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  #1  
Old 10-25-2006, 08:27 AM
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Smile Pancakes Thread

Pumpkin Pancakes



2 cups unbleached all-purpose flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup sour cream
3/4 cup milk
1 cup pumpkin (canned or your homemade pumpkin puree)
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Makes eight servings.**If you want a really sweet pancake, substitute the cup of sour cream for one cup of French vanilla yogurt and decrease the sugar to a ½ cup.**
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Old 10-25-2006, 08:45 PM
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mmmmmmmmmmm
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Old 12-29-2006, 05:03 PM
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Default Blueberry-Buttermilk Pancakes

Blueberry-Buttermilk Pancakes

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.

Ingredients:

2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick
cooking spray
1 cup fresh blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving

Directions

Preheat an oven to 200ºF.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

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Old 01-01-2007, 04:05 PM
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Default Cherry Jam-Filled Pancakes

Cherry Jam-Filled Pancakes

Filled with cherry jam and dusted with confectioners' sugar, our rich ricotta pancakes are sure to please the entire family. When spooning the jam into the pancakes, place it in the center of the batter to ensure the jam stays neatly tucked inside. The pancakes puff up considerably when cooking, so fill the wells with just the amount of batter specified in the recipe.

Kids will enjoy helping to prepare the pancakes. They can whisk all of the ingredients together. Then, after an adult carefully measures out the amount of batter and jam to go into each well, a child can spoon it into the pan.

Ingredients:

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
3 egg yolks
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 egg whites
4 Tbs. (1/2 stick) unsalted butter, melted
7 Tbs. cherry jam
Confectioners' sugar for garnish

Directions

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1/2 heaping tsp. cherry jam in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.

Dust the pancakes with confectioners' sugar just before serving. Serve warm. Makes about 30.
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Old 02-20-2007, 01:26 PM
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Smile Irish Pancakes

Pancakes
These are also known as Scotch Pancakes, especially in the
north. They must be cooked as soon as possible after mixing,
as the acid in the buttermilk starts to react with the baking soda
at once. For that reason the griddle or pan should be heated
before combining the ingredients.

Ingredients

8 oz/ 250g/ 2 cups plain flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 large egg
1/2 pt/ 250ml/ 1 cup buttermilk

Directions

Sift the dry ingredients into a bowl. Make a well in the middle
with a wooden spoon and add the egg. Break the yolk and pour
in the buttermilk, mixing quickly to a thick batter. Do not beat,
as this would develop the gluten in the flour and prevent the
pancakes from rising. Fry in large dollops on a lightly-greased,
hot griddle or heavy frying-pan. Drop scones are best served hot
for tea, thickly spread with melting butter and syrup or jam.
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  #6  
Old 10-14-2007, 04:28 AM
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Default Pumpkin Pancakes with Orange Syrup

Pumpkin Pancakes with Orange Syrup

Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp pumpkin pie spice
  • 1 ½ cups fat-free milk
  • 1 cup canned pumpkin
  • 1 egg
  • 2 tbsp cooking oil
  • Nonstick cooking spray
  • 1 recipe Orange Syrup
Preparation

In medium bowl stir together flour, brown sugar, baking powder,
salt and pumpkin pie spice. Make a well in the center of mixture.
Add potatoes, corn and green onion to dressing, toss gently to coat. Cover and chill for 1 hour. Top with tomatoes prior to serving.
In another medium bowl combine milk, pumpkin, egg and oil. Add milk mixture to flour mixture, stir just until moistened (batter should be
lumpy.)
Lightly coat nonstick griddle with cooking spray, heat to medium heat.
Pour ¼ cup batter onto griddle and cook approx. 2 minutes more. Serve with Orange Syrup (recipe following).
Makes 8 servings.

Orange Syrup: In small saucepan stir together 1 cup orange juice,
2 tbsp honey, 2 ½ tsp cornstarch and ¼ tsp ground cinnamon. Cook
and stir until thick and bubbly. Cook and stir for 2 minutes more.

Serve warm. Makes 1 cup.
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  #7  
Old 10-14-2007, 08:43 AM
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These sound pretty tasty. IHOP has a pumpkin pancake for sale this month. I may have to give these a try!
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Old 12-29-2007, 03:10 AM
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Tried this recipe....very tastie
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Old 07-27-2008, 04:57 PM
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Default Pancakes made with Leftover Corn

Combine
1 pouch (6.5 oz) cornbrad mix
1-1/2 C leftover corn
1 large egg
1/2 C milk
Let stand for 5 minutes

Heat
vegetable oil in a pan and drop heaping T of batter into hot oil; cook
1 to 1-1/2 minutes on each side. Flatten with spatula after turning once.

Serve
Warm or at room temperatur with a drizzle of honey or maple syrup.

Makes about 18 pancakes
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