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2 Granny Smith apples, peeled, cored, thinly sliced 1/2 cup (each) white sugar and brown sugar 2 tsp cinnamon 1 cup milk 4 lg eggs 1 cup flour pinch salt 1/4 cup (1/2 stick) unsalted butter 1. Heat oven to 425. Lightly oil a 10-inch cast iron skillet. Toss apples with both sugars and cinnamon in a large bowl. 2. Mix milk and eggs in a blender or food processor; add flour and salt and mix to combine. 3. Melt butter in prepared skillet over medium heat. Add apple mixture; cook, stirring often, until sugar melts, about 5 mins. Remove from heat and pour batter over. 4. Bake until pancake is puffed and golden, 20 to 30 minutes. Yield: 2 to 4 servings. |
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2/3 cup flour 1/2 cup whole-wheat flour 2 tsp baking powder 1/4 tsp salt 1 1/3 cup milk 2 tbs oil 1 med ripe banana, finely chopped Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten. Spoon onto a hot, well greased griddle. Turn once. Makes 10 to 12 1/4 cup butter 1/2 tsp Lemon 1 orange 2 tsp cinnamon 3 bananas; diced 1 tbs honey; or to taste Grate orange to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. |
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Sift together: 1 1/2 cups flour 1/2 tsp salt 2 tbs sugar 1/2 tsp baking soda 1 tsp baking powder In a separate bowl, combine: 1 egg 1 3/4 cups buttermilk 2 tbs vegetable oil Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup of fresh blueberries. Heat griddle to 375°. Grease lightly. Pour 1/2 cups of batter to make each pancake. Cook until edge of each pancake loses it's gloss, then flip. Frozen blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you don't eat all of these at one sitting. |
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3/4 cup flour 1/2 tsp salt 2 lg eggs 1 cup milk 2 tbs unsalted butter, melted 1/2 cup unsalted butter at room temp. 2 cups ricotta cheese (or dry cottage cheese) Yolk of 1 large egg 1 tbs unslated butter, melted 1 tbs sugar 1/2 tsp vanilla Sift flour and salt together into a bowl. In a large bowl, beat eggs with an electric mixer. Add milk and 2 tbs of melted butter, beating until well mixed. Add flour mixture and continue to beat until smooth. Cover and refrigerate at least 30 minutes. Combine ricotta cheese, egg yolk, 1 tbs melted butter, sugar and vanilla. Beat with an electric mixer until smooth. Cover and refrigerate until ready to use. Preheat oven to its lowest setting. Remove crepe batter from the refrigerator. It should be the consistency of heavy cream. If too think, add up to 2 additional tbs of flour to thicken. Melt 1 tsp of the butter ina 7-inch skillet over medium heat, swirling pan to coat the whole surface. Put 1 1/2 tbs of batter into the pan, swirling quickly to spread batter evenly over bottom of pan. Cook until air bubbles begin to form on top and the edges start to curl away from the sides of the pan. Remove crepe with a spatula and flip over, browned side up, onto a plate. Repeat until batter is used up, melting 1 tsp of butter in the pan before adding each 1 1/2 tbs of fresh batter. To make blintz, take a crepe, browned side up, and place 1 tbs of filling in the center. Lift the far edge of the crepe up and over the filling, then lift up the near edge, overlapping and crimping the edges together to close. Fold sides up, again overlapping and crimping to secure. Transfer to a plate, and repeat with remaining crepes. Melt the remaining butter in a large frying pan over medium heat. Add a few filled blintzes, seam side down, and saute until golden brown. Remove blintzes from the pan and place on an oven-proof plate. Keep cooked blintzes warm in a very low temp oven as you suate the rest. Dust with confectioners sugar, serve with fruit sauce or syrup. Makes 16-18 blintzes. |
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1 cup whole wheat flour 1/2 tsp baking soda 3/4 tsp baking powder 2 tbs sugar 1/2 tsp salt 1 cup buttermilk 2 tbs vegetable oil 1 egg, lightly beaten Sift first 5 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk into dry ingredients until just combined. Do not overmix. Heat a heavy non-stick skillet or griddle over medium high heat. When hot, lightly brush surface with oil. Add about 1/3 cup batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200 oven until ready to serve. |
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2/3 cup all-purpose flour 2 tsp sugar 1/4 tsp salt 4 eggs, lightly beaten 1/2 cup milk 2 tbs sugar 1/4 tsp cinnamon 1/2 cup unsalted butter 2 apples, peeled, cored and diced Sift first 3 ingredients together in a bowl and set aside. Combine next 2 ingredients in a large mixing bowl. Stir in flour mixture gradually, beating until smooth. Combine sugar and cinnamon in a bowl and set aside. Melt 1/4 cup butter in a heavy non-stick skillet over medium high heat. Saute apples 4-5 minutes, stirring frequently until just tender. Toss cinnamon mixture with apples. Melt 1 tbs butter in a heavy 6" non-stick skillet over medium high heat. Add pancake batter to about 1/4 inch depth. Cook 1 minute. Sprinkle 1/4 of the apples over batter. Pour enough batter over the top to just cover apples. Cook pancake another minute or so until bottom is lightly browned. Turn pancake and cook 1-2 minutes or until brown and thoroughly cooked. Transfer to a platter and keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup. |
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2/3 cup flour 1/3 cup whole wheat flour 1/2 tsp baking soda 3/4 tsp baking powder 2 tbs sugar 1/2 tsp salt 1 cup buttermilk 2 tbs vegetable oil 1 egg, lightly beaten Sift firt 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy non-stick skillet or griddle over medium high heat. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. |
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2/3 cup all-purpose flour 1/3 cup whole wheat flour 1/2 tsp baking soda 3/4 tsp baking powder 2 tbs sugar 1/2 tsp salt 1 cup buttermilk 2 tbs vegetable oil 1 egg, lightly beaten 1 cup blueberries, thawed and drained if frozen Sift first 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Heat a heavy skillet or griddle over medium high heat. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet. Sprinkle a few blueberries over each round of pancake batter and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook aboout 1 minute or until browned. Repeat process until all pancakes are cooked. |
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1 1/2 cups all-purpose flour 2 tbs sugar 2 tsp baking powder 3/4 tsp salt 1 egg, lightly beaten 1 1/3 cups milk 3 tbs vegetable oil 1 banana, mashed 1/4 cup chopped walnuts(optional) Sift first 4 ingredients together in a bowl. Combine next 4 ingredients in another bowl. Stir in milk mixture into flour mixture just until combined. Heat a heavy nonstick skillet or griddle over medium high heat. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, until small holes appear in the batter and bottom is browned. Repeat process until all pancakes are cooked. |
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1 1/2 cups all purpose flour 1/4 cup sugar 2 tsp baking powder 3/4 tsp salt 1/2 tsp allspice 1/2 tsp cinnamon 1 cup milk, plus extra, room temperature 2 eggs 3 tbs unsalted butter, melted 1/4 tsp vanilla 2 tbs unsalted butter 4 large tart apples, peeled, cored and cut into 1/8" thick slices 3 tbs sugar 3/4 tsp cinnamon 1/2 cup raisins Mix first 6 ingredients together in a large bowl. In another bowl, combine next 4 ingredients and mix until just blended. Cover and chill in freezer about 20 minutes. Melt butter in a heavy nonstick skillet or griddle over medium heat. Add apples, sugar and cinnamon and saute 3-5 minutes, stirring occasionally, or until apples begin to soften. Stir in raisins. Transfer to another bowl and cool. Stir chilled pancake batter and, if necessary, add more milk to thin batter to pouring consistency. Heat a heave skillet or griddle over medium high heat. When hot, lightly brush surface with oil. Pour batter onto hot griddle to from cakes. Top each cake with about 1 1/2 tbs of apple mixture. Cook about 3 minutes or until bubbles begin to appear on surface of pancakes. Turn and cook another 2-3 minutes or until pancakes are cooked throughout and bottoms are golden brown. Transfer to a platter and keep warm. Repeat with remaining batter, lightly oiling griddle each time. Serve pancakes topped with remaining apple mixture, butter and maple syrup, if desired. |
