Strawberry Vanilla Pancakes

We had these this morning and they were pretty yummy!

1 1/4 c flour

1 TBS brown sugar

2 tsp baking powder

1/4 tsp salt

1 c buttermilk

1 egg

1 TBS oil

2 TBS vanilla

2 c strawberries, diced

1-2 tsp sugar

zest of 1 orange

In a small bowl, mix strawberries and orange zest with 1-2 tsp sugar. In a large bowl, whisk together flour, brown sugar, and baking powder. Set aside.

In a medium bowl, whisk butter milk, egg, oil, and vanilla until combined. Add wet ingredients to dry ingredients. Fold in strawberries.

Cornmeal Pancakes

This recipe was on the top of a big Dannon yogurt I bought and I was intrigued.  My kids love pancakes and they also love cornbread, so it was definitely worth a shot.  They loved them and I thought they were yummy too.  Just another way to change up breakfast a bit.

1 cup all purpose flour
1/2 cornmeal
3 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
(1/3 cup raisins, plumped - I did not use)
1 1/2 cups Dannon Light & Fit Vanilla Nonfat yogurt - recipe says you could also use strawberry - not sure how I feel about that :)
2 large eggs
1/4 cup canola oil

Whisk together dry ingredients.  Stir yogurt, eggs and oil with a fork in separate bowl, then stir into flour mixture until blended.  Heat a lightly greased skillet over moderately low heat until hot. (I did not grease my non-stick skillet and it was just fine without it.)  Pour 1/4 cup measures of batter onto skillet and cook about 3 minutes, or until golden, then turn and cook 1 minute more.  (It was important to have the heat lower than I would normally cook pancakes to make sure the middles got done.)  Serve with warm maple syrup.  I tried mine with honey butter and that was delicious too!  Makes appox. 12, 3 1/2 cakes.  Enjoy!

Fluffy Ricotta Pancakes

We like pancakes in the morning. I like to try new recipes of pancakes, so Emma doesn't get bored of the same ones.  These pancakes are really good. 

Fluffy Ricotta Pancakes
makes 8

1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla


Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. 

Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. 

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Serve with your favorite syrup.

Cottage Cheese Pancakes

Well, i see that the competition for the Best Chef is going on here and it's totally between Suzy and Wendy, but i decided just to post one little recipe. I like to make different kinds of pancakes for breakfast. I saw this recipe online on some cooking blog and thought i'd try it. So I made them the other day and we all loved them. 

Cottage Cheese Pancakes  

1 1/3 cups all-purpose flour

1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt

1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla

1/3 cups finely chopped walnuts (optional)
1/3 cup dried currants, plumped (optional)

2 large egg whites

Pure maple syrup or honey, or plain yogurt (optional, for serving)

1. Lightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.

2. Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.

3. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the walnuts and/or currants, if using them.

4. Beat the two egg whites until they are stiff but not dry and fold them into the batter.

5. The batter will be thick and bubbly - similar to cake batter. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges - you will get a few bubbles here and there - then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.

My Notes: I didn't separate eggs, i just mixed whole eggs with the wet ingredients. Maybe my pancakes weren't as puffy as they are supposed to be, but they were still pretty good.

Suzy's Favorite Pancakes

Ha ha! I am posting the first recipe on here. These pancakes are Roger and my favorite - they melt in your mouth and are really easy to make.

INGREDIENTS

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.