or butter and maple syrup. Try a savory variation and add finely chopped onions and grated Colby cheese to the batter and bake at 350 for 10-15 minutes and serve with patty sausages, salsa, or sausage gravy.

Ingredients:
4 eggs
2 cups of milk
½ cup all purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Directions:
1.In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
2.Preheat a nonstick electric skillet to medium heat. Pour a thin layer of batter on the skillet and spread to the edges. Cook until top surface remains dry. Cut into 2 or 4 sections and flip with a spatula. Cook for another 2 minutes or until golden brown. Roll each pancake up and serve.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 255
Cholesterol: 238mg
Total Fat: 13.3g

Hurry time's running out to get these important ingredients at you local grocery store. Think of it, taking fifteen to twenty minutes to get everything together, could give you 24 hours of synergy at home.
Well worth it!

Pancake Recipe: Volcano Pancake

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 02:26:00 +0000

This recipe can be enjoyed as a savory dish with cheese or can be enjoyed with a variety of sweet and savory pancake variations. For a sweet dish try any of these ingredient combinations: powdered sugar, lemon juice, honey, maple syrup, peanut butter, cinnamon, sugar, chocolate chips, whipped cream, berries, berry syrup, and fried or fresh apple slices. This can be enjoyed as a savory side dish or entrée. Just add the cheese and serve with a protein and vegetable.

Ingredients:
6 eggs
1 cup milk
1 cup all purpose flour
½ tsp. salt
½ cup butter or margarine, melted
¾ cup shredded cheddar cheese

Directions:
1.In a bowl, beat eggs. Add milk, flour, and salt; stir until smooth. Pour butter into 13in. x 9in. x2in baking pan. Add batter.

2.Bake at 400 degrees for 30-35 minutes or until a knife inserted in the center comes out cleanly. Sprinkle with cheese and serve immediately.

Pancake Recipes: Sourdough Pancakes

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 02:21:00 +0000

This recipe can be enjoyed with butter and maple syrup or try some of the variations listed and add blueberries, apples, or your favorite kind of fruit.

Ingredients:
2 cups sour dough starter
4 tablespoons oil
1 egg
2 tablespoons sugar
½ tsp. salt
½ tsp baking soda
1 Tbsp. warm water

Directions:
1.In a medium bowl add the oil, egg, sugar, and salt to the sour dough starter and mix well. When you are ready to pour the batter onto the griddle, dilute the baking soda into the water.

2.Fold baking soda and water gently into the batter; do not beat. Bake on hot griddle unto golden brown. Serve hot with maple syrup.

Variation: Blueberry pancakes
To the above recipe add: 1 cup blueberries and 3 Tbsp. granulated sugar. Fold gently into batter before adding baking soda and bake until blueberries are thoroughly cooked on both sides.

Variation: Apple pancakes
To the above recipe add: 1 cup finely diced apples, 3 Tbsp. brown sugar, ½ tsp. cinnamon, ¼ tsp. nutmeg. Fold gently into batter before adding the baking soda. Bake until apples are thoroughly cooked on both sides.

Pancake Recipe: Scallion Pancakes

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 02:11:00 +0000

This recipe can be enjoyed as a savory breakfast treat or enjoy as a brunch dish. This can also be served as a side dish to complement the evening meal.

Ingredients:
1 cup flour
1/3 cup water, boiling hot
2 Tbsp. scallions greens, minced
2 tsp. shortening
½ tsp. salt
4 Tbsp. oil

Directions:
1.Mix flour and water. Add more flour or cold water to dough to make kneading consistency. Knead until smooth. Let rest for fifteen minutes. Roll into cylinder and divide into six pieces. Flatten each into a four inch circle.

2.Brush with softened shortening and sprinkle with salt and scallions. Roll into a long thin spiral and flatten it. Fold into square and flatten it again. Heat oil and fry each piece until golden brown, flipping once. Add a small amount of oil in between pancakes if oil becomes depleted.

Pancake Recipe: Russian Pancakes- Blini

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 02:07:00 +0000

This recipe is idea for the health conscious or dieter. Each blini contains only 48 calories, 25mg of cholesterol and about 2 grams of fat. These pancakes can be filled with a mixture of: 1 package of cream cheese, half a container of sour cream, ¼ to ½ cup of sugar, and cottage cheese. Mix all ingredients together and add one or two spoonfuls to each blini, bake in a glass pan for 20-30 minutes at 325. Or fill with jam and/or top with honey.

Ingredients:
2 eggs
1 tablespoon white sugar
1/3 teaspoon salt
½ cup all purpose flour
2 ½ cups of milk
1 tablespoon vegetable oil
1 tablespoon butter

Directions:
1. In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.

2. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blini. Flip and then cook on the other side for about 1 minute or until lightly browned.

3. Remove blini to a plate. Put a small amount of butter on top and continue to stack the blini on top of one another. To serve, spread with desired filling, fold in half, and then fold in half again to form a triangle.

Nutritional Information:
Servings per recipe: 20
Amount per serving: 1
Calories: 48
Cholesterol: 25mg
Total Fat: 2.4g

Pancake Recipe: Sunrise Orange Pancakes

noreply@blogger.com (Popcake Pancakes) — Sat, 08 May 2010 01:48:00 +0000

These pancakes are a unique breakfast treat. The orange sauce adds a flavor that citrus fruit lovers are sure to enjoy. The ingredient amounts listed yield about 4 servings. This recipe is simple to prepare and breakfast is served in about 30 minutes.

Ingredients:
7 tablespoons sugar, divided
1 ½ teaspoons cornstarch
1 ½ cups orange juice, divided
2 cups biscuit/ baking mix
2 eggs
¾ cup of milk

Directions:
1.In a saucepan, combine 4 tablespoons sugar, cornstarch, and ¾ cup of orange juice; stir until smooth. Bring to a boil; cook and stir for about 2 minutes. Remove from heat, cool to lukewarm.

2.Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk, and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce.

Pancake Recipe: Banana and Peanut Butter Pancakes

noreply@blogger.com (Popcake Pancakes) — Wed, 21 Apr 2010 18:54:00 +0000

Here’s a protein packed recipe to power your day. Try adding cinnamon to the batter for extra flavor or chocolate chips for sweetness. Try health substitutes like whole wheat flour or whole wheat graham flour. These pancakes are sweet enough to enjoy without toppings or try with whipped cream or dunk in syrup.

Ingredients:
1 cup all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups of milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped

Directions:
1. Combine, flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
2. Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately two tablespoons to form each pancake about the size of a silver dollar. Cook until pancakes are golden brown on each side. Serve hot.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 283
Cholesterol: 7mg
Total Fat: 10.3g

Pancake Recipe: Brown Sugar Oatmeal Pancakes

noreply@blogger.com (Popcake Pancakes) — Wed, 21 Apr 2010 18:51:00 +0000

The ingredient amounts listed for this recipe yields about 5 pancakes. There are many additions that can be added to the batter to create some delicious variations on a heart healthy, whole grain pancake recipe. Try adding vanilla, yogurt, blueberries, chocolate chips, or cinnamon. Serve with molasses and syrup.

Ingredients:
10 tablespoons quick cooking oats
½ cup whole wheat flour
½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk

Directions:
1. In a small bowl, combine the oats, flours, baking soda salt, and sugar. In another small bowl, beat the egg, oil, and buttermilk. Stir into dry ingredients just until moistened.
2. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Pancake Recipe: Country Crunch Pancakes

noreply@blogger.com (Popcake Pancakes) — Wed, 21 Apr 2010 18:48:00 +0000

This recipe is guaranteed to be a hit at the breakfast table. Try making it heart healthy and use only whole wheat flour. Any fruit can be added to this recipe so try with mangos, strawberries, raspberries or your favorite. The ingredient amounts listed yield about 7 pancakes. They can be served with butter and syrup or enjoyed just so.

Ingredients:
2 cups all purpose flour
1/3 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups of buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
CRUNCHY TOPPING
½ cup quick cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon

Directions:
1. In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients, sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour ¼ cup of batter over the topping. Immediately sprinkle with another teaspoon of topping; turn when bubbles form on top of the pancake. Cook until second side is golden brown.

Pancake Recipe: Sunrise Orange Pancakes

noreply@blogger.com (Popcake Pancakes) — Wed, 21 Apr 2010 18:45:00 +0000

These pancakes are a unique breakfast treat. The orange sauce adds a flavor that citrus fruit lovers are sure to enjoy. The ingredient amounts listed yield about 4 servings. This recipe is simple to prepare and breakfast is served in about 30 minutes.

Ingredients:
7 tablespoons sugar, divided
1 ½ teaspoons cornstarch
1 ½ cups orange juice, divided
2 cups biscuit/ baking mix
2 eggs
¾ cup of milk

Directions:
1. In a saucepan, combine 4 tablespoons sugar, cornstarch, and ¾ cup of orange juice; stir until smooth. Bring to a boil; cook and stir for about 2 minutes. Remove from heat, cool to lukewarm.
2. Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk, and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce.

Pancake Recipe: Honey Pancake Puff

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:44:00 +0000

This pancake recipe is so sweet and decadent it can be enjoyed for breakfast or dessert. This recipe is complimented by a wide variety of toppings such as: powdered sugar, syrup, fruit, whipped honey butter, blueberry sauce or caramel sauce. To reduce the fat and calories; substitute egg beaters, low fat cream cheese, and use ½ the amount of butter.

Ingredients:
3 tablespoons butter, divided

6 eggs

3 ounces cream cheese, softened

1 cup milk

3 tablespoons honey

1 cup all purpose flour

½ teaspoon salt

½ teaspoon baking powder

Directions:
1. Preheat oven to 400 Fahrenheit. Grease a 9 inch pie plate or cake pan with one tablespoon butter.

2. Place remaining two table spoons of butter into pan and place in the oven until butter is melted.

3. Place eggs, cream cheese, milk, honey, flour, salt, and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it.

4. Bake in preheated oven until puffed and dark golden brown; about 20-25 minutes. Serve warm with desired toppings.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 450

Cholesterol: 368mg

Total Fat: 25g

Pancake Recipes: Soy Milk Pancakes

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:39:00 +0000

For extra texture, try adding ¼ to ½ cup of uncooked oats to the batter. If the batter is too thick from the oats, add more oil to reach the proper consistency. Try some tasty additions like 1 tsp. cinnamon and 1 fruit cup of applesauce for some delicious apple cinnamon flavoring. Bananas can also be substituted for the egg which makes this recipe animal product free and vegan and vegetarian friendly.

Ingredients:
1 cup all purpose flour

1 ½ tablespoons white sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup vanilla soy milk

1 egg, lightly beaten

2 teaspoons vegetable oil

½ teaspoon vanilla extract

½ teaspoon almond extract

Directions:
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture and whisk until smooth.

2. Grease a skillet and heat over medium low heat. Pour about ¼ cup batter onto the heated skillet and cook until bubbly. Flip with a spatula, and continue cooking about one minute, until golden brown. Repeat with remaining batter.

Nutritional Information:
Servings per recipe: 2

Amount per serving: 1

Calories: 404

Cholesterol: 106mg

Total Fat: 9.5g

Pancake Recipe: Crazy Cakes

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:33:00 +0000

This recipe is great to make with the kids as a breakfast or snack food. The batter never cooks the same way and the cakes will have a different appearance each time you make them! Add some cinnamon and sugar and enjoy a unique breakfast treat that only has 160 calories per serving.

Ingredients:

½ cup all purpose flour

½ cup milk

2 eggs, lightly beaten

2 tablespoons butter

Directions:
1. Preheat oven to 450 Fahrenheit.

2. In a large bowl, stir together flour, milk, and eggs. Stir until smooth.

3. Drop butter into a 9×13 inch baking pan. Place the pan in the preheated oven until butter is melted. Pour batter into pan. Bake for 15-20 minutes, until batter has set.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 160

Cholesterol: 124mg

Total Fat: 9g

Pancake Recipe: Seattle Dutch Babies

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:29:00 +0000

You don’t have to live in the Pacific Northwest to enjoy this regional favorite. There are many tasty additions and variations to the recipe so be creative! Add one ¼ tsp. of vanilla to the batter and serve with powdered sugar and lemon or lime wedges squeezed over the top of the finished pancake (baby). Or try adding a layer of thinly sliced granny smith apples on the bottom layer of the pan and then add the batter. Sprinkle the top with cinnamon and sugar before baking. Try adding peaches and maple syrup for a sweet and delicious breakfast.

Ingredients:
¾ cup all purpose flour

¾ cup milk

1 pinch salt

3 eggs, beaten

2 tablespoons butter, melted

Directions:
1. Preheat oven to 375 Fahrenheit. Lightly grease a 9 inch pie or cake pan.

2. In a large bowl, mix together flour, milk, eggs, butter, and salt. Stir until smooth. Pour batter into prepared pan.

3. Bake in preheated oven for 10 minutes. Reduce heat to 325, cooking for an additional five minutes. Serve immediately.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 215

Cholesterol: 179mg

Total Fat: 10.6g

Pancake Recipe: Beer Pancakes

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:24:00 +0000

Yes beer lovers, you read the recipe right! Add one cup of your favorite malty brew to the pancake recipe for a unique breakfast treat. Add extra flavor by using different flavored beers. This recipe can also be kid friendly by substituting root beer or cream soda. Cheers!

Ingredients:
1 cup sifted all purpose flour

¼ cup white sugar

¾ teaspoon baking powder

½ teaspoon salt

1 egg, beaten

1 cup beer

2 tablespoons butter, melted

Directions:
1. In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the egg, beer, and melted butter; stir with a whisk just until blended- a few lumps are ok.

2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about ¼ of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip and cook until browned on the other side.

Nutritional Information:
Servings per recipe: 2

Amount per serving: 1

Calories: 516

Cholesterol: 137mg

Total Fat: 14.6g

Pancake Recipes: Strawberry Vanilla Pancakes

noreply@blogger.com (Popcake Pancakes) — Thu, 15 Apr 2010 21:20:00 +0000

Start off a summer day with a delicious breakfast of these pancakes. Reduce some of the calories and fat by substituting whole wheat flour, egg beaters, and omit the oil. Make this recipe a little more flavorful with dashes of cinnamon or nutmeg.

Ingredients:
1 cup all purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup of milk

2 tablespoons vegetable oil

2 tablespoons vanilla extract

1 cup chopped fresh strawberries

Directions:
1.In a medium bowl stir together the flour, brown sugar, baking powder, and salt. Pour in the milk egg, oil, and vanilla and mix until well blended. Stir in the strawberries.

2.Heat a large skillet or griddle over medium heat and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 280

Cholesterol: 58mg

Total Fat: 9.7g

Pancake Recipe: Hash Brown Apple Pancake

noreply@blogger.com (Popcake Pancakes) — Mon, 12 Apr 2010 15:16:00 +0000

This recipe can be enjoyed as a lunch or would complement any dinner entrée as a side dish. This recipe makes four pancakes, so increase the amount of ingredients for the desired amount.

Ingredients:
1 ¼ cups frozen shredded hash brown potatoes, thawed
½ cup finely chopped apple
¼ cup finely chopped onion
1 tablespoon snipped chives
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
½ cup shredded Swiss cheese

Directions:
1.In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large non stick skillet, melt one tablespoon butter and one tablespoon oil over medium high heat. Spread half of the hash brown mixture in an even layer in the skillet. Sprinkle with cheese, top with remaining hash browns. Press mixture gently into skillet. Cook for five minutes or until bottom is browned.

2.Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake browned side up into skillet. Cook five minutes longer until or until bottom is browned and cheese is melted. Slide pancake onto a plate, cut into wedges.