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Pancakes
Whether
smothered in butter and maple syrup or
topped with just a touch of fresh berries
and cream, pancakes make for a hearty
breakfast! Your choice toppings are
limitless, but here are some pancake
recipes to help get you started.German Oven Pancakes 1/2 cup flour 3/4 cup egg substitute 1/2 cup skim milk 5 tsp. margarine, melted 2 cups sliced fruit 2 Tbsp. powdered sugar (or less) 1 lemon, cut into wedges Preheat oven to 450 degrees F. Gradually add flour to egg substitute, beating well. Stir in milk and melted margarine. Lightly oil or spray with non stick spray a 9" or 10" ovenproof skillet. (Round cake pan works well.) Pour batter into pan or skillet. Bake for 20 minutes. (Pancake will form a well in the center and sides will puff up.) Spoon fruit into center of the pancake. Loosen pancake from pan with wide spatula and cut into wedges with sharp knife. Serve immediately with powdered sugar and lemon wedges. Makes 2 servings. Sunrise Orange Pancakes 7 tablespoons sugar&emdash;divided 1 1/2 teaspoons cornstarch 1 1/2 cups orange juice&emdash;divided 2 cups Bisquick® baking mix 2 eggs 3/4 cup milk In a saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; cool to lukewarm. Meanwhile, combine Bisquick 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 1/4 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. Sour Cream Pancakes 2 cups Bisquick 1 egg 1 cup water 2/3 cup sour cream Mix all ingredients. Spoon batter onto hot griddle. Grease griddle, if necessary. Turn pancakes when bubbles appear and edges begin to dry. Apple Pancakes 3 single eggs-separated 3 tablespoons sour cream 1 single peeled apple-finely chopped 3 tablespoons flour 1 teaspoon baking powder 1/2 teaspoon cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. Almond-Lemon Puffed Pancake 3 eggs 1/2 cup milk 1/2 cup flour 1 tsp. grated lemon peel 1 tsp. vanilla extract 1/8 tsp. almond extract 6 tablespoons butter, divided 3 tablespoons powdered sugar 1/2 cup sliced almonds, toasted 2 tablespoons lemon juice Preheat oven to 425 degrees. Lightly beat eggs and combine with next 6 ingredients. Leave batter slightly lumpy. Melt 4 tablespoons butter in a medium skillet with heat-proof handle. When butter is very hot, pour in batter. Bake for 15 minutes or until puffed and golden brown. Sprinkle with powdered sugar; return to oven for 1 minute. Remove from oven. Sprinkle almonds over pancake. Melt remaining 2 tablespoons butter. Drizzle butter and lemon juice over pancake. Serve immediately. Serves 4. Pancake Roll-ups 12 precooked sausage links 2 cups pancake mix 2 cups milk 1 egg 2 tablespoons margarine -- melted 2 apples -- grated 1/4 teaspoon ground cinnamon . Use a heavy skillet. Do not preheat. Place sausage links in cold skillet, turn heat to low and cook, turning links several times. Turn heat to medium and continue cooking links until they are thoroughly cooked and brown. Drain and keep links warm. To prepare pancakes, combine pancake mix, egg and milk. Blend until smooth, adding a bit more milk if necessary to make a thin batter. Add in the melted margarine, grated apples and cinnamon; blend well. Using a heavy griddle, preheat; with a paper towel rub a tiny bit of oil onto hot griddle. Pour batter, making 4-inch circles. Cook until bubbles appear and bottom is slightly browned when edge is lifted. Turn pancakes over and cook on other side until browned. Roll one sausage link in each pancake, place seam side down on serving plate. Serve immediately with maple syrup, or use a topping of applesauce and sour cream. |
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Happy Halloween
