Pumpkin Pancakes

Original Recipe HERE

Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin.  These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat.  The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking).  I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each.  Leftovers for the next day would've been nice, especially since the kids asked that I make them again.

Ingredients

1 egg

1 & 3/4 cups buttermilk

1 cup pumpkin puree

2 Tablespoons applesauce

2 cups whole wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon or pumpkin pie spice

Directions

(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.

(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

(3) Combine dry ingredients into wet.  Stir until just mixed but still lumpy.

(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter.  Flip and cook until done.

Kid Participation:

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)

Zucchini, Corn, & Cheddar Pancakes

Original Recipe HERE

*J* was excited to hear we were having pancakes for dinner.  That is, until he saw the green-tinged batter and learned there were vegetables in them.  He gave me the usual, "Yuck, I'm not going to eat them."  The boy ate his words - and the pancakes - in the end.  In fact, everyone thought they were great.  A few were leftover, and they reheated well in the toaster oven the next day.

I made the batter, minus the flour, a few hours early, so they're also a good prepare-ahead meal.

I wasn't sure what kind of consistency to expect, especially since there was no mention of draining the zucchini.  It took a little practice to get them golden on the outside and firm enough on the inside that I knew the egg was cooked, but they still weren't traditionally pancake-y in any sense.  I made them small (so the middle would cook without the edges burning), so I got about 20.

The kids dipped them in ketchup, naturally.  I tried them with salsa and sour cream as the recipe suggested and liked them that way, though they were plenty flavorful on their own.

Ingredients

4 large eggs, beaten

1/4 cup olive oil, plus more for skillet

2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups grated zucchini [about one large zucchini]

1 cup corn [I used frozen]

1 cup shredded cheddar cheese [I used Colby]

1 3/4 cups unbleached all-purpose flour

Directions

(1) In a large bowl, whisk together eggs, oil, salt, pepper, basil, and oregano

(2) Squeeze the zucchini to get some moisture out (don't dry it completely).

(3) Add zucchini, corn, and cheese to batter.  Stir until well combined.

(4) Add flour.  Stir until no dry flour is visible, making sure to scoop down to the bottom of the bowl.

(5) Heat a large skillet to medium heat.  Add a few tablespoons of oil; heat.

(6) Scoop batter in 1/4 cup amounts (I did less) onto the skillet.  Press into 4" diameter circles.

(7) Cook on each side 3-5 minutes or until deep golden brown.  Transfer pancakes to a paper towel-lined plate.  Repeat with remaining batter.

 

Kid Participation:

* Whisk wet ingredients

* Squeeze shredded zucchini

* Stir all ingredients

Mim's Classic Buttermilk Pancakes

Original Recipe: from my mom!

 

This is the pancake recipe I grew up on.  It provided many a breakfast - and many a dinner - for my brother and me.  It's not healthy (though someday I should try subbing in some whole wheat flour to compare), but it makes some lovely-tasting, fluffy-yet-substantial stacks.  Husband likes to make pancakes on weekend mornings, and while I appreciate and applaud his efforts, his favorite recipes just can't hold a candle to my mom's.

 

I usually serve this with bacon or sliced-and-sauteed smoked sausage.  And the authentic New Hampshire maple syrup she brings every time she visits.  And I also have been known to top my cakes with additional butter...  The kids love it with mini-chocolate chips in the batter, and it also works with sliced banana and fresh berries (though I'm usually a pancake minimalist and just go with the standard syrup).

 

The recipes makes enough for our family of five, though I often double it to have quick-to-prepare breakfasts for the school week.

 

Ingredients

2 cups all-purpose flour                                         

1 teaspoon baking soda

1 teaspoon salt                                             

3 Tablespoons sugar

2 slightly beaten eggs                                      

2 cups buttermilk

2 Tablespoons melted shortening or butter [I use butter]

 

Directions

(1) In medium mixing bowl, sift or whisk together all dry ingredients.

(2) In large mixing bowl, whisk eggs, buttermilk, and butter until thoroughly combined.

(3) Add dry ingredients to egg mixture; stir only until flour is barely moistened (small lumps are OK).

(4) Cook in 1/3 cup servings (or to personal preference) immediately on hot griddle at 375 degrees or large skillet on medium heat.  Flip when bubbles appear and burst in center of each pancake.  Pancakes are done when golden brown on each side.

 

Kid Participation:

* Whisk dry ingredients

* Whisk wet ingredients

* Ask for pancakes to be made into shapes that Mom has no ability to create

 

 

Oatmeal Pancakes

Original Recipe: The Hartford Courant

My mom brought me this recipe and we had it for dinner while she visited.  It was a great way to have slightly healthier pancakes (instead of being straight-up flour-based) and get some oats in me for lactation purposes.  The texture was hearty without being dry or dense.  Definitely a do-over.

Because these have oats, they take a little longer to cook so the inside isn't gummy.  Therefore the pancakes must be small or you'll have crispy edges and an unpleasant raw surprise in the middle.  I doubled the recipe when I made them again, and it took forever to get the entire batter used up.  So word to the wise: only double this if you want to be eating pancakes for breakfast for three straight days.

Ingredients

1-1/2 cups oats

1 cup flour

2 teaspoons sugar

1 teaspoon salt

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

2 eggs, lightly beaten

2 cups buttermilk

butter

Directions

(1) Grind oats in a blender [I used a Magic Bullet} until they are fine as flour.

(2) In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, and cinnamon.

(3) In a separate bowl, mix eggs and buttermilk.

(4) Stir buttermilk mixture into flour mixture with a few quick strokes (all ingredients should be moistened, but do not overmix).

(5) Heat skillet over medium-high heat.  Melt 1 Tablespoon butter.

(6) Ladle pancake batter in roughly 1/4 cup amounts.  Cook until bubbles stop rising from bottom and top surface looks slightly dried out (3 to 4 minutes).

(7) Flip pancakes.  Cook until center feels lightly set when top is pressed with your fingertips (about 2 minute).

(8) Keep pancakes warm in oven until all are cooked.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Eat their weight in pancakes

Gingerbread Pancakes

Original Recipe HERE

I got excited at the idea of gingerbread pancakes but wasn't sure if the reality of them would meet my expectations.  Would the texture be too dense or too gummy?  Would the gingerbread flavor be too pronounced or too weak?  Would I burn one side of half the pancakes as I usually do?  I'm happy to report that these were awesome pancakes.  I didn't even put syrup on them at first; they are great served au naturale.  They really just as I thought they would.

I doubled the original recipe and listed it as such below.  It will make a lot, but these are the types of pancakes you eat six of and then realize too late that you've eaten six of them.  They kept well in the fridge for breakfast the next day, and I assume they can be frozen, too.  Just in case they aren't potentially dessert-y enough as-is, next time I might sneak in some mini chocolate chips.

Ingredients

3 cups all-purpose flour

2/3 cup brown sugar

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

2 cups milk

4 Tablespoons molasses

4 large eggs

4 Tablespoons butter, melted & cooled [plus more for the pan]

Directions

(1) In a medium bowl, whisk or sift together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

(2) In a separate large bowl, whisk the eggs.  Add milk, molasses, and butter.  Whisk to combine.

(3) Add flour mixture to liquid mixture.  Whisk until just combined.
(4) Let batter stand for 10 to 15 minutes to thicken.
(5) Heat a large skillet on medium heat.  Add butter to grease it.

(6) Pour 2 tablespoons [or more if you want larger pancakes] of batter in the skillet.  Cook for 2-3 minutes on each side or until cooked through.

Kid Participation:

* Whisk dry ingredients

* Whisk wet ingredients

* Eat a lot of pancakes

Banana Sour Cream Pancakes

Original Recipe HERE

It was National Pancake Day, which it seems is a holiday created by IHOP.  While the offer of free shortstacks for every patron all day long was tempting, I wasn't about to call and make the recommended reservations, load three kids in the car, drive in rushhour traffic, and battle the pancake-loving masses for a booth.  I'd already been planning on pancakes for dinner at some point this week, so this night was as good a night as any.  I doubled the recipe and had plenty for dinner and enough for breakfast for the kids and me the next day.

I followed the advice of some reviews and added the bananas as a puree to the batter.  This ensured a uniform banana flavor throughout each pancake, though next time I might use an extra banana and add it as the original recipe says..  The lemon flavor added a nice extra dimension but was a wee bit too strong for my preference. Next time I'll do 1/2 or 3/4 teaspoon of zest.  I imagine that plain yogurt (especially Greek) could be substituted for the sour cream.

Ingredients

1-1/2 cups flour

3 Tablespoons sugar

2 teaspoons baking powder

1-1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

butter

2 ripe bananas

Directions

(1) Sift together flour, sugar, baking powder, and salt.

(2) In separate bowl, whisk together sour cream, milk, eggs, vanilla, and lemon zest.

(3) Mash bananas until smooth or puree in a food processor.  Add to wet ingredients.

(4) Add wet ingredients to dry ones, mixing only until just combined.

(5) In large skillet, melt 1 Tablespoon butter over medium-low heat until it bubbles.

(6) Ladle batter into pan to make 3 or 4 pancakes. Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.

(7) Flip pancakes; cook for another 1 to 2  minutes, until browned. Remove from heat.

(8) Wipe out pan with paper towel [optional].  Add more butter to pan; continue cooking pancakes until all batter is used.

Kid Participation:

* Sift dry ingredients

* Whisk wet ingredients

* Mash bananas or push food processor buttons

Mini Maple Chocolate Chip Pancake Muffins

Original Recipe HERE

Chocolate chip pancakes (CCPs) were my brother's and my favorite breakfast, hands down.  On the extremely rare occasion our family went out to eat, we usually went to IHOP (because 20+ years ago, the one near us was a lot more respectable than they are now).  Chocolate pancakes with chocolate chips with whipped cream put us in heaven.  This love affair has continued throughout our entire lives, including ordering CCPs at the breakfast buffet in Disney World.  When we were in high school.  So when I saw this recipe, I was eager to try it.

I was surprised at how much they resembled pancakes in taste and texture.  I'm sure part of this is due to using real maple syrup (thankful to have family friends who tap trees and bottle their own syrup in the great state of New Hampshire).  The trick of adding the chocolate chips to the flour mixture, instead of into the batter at the end, helps keep them from sinking to the bottom of the muffin as they bake.  In hindsight, it probably wasn't as necessary in this recipe since the batter was so thick (but keep it in mind when baking things with runnier batter).  Also, stirring the "cold" ingredients together and allowing them to lose their chill a bit helps keep the melted butter from re-solidifying into not-very-appealing chunks when it's added later.

The recipe's name is a mouthful for such petite treats.  These are dangerous because you can eat them in two bites, so having "just one more" is tempting.  The original recipe says to serve them immediately with maple syrup or melted butter for dipping.  I tried them warm from the oven, a few hours later, and the next morning.  They were good each time, though I think reheating them in the toaster oven so the pancake resemblence is more obvious would be a good idea.

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt [optional]
2 Tablespoons white sugar
⅔ cup buttermilk
1 egg
2 Tablespoons pure maple syrup
2 Tablespoons butter, melted
½ cup chocolate chips, plus more for garnish [optional]
Directions
1) In small bowl, stir buttermilk, egg, maple syrup.  Set aside.
2) Preheat oven to 350 degrees. Generously grease 24-cup mini-muffin pan with nonstick spray.
3) Combine flour, baking powder, baking soda, salt and sugar in medium bowl. Sift together with a wire whisk.
4) Add chocolate chips to flour mixture and stir until thoroughly coated.
5) Melt butter.  Add to buttermilk mixture.
6) Add wet ingredients to dry ingredients. Stir until combined.
7) Spoon batter into muffin tin [filling 24 cups almost completely].  Garnish each with several chips [optional].
8) Bake for 8-9 minutes.  Test for doneness by inserting knife.  Muffins should not brown.
9) Let cool slightly and remove from the pan onto cooling rack.

Notes: This recipe has potential to be tweaked to resemble other pancake recipes, like substituting blueberries for the chocolate chips, adding pumpkin spice, or putting some mashed banana (with cinnamon?) in the batter.

Kid Participation:
* Crack egg
* Stir wet ingredients
* Measure dry ingredients
* Whisk dry ingredients
* Whisk batter
* Garnish with chips (prepare for a melty, chocolatey mess)

Whole Wheat Oat Pancakes

Original Recipe HERE

I had some buttermilk in the fridge for a meal I'd planned to make.  But I didn't save the link in my "This Week" folder, so I couldn't remember for the life of me what the buttermilk's intended purpose was.  So pancakes it was.

These were really good.  I like that they aren't loaded with butter or sugar, and they have plenty of whole wheat flour and oats.  I used fat-free buttermilk, so while I de-healtified them by drowning them in butter and syrup, I didn't feel quite so guilty as I might've.  The texture is really moist on the inside, which I'm assuming is due to letting the oats soak in buttermilk.

The original recipe says it makes 4 individual pancakes, which wouldn't be nearly enough for us.  So I doubled the recipe and got 18 to 20 medium-sized ones.  We kept them in the fridge and finished them up over the next two days (I was too lazy to freeze them, and I welcomed the opportunity to get out of my cereal-every-morning rut).  Some prep work can be done the night before (like mixing the dry ingredients), thus making the creation of a "real" breakfast (instead of just bowls of the aforementioned cereal) seem more do-able.

Ingredients

3/4 cup quick-cooking oats

1 1/2 cups plus 2 tablespoons buttermilk, divided

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/2 teaspoon salt

1 large egg

2 Tablespoons unsalted butter, melted

1 Tablespoon packed brown sugar

oil

Directions

1) Soak oats in 3/4 cup buttermilk for 10 minutes.

2) Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl.

3) Whisk egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture together.  Pour into dry ingredients and stir until just combined.

4) Heat skillet over medium heat until hot and lightly brush with oil. Pour 1/4 cup batter per pancake onto skillet and cook until bubbles appear on surface and undersides are golden-brown (about 1 minute).  Flip with a spatula and cook other side, about 1 minute more.

Notes: The original says you can serve it with sliced bananas, which I'll try.

Kid Participation:

* Measure & whisk dry ingredients.

* Measure & whisk wet ingredients.