Pancakes

Banana Oat Pancakes
Makes 6 pancakes
Ingredients:
1 1/3 cup all purpose flour
3/4 cup old fashioned oats
1 Tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1 egg
1 1/3 cup milk
1 cup mashed ripe banana
2 Tbsp vegetable oil
Maple syrup
Directions:
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Chicken Pox Pancakes
This recipe is great for kids. They will have so much fun preparing the pancakes and eating them. It serves as many little polka dotted people as your heart desires. Serving: 2Prep Time: 40 minutesCook Time: 20 minutesTotal Time: 60 minutes
INGREDIENTS:"
strawberries pancake mix banana powdered sugar
DIRECTIONS:"
1. With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside.
2. With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate.
3. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each end for eyes. Then cut banana in half for a long curved mouth.
4. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox to make it realistic!

Caramel Apple Pancakes
Makes 9 pancakes
Ingredients:
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick)
3/4 tsp ground cinnamon
2 small (2 1/2 to 3 inch diameter) apples, cored, thinly cut crosswise into rings
1 cup pancake/waffle mix
1 tsp ground cinnamon
3/4 cup milk
1 egg, beaten
1 Tbsp butter, melted
1/2 cup syrup, warmed
Directions:
Melt 1/4 cup butter in large skillet.
Add brown sugar and 3/4 tsp cinnamon; cook and stir until sugar is melted.
Add apples. Cook and stir over medium heat until apples are tender, about 5 to 7 minutes. Keep warm.
Combine pancake mix and 1 tsp ground cinnamon in medium bowl.
Add combined milk, egg, and 1 Tbsp melted butter; stir with wire whisk until large lumps disappear. Ler stand 1 to 2 minutes.
Cook on hot griddle according to package directions.
Serve with apple mixture and syrup.

Chocolate Chunk Pancakes
Makes 15 pancakes (5 servings)
Ingredients:
MAPLE CREAM:
1 cup heavy whipping cream, chilled
1/3 cup syrup
PANCAKES:
2 cups complete pancake and waffle mix (store bought).
1 1/2 cup water
1 cup semisweet chocolate chunks
2 tsp powdered sugar
1/2 cup syrup
Directions:
1. Beat cream in small chilled bowl until soft peaks form. Gradually beat in 1/3 cup syrup until stiff peaks form.
2. Combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear. For each pancake, pour 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 Tbsp chocolate chunks. Turn when bottoms are golden brown.
3. Serve topped with sugar, maple cream, syrup and, if desired, berries and chocolate chunks.

Double Fruit Whole Wheat Pancakes
Servings: 2 to 4
Ingredients:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1 cup blueberries
3/4 cup sliced strawberries
1/2 cup sliced banana
2 tablespoons sugar or maple syrup
Directions:
In a medium bowl, combine the flours, 1 tablespoon of the sugar and the baking powder. In a measuring cup, combine the buttermilk, oil and egg. Mix well. Pour the liquid ingredients over the dry and mix until just combined. In a separate bowl, combine the fruit. Add 1 cup of the fruit to the batter.
Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook for 3 to 4 minutes, until bubbles appear on the surface and the bottom is brown. Turn the pancakes and cook for 1 to 2 minutes longer, until golden. Serve immediately, or transfer to a 200-degree-F oven to keep warm.
Combine the remaining fruit and sugar or syrup in a blender or mini processor. Puree until smooth. Serve with the pancakes.

Eggnog Pancakes
Makes 1 dozen pancakes
Ingredients:
2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg, optional
2 eggs, lightly beaten
1 1/2 cups eggnog
2 Tbsp butter, melted
Directions:
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

German Pancake
Makes about 8 servings (about 2 cups syrup)
Ingredients:
6 eggs
1 cup milk 1 cup all purpose flour
1/2 tsp salt
2 Tbsp butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
Powdered sugar
Directions:
Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13x9x2 inch baking dish; add the batter. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from heat; stir in vanilla. Dust pancake with powdered sugar; serve immediately with syrup.

Light and fluffy Pancake Mix
Ingredients:
10 cup all purpose flour
2 2/3 cup instant dry milk
3/4 cup sugar
1/4 cup baking powder
2 Tbsp salt
Directions:
Combine and mix thoroughly all ingredients in a large bowl; place in a large air tight container. Use within 6 months. Store in a cool dry place.

Light and fluffy pancakes
Makes 6 to 8 large pancakes
Ingredients:
1 1/2 cup light and fluffy pancake mix
1 large egg
1 cup water or milk
3 Tbsp vegetable oil
Directions:
Blend all ingredients well. Let stand 5 to 10 min.
*Apple pancakes- use apple juice instead of water, add 1 tsp cinnamon and 1 peeled, cored and chopped apple to batter.
*Berry pancakes- To the batter add one cup of rinsed, drained well frozen berries: Strawberries, black berries, blue berries or 1 cup of fresh berries.
*Banana pancakes- Add slices of banana to the top of pancakes immediately after you pour the batter into the pan.

Multigrain Pancakes
INGREDIENTS:"
Master Mix (enough for 24 four-inch pancakes)
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup cornmeal
1/4 cup quinoa flakes (or instant oats)
3 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pancakes
3/4 cup low-fat buttermilk
1 egg
2 teaspoons vegetable oil
DIRECTIONS:"
1. To Make Master Mix: In a large bowl, combine all of the dry ingredients; with whisk, stir mixture well to evenly distribute leavening. Transfer to an airtight container for storage. (Mix keeps well at room temperature for a month.)
2. To Make One Batch of Pancakes (6 four-inch ones): Whisk together 3/4 cup low-fat buttermilk, 1 egg, and 2 teaspoons vegetable oil until blended. Stir in 3/4 cup Master Mix just until combined (do not overmix; batter is thick). Heat nonstick skillet or griddle over medium-high heat. Pour about 1/4 cup batter into skillet for each pancake and cook 1 1/2 to 2 minutes per side or until golden. Serve with warm maple syrup and, if desired, berries.

Oatmeal Pancakes
A delicious brunch dish, these sweet grain cakes use egg whites to create the "body" of the pancake, resulting in a NO-fat breakfast!
Serving: 1
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
INGREDIENTS:"
3 tablespoons multigrain oatmeal
3 tablespoons Cream of Wheat
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
6 egg whites Water
DIRECTIONS:"
1. Combine oatmeal, cream of wheat, brown sugar, vanilla and egg whites in a small bowl. Mix until all ingredients are well blended. Add enough water to thin the consistency.
2. Lightly spray a nonstick skillet and heat over medium-high heat.
3. Pour mixture into hot skillet and cook until pancake is brown on both sides.
TIP: Serve pancake with Butter Buds and Equal or low-calorie syrup.

Orange Ricotta Pancakes
Makes 4 servings
Ingredients
1 ¾ cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup
Directions
In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.