Lot's of Pancakes

Subject: Lot's of Pancakes Fri Nov 07, 2008 9:44 pm

Amish Pancakes---use Amish Starter by Ann

Pancakes

1 c. flour 1/2 t. salt
1 t. baking powder 1 t. baking soda
2 t. sugar

Combine above in large bowl.
Combine:

2 T. oil
2 c. Amish batter
1/2 c. milk
1 egg

Add small bowl to large and mix on medium speed. Spoon batter on greased
griddle.

Amish Batter

Amish Batter
Do Not Refrigerate DO Not use metal spoon
1 c sugar, 1 c flour, 1 c milk, stir
Day 1 - Do nothing; it has been stirred
Day 2 - Stir (use wooden spoon or plastic)
Day 3 - Stir
Day 4 - Stir
Day 5 - Add 1 c. milk, 1 c. sugar, 1 c. flour
Day 6 - Stir
Day 7 - Stir
Day 8 - Stir
Day 9 - Stir
Day 10 - Add 1 c. milk, 1 c. sugar, 1 c. flour
Stir, then pour 1 cup in 4 containers, these are now starters. Give 3 away
& keep 1. You can make Cinnamon Bread or Friendship Bread with what
is left in your container.

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:44 pm

Basic Pancake Batter

2 cups sifted all purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp sugar
1 egg
1-1/2 cups milk
3 tbsp butter or margarine melted and cooled, or salad oil
Sift flour with baking powder, salt, and sugar into medium bowl
With rotary beater, beat egg, add milk and melted butter, beat until well mixed
Pour into dry ingredients; beat only until combined-batter will be lumpy
Meanwhile, slowly heat griddle or heavy skillet
To test temperature, drop a little cold water onto hot griddle, water should roll off in drops
Use about 1/4 cup batter for each pancake
Cook until bubbles form on surface and edges become dry
Turn cook 2 minutes longer, or until nicely browned on underside
Serve with butter and warm maple syrup
Makes about 12 (4-1/2 inch) pancakes

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:44 pm

Cottage Cheese Mini Pancakes

1/2 lb small curd cottage cheese
5 tbsp all purpose flour
1 tbsp granulated sugar
3 eggs
3 tbsp butter or margarine
Dash salt
In a bowl, stir cottage cheese with flour and sugar until smooth and creamy
Add eggs, one at a time, stirring well after each addition
In a saucepan, melt butter
Let cool and add to cottage cheese mixture along with the salt
Let mixture sit for 5 minutes
For each mini pancake, ladle 3 tbsp of the batter onto a preheated griddle or skillet
Bake until brown on one side, turn pancakes over the bake on the other side
Pancake is ready for turning when the center is covered with unbroken bubbles
Serve immediately
Serve with ham or preserves, maple syrup or honey

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:45 pm

Cheesy Pancake Stacks

For Thin Pancakes
1 cup all purpose flour
1-3/4 cups milk
2 eggs
Dash of salt
2 tbsp butter or margarine
Filling
1 cup light sour cream or creme fraiche
10oz shredded sharp cheese, cheddar or Jarlsberg
Place flour in a bowl
Add 1 cup milk and stir well to make a lump free mixture
Add remaining milk, eggs, and salt
Melt the butter and stir into pancake batter
Place sour cream or crème fraiche in another bowl
Reserve 1/3 cup cheese
Add remaining cheese to sour cream
Stir well to combine
On a griddle or a small skillet, bake pancakes, one at a time, using 4 to 5 tbsp batter for each pancake
Bake pancakes on both sides until golden brown
Place on an ovenproof plate or pie plate
Layer cheese, filling between each pancake as you go
When all pancakes are made, sprinkle reserved cheese over top of stack
If plate does not have any sides, place a collar of aluminum foil around the edges, so pancake stack keeps its shape while broiling
Broil at 400 or under broiler for about 15 minutes or until stack is hot and cheese is melted
Cut into wedges to serve

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:45 pm

Cheesy Pear Oven Pancake

1 cup all purpose flour
1 cup milk
¼ tsp salt
4 eggs
1 tbsp butter or margarine
2 medium unpeeled pears, thinly sliced (2 cups)
2 tbsp chopped fresh or 2 tsp freeze dried chives
2 tbsp sugar
¼ cup shredded cheddar cheese (1 oz)
Heat oven to 450
Grease rectangular baking dish, 13x9x2
Beat flour, milk, salt and eggs until smooth
Pour into dish
Bake uncovered 15 to 20 minutes or until puffy and golden brown
While pancake is baking, melt butter in 10 inch nonstick skillet over medium heat
Cook pears and chives in butter, stirring frequently, until slightly soft. Stir in sugar
Spoon pear mixture onto pancake
Sprinkle with cheese
Bake about 1 minute or until cheese is melted.
1 serving
Calories 335
Fat 12 g
Sodium 300 mg
Carbs 46 g
Protein 14 g
Vitamin A 14%
Iron 12%

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:45 pm

Eggplant Pancakes

1 medium sized eggplant
2 eggs
5 tablespoons flour
1 teaspoon salt
Bake eggplant until tender.
Peel and remove seeds
Mash pulp to which add the well beaten eggs, flour and salt
Mix all ingredients
Drop by spoonfuls on a hot buttered pan
Turn and brown on both sides

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:46 pm

Gingerbread Pancakes

1 1/2C All-Purpose Flour
1t Baking Powder
1/4t Baking Soda
1/4t Salt
1t Cinnamon
1/2t Ground Ginger
1 Egg
1 1/4C Milk
1/4C Molasses
3Tb Oil
Garnish with Lemon Sauce

Combine all Dry Ingredients
Beat together Egg and Milk in a large bowl,
Stir in molasses
Than the oil
Add the dry ingredients until just combined
Lightly grease a griddle or a skillet,
Heat until a drop of water dances on it.
Pour batter by 1/4 cupfuls onto the griddle.
Cook until puffed and bubbly at the edges.
Turn and cook until other side is golden.
Serve with warm Lemon Sauce.
Makes about one dozen pancakes.
Lemon Sauce
1/2C Sugar
1Tb Cornstarch
1C Water
2Tb Butter
2Tb Lemon Juice
Combine Sugar and cornstarch in a medium saucepan
Gradually stir in the water.
Cook and stir over medium heat until thick and clear.
Add butter and lemon juice.
Stir until butter melts
Serve Warm.

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:46 pm

German Pancakes

1/2 cup milk
1/2 cup flour
3 eggs
2 tablespoons butter
1/2 teaspoon salt
Beat the eggs thoroughly with a whirling egg beater.
Add the flour, slat and milk beating all the while
Take a cold skillet, spread on butter, turn in the batter and bake in a hot oven for 1/2 hour gradually reducing heat
The pancake should behave much like a large popover
It should puff up and become brown and crisp, but will fall upon being removed from the oven
Place on a hot plate and serve with sugar, apple sauce or lemon juice
From Chicago Evening American Cookbook 1932

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:46 pm

Luchow's German Pancake (pfannkuchen)

6 eggs
1-1/2 cups sifted flour
1/4 tsp salt
1 tbsp sugar
1 pint milk
1/2 lb butter
Powdered cinnamon in shaker
Sugar in shaker
Juice of 1 lemon
Jamaica Rum, Kirschwasser (optional)
Hot Chocolate Sauce
Beat eggs lightly; beat in flour, salt, and sugar, then milk
Beat 5 minutes in all
The batter should be thin and smooth
Melt enough butter in a wide frying pan to coat bottom and sides
When hot, pour in 4 to 5 tbsp batter
Turn and slant pan to make batter spread to form large, thin flat pancake
Cook until batter bubbles, turn, bake other side
Slip onto hot plate
Flame with rum or Kirschwasser, if you wish
Serve with Hot Chocolate Sauce
Makes 4 to 6 pancakes
Hot Chocolate Sauce
1-1/2 cups sugar
3 tbsp butter
4 oz (squares) chocolate, melted
1 cup cream
1/4 cup sherry
1 tsp vanilla
Mix sugar, butter, chocolate, and cream in saucepan
Stir until dissolved
Heat and let boil without stirring 7 minutes
Stir in sherry and vanilla
Remove from heat set pan over hot water and keep sauce warm until ready to serve
Makes about 2 cups

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:47 pm

Oven-Baked Pancake

1 cup all purpose flour
2-1/2 cups milk
3 eggs
10 oz bacon or Canadian bacon
In a bowl, combine flour and half of the milk
Beat until smooth
Add eggs, one at a time, beating
Stir in remaining milk
Set aside for a short time while preparing bacon
Cut bacon into small strips or cubes
Sauté lightly in a skillet
Distribute bacon bits in an oven-proof casserole or pan
Pour pancake batter over bacon
Bake at 400 for about 25 minutes until set and golden brown
Cut pancake into squares
Serve warm
With Cranberry jam and milk, tea or coffee

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:47 pm

Rice Cakes

2 cups hot boiled rice
2 eggs
1 pint milk
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
Mix flour, baking powder and salt.
Beat the yolks and add to the milk
Add the dry ingredients and beat well
Fold in the stiff whites and prepare as griddle cakes
Serve hot with butter, sugar or jelly
From Chicago Evening American Cookbook 1932

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:47 pm

Squash Pancakes

Wash the squash, remove the seeds, and then grate the squash
To one grated squash weighing about 1/2 pound,
Add 1/2 cup water,
1/2 cup flour,
One egg,
And a little salt
Mix thoroughly and drop on a well greased skillet with a spoon
This will make between 15 and 20 medium sized pancakes
Sprinkle these pancakes with a little sugar before serving

From Chicago Evening American Cookbook

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:47 pm

Yogurt Pancakes (teff or buckwheat)

YOGURT PANCAKES
2/3 cup teff or buckwheat flour
1/3 cup cornstarch
1 teaspoon baking powder
pinch salt
1 large egg
2 tablespoons vegetable oil
1/2 cup plain yogurt
1/2 cup water
1/4 teaspoon nutmeg or cinnamon
Sift flour, cornstarch, baking powder, and salt in a bowl
in separate bowl, combine egg, vegetable oil, yogurt and water
pour liquid ingredients over dry ingredients and mix well
Heat a non-stick skillet over medium heat
Pour 2 tablespoons of batter for each pancake
Cook 90 seconds on both sides or till golden brown

Subject: Re: Lot's of Pancakes Fri Nov 07, 2008 9:48 pm

Zucchini Pancakes

1 large or 2 small zucchinis
2 tbsp grated yellow onion
3 tbsp all purpose flour
1 tbsp cornstarch
2 tbsp finely chopped parsley
Dash salt and pepper
2 eggs
1 tsp Dijon style mustard, optional
2-3 tbsp butter or margarine
Rinse zucchini
Pat dry
Grate coarsely
In a bowl, combine grated zucchini, onion, flour, cornstarch and parsley
Stir to blend
Add salt and pepper
Beat eggs and add to zucchini mixture
Add mustard, if used
Heat butter in a skillet
Spoon mixture into skillet, forming small pancakes
Flatten mixture lightly with spoon
Pan Fry for 2 to 3 minutes on each side until crispy and lightly browned
Serve immediately