Sour Cream Pancakes


Good Morning!  Who doesn’t love pancakes??  Saturday morning, Sunday supper– I’ll eat them most any time.  These were a result of some leftover sour cream from another baking project.  And I was delighted with our spongey and tender they were.  I’ll be making these again!!

SOUR CREAM PANCAKES
2/3 cup milk
1 egg
1/2 cup sour cream (or Greek yogurt)
1 tab. vanilla
1 cup flour
2 tab. sugar
1 tsp. baking powder
1/4 tsp. salt
toppings: lemon curd, blueberries

In a mixing bowl, whisk together the milk, egg, sour cream and vanilla. Then whisk in the dry ingredients–flour, sugar, baking powder and salt.

Pour the batter onto a hot griddle sprayed with cooking spray over medium heat.  Flip when bubble start to form on top.

We at the pancakes with lemon curd and blueberries– but bananas, maple syrup, jam, strawberries, yogurt, almonds, any of your favorite toppings would be grand!

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Swedish Pancakes with Blueberry Sauce


Hi all– Mom came for breakfast last week and we sat down to these pretty pancakes. We spent the morning talking through every little thing.  And the pancakes were thin and tender and just sweet enough under that pile of berries and cream.  Great way to start the day.

Got the recipe from Mollie’s blog– The Frugal Hausfrau.  Mollie is forever posting recipes i can’t wait to try!  Love her sense of humor and straightforward helpful instructions and the wide variety of recipes she sends out.

SWEDISH PANCAKES WITH BLUEBERRY SAUCE

Blueberry Sauce:
1  1/2 cups blueberries
1/4 cup orange juice
2 tab. sugar
1 tsp. cornstarch
1/4 cup water

Whipped Cream:
1 cup heavy whipping cream
1 tsp. powdered sugar
1 tsp. vanilla instant pudding mix

Pancakes:
1  1/4 cup flour
1/2 tsp. salt
2 cups buttermilk or whole milk
1/2 cup heavy cream
2 eggs
butter for the grill.

To make the blueberry compote, mix together the 2 tab. sugar and the cornstarch in a saucepan until there are no cornstarch lumps.  Then set the pan on medium-high heat and add the orange juice, water and 1/2 cup of the blueberries.  Cook stirring 3 or 4 minutes until the blueberries start to pop and he mixtures thickens.  Stir in the remaining blueberries and cook a minute more.

Whip the cream, powdered sugar and instant vanilla pudding mix (to set the whipped cream) with an electric mixer (the whisk attachment works best) until it is stiff and creamy.  Set it in the fridge until you are ready to eat.

For the pancakes, stir together the flour and salt. Then mix in the milk, cream and eggs until it is all blended.  Melt a tsp. of butter on the grill and then cook the pancakes over medium heat about 2 to 3 minutes on each side until they are lightly browned.  Set them on a baking sheet as you finish each one and put them in the oven on the lowest temperature to keep them warm.  Makes about 10 large thin. pancakes.

To serve them, fold 2 pancakes into fourths on each plate, and top with blueberry compote and whipped cream.  So pretty!

Thanks Mom for always having time to drop by for a meal and a talk.  You’re the best!

Simple (but delicious!) Ricotta Pancakes

Hi all– We’ve eaten more than our share of pancakes around here.  But these are the tenderest, lightest pancakes we’ve run across.  I’m already planning to make them again when the kids come in for Christmas– I think they’d be a hit!

SIMPLE RICOTTA PANCAKES
1 cup ricotta
3/4 cup buttermilk*
2 eggs
1 tsp. vanilla
1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
garnish: bananas (or your favorite fruit!), pecans, honey (or maple syrup)

In a mixing bowl whisk together the ricotta, buttermilk, eggs and vanilla.  Then stir in the flour, sugar, baking powder and salt.

Heat the griddle on medium heat and spray with cooking spray.  Pour the pancakes and turn when bubbles form on the top side.  Makes about a dozen pancakes.

Sere hot with fruit, nuts and honey or syrup.  Delish!

*If you don’t happen to have buttermilk on hand (who does?), pour 2 tablespoons cider vinegar in the measuring cup, and fill up to the 3/4 mark with milk.  Let it sit a couple minutes to thicken.

NY Times Buttermilk Pancakes

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Good morning!  We had a leftover partly used quart of buttermilk lurking in the back of the fridge when the family was in for Christmas.  Google brought up this recipe from the NY Times–and hooray– we used up that buttermilk!  And got a few stacks of really fluffy pancakes in the process. They were yummy- light and airy.  I think we’ll be seeing these pancakes around here a lot ahead…

NY TIMES BUTTERMILK PANCAKES
2 cups flour
2 tab. sugar
3 tsp. baking powder
1 1/4 tsp. salt
2  1/2 cups buttermilk
2 eggs
3 tab. melted butter (or canola oil)

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Whisk together the flour, sugar, baking powder and salt.  Then whisk in the buttermilk, eggs and melted butter.

Cook the pancakes over medium heat on a grill pan sprayed with cooking spray.  Use about 1/3 cup batter for each pancake and cook 3 or 4 minutes on each side until they are nicely browned.

Keep warm in a 200 degree oven if you’re collecting pancakes to feed a crowd.  Enjoy!!

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Charlotte my pancake helper!

Banana Oatmeal Pancakes

 
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Good morning friends– It’s about time to make breakfast here and this is what we’re setting on the table!  I’m sure it’s the recipe on this blog that we’ve eaten more than any other.  And I have to confess, I’ve already posted it– back in 2011– back when I had my trusty little silver Kodak point and shoot camera.  The photo is terrible!  I cringe each time I run across it.

So– since the this recipe is truly worth your notice– and I have this pic from when we ate these pancakes with Jodi and her sweet friend from China a couple weeks ago– I’m giving it another go.

I’m off to the kitchen to smash bananas and mix up another batch.  Breakfast this morning is here in San Francisco with Ani Brian and new baby Lois.  I’m wishing I could give little Lois just a couple pancake nibbles, but that will have to wait for quite a while!

BANANA PANCAKES

2 smashed bananas
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1/2 tsp. vanilla
1/4 cup canola oil
1 cup oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans (optional)
garnish:  bananas, nuts, maple syrup, butter,powdered sugar, jam, berries… (take your pick!)

Smash the bananas in the bottom of a large mixing bowl. Then mix in the yogurt, milk, eggs, vanilla and oil until blended.  Next stir in the flour, oats, brown sugar, baking powder, salt and walnuts.

Heat the griddle to medium* and spray with cooking spray (or coat with butter if you feel indulgent!).  Pour the batter in about 1/3 cupfuls onto the grill and flip when browned.  Makes about 14 pancakes.

*I cook the low end of medium, because the pancakes are nice and thick and if you cook them too fast, they brown on the outside, but don’t cook through to the middle!  (if you want thinner pancakes add a splash more milk).

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Fluffy Bran Pancakes

 

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Good morning– I would pretty much be happy to eat pancakes every morning of the week– instead of my routine yogurt or oatmeal.  And, happily, these little pancakes are pretty much guilt free (until I slather them with maple syrup!).  They’re tender and fluffy and I’d say a great way to start out the day…

FLUFFY BRAN PANCAKES
3/4 cup whole wheat flour
3/4 cup unbleached white flour
2/3 cup bran
1/4 cup sugar
1 tab. baking powder
1/2 tsp. salt
1 egg
1 1/2 cups buttermilk*
1/4 cup canola oil
toppings:  fruit, maple syrup, jam, honey, butter, powdered sugar, yogurt, granola… (take your pick!)

In a mixing bowl stir together the wheat flour, white flour, bran, sugar, baking powder and salt.  Mix in the egg, buttermilk and oil,  Cook the pancakes on a medium high grill, sprayed with cooking spray until they are perfectly browned on each side.

Serve with your favorite toppings.  Makes about 16 pancakes.

*If you don’t have buttermilk on hand (like I don’t)– pour a couple tablespoons of cider vinegar into your measuring up and fill up with milk to make 1 1/2 cups.

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Three Ingredient Pancakes!

 

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Hello friends– One of the best things about being retired is morning time–no quick cup of yogurt and rush out the door to school!  So today after my early walk and email check, I indulged myself with pancakes, tea and a good book!  Lazing over breakfast– it feels like I’m on a vacation!

This recipe is super easy and makes just three pancakes in about 10 minutes.  Perfect for one quiet breakfast.  They are custardy and light and really taste like banana.  This could get to be a habit around here…

THREE INGREDIENT PANCAKES
1 ripe banana
1 egg
2 tab. whole wheat flour

Smash the banana into a bowl until it forms a thick paste.  Beat in the egg until it’s well blended.  Stir in the whole wheat flour to combine well.

Heat  a griddle and spray with cooking spray.  Pour three lovely pancakes from the batter bowl and cook about 2 minutes on each side.  That’s it– so easy!

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toppings: blueberries, pecans, yogurt, maple syrup– or anything!  use your imagination– granola, banana, almonds, ricotta, peanut butter, crumbled bacon, honey, peaches, strawberries…

Apple Cinnamon Walnut Pancakes

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Hello there– Do you ever get a certain food on your mind and can’t stop thinking about it until you sit down to a plateful? Seems like I was thinking about pancakes all last week and finally when Sunday lunch hit, I made up a big pile of there sweet things.  Actually they’re not too sweet– just the sweetness from the apple and a bit of brown sugar.  With a couple strips of bacon and a mug of tea, they’re my kind of Sunday afternoon indulgence.  Hope you like them too…

APPLE CINNAMON WALNUT PANCAKES
1 large apple (used Granny Smith)
1 cup flour
2 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
1 egg
2 tab. canola oil
1 tsp. vanilla
1/2 cup walnuts, chopped

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Peel and core the apple.  Grate it into coarse shreds.  Set aside

Mix together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.  Then stir in the milk egg, oil and vanilla.  Finally fold in the grated apple and walnuts.

Pour the batter, with a 1/3 cup measuring cup, onto a hot griddle that has been sprayed with cooking spray. Cook on medium heat flipping to brown both sides.  Makes about 10 medium size pancakes.

Of course, there’s the part about adding butter and maple syrup as soon as they hit the plate.  Enjoy!

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Pumpkin Oatmeal Pancakes

IMG_2412Hi friends– Well, I had one last can of pumpkin lurking in my cupboard after Thanksgiving and since the grand-girls (and their dear mom) were here for the weekend, we pulled it out to make Saturday morning pancakes.  Had some good mixing and stirring help and, of course, happy pancakes eaters.  Good way to start the day…

PUMPKIN OATMEAL PANCAKES
1 cup pumpkin puree
1 cup whole oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
3/4 cup yogurt
1 cup milk
2 eggs
1/2 tsp. vanilla
1/4 cup canola oil
1 cup chopped walnuts or pecans (optional)

Stir together the oats, flour, brown sugar, baking powder, salt and pumpkin pie spice.  Then mix in the pumpkin puree, yogurt, milk, eggs, vanilla and oil.  Add the nuts if you like them (I do– but the grand girls no!).

The batter will be thick, so cook it in 4″ rounds over medium heat– not too hot to let it cook clear through.

Makes about 20 pancakes– Good morning!!

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Here’s my morning pancake stirrer-uppers (Nice morning hair Jobay!!) and later in the day I drafted the girls to help me decorate Christmas cookies (heavy on the sprinkles!)
Love hitting the kitchen with those 3 girls!

Banana Chocolate Chip Pancakes

IMG_1930Hi breakfast eaters– There’s a walk we like to take down across Balboa Island, over the channel on the ferry and then along Newport Beach.  And there we end up at that “fine dining establishment”– Mutt Lynch’s.  Long rustic wooden tables, lots of hustle & bustle, blaring sports from multiple tvs, views out to the beach, and pancakes,really great pancakes– my favorite being their banana chocolate chip pancakes.

So here’s our at home version, whipped up when the grand-girls came to stay.  I could eat these things all day.

BANANA CHOCOLATE CHIP PANCAKES
2 smashed bananas
1 cup uncooked oatmeal
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 stp. salt
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1 tsp. vanilla
1/4 cup canola oil
3/4 cup mini chocolate chips

Smash those bananas to a pulp in a large mixing bowl.  Then stir in the oatmeal, flour,brown sugar, baking powder & salt.  Mix in the yogurt, milk eggs, vanilla and oil.  And finally fold in the chocolate chips.

Spoon the batter (it will be fairly thick) onto a medium heat griddle that has been sprayed with cooking spray.  Will make about 15 fluffy, sweet, thick pancakes.

Just typing this up, makes me want to go stir up a batch!

Blueberry Oatmeal Pancakes

IMG_9476Hi there- Sunday night pancakes!  When our kids were small, just about one hundred years ago, we’d often have Sunday night pancakes to start off the week.  And now that we have our Micah and Jodi along with 3 little girls staying for a bit, it’s back to pancakes.

It’s pretty nostalgic (and also delicious) for me flipping them on the grill.  Good to have a full Sunday night table again…

BLUEBERRY OATMEAL PANCAKES
1 cup flour
1 cup uncooked oatmeal (quick oats)
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1 tsp. vanilla
1/4 cup oil
1 pint (little more than a cup) blueberries
1/2 cup walnuts, chopped

In a large mixing bowl, stir together the flour, oatmeal, sugar, baking powder and salt.  Then mix in the yogurt, milk, eggs, oil and vanilla.  Last fold in the blueberries and walnuts.*

Pour out the batter by 1/3 cupfuls onto a medium hot griddle sprayed with cooking spray.  These are a little thick** so cook them til they’re golden and cooked through.  Makes 12 to 14 medium sized pancakes.

Serve them hot with lots of syrup or powdered sugar– or as my grand-girls prefer, with both (and maybe a few sprinkles) !

*I used and extra big handful of walnuts, because I love those things.
**If you want thinner pancakes stir in a couple more tablespoons of milk.

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Yogurt Pancakes with Maple Apples

IMG_7795Good morning– Saturday morning.  Pancake time!!  When I read this recipe, I thought, “is this going to work?!”  Only 1 cup of flour with all that yogurt and buttermilk?  The answer is YES!  They were light and tender– and with the maple apples –exquisite.  I think I have a new Saturday morning go-to pancake recipe.

YOGURT PANCAKES
1 cup flour
2 tab. yellow cornmeal
4 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
1 cup unflavored yogurt
1 egg
2 tab. canola oil

Mix together the dry ingredients–flour, cornmeal, sugar, baking powder an salt in a pourable mixing bowl. (do you have one with a spout to pour out pancakes?)  Then blend in the buttermilk, yogurt, egg and oil.

Heat the griddle with butter or a spray of cooking spray. And cook the pancakes on medium until golden on both sides.  Makes about 15 lovely pancakes.

MAPLE APPLES
2 tab. melted butter
3 large apples, peeled, cored, cut into chunks
2 tab. maple syrup

Melt the butter in a nonstick skillet.  Drop in the apples and maple syrup.  Saute the apples for about 5 minutes, until they begin to brown a bit and are tender.  Serve with more maple syrup if you like (and I do!).

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Orange Oatmeal Pancakes

IMG_4781Hello friends– Quiet Sunday afternoon here, a stack of after church pancakes, sunshine and a soft breeze coming in the back door, a good book waiting on the coffee table. And plans to join friends for a Bach Cantata this evening.  I’d call that a just about perfect Sunday.

But let’s get back to the pancakes. They were fluffy and light with a decidedly orange-y flavor.  Just right with grilled slices of turkey ham and a jug of maple syrup.  I’d recommend them if you have a lazy Sunday ahead.

ORANGE OATMEAL PANCAKES
1 orange
1 cup flour
3/4 cup uncooked oatmeal*
1/4 cup brown sugar
1 tab. baking powder
1/4 tsp. salt
1 egg
3/4 cup milk
1/2 cup orange juice from the orange
3 tab. canola oil

Grate all the orange peel off of the orange and then slice it and squeeze out all the juice (about 1/2 cup).  Mix together the flour, oatmeal, sugar, baking powder and salt.  Then stir in the egg, milk, orange juice, orange peel and oil.

Pour onto a griddle sprayed with cooking spray– on medium heat.  Cook and flip to brown both sides nicely.  Makes about 12 medium tender  pancakes.

*I used whole oats for more texture, but quick oats are just fine too.

Peach Cobbler Pancakes

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Hello there–  I wonder if you’ve run across the t.v. show called “Unique Eats.”  Larry’s t.v. consumption consists mainly of Angel’s baseball games.  But when “Unique Eats” comes on, he’s happy to join in.  It’s a fun one.

The program visits uniquely interesting places to eat around the country– I’m keeping a mental list of the deli in L.A. and the bakery in Brooklyn…  And a few weeks back, they dropped into a brunch place in San Francisco that served peach cobbler pancakes.  These sweet things looked delectable and like something that could happen in my kitchen.  So here’s my best try at these unique early morning pancakes.  They were rather delicious…

PEACH COBBLER PANCAKES

Streusel:
1/2 cup old fashioned oats
1/4 cup flour
3 tab. brown sugar
1/4 cup butter (1/2 stick)

Stir together the oats, four and brown sugar.  With a pastry blender (or food processor) cut in the butter until it form coarse crumbs.

Pancakes:
1 1/2 cups flour
3 tab. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 cups buttermilk*
3 tab. canola oil
2 large peaches, pitted, peeled and cut into smallish chunks (Plus more to garnish)

In another bowl whisk together the flour, sugar, baking powder and salt.  Then add in the egg, buttermilk and oil.  Heat a your skillet to medium heat and spray with cooking spray.  Pour out about 1/3 cup of batter for each pancake.  Top every pancake with a heaping tablespoon of peach bits and then a  heaping tablespoon of streusel.  Cook and flip to cook the streusel side until both sides are a lovely brown.

Serve with more peaches and maple syrup.

Blueberry Cornmeal Pancakes

IMG_1667Hello Pancake Pals–  If you’re like me you could eat pancakes for breakfast, lunch or dinner.  These came off the pan on a Sunday afternoon, hot & sweet.  I really liked the slight crunch of the cornmeal and the juiciness of the blueberries.  And, of course, all that maple syrup.

BLUEBERRY CORNMEAL PANCAKES
1 1/4 cup flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk*
1 egg
2 tab. canola oil
1 cup fresh blueberries

IMG_1670Stir together the flour, cornmeal, sugar, baking powder and salt.  Then mix in the buttermilk, egg and oil.  And finally add in the blueberries.  That’s it.

Then pour them buy about 1/3 cupfuls onto a griddle sprayed with cooking spray over medium heat.  Make about 16 medium yummy pancakes.

*If you have not buttermilk, just add a couple tablespoons of cider vinegar to milk and let it set a few minutes to thicken.

Carrot Cake Pancakes

IMG_0889Good evening all–  Sunday evening supper. To tell the truth, Sunday supper around here is usually a thrown together quesadilla or peanut butter toast in front of the t.v.  But when the kids were young, lots of Sundays, it was pancakes for supper.  So in memory of those “good old days,” I’m making pancakes for Sunday supper this week– with a fresh, spicy, nutty twist– and loads of maple syrup!

CARROT CAKE PANCAKES
2 cups grated carrot, about 2 large carrots
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
1/2 cup sugar
2 eggs
2 tsp. vanilla
2 tab. canola oil
1 cup buttermilk
1/4 cup coconut
1/4 cup currants or raisins
1/2 cup pecans or walnuts

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Grate the carrots and set them aside.  Stir up the flour, baking powder, salt, pumpkin pie spice and sugar.  Then add in the eggs, vanilla, oil and buttermilk*.  Finally stir in the carrots, coconut, currants and nuts.  Cook them up on a griddle sprayed with cooking spray (or butter, if your cholesterol is lower than mine) on medium heat.  Pour out small scoopfuls.  They do spread to get bigger on the pan!  Top with pecans and globs of maple syrup!  Hope you like them as much as we did.

*For butter milk, I just added a a couple tablespoons of cider vinegar to regular milk.

Lemon Ricotta Pancakes

IMG_0337Hello there–  One chilly day in San Francisco Larry and I hiked  for breakfast with our kids to Park Chow–a favorite of mine.  We sat at a small table by the fireplace over hot cups of tea & coffee.  Larry settled on lemon ricotta pancakes.  They were beautiful and have been on my mind ever since.  So when I ran across a lemon pancake recipe, I knew it would be our Sunday lunch.  Here they are hot off the griddle…

LEMON RICOTTA PANCAKES
1 1/2 cup flour
3 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1 cup milk
1 egg
1/4 cup canola oil
1 tsp. vanilla
1 cup ricotta cheese
lemon peel, grated from one lemon
1/2 cup lemon juice (about 2 lemons)

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Mix together the flour, baking powder, salt and sugar.  Then stir in the milk, egg, oil vanilla, ricotta, lemon zest and juice.  That’s it.  Heat your griddle to medium heat and coat it with butter or cooking spray.  Pour out the batter by about 1/3 cupfuls. Makes about 16 medium pancakes.

Serve them up with a shake of powdered sugar and a jug of maple syrup– and bacon, of course, bacon.  Pancakes are really just my excuse to cook up a couple strips of bacon.  Enjoy!

Apple Yogurt Pancakes

IMG_9354Hi friends–Sunday lunch around our house often devolves into pancakes.  Sweet and light, these fit the bill for an easy Sunday lunch.  Serve them up with a little grilled turkey ham (love that stuff), some scrambled eggs and lots and lots of maple syrup.

APPLE YOGURT PANCAKES
1/2 cup unflavored yogurt
1 egg
3/4 cup milk
1 1/2 cups flour
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 medium apple, peeled and grated
1/2 cup walnuts, chopped fine

Mix together the yogurt, egg and milk.  Then stir in the flour, brown sugar, baking powder and salt.  Finally add in the apple and walnuts.  Heat the griddle and spray it with cooking spray.  Pour out those pancakes and give them a flip when you see bubbles. Makes about 12 substantial pancakes.

Whole Wheat Banana Walnut Chocolate Chip Pancakes

IMG_8967Hey there– I’m a big pancake fan.  Hot and syrupy–  So when I came across a version of pancakes chock full of all my favorite ingredients, I couldn’t wait to flip them on our griddle.  These are hearty and sweet and I think you’d like them too.

WHOLE WHEAT BANANA WALNUT CHOCOLATE CHIP PANCAKES
3 ripe bananas
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup white flour
1/4 cup wheat germ
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups milk
1/2 cup yogurt
1 tsp. vanilla
3/4 cup chopped walnuts
1/2 cup mini chocolate chips*

Smash the bananas to a pulp in a mixing bowl.  Stir in the sugar, eggs and oil.  Then mix in the 2 slurs, wheat germ, baking powder and salt.  Next, blend in the milk, yogurt and vanilla. Finally, put in the really good bits– the walnuts and chocolate chips.

Pour the pancakes out on a medium hot griddle, sprayed with cooking spray.  Eat them hot with lots of syrup and a mug of tea.  Good way to start a Saturday morning.

Yogurt Pancakes with Maple Apples

Hey friends–  Sunday lunch I was happily flipping up these pancakes when it suddenly came to me that I was suppose to be meeting a young couple at church in about 20 minutes!!  Rats!  I’m sure you’ve never been so forgetful– So I pulled Larry away from the ball game to flip, while I raced off.  In spite of all that, the pancakes came out just fine.  You might like to try them…

YOGURT PANCAKES WITH MAPLE APPLES
1 cup flour
2 tab. cornmeal
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
1 cup unflavored yogurt
1 egg
2 tab. canola oil

Stir together the flour, cornmeal, brown sugar, baking powder and salt.  Then add in the buttermilk, yogurt, egg and oil.  Mix til it’s all blended and pour on to a medium hot griddle sprayed with cooking spray.  They do expand (!) so don’t put them too, too close together.

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MAPLE APPLES
2 tab. butter
3 apples, peeled, cored and sliced into chunks
1/2 tsp. pumpkin pie spice**
1/4 cup maple syrup  (plus more to serve with the pancakes!)

Melt the butter in the pan.  Stir in the apples until they cook through, about 5 minutes.  Then stir in the pumpkin pie spice and maple syrup.  Spoon them over the hot pancakes and dig in!
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*In place of buttermilk (that I almost never have on hand), I used milk with a couple tablespoons of cider vinegar.
**No pumpkin pie spice?  Cinnamon works just fine.

The buttermilk and yogurt make these pancakes nice and tangy against the sweetness of the maple syrup and apples.  And thank you Bigarels for the huge jug of syrup mailed all the way from upstate New York.  We’re still enjoying it!  So thankful.