Pumpkin Pancakes

And to finish off the week with a bang- my favorite . . . Pumpkin pancakes! Yes I am totally out of season, (and so are my shoes) but they are my favorite and so I'll enjoy them year round. The first recipe is my moms, the second is one that a friend from Boston sent me. So try one or both but either way I hope you have enjoyed Pancake Week. I know we have!!

Pumpkin Pancakes
2 c. flour
3 T brown sugar
2 t baking powder
1 t baking soda
1 t all spice
1 t cinnamon
1/2 t ginger
1/2 t salt
1 1/2- 1 3/4 c milk
1 egg
2 T oil
1 c. canned pumpkin

Mix all ingredients in the mixer. The batter is thick- so use a little extra milk if you would like, And don't be afraid to cook them a little longer than regular pancakes. This is my mom's recipe and she loves them with homemade syrup and a dollop of real whipping cream!

Pumpkin Pancakes II
1 c flour (I use wheat flour)
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cinnamon
1/4 tsp nutmeg (I substitute 1 tsp pumpkin pie spice for the cinnamon & nutmeg)
1 egg
1 c plain low-fat yogurt
1/4 c pumpkin puree
2 Tbs butter melted

In bowl, stir all dry ingredients. In other bowl beat the egg for 30 seconds. Add yogurt, pumpkin, butter and beat well. Stir in dry ingredients and beat until combined. Cook on nonstick skillet on med high heat.
For the treat version: I add about three chocolate chips as I am cooking the batter on the skillet. Then I make a smiley face with whip cream.

Crepes

We had crepes for dinner on Tuesday Night for Pancake day! My kids were in heaven. Crepes stuffed with strawberries, blueberries, and bananas, topped with whipped cream and syrup! This was the first time I had made crepes and they turned out great!! Reminds me of freshman year when we would go to crepe parties. I'm not quite sure what I was putting on my crepe but I don't remember liking them very much. Silly me I was probably lathering them with Nutella and then gagging them down!

Crepes
4 eggs lightly beaten
1 1/3 cup milk
2 T butter melted
1 cup flour
2 T sugar
½ t salt
2 t vanilla

Mix all ingredients in the blender until smooth, and then refrigerate for a couple of hours if you have the time. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I used Pam and it worked great) Using a serving spoon or small ladle, spoon about 2- 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. If the batter is the right consistency it should spread out into a nice little circle for you. (add a little milk if you need to) Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately with berries, cream, syrup and Nutella if you are into that!

Banana Pancakes & Homemade Syrup

Homemade Syrup
1 c. water
2 c. sugar
1/2 t imitation maple flavoring
1/2 t vanilla

Combine water and sugar in a sauce pan and stir frequently to dissolve sugar. Bring to a soft boil. Add maple flavoring and vanilla and then while you are enjoying breakfast allow to simmer and syrup will become (a little) thicker.

Banana Pancakes
1 cup flour
1 T sugar
2 t baking powder
1 egg beaten
1 cup milk
¼ t salt
2 T vegetable oil
1 ripe banana mashed

hint: mash your banana in a small Ziploc bag and then cut the corner off and squeeze into bowl.

Combine flour, sugar, baking powder and salt. In a separate bowl mix egg milk, oil and mashed banana, combine wet and dry ingredients but don’t over mix. It is okay if it is lumpy. Pour ¼-1/2 cup batter on hot griddle and flip when bubbles start to form on top. Add chopped pecans or chocolate chips to batter on griddle before flipping if you would like!

German Pancakes

German Pancakes
6 eggs
1 cup milk
½ t salt
1 c. flour
6 T butter
1 t vanilla

Beat eggs until thick and lemon colored. Preheat oven to 400. Melt butter in the oven in 9X13 pan. Mix flour, eggs, salt and milk, and pour into hot pan with melted butter. Bake for 20-25 minutes. Serve hot with butter, and powdered sugar or syrup. Enjoy!!

We're Having Pancakes Tonight . . .

Growing up my dad was the one who would make us breakfast and get us off to school. On the weekends he would make us pancakes. I still love his pancakes- straight from the mix, all the same size, hot off the griddle with homemade syrup! love them!


So tonight whip out the pancake mix and celebrate PANCAKE DAY! (Steph's kids will be in heaven). To spice it up gather a few extra ingredients and drop them onto the pancake after you pour batter onto the griddle before it is ready to flip.


Everyone can have their favorite mix in.

The kids love: chocolate chips, blueberries, and m&ms.

Dan & my new favorite is apple cinnamon pancakes:
Peal and dice apples into small pieces, cook in a small saute pan on the stove until the apples are soft, sprinkle with cinnamon sugar and then drop the apples onto the batter as above.

NO mix (or feeling adventurous) NO Problem


Light and Fluffy Pancakes

1 ½ cups flour
3 ½ t baking powder
1 t salt
1T sugar
1 ¼ cup milk
1 egg
3 T butter melted (unsalted if you have it, or omit the salt)1/2 t vanilla

Hints: they will be lighter and fluffier if you sift the dry ingredients twice and let the egg and milk sit at room temp, and don't smash or pat the pancake after you flip!

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter and vanilla; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat (350-375). Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. (add your mix ins) wait for the bubbles and then flip to the other side. Serve them hot with your favorite toppings.



Stackers Pancakes (more like the ones my dad used to make)
1 c. flour
1 T sugar
1 heaping tsp baking powder
1 scant tsp salt
1 c. milk
1 egg
1 T oil
1 t vanilla


In a large bowl, sift dry ingredients. Make a well in the center and pour in the milk, egg and oil and vanilla; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat (350-375). Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. (add your mix ins) wait for the bubbles and then flip to the other side. Serve them hot with your favorite toppings.

Pancake Week

Did you know that another name for MARDI GRAS or FAT TUESDAY is Pancake Day? Yep this Tuesday is National Pancake Day and Ihop is celebrating by giving away a free short stack. Pancake Day dates back to the middle ages when making pancakes was a great way to use up eggs, butter and sugar before the fasting season of Lent. In Russia they celebrate pancake week so we will too! For the next few days there will be a collection of fabulous tried and true pancake recipes!



Do you call them pancakes, flapjacks, hotcakes or silver dollars?



Buttermilk, or whole wheat?



Do you eat them in a stack or one huge one at a time?



Do you like to add bananas, blueberries, apples, nuts, chocolate chips, vanilla and spice to the mix?



A fluffy German pancake, or paper thin crepes filled with nutella, strawberries, bananas and powdered sugar?



And how about the toppings? Butter first? Do you butter the whole stack or just the one on top? Jam, crunchy peanut butter, powdered sugar, fruit and whipping cream, or just syrup?



And we know that all syrup is not created equal. Cold or warm? runny or thick? real maple syrup or straight Karo syrup? Homemade or Mrs. Butterworths?



My perfect pancake you ask? Krusteaz whole wheat pancakes, thin in a stack of about four with butter (on every one) and HOT homemade maple syrup. Mmmm!



Your kids will think you are awesome when you have pancakes for dinner on National Pancake Day! So check back daily to see what's flippin'.

CONGRATULATIONS!!

CONGRATS to Paige, Jenny H., Marianne, Lori, Liz and Brittany you are my lucky winners!!

Remember to post a similar give away on your blogs!

Will you email me at justahintofsalt@gmail.com so we can swap some details?

thanks!