MASHED POTATO PANCAKES WITH MAPLE SYRUP
2 c. cold mashed potatoes
2 eggs, lightly beaten
1 Tbs. all-purpose flour
1/8 tsp. garlic powder
1 Tbs. vegetable oil
1 Tbs. chopped fresh chives or any herb of choice
Heat oil in skillet. Mix potatoes, eggs, flour, herb and garlic powder together. Make mixture into desired pancake size and place in skillet, mashing pancake down, fry until brown on both sides, about 10 minutes. Serve with maple syrup.
BASIC PANCAKES
2 c. all-purpose flour, sifted
2½ tsp. baking powder
3 Tbs. granulated sugar
½ tsp. salt
2 large eggs
1½-1¾ c. milk
2 Tbs. melted butter
Sift together flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs and 1½ c. milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to spread, add a little more milk. Cook on a hot greased griddle, using about ¼ c. batter for each pancake. Cook until bubbly and somewhat dry around the edges, and lightly browned on the bottom; turn and brown the other side. If the batter seems too thick, add a little milk (a Tbs. at a time) until you have a good consistency. If you have a few leftover pancakes, freeze them in a freezer bag. Warm in the microwave, skillet, or toaster to serve.
For fluffier pancakes, separate the eggs and beat the whites. Fold them into the batter last.
To jazz up the flavor a bit, try adding a few teaspoons of orange zest to the batter.
For spiced pancakes, add ½ tsp. cinnamon, ¼ tsp. nutmeg, and ½ tsp. vanilla.
PEANUT BUTTER AND CHOCOLATE CHIP PANCAKES
1 c. multigrain pancake mix
1 large egg
½ c. all-natural peanut butter
1 c. milk
½ tsp. vanilla extract
1 c. semisweet chocolate chips
1 Tbs. unsalted butter, divided
Heat oven to 200°F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 tsp. butter in large nonstick skillet over medium-high heat. Pour three to four ¼ c. batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown.
Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.
BANANA BREAD PANCAKES
¾ c. flour
¾ c. old-fashioned or quick-cooking oats
1 Tbs. sugar
2 tsp. baking powder
2 large fully ripe bananas, divided
1 whole egg plus 1 egg white
1½ c. milk
1/3 c. sour cream
¼ c. finely chopped walnuts
Mix first 4 ingredients until blended. Mash 1 banana in large bowl; whisk in egg, egg white, milk and sour cream. Add dry ingredients and nuts; mix well. Ladle batter into hot skillet, using ¼ c. batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Slice remaining banana; top pancakes with banana slices.
SOUR CREAM & BACON PANCAKES WITH WARM ORANGE-MAPLE SYRUP
2 eggs
1¼ c. milk
1 c. sour cream
2 Tbs. oil
2 c. flour
3 Tbs. sugar
1 Tbs. baking powder
½ tsp. salt
12 slices bacon, cooked, finely chopped
1 c. maple-flavored or pancake syrup
2 tsp. orange zest
Heat large skillet sprayed with cooking spray on medium heat. Meanwhile, whisk eggs, milk, sour cream and oil in large bowl until well blended. Mix next 4 ingredients. Add to egg mixture; whisk until well blended. Ladle batter into hot skillet, using ¼ c. batter for each pancake. Sprinkle each with about 1 Tbs. bacon. Cook 3 min. or until bubbles form on top, then turn to brown other sides. Mix syrup and orange zest and microwave on high 1 min.; stir. Strain into pitcher. Serve with pancakes.
BLUEBERRY BUTTERMILK PANCAKES
2 eggs, separated
1½ c. sifted all-purpose flour
1½ tsp. baking powder
½ tsp. baking soda
3 Tbs. sugar
¾ tsp. salt
½ c. milk
½ c. buttermilk
3 Tbs. butter, melted
1 c. fresh blueberries, rinsed and let dry, or thawed frozen berries
In a small bowl, beat egg whites until stiff; set aside. In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle. When you want a special breakfast for two, stir ½ c. berries into the batter and top pancakes with whipped cream. Using a soup ladle to pour batter onto the griddle makes for less mess!
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or ¼ c. measure.