Recipes

ABLESKIVER (PANCAKE BALLS)

Servings: 6 servings

Ingredients:

2 cub Sifted flour
2 tablespoon Sugar
1 teaspoon Baking soda
1 teaspoon Cardamom
¾ teaspoon Salt
Combine:
1 cub Thick sour cream
2/3 cub Milk
3 Egg yolks, beaten
2 tablespoon Melted butter

Preparation:

Set an ableskiver pan over low heat

Sift together and set aside:

Make a well in center of dry ingredients. Add liquid mixture all at one time, stirring until well blended.

Beat until rounded peaks are formed: 3 egg whites. Gently spread batter over egg whites and fold together.

Test ableskiver pan by dropping on it a few drops of cold water; if drops dance around in small beads, temperature is right. Grease well with butter (About ½ tsp. per well)

Pour batter into wells, filling about one half full. With a fork turn ableskivers frequently to brown evenly. Do not pierce. Ableskivers are done when a wooden pick inserted in center comes out clean. Serve immediately sprinkled with Confectioners' sugar. If desired, accompany with a tart jam. About 4 doz. balls.

Apple Pancake Balls (Ableskiver II

Follow above recipe. Rinse, pare and dice 2 medium-sized apples. Sprinkle about 1 tsp. of the diced apples over batter in each well.

From: The Scandinavian CookBook Shared By: Pat Stockett

ADAI(SAVORY INDIAN PANCAKES)

Servings: 1 servings

Ingredients:

1 cub Mixture of dhals*
2 cub Long grained rice
Salt to taste.

Preparation:

*(use any combination of tur dhal, chana dal or even split yellow peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhals and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice mixture and grind into a somewhat coarse mixture in a blender using water when necessary. Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also let it ferment overnight if you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove. If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till the top looks dry, wait another minute if you like them crisp and flip to cook the other side. Remove onto a plate and eat immediately with a nice coriander chutney. (Continue preparing pancakes in the same way, till you run out of batter and/or chutney. The batter will also keep in the fridge for almost a week and you can prepare the pancakes when the mood strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds, anything you fancy, to the batter before making the pancakes.
You will however not be able to make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones.

From: nalini@picard.vwo.Verdix.COM (Nalini Ganapati). Fatfree Digest [Volume 8 Issue 55] June 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

AHMAD RASHAD'S BANANA PANCAKES

Servings: 8 servings

Ingredients:

BATTER:
3 Eggs,large
1 cub Flour,all-purpose,sifted
3 teaspoon Baking powder
½ cub Milk,low-fat
2 tablespoon Vegetable oil
2 Bananas,large,ripe,mashed

TOPPING:
1 Banana,sliced
Honey,warmed
Maple syrup,warmed
¼ cub Pecans,chopped

Preparation:

According to NBC sportscaster Ahmad Rashad, men and women behave very differently in the kitchen. "When men cook, it usually looks like a disaster area," says the former Minnesota Viking. "And there's no rhyme or reason to what they make. My father sometimes cooked chicken for breakfast.
And when he cooked, everything came out six times bigger than when Mom cooked."

Rashad's father prepared banana pancakes for him when he was a little boy, back in Tacoma, Washington. Washad, in turn, makes them for his 5-year-old daughter, Condola Phylea. On Super Bowl Sunday, he promises, she'll be starting off her day with a short stack.

1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk and oil. Stir in bananas.

2. On a hot griddle, pour ¼ cup batter for each pancake. Cook until edges become dry, about 2 minues per side. Top with banana slices. Drizzle with honey or maple syrup and sprinkle with pecans.

ALASKA SOURDOUGH PANCAKES

Servings: 1 servings

Ingredients:

1 cub Sponge
2 cub Flour
2 cub Milk
2 Eggs
1 teaspoon Soda
3 tablespoon Sugar
1 teaspoon Salt
2 teaspoon Baking powder

Preparation:

Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter.
Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts salt, 2 tsp baking powder.
Mix well. Cook on hot griddle.
For smaller mixture take out 2 cups starter and use ½ the ingredients.

From good friend Marlene, New Years Eve, 1972 M.Diehl1 on Genie

APFELPFANNKUCHEN (APPLE PANCAKES)

Servings: 4 servings

Ingredients:

2/3 cub Flour; Unbleached, Unsifted
2 teaspoon Sugar
¼ teaspoon Salt
4 each Eggs; Large, Beaten
½ cub Milk
2 cub Apple; Slices
¾ cub Butter Or Margarine
2 tablespoon Sugar
¼ teaspoon Cinnamon

Preparation:

Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in ¼ c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about ¼-inch. When set, place ¼ of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

APPLE ALMOND PANCAKES

Servings: 8 servings

Ingredients:

½ cub Whole-wheat flour
½ cub Unbleached flour
1 tablespoon Brown sugar
1 ½ teaspoon Baking powder
¼ teaspoon Salt
2 Eggs, separated
4 tablespoon Oil
½ cub Each, buttermilk, appleJuice
¼ cub Chopped almonds

Preparation:

Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear.Makes 8 to 10 pancakes.

APPLE PANCAKE PUFF

Servings: 4 servings

Ingredients:

1 tablespoon + 1 tsp margarine; reduced
. calorie tub style
3 small McIntosh or Granny Smith
. apples; cored & cut into
. ¼" thick slices
2 tablespoon Raisins
3 tablespoon Granulated sugar
2 tablespoon Orange juice
1 teaspoon Cinnamon
2 large Eggs
½ cub Skim milk
¼ cub + 2 Tbsp flour; all-purpose
1 teaspoon Vanilla extract
Confectioner's sugar for
. garnish (optional)

Preparation:

1. In heavy medium ovenproof skil]et, melt 2 teaspoons of the margarine. Add apples, raisins, 1 tablespoon sugar, the orange juice and cinnamon. Cook, stirring frequently, 6-8 minutes, until apples are just tender. Remove apples to bowl.

2. Preheat oven to 425øF. In small bowl, with electric mixer, beat eggs until foamy. Gradually add milk, flour, the remaining 2 tablespoons sugar and the vanilla; beat 2 minutes longer, until batter is smooth.

3. Add remaining 2 teaspoons margarine to same skillet. Place in oven to melt, about 1 minute. Pour batter into skillet; bake 10 minutes.
Remove from oven and spoon apple mixture into center of pancake.
Return to oven and bake 12 to 15 minutes longer, until puffed and golden.

4. To serve, dust with confectioners sugar, if using, and cut into quarters.

APPLE PANCAKES

Servings: 12 servings

Ingredients:

3 Eggs, separated
3 tablespoon Sour cream
1 Peeled Apple, finely chopped
3 tablespoon Flour
1 teaspoon Baking Powder
½ teaspoon Cinnamon

Preparation:

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well.
Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup.
Makes about 12.

APPLE PANCAKES # 2

Servings: 12 servings

Ingredients:

3 Eggs, separated
3 tablespoon Sour cream
Peeled Apple, finely chopped
3 tablespoon Flour
1 teaspoon Baking Powder
½ teaspoon Cinnamon

Preparation:

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well.
Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup.
Makes about 12.

APPLE PANCAKES (GERMAN)

Servings: 6 servings

Ingredients:

2/3 cub Flour-unbleached,unsifted
2 teaspoon Sugar
¼ teaspoon Salt
4 Eggs beaten (lge eggs)
½ cub Milk
2 cub Apple slices
¾ cub Butter/margarine
2 tablespoon Sugar
¼ teaspoon Cinnamon

Preparation:

Apple Pancakes (German)

Sift together the flour, 2 tsp sugar and the salt.

Beat eggs & milk together. Gradually add flour mixtu, beat until smooth.
Saute apples in ¼ cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about ¼ inch.
when set place ¼ of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up.

I hope the person requesting the pancake recipe like it, although

APPLE PANCAKES (OR WAFFLES)

Servings: 1 servings

Ingredients:

1 ¼ cub Flour
¼ cub Wheat germ
2 ½ teaspoon Baking powder
¾ teaspoon Baking soda
1 teaspoon Salt
2 tablespoon Sugar
½ teaspoon Cinnamon
2 Eggs -- beaten
1 ½ cub Buttermilk
¼ cub Oil
1 cub Coarsely grated tart apple

Preparation:

Recipe by: HOOD RIVER VALLEY APPLE RECIPES
Stir together all dry ingredients. Mix eggs, buttermilk, and oil; add to dry ingredients and mix gently. Fold in grated apple.
Cook on lightly oiled griddle. For waffles, double ingredients and freeze any leftover waffles; reheat on low setting in toaster. (One of my kids' favorite quick breakfasts!)

APPLE PANCAKES FROM THE TOWNSHIPS

Servings: 4 servings

Ingredients:

2 cub Flour; all purpose
1 tablespoon Baking powder
1 teaspoon Baking soda
2 teaspoon -Salt
3 tablespoon Sugar
1 teaspoon Cinnamon
2 ¼ cub Sour milk or buttermilk milk
2 Eggs
1 cub Apples;unpeeled,cut in pieces
6 tablespoon Butter; melted

Preparation:

Crepes aux pommes des Cantons

Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup.

APPLE PANCAKES II

Servings: 1 servings

Ingredients:

1 cub Flour
½ cub Milk
¼ teaspoon Salt
1 Egg; beaten
1 ½ teaspoon Baking powder
½ teaspoon Vanilla
1 tablespoon Butter; melted
1 ¼ cub Applesauce

Preparation:

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot, well greased griddle, allowing enough batter to make 4 " cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter. Pat Empson 05/21 07:28 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

APPLE PANCAKES-PAT

Servings: 18 servings

Ingredients:

2 cub Bisquick
½ teaspoon Cinnamon
1 Egg
1 1/3 cub Milk
¾ cub Apple; grated

CIDER SYRUP:
1 cub Sugar
2 tablespoon Cornstarch
½ teaspoon Pumpkin pie spice
2 cub Apple cider
2 tablespoon Lemon juice
¼ cub Butter; or margarine

Preparation:

Beat Bisquick, cinnamon, egg and milk until smooth. Fold in grated apple. Pour batter from ¼-cup measuring cup onto hot griddle. Bake until bubbles appear. Turn and bake other side until golden brown.
Makes about 18 pancakes. Pass Cider Syrup or other syrup of choice.
For cider syrup: Mix sugar, cornstarch and spice in saucepan. Stir in cider and juice. Cook, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat and blend in butter.
Pat Empson 05/21 07:27 am 11:14 AM

APPLE SAUSAGE PANCAKES WITH CIDER SYRUP **

Servings: 4 servings

Ingredients:

PATTI - VDRJ67A:
1 Egg
1 cub Pancake mix
2/3 cub Milk
2 tablespoon Oil
½ teaspoon Cinnamon
½ cub Fresh apple; shredded
½ pound Bulk pork sausage; browned and drained

CIDER SYRUP:
½ cub Sugar
1 tablespoon Cornstarch
⅛ teaspoon Pumpkin pie spice
1 cub Apple cider
1 tablespoon Lemon juice
2 tablespoon Margarine or butter

Preparation:

Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from ¼ cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side.
Serve with hot Cider Syrup.
CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute.
Remove from heat and stir in margarine.

APPLE-NUT PANCAKES

Servings: 10 pancakes

Ingredients:

1 Egg
1 cub Milk
2 tablespoon Oil or melted margarine
1 ¼ cub Flour
1 tablespoon Baking powder
1 tablespoon Sugar
½ tablespoon Salt
½ cub Walnuts
1 cub Peeled apple/cubes
1 teaspoon Cinnamon
¼ teaspoon Cloves

Preparation:

Preheat griddle, 350F (180C) or medium high. Put all ingredientes in the process at MIX until batter is almost smooth.

Bake on lightly greased griddle until nicely browned. Turn only once.
Yield: 10-12 pancakes.

BACON PANCAKES

Servings: 10 servings

Ingredients:

2 cub Starter
1 Egg;beaten
½ cub Bacon;fried and crumbled
2 tablespoon Oil;bacon fat
2 tablespoon Sugar
Flour;as needed
½ teaspoon Baking soda

Preparation:

add egg, bacon, oil and sugar to the starter and mix briefly. add flour to make desired thickness and mix till lump free. just before cooking dissolve baking soda into 1 Tablespoon of water mix gently with batter then cook in a (400)hot griddle make 2 or 3 inch rounds cook for 2 to 4 minutes turn and cook 2 more minutes.

BAKED APPLE PANCAKE

Servings: 2 servings

Ingredients:

1 cub All-purpose flour,sifted
1 ½ teaspoon Ground cinnamon
1/3 cub Sugar
½ teaspoon Sugar
2 Green apples (Granny SmithOr pippin), peeled, coredAnd sliced medium thin
¼ teaspoon Salt
1 cub Beer, room temperature
2 Egg yolks
3 tablespoon Sweet butter
4 Egg whites
1 tablespoon Vegetable oil
¼ cub Light brown sugar
½ small Lemon

Preparation:

Sift together the flour,1 ½ tsp. sugar and the salt in a large mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold into the batter.Mix together the remaining sugar, light brown sugar and cinnamon,reserving 2 tsp.of this mixture. Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a 9 to 10" oven proof pan or skillet.Pour in half of the batter and cover with all apples.Pour in the rest of the batter and bake in a preheated 350 degree oven,on the middle rack,for 60 minutes or until the apple pancake is puffed up and golden.To serve,loosen sides and bottom with a metal spatula, sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges.Serves 2 generously.

BAKED MARMALADE PANCAKE

Servings: 4 servings

Ingredients:

2 Eggs
½ cub All-purpose flour
½ cub Milk
¼ teaspoon Almond or vanilla extract
¼ pound Unsalted butter
6 tablespoon Orange marmalade=OR=- any citrus marmalade
2 tablespoon Confectioners' sugar

Preparation:

Preheat the oven to 400 F. In a medium bowl, whisk the eggs, flour, milk and almond extract until blended.
Melt the butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown.
Transfer to a serving plate, spread with the marmalade and dust with the sugar; serve immediately.

BANANA & LEMON PANCAKES

Servings: 4 servings

Ingredients:

2 tablespoon Sugar
1 teaspoon Cinnamon
1 each Grating of nutmeg
1 pinch Salt
1 ½ tablespoon Lemon juice
1 pound Ripe bananas
Oil, as required
1 each Crepe recipe, see above
2 tablespoon Margarine, melted
Icing sugar, as requiring
Lemon wedges for garnish

Preparation:

Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture.
Heat a skillet & add a little vegetable oil. Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve.
Sprinkle the crepes with icing sugar & garnish with lemon wedges.

BANANA LEMON SAUCE FOR PANCAKES

Servings: 4 servings

Ingredients:

¼ cub Butter
½ Lemon
1 Orange
2 teaspoon Cinnamon
3 Bananas; diced
1 tablespoon Honey; or to taste

Preparation:

Grate orange to to produce grated rind. Squeeze juice from orange and ½ lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot.

BANANA NUT PANCAKES

Servings: 16 4"pancakes

Ingredients:

1 ½ cub Rice flour
2 teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Xanthan gum
1 ¼ cub Water
3 tablespoon Vegetable oil
2 tablespoon Honey
2 Egg yolks; beaten
2 large Bananas; mashed
½ cub Chopped walnuts
2 Egg whites
Vegetable oil; for frying

Preparation:

Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown.

Each serving (2 pancakes) provides:
* 283 calories
* 6 g. protein
* 12 g. fat
* 40 g. carbohydrate
* 2 g. dietary fiber
* 55 mg. cholesterol
* 399 mg. sodium

Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

BANANA PANCAKES

Servings: 10 servings

Ingredients:

2/3 cub Unbleached flour
½ cub Whole-wheat flour
2 teaspoon Baking powder
¼ teaspoon Salt
1 1/3 cub Milk
2 tablespoon Oil
1 medium Ripe banana, finely chopped

Preparation:

Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12.

BANANAS AND PANCAKES

Servings: 3 servings

Ingredients:

1 large Or 1-2 small bananas per
Person
2 tablespoon Lemon juice
2 tablespoon Calvados, grand marnier or
Cointreau
5 fluid ounce Oz orange juice
2 tablespoon Molasses sugar
1 Egg
4 ounce Flour
10 fluid ounce Oz lager beer

Preparation:

Make pancakes with lager, flour and egg, and cook in the normal way (I used a cooking spray to grease a non-stick frying pan). Fold each pancake in half, and then in half again, so it forms a quarter-circle (if you're as bad at cooking pancakes as I am, they'll come out in bits anyway - if so, pretend it didn't happen!), and place them in a large flan dish.

Peel bananas, cut in half long-ways and in half again cross-ways, and place face-down on top of the pancakes. Put the remaining ingredients into a frying pan or small saucepan, and boil for 3-4 minutes, until just beginning to be syrupy. Pour over bananas and pancakes, and bake in a moderate oven (Mark 4 - 350 F) for 20-30 minutes.

I served this with fromage frais (cream substitute) and a chocolate sauce, for which the recipe follows:

BASIC PANCAKES

Servings: 1 servings

Ingredients:

-==============

Preparation:

Ingredients:

2 cups flour 3 tsp baking powder ½ tsp salt (very important) ¼ cup sugar 2 eggs (or equivalent egg beaters) 2 tblsp oil 1 cup milk Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about ½ ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times.

Variations:

1. Substitute 1 cup whole wheat flour for white flour.

2. Substitute buttermilk for whole milk and 1 tsp baking SODA for ½ tsp baking powder.

3. Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients.

4. Increase your eggs. This will make them a little more like a crepe.
Top with sliced apples, brown sugar and cinnamon and fold in half.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: lsamura@iniki.soest.hawaii.edu
Converted by MMCONV vers. 1.40

BASIC PUFF PANCAKE

Servings: 6 servings

Ingredients:

4 tablespoon (½ stick) unsalted butter
½ cub Milk
½ cub All-purpose flour
¼ cub Granulated sugar
2 large Eggs
1 pinch Ground nutmeg
2 tablespoon Confectioner's sugar(optional)

Preparation:

1. Heat oven to 425 degrees.

2. Melt butter in 10-in. ovenproff skillet over medium heat, tilting pan to coat sides.

3. Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl.
Pour into skillet; cook 1 minute.

4. Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle with confectioner's sugar or serve with topping, if desired. Serve immediately.

VARIATIONS:

Caramelized Apple

Toss 2 cups diced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the apples. Cook, stirring frequently, until aples are lightly caramelized, 5-7 minutes. Add ¼ cup raisins, 1 Tb applejack, and ¼ tsp ground cinnamon; cook 1 minute. Stir apples into batter before pouring into skillet.

Pineapple-Kirsch

Marinate 1 cup diced fresh or drained canned unsweetened pineapple in ¼ cup kirsch 20 minutes. Drain; add to skillet. Pour in batter. Substitute brown sugar for confectioner's.

TOPPINGS:

Rum-Glazed Banana

Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon juice. Melt 2 Tb butter in separate 10-in skillet over medium heat. Add bananas; saute 30 seconds. Add 3 Tb dark rum, carefully ignite, and cook 1 minute. Spoon warm topping over baked Basic Pancake. Substitute brown sugar for confectioner's.

Cranberry-Orange

Heat 1 ½ cups fresh or frozen cranberries, ½ cup brown sugar, 3 Tb orange juice, 1 tsp grated orange zest, and ½ tsp ground cinnamon in heavy medium saucepan over medium heat to boiling. Cook, stirring frequently, until thickened, 4-5 minutes. Remove from heat; stir in 1 ½ tsp orange-flavored liqueur and 1 small pared orange cut into small wedges.
Refrigerate 30 minutes; serve with bake Basic Pancake.

BELL PEPPER AND FRESH CORN PANCAKES

Servings: 1 servings

Ingredients:

2 cub Uncooked fresh corn kernels
1 Egg yolk
¼ cub Corn meal
¼ cub Flour
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 tablespoon Chopped fresh basil
1 small Red bell pepper, seeded andchopped
1 small Green bell pepper, seededand chopped
4 Egg whites
2 tablespoon Oil

Preparation:

Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not overmix. Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoon. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side. Repeat until all batter is used.

Serve with salsa as appetizer or side dish.

BERRY TOPPING FOR PANCAKES

Servings: 5 servings

Ingredients:

2 cub Strawberries, sliced ORraspberries
¼ cub Icing sugar
1 cub Whipping cream
2 tablespoon Orange liqueur OR
1 tablespoon Vanilla
10 Crepes; 12 inch

Preparation:

Sweeten berries to taste with icing sugar and set aside. Beat the remaining icing sugar with whipping cream, vanilla and liqueur until stiff. Serve the whipped cream filling and berries on pancakes or crepes.

BEST EVER PANCAKES OR WAFFLES

Servings: 4 servings

Ingredients:

½ cub All-purpose flour
½ cub Whole wheat flour
1 tablespoon Granulated sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
1 cub ButtermilkOR
¾ cub Plain yogurtPLUS
¼ cub Water
1 large Egg
2 tablespoon Mild olive or vegetable oil
Oil for cooking
large skillet,or waffle iron

Preparation:

(From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins; $12.50; 1993.)

Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well.

Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour ¼ cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily.

Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.

BISCUIT BAKING MIX RECIPES...QUICK CREPES

Servings: 12 servings

Ingredients:

CREPES:
2 cub Biscuit Baking Mix
1 ½ cub Milk
4 Eggs

BLINTZES:
2 cub Biscuit baking mix
1 ½ cub Milk
2 tablespoon Sugar
1 teaspoon Vanilla
4 Eggs
*Filling*
1 cub Cream Cheese
¼ cub Sour cream
2 tablespoon Sugar
1 teaspoon Vanilla

Preparation:

: Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.
: Crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one.

QUICK CREPES: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin.

~To Use
: For each crepe, ppour about ¼ cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, trn over and cook the other side unitl golden brown.
: To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour before warming in an oven set at 350, or nwrap and place in a micowave on medium for 1 or 2 minutes.

~Ideas
: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.
: For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon.

BLINTZES:

Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.

Yields: 12 crepes Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes

Found by: Fran McGee

BISCUIT BAKING MIX RECIPES: QUICK PANCAKES; Q

Servings: 4 servings

Ingredients:

QUICK PANCAKES:
2 cub Biscuit baking mix
1 cub Milk
2 Eggs

BERRY PANCAKES:
2 cub Biscuit baking mix
¾ cub Milk
½ cub Berries and juice
1 Egg

QUICK WAFFLES:
2 cub Biscuit baking mix
2 tablespoon Veggie oil
1 Egg
1 1/3 cub Milk

Preparation:

Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth.

To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown.

Variation: For thinner pancakes, use 1 egg and 1-½ cups of milk.

BERRY PANCAKES:

Combine ingredients and cook as for quick pancakes.
Top with butter and syrup.

QUICK WAFFLES:

Combine all ingredients and beat until smooth.

Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops.

IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.

Source: Cheaper and Better Alternatives to
Storebought Goods By: Nancy Birnes

Found by: Fran McGee

BISCUIT BAKING MIX RECIPES: QUICK PANCAKES; QUICK WAFFLES

Servings: 4 servings

Ingredients:

QUICK PANCAKES:
2 cub Biscuit baking mix
1 cub Milk
2 Eggs

BERRY PANCAKES:
2 cub Biscuit baking mix
¾ cub Milk
½ cub Berries and juice
1 Egg

QUICK WAFFLES:
2 cub Biscuit baking mix
2 tablespoon Veggie oil
1 Egg
1 1/3 cub Milk

Preparation:

Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth.

~To use:
: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown.

~Variation:
: For thinner pancakes, use 1 egg and 1-½ cups of milk.

BERRY PANCAKES:

Combine ingredients and cook as for quick pancakes. Top with butter and syrup.

QUICK WAFFLES:

Combine all ingredients and beat until smooth.

Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops.

~IDEA
: For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.

Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes

Found by: Fran McGee

BLUEBERRY PANCAKES

Servings: 6 servings

Ingredients:

1 cub Whole wheat flour
1 teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Baking soda
1 tablespoon Sugar if blueberries areunsweetened
½ cub Soymilk or rice milk
½ cub Canned blueberries w/juice

Preparation:

Mix the dry ingredients togther; then mix in the soymilk and the blueberries. If the batter is too thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until they look edible.
They will be very blue!

...................................................................
Susan Wylder zf_wylder@scsu.scsu.edu South From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

BREAKFAST PANCAKES

Servings: 8 pancakes

Ingredients:

1 ½ cub Flour, all-purpose
1 teaspoon Salt
3 tablespoon Sugar
1 ¾ teaspoon Baking powder
¼ teaspoon Vanilla essence
2 Eggs
3 tablespoon Butter, melted
10 ounce Milk

Preparation:

Put a frying pan on a low to medium heat and melt the butter. Whilst the butter is melting, measure the flour and sift into a large mixing bowl. Add the salt, sugar and baking powder.

Measure the milk in a measuring jug. Separate the eggs and place the whites in a cup, adding the yolks to the milk. Add the melted butter from the frying pan. Remove as much from the pan as you can, but don't be too particular. The remaining butter in the frying pan will be used to cook the pancakes in. I use a rubber spatula to get most of it off the pan. Leave the ring on, but don't put the pan back on it. (I have an electric cooker which takes a long time to heat up). In this way you can start cooking the pancakes as soon as the batter is ready.

When the butter has coagulated, add the liquid mixture to the dry ingredients and mix them up. I use a metal spoon. It is at this stage you can judge whether the mixture has the right consistency.

Wash the measuring jug and dry it thoroughly. Pour the egg whites into it and whisk with an electric hand-held whisk. I whisk them until they are quite hard. (If there are lumps in the batter, you can user the whisk to get rid of them.) Using the spatula (from the butter, right?), transfer all the egg whites into the big bowl. Fold the egg whites into the batter with the metal spoon until they are all incorporated. The batter is now ready.

Put the frying pan back on the heat and wait until it is to a reasonable temperature. I can't be more specific because it depends on your cooker and the frying pan that you are using. Make the pancakes one at a time, turning them over when the underside is cooked. Eat immediately with butter and maple syrup.

NOTES:

* Light and fluffy breakfast pancakes -- The formula comes from "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. I bought the book when I was visiting California a few years back. The pancakes are to my liking, but my wife has had to endure vast quantities of failures before I got the right technique. These pancakes are amazing for their stupefying ability. No more than three can be eaten in one day. A slow and painful death will result from exceeding these guidelines. Yield: 8-10 6-inch pancakes.

* The order that I do things is the result of much experimentation. I have a Creda Cavalier and use a Fissler German-made corrugated-bottom frying pan. With this combination I set the ring to 2.75-3.0.

One way to test is to place a small dollop of batter in the frying pan. It should take about 1-2 minutes to brown. As the underside is browning, bubbles should be forming on the top surface. The consistency of the batter and the temperature of cooking are correct when the bubbles fail to burst when the underside is fully cooked.

* Now that I know what I'm doing, they're easy, but I had a awful lot of failures to start with. Don't expect success the first time. You won't be disappointed. The effort is worth it in the long run. What is important is to get the moisture content of the batter correct. If it is too sloppy; then the pancakes will be flat and stodgy. If the batter is too dry; then the pancakes will burn before they are cooked.

: Difficulty: moderate until you learn the technique.
: Time: 30 minutes preparation, 30 minutes cooking.
: Precision: measure the ingredients.

: Simon Kenyon
: The National Software Centre, Dublin, IRELAND : simon@einode.UUCP

: Copyright (C) 1986 USENET Community Trust

BROOKE'S PANCAKES

Servings: 12 pancakes

Ingredients:

1 1/3 cub Flour
2 tablespoon Sugar
3 teaspoon Baking powder
¾ teaspoon Salt
1 Egg, slightly beaten
1 ¼ cub Milk
3 tablespoon Oil

Preparation:

Sift flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center.

In a small bowl blend together the egg, milk and salad oil. Beat with a whisk or rotary beater until smooth.

Slowly heat griddle. Grease it lightly if necessary. Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle).

Add liquid ingredients all at once to the flour mixture. Beat with a rotary beater until smooth. Pour batter by the ¼ cupful onto the griddle.
Don't crowd pancakes, or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown. (The top will start to stop looking shiny.) Turn pancakes only once. Serve immediately with plenty of butter and syrup.

Yield: 12 4-inch pancakes.

BUCKWHEAT PANCAKES

Servings: 10 each

Ingredients:

2 each Egg whites or ¼ cupcholesterol-free egg prod.
½ cub Buckwheat flour
½ cub Whole wheat flour
1 cub Skim milk
1 tablespoon Sugar
2 tablespoon Vegetable oil
3 teaspoon Baking powder
½ teaspoon Salt
¼ cub Wheat germ or wheat

Preparation:

-bran

Beat egg whites with hand beater in medium bowl until foamy.
Beat in remaining ingredients except wheat germ just until smooth.
Spray griddle or 10-inch skillet with nonstick cooking spray. heat griddle over medium heat or to 375ø.
For each pancake, pour about 3 tablespoons batter onto hot griddle.
Cook pancakes until puffed and dry around edges.
Sprinkle each pancake with about 1 teaspoon wheat germ.
Turn and cook other sides until golden brown.

BUTTERMILK PANCAKE MIX

Servings: 10 cups

Ingredients:

MIX INGREDIENTS:
2 cub Buttermilk powder
8 cub Flour, all-purpose
½ cub Sugar, granulated
8 teaspoon Baking powder
4 teaspoon Baking soda
2 teaspoon Salt

PANCAKE INGREDIENTS:
1 Egg, beaten
2 tablespoon Vegetable oil
1 ½ cub Pancake mix
1 cub Water, or moreas needed

Preparation:

MAKE PANCAKE MIX: Sift the ingredients together well. Store in a container with a tight-fitting lid.

MAKE 10 PANCAKES: Mix ingredients until blended together. Let it stand five minutes. Cook some pancakes. Eat and enjoy.

NOTES:

* A make-it-yourself mix for buttermilk pancakes -- This recipe comes from the "More Make-a-mix Cookery" cookbook put out by HP Books. The premise of this book and its predecessor, Make-a-mix Cookery is that you can save time and money by making your own mixes for every stage of dinner planning. It seems to work. Yield: 10 cups of mix of mix.

* Use the mix within 6 months of when you make it.

* The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course.

* Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes.

* If you can't find buttermilk powder in your local grocery store, try a bulk food store.

: Difficulty: easy.
: Time: 5 minutes to make the mix if you have the ingredients.
: Precision: measure the ingredients.

: Geoff Loker
: University of Toronto, Ontario
: USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker : CSNET: gkloker@toronto

: Copyright (C) 1986 USENET Community Trust

BUTTERMILK PANCAKES WITH STRAWBERRY SAUCE

Servings: 5 servings

Ingredients:

2 cub Flour
2 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
2 cub Buttermilk
2 Eggs; beaten slightly
2 tablespoon Butter; melted
Strawberry sauce:
3 tablespoon Brown sugar
1 tablespoon Cornstarch
½ cub Orange juice
1 pint Strawberries; sliced
2 tablespoon Butter
½ cub Blueberries; optional

Preparation:

Recipe by: Milk Advisory Board
To make pancakes combine dry ingredients, add milk, eggs and melted butter. Stir until moistened (there should be some lumps). Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.
To make sauce, combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened, add straw berries. Use to top pancakes and garnish with blueberries.

BUTTERMILK TOASTER PANCAKES

Servings: 12 pancakes

Ingredients:

3 Eggs
1 tablespoon Brown sugar, packed
1 cub Flour; unsifted
1 tablespoon Baking powder
½ teaspoon Salt
2/3 cub Buttermilk
2 tablespoon Oil

Preparation:

Preheat griddle.

Beat eggs with brown sugar until very light, about 2 minutes.

Mix dry ingredients. Stir gently into beaten eggs.

Add buttermilk and oil. Stir only until mixed. Batter will be lumpy.

For each pancake, pour ¼ cup batter onto hot griddle. Cook until surface is covered with bubbles, turn, and cook other side until light brown. Cool on rack.

Place pancakes in an airtight container with waxpaper between layers. Or wrap singly in foil. Label and store in freezer.

To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated. Set toaster on medium-low setting. Toast pancakes, twice if necessary, to heat through.

Calories per 4-inch pancake: About 90

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

CHEDDAR PANCAKES

Servings: 6 servings

Ingredients:

8 ounce Cheddar; md, grated
¾ cub Dairy sour cream
3 each Egg yolks, lg, beaten
2 teaspoon Unbleached flour; plus
1 teaspoon Unbleached flour
¾ teaspoon Salt
1 ½ teaspoon Thyme
½ teaspoon Mustard; dry
2 teaspoon Butter

Preparation:

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition.
Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes.

CHEESCAKE PANCAKES WITH BERRY-LEMON SYRUP

Servings: 4 servings

Ingredients:

CHEESCAKE PANCAKES:
2 cub Complete Buttermilk pancakeand waffle mix
1 ¼ cub Water
1 cub Small curd cottage chees
1 tablespoon Sugar
1 teaspoon Vanilla extract

BERRY-LEMON SYRUP:
1 cub Syrup
1 cub Rasberries, blueberries,slice strawberries orcombination
½ teaspoon Shredded lemon peel (opt

Preparation:

PANCAKES:
Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by ¼ cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP:
Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g.
protein, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol.

(From ½7/93 Peoria Journal Star) posted by Bud Cloyd

CHEESE BLINTZES

Servings: 5 servings

Ingredients:

2 each Egg
1 ¼ teaspoon Salt
1 teaspoon Peanut oil
1 cub Flour, unsifted
1 package Cottage cheese, (8 oz)
¼ cub Sugar
¼ teaspoon Cinnamon
1 cub Milk

Preparation:

Beat half the eggs slightly in a small bowl. Add ¾ salt, oil and milk. Blend thoroughly. Gradually add flour. Beat till smooth.
Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter. Cook over low heat until set. Remove from pan.
Re- peat with remaining batter.
Combine cottage cheese, other egg, sugar, remaining salt and cinnamon.
Blend. Place 2 tablespoons cheese filling in center of each blintz.
Fold sides toward center, roll up. Shallow fry in hot (375 deg) oil until golden brown. 16 blintzes.

CHICKEN POX PANCAKES

Servings: 1 servings

Ingredients:

Strawberries
Pancake mix
Bananas
Powdered sugar

TOOLS:
Knife
Cutting board
Mixing bowl
large Flat skillet
Spatula
Plates

Preparation:

With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside.

With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate.

For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each endfor eyes. Then cut banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox for a tasty bit of pus. Serves as many little polka dotted people as your heart desires.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

CHOCOLATE PANCAKES

Servings: 3 dozen

Ingredients:

¾ cub Margarine
¾ cub Cocoa
2 cub Flour
1 ½ cub Sugar
4 Eggs
2 teaspoon Vanilla
½ teaspoon Salt
½ cub Butter creamfrosting

Preparation:

Melt the margarine and mix with the cocoa.

In a small bowl, mix flour and salt.

In a large mixing bowl, beat eggs. Then add sugar, vanilla, and beat well.
Add flour and margarine mixture to this and blend thoroughly.

Heat skillet to medium-low. Drop small clumps (about 1 T) and cook like pancakes: about 1 ½ minutes on one side, ½ minute on the other, then turn over again and remove after a few seconds. Freeze. When relatively hard, coat one side with buttercream frosting.

NOTES:

* Brownies in a skillet -- This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix, Arizona. Yield: 40 pieces.

* One side of the pancakes may burn. It doesn't particularly affect the taste, and if you frost this side, no one will even know.

* It's not necessary to cook the pancakes completely; if the middle looks somewhat gooey, don't fret: it will soon harden.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes to cook, 10 minutes to frost.
: Precision: approximate measurement OK.

: Duane Morse
: International Anasazi, Inc., Phoenix, Arizona : noao!mot!anasazi!duane

: Copyright (C) 1986 USENET Community Trust

CHOCOLATE PANCAKES WITH CHOCOLATE-RASPBERRY SAUCE

Servings: 2 servings

Ingredients:

CHOCOLATE PANCAKES:
¼ cub All-purpose flour
2 tablespoon Sugar
1 ½ teaspoon Unsweetened cocoa powder
¼ teaspoon Baking powder
pinch Salt
1 large Egg white
¼ cub Skim milk
1 teaspoon Vegetable oil
¼ teaspoon Pure vanilla extract
½ pint Non-fat vanilla frozen yogurt
1/3 cub Chocolate-raspberry sauce (recipe below)
½ cub Fresh raspberries

CHOCOLATE-RASPBERRY SAUCE:
1/3 cub Sugar
2 tablespoon Unsweetened cocoa powder
3 tablespoon Seedless raspberry jam
2 teaspoon Framboise (optional)
1 teaspoon Arrowroot OR -
1 ½ teaspoon Cornstarch

Preparation:

CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 ½ tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 ½ minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.
Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2.
CHOCOLATE-RASPBERRY SAUCE:
In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch. Gradually whisk in ¼ c water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat an stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.
Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate:
78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.

CORN PANCAKES

Servings: 1 servings

Ingredients:

1 ½ cub Flour
4 teaspoon Baking powder
2/3 cub Corn meal
2/3 teaspoon Salt
3 tablespoon Sugar; granulated
1 each Egg; beaten
1 ½ cub Milk
2 tablespoon Fat; melted

Preparation:

Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot.

Source: Hartford Grange, Licking County, OH

COUSCOUS PANCAKES

Servings: 4 servings

Ingredients:

1 cub Couscous
1 tablespoon Couscous
6 tablespoon All-purpose flour
1 ½ teaspoon Ground coriander
¾ teaspoon Baking powder
¼ teaspoon Salt, or to taste
¼ teaspoon Ground white pepper, or totaste
3 Eggs, lightly beaten
1 cub Milk
1 ½ tablespoon Melted unsalted butter, plusadditional for cooking thepancakes

Preparation:

This is a light dish from "What's for Dinner" by Michael Roberts (Morrow) that is worthy of main-course status. Top them with ratatouille or grilled vegetables.

Combine the couscous, flour, coriander, baking powder and ¼ teaspoon each of the salt and pepper in a bowl. Add the eggs and milk, mixing well. Stir in the butter, cover and set aside to rest for 20 minutes.

To cook the pancakes: Place an 8" skillet over medium heat and brush with a little melted butter. Stir the batter to recombine. Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time. Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes. Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm. Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

To serve, warm the pancakes in a hot oven, if necessary. Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them. Spoon any vegetable juices around, and serve

Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 milligrams sodium.

CREAM CHEESE PANCAKES

Servings: 1 servings

Ingredients:

2 Eggs
5 teaspoon All purpose flour
1 ½ teaspoon Sugar
1 teaspoon Butter, melted
8 ounce Cream cheese, softened

Preparation:

Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky). Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesause, or maple syrup.

CRISP FRIED POTATO LATKES

Servings: 10 servings

Ingredients:

BATTER:
2 ½ pound Potatoes; pref. baking type such as Russet or Idaho peeled
1 large Onion
3 large Eggs; lightly beaten
1 teaspoon Salt; or to taste
⅛ teaspoon Black Pepper, fresh ground or to taste
¼ cub Matzo meal; about -=OR=-
2 tablespoon -All-Purpose Flour, or morePref. unbleached

FOR FRYING:

TO SERVE:

Preparation:

Vegetable Oil Applesauce Sour Cream or Plain Yogurt

Shred or grate the poatoes althernately with the onion to keep the potatoes from darkening. (The size of the shreds is a matter of personal taste.) Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser, smoother latkes.) Squre the excess liquid from the potato and onion shreds. Mix in the eggs, salt, pepper and matzo meal (or flour). Let the mixture rest for about 5 mins., so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.

In a very large skillet, over med.-high heat, heat oil that is about ⅛-¼" deep until it is very hot but not smoking. To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large serving spoon; then carefully slide it off the spoon into the hot oil.

Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat the process until all the latkes are fried.

Serve the latkes as soon as possible for the best taste and texture.
Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.

Courtesy of Marilyn Sultar (FJVS25A)

CRISP PASTA PANCAKE WITH SPICY PEPPER RELISH

Servings: 8 servings

Ingredients:

1 large Red bell pepper
1 large Yellow bell pepper
8 Fresh serrano chilies (red or green)
1 cub Sugar
2/3 cub Distilled white vinegar
8 ounce Fresh capellini
1 tablespoon Sesame oil
2 tablespoon Salad oil

Preparation:

Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes.
Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat.
Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes.
Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.

DANISH PANCAKES

Servings: 4 servings

Ingredients:

¼ cub Butter
4 Eggs
1 cub Milk
1 cub Flour

Preparation:

Preheat oven to 425.

Divide butter into two pie plates. Blend together eggs, milk, flour. Melt butter in pie plate. Divide batter between pie plates. Bake 20 minutes.

We had thickened spiced (cinnamon, cloves) peaches over the top.

Posted on GEnie by THE.LARK [Lawrence], May 21, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

DAVID EYER'S PANCAKE

Servings: 2 servings

Ingredients:

BON APPETIT; OCTOBER 1987:
½ cub Flour
⅛ teaspoon Nutmeg, ground
2 Eggs
½ cub Milk
2 tablespoon Oil
2 tablespoon Sugar, powdered
1 ½ tablespoon Juice, lemon

Preparation:

Preheat oven to 425. Combine first 4 ingredients in medium bowl. Melt butter in heavy 12" skillet in oven. Pour batter into skillet. Bake until golden brown, about 15 minutes. Sprinkle with sugar and lemon juice. Bake 3 more minutes. Fill with ice cream or fruit, if desired.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

DESPERATELY HEALTHY PANCAKES

Servings: 36 servings

Ingredients:

-dorothy cross tmpj72bpart 1:
½ cub Soy flour
½ cub Whole wheat flour
½ cub Unbleached all-purpose flour
2 tablespoon Wheat germ
2 tablespoon Powdered milk
2 tablespoon Unprocessed bran
1 tablespoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
Grated peel of 1 orangepart 2:
2 each Eggs; separated
½ cub Plain yogurt
¼ cub Oil
1 tablespoon Molasses
1 tablespoon Honey
1 ½ cub Orange juice

Preparation:

Combine the first 10 ingredients. Reserve the egg whites and add the egg yolks and the remaining ingredients to the flour mixture in a food processor, blend well. Beat the egg whites until stiff; fold into the pancake mixture. Cook on a 300 degree griddle, for 2-½ minutes on one side and 1 minute on the other.
Makes about 36 3-inch cakes. Source: Country Inn and Bed and Breakfast Cookbook (Served at The Old World Inn B&B in Napa, CA) Reformatted for MealMaster by:
CYGNUS, HCPM52C Malama Kau Pono, CYGNUS in Boulder, CO <03/22 10:15 am MST> FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/22 12:47 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM LEMON M CAKE

DUTCH BABY PANCAKES

Servings: 2 servings

Ingredients:

BATTER:
¾ cub Milk
½ cub Unbleached all-purpose flour
2 large Eggs
1 ½ tablespoon Sugar
½ teaspoon Pure vanilla extract
3 tablespoon Unsalted butter

TOPPING:
1 tablespoon Confectioners' sugar
1 ½ cub Thinly sliced peaches=OR=- Nectarines or Strawberries and/or Raspberries & Blueberries, or Lemon, cut in wedges

Preparation:

PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the center of the oven. Have a 10-inch glass pie plate or cast iron skillet ready. Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. The batter can be made a day ahead and refrigerated. Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted. Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. Slowly pour the batter into the pie plate or skillet and bake for 20 minutes. Reduce the oven to 350F and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer. Remove from the oven and sift confectioners' sugar over the top. Serve immediately, with fruit spooned into the center or with lemon wedges.

DUTCH PANCAKE

Servings: 1 servings

Ingredients:

3 each Egg, well beaten
½ cub Flour
½ teaspoon Salt
½ cub Milk

Preparation:

Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

EARLY-BIRD BUTTERMILK PANCAKES

Servings: 5 servings

Ingredients:

1 ½ cub Flour
1 tablespoon Sugar
½ teaspoon Salt
2 ¼ teaspoon Baking powder
½ cub Buttermilk
2/3 cub Milk
1 Egg; beaten
2 tablespoon Cooking oil
Oil for pan
½ cub Milk; as needed for thinning

Preparation:

SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the buttermilk, milk, beaten egg and oil. Pour the liquid into the dry ingredients and stir until well mixed. A few small lumps in the mixture will cook out. The first pancake is a test pancake. The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. Ladle about ⅛ cup of the batter into the hot pan. When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. Cook on the second side until done.

EASY WW PANCAKES

Servings: 1 servings

Ingredients:

1 cub WW flour
1 cub Rye flour or another c. WW
Flour
1 tablespoon Ener-g egg replacer
2 teaspoon Baking powder
1 tablespoon Turbinado sugar (or not)

Preparation:

mix dry ingredients add

1 c. mashed banana, or applesauce enough rice milk to make it pancake-batter like

fry (carefully) in a nonstick or Pam-sprayed pan. Add cinnamon, nutmeg, or a half-cup of undercooked 7-grain cereal if you find them too bland as they are.

Posted by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

EGG PANCAKE ROLLS WITH PORK FILLING

Servings: 8 servings

Ingredients:

4 Eggs
1 tablespoon Dry sherry
Carrots, finely chopped
(for garnish)

FILLING:
1 cub (about ½ lb) ground pork,
Uncooked
2 medium Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 teaspoon Cornstarch, dissolved in
2 tablespoon Water, cold
½ tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 teaspoon Salt
1 tablespoon Peanut oil

SAUCE:
2 tablespoon Oyster sauce
1 tablespoon Light soy sauce
1 tablespoon Plum sauce
Dash hot chili oil or
Tabasco
Sauce

Preparation:

In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll.
Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant.
Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings.

Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981

E-Z PANCAKES+++FGGT98B

Servings: 4 servings

Ingredients:

1 ½ cub Bake it all mix*
1 Egg
¾ cub Milk
1 tablespoon Sugar

Preparation:

*Do not pack
Break egg into bowl; beat. Stir in milk and
sugar. Add Mix and blend. Using ¼ cup measure (not quite full) drop batter onto a hot griddle which has been rubbed lightly with shortening. Cook on one side until puffed, full of bubbles, and cooked on the edges. Turn and cook on the other side. Serve immediately. Yield: 8 to 9 medium pancakes FRANK PANCAKES: Add 2 franks, sliced thin, to one recipe of E-Z Pancake batter.

FINNISH PANCAKES

Servings: 8 servings

Ingredients:

8 each Large eggs
1 quart Fresh milk
4 tablespoon Sugar
1 teaspoon Salt
1 cub Flour
¼ pound Butter

Preparation:

Melt ¼ lb. butter in pan 12" x 16". Mix lightly with beater - milk and eggs; then add sugar, salt and flour. Pour mixed batter over melted butter. Bake in 450ø oven for 20-23 minutes. Cut recipe in half for 9" x 13" pan. Cut recipe in forths for 8" x 8" pan. Serve with maple syrup, jelly or butter.
Courtesy Massachusetts Poultry Association, Inc.

FLADLE UBERBACKEN (SWABIAN PANCAKES)

Servings: 6 servings

Ingredients:

1 ¼ cub Flour; Unbleached
3 each Eggs; Large
½ teaspoon Salt
2 cub Milk
1 teaspoon Vegetable Oil
16 ounce Applesauce; (1 can)
4 ounce Raisins
1 teaspoon Oil Or Butter;To Grease Dish
2 tablespoon Sugar
3 tablespoon Almonds; Sliced and Blanched
1 tablespoon Butter

Preparation:

Prepare pancake batter by blending flour, 2 eggs, ¼ t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, ¼ t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.

FLAEDLE

Servings: 4 servings

Ingredients:

200 g Flour (1 ¾ cups)
2 Eggs
¼ l Milk (1 cup plus 1 Tbsp)
1 pinch Salt
Fat for frying

Preparation:

Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side. Once the 'Flaedle' is done, set it aside for cooling.

If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

FRENCH PANCAKES

Servings: 2 servings

Ingredients:

¾ cub Flour
½ teaspoon Salt
1 teaspoon Baking powder
2 tablespoon Powdered sugar (optional)
2 Eggs
1/3 cub Water
2/3 cub Milk
½ teaspoon Vanilla

Preparation:

Mix dry ingredients, beat the eggs and add the liquid ingredients. Make a well in dry ingredients and add the liquids, combine with little mixing and ignore any lumps, they will take care of themselves.

FRENCH POTATO PANCAKES

Servings: 4 servings

Ingredients:

1 ½ cub Frzn hashbrown potatoes,partially thawed or 1 ½c grated potatoes
1 cub Finely diced cooked turkey
½ cub Sliced green onion
4 teaspoon Lour
1 tablespoon Parsley flakes
½ teaspoon Dried chervil or summersavory leaves
1 carton 8 oz (1 c) frozen fat freeegg product, thawed (or
2 eggs
2 tablespoon Coarsely chopped ripe olives
1 teaspoon Dijon mustard
4 teaspoon Olive oil

Preparation:

1. In a medium bowl, combine all ingredients except olive oil; mix well. 2.
In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon ¼ of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired.

FUNKASO: MILLET PANCAKES

Servings: 10 pancakes

Ingredients:

2 cub Millet flour;buy a healthfood store
1 ¼ cub -Lukewarm water
Margarine; or oil
Sugar; to taste
1 pinch -Salt

Preparation:

"The batter for these pancakes needs to stand for about 4 hours (!
a.m.) before you start cooking. It helps if you have a flat pancake griddle, but if you do not then use a heavy frypan and a good "bendy" utensil to turn and lift the funkaso. They are similar to (although smaller than) the Ethiopian injera which are made from a millet-relative called teff and they can be served with Ethiopian dishes such as the wars."
1. Sift flour into a bowl and gradually pour in the warm water, stirring and mixing well as you do so to make a smooth, runny paste.
Set aside for 4 hours.
2. After this, heat the margarine or oil in a shallow pan or griddle plate. While it is warming. beat the batter with a spoon.
3. When the margarine or oil is hot, ladle or pour enough batter in the pan to make a saucer-sized pancake and cook until crsip. You can turn it once if you like but it is not essential. Remove and keep warm.
4. Cook the others in the same way and serve to accompany a main dish, or a snack with honey, or chutney.

GARBANZO POTATO PANCAKES

Servings: 12 pancakes

Ingredients:

1 cub AM Garbanzo Flour
1 cub AM Potato Flakes
½ cub Onion finely chopped
1 medium Zucchini squash or cucumber grated
½ teaspoon Sea salt (optional)
2 teaspoon Non-alum baking powder
2 cub Water

Preparation:

Mix the dry ingredients and the vegetables together. Add the water and stir well. Cook like pancakes on an oiled skillet or griddle.

VARIATIONS: For lighter, extra tasty pancakes, substitute ½ cup AM Whole Wheat Flour for ½ cup of the potato flakes. Add a tablespoon of oil, 2 teaspoons of tamari soy sauce and a little garlic to the water and stir in the dry mixture. Cook as directed.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

GARLIC PANCAKES WITH HAM SAUCE

Servings: 1 servings

Ingredients:

½ pound Butter
3 tablespoon Rubbed sage
3 Large heads fresh garlic
2 cub Self rising flour
2 Eggs
2 tablespoon Oil
3 ½ cub Milk
9 Large cloves fresh garlic,minced
1 pound Lean ham, minced

Preparation:

Mix together 12 tablespoons (1-½ sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves' covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one cup) flour, eggs, oil and 1-½ cups milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tablespoons butter and keep warm. While waiting for batter to work, place half the sage butter (6 tb) in saucepan, add 6 tb flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tb of remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 cups milk. Allow to thicken, stirring frequently.
Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes.
NOTE:Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like -- a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper.

GARLICKY PORK-AND-ASPARAGUS PANCAKES

Servings: 4 servings

Ingredients:

1/3 cub Sifted all-purpose flour
4 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Pepper
5 large Eggs; beaten until frothy
½ pound Ground pork shoulder
6 medium Scallions; trimmed sliced thin (include some green tops)
3 large Garlic cloves peeled and minced
2 teaspoon Oriental sesame oil
½ pound Tender young asparagustrimmed of coarse stem ends peeled and cut into moderately fine julienne
2 tablespoon Vegetable oil

DIPPING SAUCE:
1 cube ginger peeled and minced
1/3 cub Soy sauce
1 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
1 teaspoon Hot sesame oil

Preparation:

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter.
Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a ¼-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 ½ minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.

GERMAN APPLE PANCAKES

Servings: 6 servings

Ingredients:

1 ½ cub Flour
1/3 cub Sugar
¾ teaspoon Salt
5 Eggs
1 cub Milk
¾ cub Cream
¼ cub Melted butter
5 Apples, peeled and sliced

Preparation:

Instead of sliced apples, ½ cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle.

Sift together the flour, sugar, and salt. Beat eggs with milk and cream.
Add melted butter. Combine mixtures and beat until smooth. Heat a 10 inch skillet, brush well with butter and pour ¾ cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter.

Sprinkle each pancake with cinnamon and sugar, and bake in a preheated 400F oven for 3 minutes. Fold pancakes so apples are inside. Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter and brown under the broiler. Makes 6.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

GERMAN BREAKFAST PANCAKES

Servings: 6 servings

Ingredients:

BARB DAY:
6 Eggs
⅛ teaspoon Salt
1 cub Flour; unsifted
12 cub Milk
1 teaspoon Sugar
¼ pound Butter; melted Powdered Sugar

Preparation:

Preheat oven to 450 degrees. Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Pour the melted butter into 2 - 8" square baking pans. Add half the batter to each pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned.
Lower the temperature to 400 degrees if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below.
Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon.

GERMAN PANCAKE

Servings: 4 servings

Ingredients:

½ cub Flour
½ cub Milk
2 Eggs, slightly beaten
1 Pinch nutmeg

Preparation:

Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-½ inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it.
Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy.

GERMAN PANCAKES

Servings: 6 servings

Ingredients:

4 Eggs
1 cub Flour
¼ teaspoon Salt
3 teaspoon Sugar
1 1/3 cub Milk
1 cub Butter (2 sticks)

Preparation:

Cinnamon sugar Juice of 1 lemon jam...suggested are loganberry, boysenberry or seedless raspberry

You will need a LARGE skillet for these...

Beat the eggs until light and frothy. Add flour, salt, sugar and milk.
Beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Place 2 T of butter into the pan for each pancake. Heat until pan is very hot, but don't allow butter to burn. Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover the bottom and slightly up the sides of thepan, but not a lot of excess. This will produce a giant, crepelike pancake.

Check the cake by gently lifting the edge with a spatula. When it is nicely browned, tunr the cake. The second side will brown quickly.

Place the pancake onto a warm plate, sprinkle with cinnamon sugar then lemon juice, then spread with jam. Roll up like a small jellyroll, sprinle again with cinnamon sugar, cut into two pieces, and serve.

From Sunday Breakfast, a cookbook for men, NittyGritty Productions

Courtesy of The Homestead Nashville TN (615) 385-9421 -*HST*-

GIANT POTATO PANCAKE

Servings: 6 servings

Ingredients:

1 ½ pound Idaho potatoes;
¼ cub Onion; finely chopped
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1 tablespoon Margarine

Preparation:

Pare potatoes with a vegetable peeler. Grate potatoes on medium grater into a large bowl. Add onion, salt, and pepper and mix lightly but well with a blending fork. Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan; pat down and spread evenly. Cover pan tightly; turn heat low and let cook about 15 minutes or underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or very large pie plate) unside down on top of potatoes and, with one hand handle of frying pan and the other hand guiding the plate, turn frying pan unside down, then lift off the pancake. This put the pancake back on the plate. Next, immediately slide pancake back into the frying pan, browned side up. Return to low heat. Do not cover. Let cook for another 15 minutes or until bottom is browned. To serve, cut evenly into 6 pie-shaped wedges.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124;
Low-sodium diets: Omit salt. Use unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

GLUTEN FREE BLENDER PANCAKES

Servings: 4 servings

Ingredients:

1 cub Buttermilk
2 Eggs
1 tablespoon Cooking Oil
2 tablespoon Brown Sugar
½ teaspoon Baking Soda
1 teaspoon Baking Powder
½ cub Rice Flour
½ cub Potato Flour
¼ cub Corn Meal
pinch Salt

Preparation:

Place Milk, Eggs and Oil in Blender. Blend at low speed. Add Sugar and Dry Ingredients. Pour 6" rounds into greased skillet or non-stick pan. Flip when bubbles appear through out and edge of `cake looks dull. Add more milk for thinner pancakes or more flour for thicker ones.

GLUTEN FREE PANCAKES

Servings: 12 pancakes

Ingredients:

1 cub AM Rice or Millet Flour
½ cub AM Soy Flour
½ cub AM Corn Meal
1 tablespoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
1 Egg; beaten
1 ½ cub Water
2 tablespoon AM Unrefined Vegetable Oil

Preparation:

Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

GRATED POTATO PANCAKES

Servings: 6 servings

Ingredients:

1 Egg
2 cub Milk
1 ¼ cub Sifted enriched flour
1 teaspoon Sugar
1 teaspoon Salt
1 dash Pepper
1 ½ pound Potatoes
Butter or bacon drippings

Preparation:

Beat egg with a little of the milk. Stir in the sifted dry ingredients alternately with the remaining milk, beating until mixture is smooth.

Wash and peel potatoes, grate directly into batter, then beat well.

Fry on a hot greased griddle and serve hot with crisply fried bacon, with stewed berries, or with applesauce.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

GREEN ONION LATKES

Servings: 4 servings

Ingredients:

2 pound Mealy potatoes, peeled andcoarsely grated
6 To 10 green onions *
2 Eggs, lightly beaten
3 tablespoon Matzo meal/flour, orcombination
Salt and pepper
Oil for frying

Preparation:

* including tender green leaves, thinly sliced or coarsely chopped

Bits of pungent green onion offset the richness of the potato.

Rinse potatoes in cold water, then squeeze out excess liquid.

Place potatoes in a mixing bowl with green onions, eggs, matzo meal, salt and pepper. Mix well.

Heat about ⅛ to ¼ inch oil in heavy frying pan, then drop spoonfuls of the batter into the hot oil. Fry several pancakes at a time, cooking until golden on the first side, then turning and cooking the other side. Serve immediately, accompanied by sour cream.

Variation: Instead of green onions, add ½ to 2/3 cup chopped chives.

PER SERVING (using a total of 2 tablespoons oil): 260 calories, 8 g protein, 37 g carbohydrate, 10 g fat (2 g saturated), 105 mg cholesterol, 44 mg sodium, 1 g fiber.

Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.

HAM AND POTATO PANCAKES

Servings: 8 servings

Ingredients:

3 large Potatoes, peeled, grated,
Well drained (about 3 cups)
1 cub Chopped cooked ham
1/3 cub Chopped chives or green
Onions
¼ cub Chopped fresh parlsey
1 Egg
2 tablespoon All purpose flour
3 tablespoon Vegetable oil

Preparation:

Combine first 6 ingredients in medium bowl. Season with salt and pepper.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Using ¼ cup batter for each pancake, fry batter in batches until cooked through and golden brown, adding more oil if necessary, about 3 minutes per side.

Transfer pancakes to paper-towel-lined baking sheet to drain briefly.

SOURCE: BON APPETIT, January '93

HERB WAFFLES

Servings: 4 servings

Ingredients:

2 cub All-purpose flour
1 teaspoon Salt
4 teaspoon Baking powder
2 tablespoon Sugar
2 tablespoon Finely sliced chives
1 tablespoon Finely chopped thyme
1 tablespoon Chopped Italian parsley
1 tablespoon Finely chopped fresh sage
5 ounce Unsalted butter
1 ½ cub Milk
2 Eggs, beaten

Preparation:

Chef Carole Wagner Greenwood of the Tabard Inn says the restaurant will serve these waffles with asparagus and topped with sauteed morels in an herb garlic butter in the spring, when the asparagus comes in season at the Tabard Farm.

Makes 4 large waffles.

Sift dry ingredients together. Stir in chopped fresh herbs. Heat butter and milk until butter is melted. Cool slightly before whisking in eggs. Quickly whisk in dry ingredients.

Make waffles according to waffle iron instructions, greasing iron well - or make as small pancakes in a non-stick skillet.

Per waffle: 481 calories; 13 grams protein; 59 grams carbohydrates; 21 grams fat; 12 grams saturated fat; 188 milligrams cholesterol; 955 milligrams sodium.

HONEY PANCAKE SYRUP

Servings: 1 servings

Ingredients:

½ cub Water
1 cub HONEY
1 teaspoon Vanilla

Preparation:

Heat water in a saucepan over medium heat. Add honey just before boiling. Stir well until combined- do not boil. Remove from heat - stir in vanilla. Store in covered jar or syrup dispenser in the refrigerator.
Honey can be used straight from the jar on pancakes - but this syrup pours nicely and dilutes the overwhelming sweetnees of honey.
From Connecticut Honey by Eastern Connecticut Beekeepers Association

HONEY-APPLE PANCAKES

Servings: 4 servings

Ingredients:

1 ¼ cub All-purpose flour
2 teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Apple pie spice
⅛ teaspoon Baking soda
1 Egg
¾ cub Apple juice
2 tablespoon Honey
1 tablespoon Cooking oil

Preparation:

In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about ¼ cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges.
Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes.

Recipe: Associated Press

HOWARD JOHNSON PANCAKES

Servings: 2 servings

Ingredients:

2 Eggs
½ cub Sugar
1 pint Milk
4 teaspoon Baking powder
½ cub Melted butter or margarine
Flour

Preparation:

Combine all ingredients;mix well.Add flour as necessary to thicken.

IN-A-PINCH POTATO PANCAKES

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
1 ½ cub Coarsely chopped apples (peeled)
¼ cub Chopped onion
1 cub Shredded sharp Cheddarcheese
1 Egg; beaten
1 teaspoon Salt
¼ teaspoon Pepper
½ cub Unseasoned dry bread crumbsOR- cornmeal
1 ½ tablespoon Butter or margarine
1 ½ tablespoon Vegetable oil

Preparation:

In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain and mash.
In large bowl combine potatoes, apples, onion, cheese, egg, salt and pepper. Mix to blend thoroughly. Form into 8 patties about ¾ inch thick. Coat with bread crumbs. In large nonstick skillet over medium heat bring the butter and oil to sizzling. Fry patties until browned, about 5 minutes on each side.

Menu: Red Cabbage and Celery Slaw, Oatmeal Cookies and Canned Apricots

Nutritional Information Per Serving: 400 calories; 17 g fat; 80 mg cholesterol; 880 mg sodium; 49 g carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board <recipes@potatoes.com>

IRISH POTATO PANCAKES

Servings: 8 servings

Ingredients:

1 cub Mashed potato
2 cub Flour
1 teaspoon Salt
1 Tbpp baking powder
2 Beaten eggs
1 cub Milk
4 tablespoon Light corn syrup
1 tablespoon Nutmeg

Preparation:

Do not expect these to be like American pancakes, but they have an excellent flavor.

Mix all ingredients. Beat well. Bake on a greased griddle until brown on both side. Makes 8-10.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

KAESE BLINTZES - (ROLLED CHEESE PANCAKES)

Servings: 6 servings

Ingredients:

1 cub Dry Cottage Cheese
1 cub Pot Cheese -or- LowfatRicotta Cheese
1 Egg
1 tablespoon Sugar
1 cub Flour
1 cub Lowfat Milk
3 Eggs
Vegetable Oil
2 tablespoon Margarine
Plain Lowfat Yogurt

Preparation:

Keywords: Breakfast

Make the cheese filling by beating cottage cheese, pot cheese, 1 egg and sugar together. Combine the flour and milk with the 3 eggs. Beat to make a smooth batter.

Heat a 6- or 8-inch skillet. Coat with vegetable oil and pour in 2 to 3 tablespoons of the batter. Tilt the pan to distribute the batter over the bottom of the skillet. Cook until the dough is firm and browned.

Remove from the pan and place on a lightly-oiled plate with browned side up. Spoon 1 tablespoon of filling onto the edge of the pancake. Roll up by bringing the edge with the filling to the center of the pancake, fold in each side, and fold over once more to make a sealed pouch. Continue with the rest of the batter.

When ready to serve, heat the margarine in a skillet. Fry the blintzes until golden brown on all sides. Serve with yogurt.

Serves 6

One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein: 16 Fat:
14 Sodium: 150 Potassium: 178 Cholesterol: 193

Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Servings: 4 servings

Ingredients:

2 ½ cub Potatoes; (2 Large) *
3 cub ;Water
1 teaspoon Lemon Juice
1 each Potato; Boiled, Mashed
1 each Egg; Large, Beaten
2 tablespoon Milk
½ teaspoon Salt
1 Vegetable Oil; As Needed

Preparation:

* Potatoes are grated on medium grater. 2 ½ Cups Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately.
NOTE:
If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.

KOREAN HOME-STYLE SCALLION PANCAKES

Servings: 2 pancakes

Ingredients:

DIPPING SAUCE:
1 cub Flour 4 Scallions, root ends trimmed
1 teaspoon Salt -cut into 2" lengths
1 ½ cub Cold water, or enough to 2 oz Sweet red or green
peppers,
~make moderately thin batter -in 2" juliened strips
3 ounce Ground beef Corn oil for frying
2 tablespoon Soy sauce ½ ts Dried hot red chili flakes
¼ teaspoon Korean sesame oil 1 ts Thinly sliced green onion
½ teaspoon Toasted sesame seeds

Preparation:

In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently.
Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about ¼-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm.
Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces.
Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce.
DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.

LACY POTATO PANCAKES (LATKES)

Servings: 2 servings

Ingredients:

4 Potatoes - peeled
1 small Onion
2 Eggs
1/3 cub Flour
1 teaspoon Baking powder
1 teaspoon Salt
1 pinch Lemon pepper

Preparation:

or pepper oil - for frying

Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat ⅛" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels.
Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular size or 5 dozen miniatures. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp and hot.

LATKES (GRATED POTATO PANCAKES)

Servings: 6 servings

Ingredients:

6 Medium potatoes
1 Onion
2 Eggs
½ cub Flour
1 teaspoon Salt
Vegetable shortening or
Oil for frying

Preparation:

Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes. Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside, turn to brown. Life out and drain off excess fat on paper towel. Pancakes fried in deep fat should be puffed and crisp. These pancakes may also be baked in a shallow baking pan for 45 minutes at 350F until nicely browned. Cut into squares and serve hot. They may also be put into a well greased small muffin pan and baked 45 minutes at 350F.

LATKES (POTATO PANCAKES)

Servings: 1 servings

Ingredients:

2 each Potatoes, large
½ Onion
1 Egg
1 dash Pepper
½ teaspoon Salt
1/3 cub Flour
½ cub Water

Preparation:

Peel two large potatoes and put in food processor with onion and some water. Process and drain through paper towels in colander.
In separate dish beat the egg with seasonings and add to drained potato and onion mix. Stir well, then stir in flour.
Either make one large pancake, or drop by ¼ cups into hot oil and flatten. Fry over medium heat until golden brown on the outside Serve with tadziki, yoghurt, sour cream or applesauce. Makes a meal.

LEFSE - NORWEGIAN POTATO PANCAKES

Servings: 30 servings

Ingredients:

2 pound Potatoes
¼ cub Butter
¼ cub Milk
1 ½ teaspoon Salt
1 teaspoon Sugar
¼ teaspoon MSG
⅛ teaspoon Black pepper
2 ½ cub Sifted all-purpose flour

Preparation:

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or rice the potatoes thoroughly. 2. Whip into the potatoes the butter and milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the potatoes until light and fluffy. Cool the potatoes and then chill in the refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do not grease the skillet or griddle. 5. Remove the chilled potatoes from the refrigerator. Add about half of the flour and beat until smooth. Beat in enough of the remaining flour to make a smooth dough, shape into a ball and turn out onto a lightly floured surface. Roll into a round about ⅛ inch thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few drops of cold water. If the drops dance around in little beads, temperature is about right. Do not grease. 7. Place a lefse "round" on the griddle or skillet and cook until browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the Lefse are lightly browned and dry. Remove and place on a clean, dry towel. Cool completely.
8. To serve ... dust with powdered sugar, roll and enjoy.

LEMON PANCAKES

Servings: 16 2" cakes

Ingredients:

½ cub All-purpose flour
3 teaspoon Baking powder
3 tablespoon Sugar
¼ teaspoon Salt
¼ cub Skim milk
½ cub Club soda
1 Egg yolk
2 tablespoon Minced lemon zest
1 teaspoon Vanilla extract
1 tablespoon Canola oil
2 Egg whites

Preparation:

In a large bowl, combine the dry ingredients. Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.

In a separate bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the batter.

Lightly spray or wipe a large regular or nonstick skillet with vegetable oil. Place the skillet over medium-high heat; drop the batter into the pan by tablespoonfuls to form 2-inch pancakes, and cook until they are golden brown on both sides.

Per pancake: Cal. 39, Carb 6g, Protein 1g, Chol. 11mg, Fat 1g/28%

Variations: Omit the lemon zest and add one of the following to the batter:

2 tablespoons minced lime zest
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
Seeds from 1 vanilla bean

* Source: Great Good Food - by Julee Rosso
* Typed for you by Karen Mintzias

LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Servings: 6 servings

Ingredients:

½ cub All-purpose flour;
¾ cub Buckwheat flour;
1 teaspoon Baking powder
2 teaspoon Sugar substitute
1 large Egg; beaten slightly
1 cub Water
1 tablespoon Margarine; Melted
1 teaspoon Margarine; for cooking

Preparation:

Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats.
Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to cook until bubbles form around the pancakes. Thin remaining batter with additional water if necessary. Turn pancakes over with a spatula. Continue cooking until pancakes are done. Place on heated dish and continue cooking until all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O'Brion and her Meal Master

LIGHT & FLUFFY PANCAKES

Servings: 6 servings

Ingredients:

2 cub Whole Wheat Pastry flour ½ t Cinnamon
½ cub Cornmeal ¼ c Apple butter
2 tablespoon Ener-G or cornstarch 2 c Light soy milk
2 teaspoon Baking Powder ⅛ c Maple syrup
½ teaspoon Baking soda ¼ t Apple cider vinegar

Preparation:

Mix dry ingrediants together. Then add remaining ingrediants.
Make sure all the ingrediants are mixed together well. Batter should be spongy -- not runny or thick. Preheat frying pan over medium heat. Pour a ladle full of batter into pan and cook on both sided until golden brown.
Makes 6 large pancakes. These are very filling!

LOW-FAT POTATO PANCAKES

Servings: 16 servings

Ingredients:

4 cub Potato; grated
1 cub Onion; grated
2 each Egg whites
Salt & pepper; to taste
2 tablespoon Vegetable oil; or bakingspray

Preparation:

Preheat oven to 375F. Place rack in bottom third. Combine potatoes, onion, egg whites, salt and pepper. Grease or spray baking sheet. Drop 2 tbsp. of mixture and flatten into each circle. Place in oven and bake for about 20 minutes per side, or until crisp on both sides. MAKES: 16 PANCAKES

MANDARIN PANCAKES

Servings: 24 servings

Ingredients:

2 cub All purpose flour, unsifted
¾ cub Boiling water
2 tablespoon Sesame oil (more or less)

Preparation:

Measure flour into a bowl and mix in water with a fork or chopsticks. Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about ten minutes). Cover and let rest at room temperature for 30 minutes. Roll dough into a 12 inch long log. Cut into 12 equal pieces and keep covered.
To make each pancake, cut one piece of dough exactly in half. Roll each half into a ball and flatten slightly. Roll each ball on a very lightly floured board to a round 3 inches in diameter. Brush sesame oil lightly on top of one round and cover with another round. Press the 2 rounds lightly but firmly together. Place the double round on a lightly floured board and roll out, from center to edges, until 7 or 8 inches in diameter (don't worry if rounds are not perfect). Turn frequently, brushing board lightly with flour as needed. Repeat procedure until you have 2 or 3 pancakes; then cook before making more.
Heat a wide frying pan over medium-high heat, then place a pancake on the ungreased surface. Turn about every 15 seconds until cake is blistered by air pockets, turns parchment color and feels dry. Cake should not brown, but a few golden spots won't hurt. If overcooked, cake becomes brittle.
Remove from pan and carefully pull the two halves apart and stack them on a plate. Keep covered as you cook remaining cakes. Serve warm; or let cool, wrap airtight, and refrigerate of freeze for later use.
To heat for serving, thaw if frozen. Line a flat-bottomed steamer with towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes. Cover and steam over simmering water for five minutes. Fold hot pancakes in half, then in half again, and arrange in a serving basket.
Since they dry out quickly, serve just a few at a time and keep remainder covered.

MARK'S EGGLESS PANCAKES

Servings: 4 servings

Ingredients:

1 cub Wholewheat flour
1 cub White flour
3 tablespoon Wheat germ
2 tablespoon Cornstarch
2 tablespoon Baking soda
1 teaspoon Baking soda
Salt, optional
Sugar, optional
Water to mix

Preparation:

Combine all the dry ingredients. Add water, starting with ½ c & beating well. Add enough water till you have the consistency desired. If you prefer thicker batter, add less water, thinner batter, add more water.
Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side.
VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm.

MASHED POTATO CAKES

Servings: 8 servings

Ingredients:

2 cub Flour, sifted
4 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Butter
1 teaspoon Caraway seed
2 cub Mashed potatoes
½ cub Milk

Preparation:

Mix and sift dry ingredients; work in butter and add caraway seed, mashed potatoes and lastly the milk. Roll about as thick as biscuits; cut into squares.

Brown slowly in a little fat over slow heat. Split and spread with butter.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

MASHED POTATO PANCAKES

Servings: 12 pancakes

Ingredients:

1 cub Mashed potatoes
2 cub Flour, sifted
1 teaspoon Salt
3 teaspoon Baking powder
2 Eggs, beaten
1 cub Milk
4 tablespoon Light corn syrup
1 teaspoon Nutmeg

Preparation:

Combine potatoes, sifted flour, salt, and baking powder.

Mix together the eggs and milk and stir lightly into the potato-flour mixture. Add corn syrup and nutmeg and beat well.

Bake on a greased griddle until cakes are brown on both sides.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

MEAT FILLED ORIENTAL PANCAKES

Servings: 24 servings

Ingredients:

ORIENTAL PANCAKES:
4 Eggs
½ cub Water
3 tablespoon Cornstarch
2 teaspoon Soy Sauce
½ teaspoon Sugar
½ teaspoon Vegetable Oil

MEAT FILLING:
1 tablespoon Cornstarch
3 tablespoon Soy Sauce
1 tablespoon Dry Sherry
¾ pound Ground Beef
½ pound Ground Pork
2/3 cub Chopped Green Onions & Tops
1 teaspoon Minced Fresh Ginger Root
1 Clove Garlic, Pressed

Preparation:

ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour ¼ cupful into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1-½ minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure, adding ½ teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined.
ASSEMBLY: Spread ½ cup meat mixture evenly over each pancake, leaving about a ½ inch border on one side. Starting with opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time.) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger.

Mini Pancakes with Strawberry Sauce

Servings: 6 servings

Ingredients:

1 cub Skim milk
1 Egg white
1 teaspoon Vanilla
1 cub All-purpose flour
1 ½ teaspoon Baking powder
1 pinch Salt
1 pinch Cinnamon
1 teaspoon Canola oil
½ cub Low-fat yogurt

STRAWBERRY SAUCE:
1 package Frozen strawberries (unsweetened)
½ cub Water
1 tablespoon Granulated sugar
2 teaspoon Cornstarch

Preparation:

Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired.
Whipped topping, or vanilla ice cream
"""""""""""""""""""""""""""""""""""""""""""""""""

Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream.

NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom.
Cover with strawberries. Spread remaining crumb mixture over top.

MINIATURE POTATO PANCAKES

Servings: 4 servings

Ingredients:

2 cub Diced Raw Potato
2 each Eggs, Beaten
1 ½ teaspoon Salt
1 Black Pepper To Taste
1 tablespoon Grated Yellow Onion
¼ cub Vegetable Oil

Preparation:

Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom --miniature potato pancakes. They're delicious and practical since they can be made weeks in advance and reheated.
Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels.
Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don't overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp.
Makes about 50 pancakes or enough for about 2 cups of dip.

MISHMASH (POTATO VEGETABLE PANCAKES) (OPT. OVO)

Servings: 1 servings

Ingredients:

1 each Potatoes
1 each Carrots or other vegetables
1 each Matzo meal or bread crumbs
1 each Egg white or binder

Preparation:

The technique of making potato cakes is a great one! I often steam potatoes along with carrots and turnips or rutabagas or winter squash, and then mash them all together with a little heated rice milk. We call it "mishmash." My mother made us this dish (with ground b**f) when we were convalescing, because it was easy to eat. It's great with ketchup.
Leftovers make wonderful cakes, mixed with matzo meal or bread crumbs, and even egg white if you need a binder. It's also easy to reheat in the microwave.

Source: original or generic

Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 20] Mar. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Servings: 2 servings

Ingredients:

2 teaspoon Roasted sesame seed oil
2 Green onions; thinly sliced
2 cub Bok choy, thinly sliced
½ Red bell pepper thinly sliced
1 Carrot; thinly sliced
½ cub Mushrooms, thinly sliced
½ cub Mung bean sprouts
4 ounce Reduced-fat tofu; crumbled
2 teaspoon Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tablespoon Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakesOR- whole wheat crepes (thawed)

Preparation:

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style.

Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7

Source: Delicious! July/August 1993 Typed for you by Karen Mintzias

MUNG BEAN PANCAKES - BINDAE DUK

Servings: 18 servings

Ingredients:

1 ¼ cub Hulled Split Mung Beans *
1 ½ cub Finely Diced Ham Or Salt Pork
1 ½ cub Chopped Kim Chee
3 tablespoon Chopped Green Onions
2 teaspoon Crushed Garlic
1 teaspoon Salt
½ teaspoon Black Pepper
2 large Eggs
Vegetable And Sesame Oils

Preparation:

* Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils.
~--------------------------------------------MMMMM----- ~----------------- Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter.

Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips.

Typed by Syd Bigger.

MY BUTTERMILK PANCAKES

Servings: 4 servings

Ingredients:

2 cub Flour
1 Egg
1 teaspoon Baking soda
½ teaspoon Salt
1 tablespoon Sugar
2 cub Buttermilk/sourmilk
1 ½ tablespoon Oil

Preparation:

Using a processor or blender. Put liquid ingredients in first. Add dry ingredients and blend or process till mixed. If too thick add a little more buttermilk or sour milk.

NORA MILL BUCKWHEAT BUTTERMILK PANCAKES

Servings: 8 servings

Ingredients:

1 ½ cub NORA MILL buckwheat flour
3 tablespoon NORA MILL whole wheat flour
1 teaspoon Dry yeast
1 cub Lukewarm water
1 cub Buttermilk
½ teaspoon Salt

Preparation:

Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and salt, then mix well. Let set overnight. Bake the next day on a hot griddle.

NORA MILL WHOLE WHEAT PANCAKES

Servings: 8 servings

Ingredients:

1 ½ cub NORA MILL whole wheat pc mix
2 each Eggs (3 for richer pancakes)
1 ¼ cub Buttermilk (milk is okay)
2 tablespoon Melted butter or margarine

Preparation:

Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and butter. Add mix and stir until dry ingredients are just moistened; leave the batter a little lumpy. Bake pancakes on hot greased griddle; hot enough to make a drop of water dance on the surface before evaporating.
Turn just once when pancakes begin to lose their gloss and bubbles are starting to burst.¶

NORTH-SOUTH ONION PANCAKES

Servings: 8 servings

Ingredients:

3 cub Flour, cake or all-purpose
1 cub Boiling water
¼ cub Cold wateror more if doughfeels too dry
3 tablespoon Shortening
Vegetable oil for pan frying

FILLING:
3 ounce Boneless breast of chicken skinned, diced
½ teaspoon Cornstarch
¼ teaspoon Cooking sherry
¼ pound Chinese sausage; diced
1 tablespoon Chinese dried shrimp; minced
1 teaspoon Vegetable oil
3 ounce Chinese barbecued pork diced
1 bunch Green onions; minced
1 teaspoon Oyster sauce (optional)
1 teaspoon Soy sauce
¼ teaspoon Sugar
¼ teaspoon Salt

Preparation:

MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well. Work dough until smooth and supple. Roll dough into shape of a ball. Cover well with plastic wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place the chicken in a small bowl; add cornstarch, cooking sherry and pinch of salt. Set aside and refrigerate and let marinate until ready to use.
Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in barbecued pork and ¾ cup of the minced onions. (Set aside remaining onions for pancake wrappers.) Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat; divide into 16 portions and set aside. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap.
Work 1 piece of dough at a time, keeping the rest covered in plastic wrap.
Take a piece of dough and rub both sides with a bit of shortening, then roll out with a rolling pin to 6 inches in diameter. Again rub shortening (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1 teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings

NORWEGIAN GRIDDLE CAKES (LEFSER)

Servings: 26 servings

Ingredients:

4 cub Riced hot potatoes
2 ½ tablespoon Light cream
2 ½ tablespoon Lard
1 ½ tablespoon Sugar
1 teaspoon Salt
2 cub Sifted all purpose flour

Preparation:

Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan.
Turn and cook on other side.

Serve hot or cold.

All Lefsa - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.

NOT JUST FOR BREAKFAST: LIGHT PANCAKES AND WAFFLES

Servings: 1 servings

Ingredients:

None

Preparation:

Article by By Nanette Blanchard

Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is!

Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don't be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well.
I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture.

Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven's racks at 200 degrees to keep warm.

All waffle irons are not created equal. I've tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray.
Repeat this process if you notice the waffles beginning to stick.

Whether you use your grandmother's heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don't need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle's doneness. (All the waffles in this article were tested in Vitantonio's Five-of-Hearts nonstick waffler.)

This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

OATMEAL BACON PANCAKES (IRISH)

Servings: 8 servings

Ingredients:

4 ounce Flour
1 ounce Fine oatmeal
1 cub Buttermilk or milk
1 each Egg (beaten)
8 each Strips bacon

Preparation:

Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones.

OATMEAL BUTTERMILK PANCAKES

Servings: 16 pancakes

Ingredients:

2 cub Quick Quaker Oats; uncooked
½ teaspoon Soda
2 ½ cub Buttermilk
1 cub Sifted all-purpose flour
2 teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Sugar
1/3 cub Melted or liquid shortening
2 Eggs; beaten

Preparation:

Add oats and soda to buttermilk. Let stand 5 minutes. Sift together flour, baking powder, salt and sugar. Add sifted dry ingredients, shortening and eggs to oats mixture. Stir until combined.

For each pancake, pour about ¼ cup batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once. Serve hot with butter and syrup.

Makes 14 to 16 pancakes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

OATMEAL PANCAKES

Servings: 10 servings

Ingredients:

1 ½ cub Quick cooking OR
1 ½ cub Old fashioned rolled oats
1 tablespoon Whole wheat flour
1 tablespoon Baking powder
1 ½ cub Skim milk
2 Egg whites
1 tablespoon Vegetable oil

Preparation:

In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes.

OATMEAL PANCAKES WITH JONATHAN APPLES AND PEC

Servings: 15 servings

Ingredients:

1 ½ cub Oatmeal
1 ½ cub Boiling water
1 Egg
1 cub Flour
2 tablespoon Baking powder
1 pinch Of salt
¼ cub Sugar
1 cub Milk
¼ cub Melted butter
3 Jonathan aples, peeled,cored and chopped
½ cub Pecan pieces
2 tablespoon Butter

Preparation:

Combine oatmeal and boiling water. Let stand 5 minutes. Add egg, flour, baking powder, salt and sugar. Mix. Stir in milk, melted butter, apples and pecans. Melt 2 tbls. butter in a large, flat skillet or griddle over medium heat. When the butter begins to crackle, spoon on pancake batter to desired size.
Gently flip pancakes when bubbles form around the edges and in the center. Cook for another minute and serve with maple syrup.

Makes about 15 3inch pancakes.

From the cookbook "Apples" by Robert Berkley

OLD FASHION STYLE GERMAN PANCAKES

Servings: 6 servings

Ingredients:

¼ cub Goat cheese, softened
¼ cub Milk
½ cub All-purpose flour
3 large Eggs
1 tablespoon Sugar
¼ teaspoon Kosher salt
3 tablespoon Butter,unsalted

Preparation:

Preheat the oven to 400 degrees.Blend the cheese,milk,flour,eggs, sugar and salt in a blender until smooth and set aside.Melt the butter in a 10" skillet.Pour in the batter and place in the oven to bake for 25 minutes or until the sides are puffy and the top is brown.Either bring the pancake to the table in its pan or slide it onto a serving plate.Top with fruit,such as sauteed apple slices.Makes 6 servings.

ORIENTAL MEAT FILLED PANCAKES

Servings: 2 dozen

Ingredients:

PANCAKES:
4 Eggs
½ cub Water
3 tablespoon Cornstarch
2 teaspoon Soy sauce
½ teaspoon Sugar
3 teaspoon Peanut or Veg. oil, divided

MEAT FILLING:
6 Oriental pancakes
1 tablespoon Cornstarch
3 tablespoon Soy sauce
1 tablespoon Dry sherry
¾ pound Ground beef
½ pound Ground pork
2/3 cub Chopped green onions & tops
1 teaspoon Minced fresh ginger root
1 Garlic clove, pressed

Preparation:

Beat eggs in large bowl with wire whisk. Combine water, cornstarch, soy sauce and sugar, pour into eggs and beat well.

Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with ½ teaspoon oil, reduce heat to low. Beat egg mixture, pour ¼ cup of egg mixture into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1 ½ minutes, or until firm.
Carefully lift with spatula and transfer to a sheet of waxed paper.
Continue procedure adding ½ teaspoon oil to pan for each pancake. Place wax paper between each pancake so they will not stick together.

Makes 6 pancakes (24 appetizers)

MEAT MIXTURE

Prepare pancakes.

Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef, raw pork, green onions, ginger and garlic; mix until thoroughly combined.

Spread ½ cup meat mixture evenly over each pancake, leaving about ½ inch border on one side. Starting with opposite side, roll up pancake jelly roll fashion. Place rolls, seam side down in single layer on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

OSAS

Servings: 1 servings

Ingredients:

14 ounce Patna or long grain rice
Washed in several changes
Of water
7 ounce Urad dal
1 teaspoon Salt
10 fluid ounce Oz vegetable oil

Preparation:

Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch. Drain. Blend the urad dal with 6 fl oz water in an electric blender for 5 - 8 minutes until it is pale, smooth, light and airy. Empty the mixture into a large bowl.

Put the rice and 6 tablespoons of water into the blender and blend until it turns into a fine granular paste. Add to the dal with the salt and mix gently. Cover and leave in a warm place like an airing cupboard to ferment for 24-26 hours. The batter should double in volume.

Add 7 fl oz water fold in gently and leave in a warm place for a further 1 ½ hours. Heat 1 ½ teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in the centre of the pan. Put the rounded bottom of a soup spoon very lightly into the center of the batter and using a slow, gentle and continuous spiral motion, spread the batter outwards with the back of the spoon until you have a pancake around 7 inches in diameter.

Dribble ½ teaspoon of oil over the pancake and another ½ teaspoon round the edges. Cover and cook for 1 ½ - 2 minutes, or until the dosa has turned reddish brown. Turn over and cook uncovered for a further minute or until the second side develops reddish spots.

TIPS

Urad dal is a small pale yellow split pea. Buy it from Indian grocers or substitute the more familiar yellow split peas available in supermarkets.

Madhur Jaffrey's Flavours of India - Tamil Nadu

Osas

These nutritious pancakes from the Tamil Nadu region are versatile and can be eaten for breakfast as a light lunch or for dinner. They may be eaten plain with coconut chutney, or folded over potatoes.

OVEN BAKED GERMAN PANCAKES

Servings: 6 servings

Ingredients:

-karen thackeraypancakes
6 Eggs; slightly beaten
1 cub All-purp flour
1 cub Milk
3 tablespoon Butter; melted
1 pinch Salttoppings
Syrup; your choice
Confectioners sugar
Brown sugar
Fruit mixed with yogurt

Preparation:

Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared dish.
Bake for 15-20 min or until puffed. Cut into serving pieces. Serve with desired toppings. Source: Apron Strings ----- This is really easy to do! Hope it helps.

Karen in S.CA
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 11:18 AM TO: ALL FROM: DAVID BURKS
(MFHB39A) SUBJECT: SMOKERS\GRLLS While flying from Atlanta to Phoenix yesterday, met a guy who won the 1991 World Championship BBQ cooking contest in Memphis about 3 years ago - gave me these 2 recipes - dry rub and sauce:

Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1 tsp cayenne >>> pepper. Mix in jar, cover and shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins at room temp until rub appears wet.
Prepare smoker for long, slow cooking using h chips for flavor. Cook ribs, bone side down at 230 degrees using indirect heat. Turn & cook 2 more hrs. Turn & cook 1 more hr. During last 15 mins, baste w bbq sauce (see below) diluted by ½ w water. Serve w warm, undiluted sauce on the side.

Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups ketchup, 4 cups w vinegar, 4 cups water, >>>> 1 onion, large, yellow, diced, ½ cup sorghum molasses.

Combine ingredients in large saucepan. Bring to rolling boil, reduce heat and simmer 1½ hrs, stirring every 10 mins or so. Pour into sterilized canning jars, seal and let stand 2-6 weeks before use.

Dave/Tempe, AZ
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 12:28 PM TO: ALL FROM: RICK RICHTER
(KKTJ99A) SUBJECT: SMOKERS\GRLLS Would like to share a resourse availible to those interested in the art of smokin' & grillin'. A free catalog containing a multitude of goodies of intrest to this BB is availible from "Sausage Maker", 177 Military Rd.
Buffalo, NY 14207. (Yes NY!) This is a 63 pg
informative catalog called "Sausage Making,Smoking & Meat Curing".If this book doesn't have the equipment or supplies that are of intrest> then you shouldn't be here!! This is a "gotta have it".The service is fast & courtious & their inventory covers items I've never heard of. Bulk spices are also avalible in many forms.
It's real informative reading if nothing else.

Enjoy Rick Richter Lancaster, Ca.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/09 8:03 AM TO: MILLIE HENRY (MVXC98A) FROM:
DOLORES GILLETTE (SRDS42A) SUBJECT: CHILI Hi, Millie and thanks for your post. Here is the recipe for ChilE Verde as stated on the info sheet that came with my

PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT)

Servings: 1 servings

Ingredients:

-================================================(serves 2)

Preparation:

Ingredients:

Dough:

4 tblsp butter 100 g flour 1 pinch salt ⅛ l milk 4 tblsp soda water 1 egg

Filling:

¼ banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Melt butter, let cool. Stir together flour woth salt, milk and soda water.
Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough.

For filling:

Clean and dice fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside.

Put ½ tsp butter in pan (½ tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown.

Puree steamed fruit roughly. Put on pancakes and roll them together.

Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: artc@world.std.com (Art Campbell)

Source: Tasahara Bread Book
Converted by MMCONV vers. 1.40

PANCAKE MIX

Servings: 1 servings

Ingredients:

10 cub Unbleached All-purpose Flour
½ cub Sugar
2 tablespoon Salt
2 ½ cub Instant Non Fat Dry Milk
¼ cub Baking Powder

Preparation:

Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX.

PANCAKES

Servings: 4 servings

Ingredients:

2 cub Flour
2 tablespoon Sugar
¾ teaspoon Salt
3 teaspoon Baking powder
2 each Eggs
1 ¼ cub Milk
¼ cub Salad oil or melted crisco.

Preparation:

Sift to-gether flour,sugar,salt and baking powder.Beat eggs and add milk.Combine with dry ingredients,mixing smooth.Add shortening or salad oil.Drop by spoonfuls on hot griddle.

PANCAKES 5

Servings: 1 servings

Ingredients:

-========(makes ca. 8 4" ones)

Preparation:

Ingredients:

1 cup loosely packed flour 1 tblsp baking powder 1 egg ½ cup milk ½ cup water 1 tblsp oil (canola seems to be the healthiest) 1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem).

2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).

3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.

4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once.

5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.

Determining correct griddle temperature:

On my stove, medium high does fine.

Make sure water sizzles on it and small drops evaporate in just a few seconds.

The pancakes should get quite brown (actually close to black) when on the griddle for just a few minutes (2 or 3?) and the edges on the top should thicken. A few bubbles should form on the middle of the top.

I cooked 'em at too low a temperature for years and a hot griddle really helps I've found; don't worry if you incinerate a few in the process of figuring out the correct setting on your stove; that's what kitchen trash cans are for.

Hints for lighter, fluffier pancakes:

Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too).

After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form).

The water/milk as opposed to all milk ingredients helps here too (got this from Usenet's rec.food.cooking).

Note on batter thickness:

The batter should, well, be not too thick or thin. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit with the back of a spoon. If too thin, next time add a tablespoon or two of flour. Note that I call for somewhat packed flour above as this seems to give me the correct amount of flour for proper consistency (flour can be compacted to some degree).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn) Converted by MMCONV vers. 1.40

PANCAKES BY GOOD ENOUGH TO EAT

Servings: 4 servings

Ingredients:

¼ cub Sweet butter
3 cub Buttermilk
4 large Eggs
¾ cub AP flour ( + 1 tb )
¼ cub Whole-wheat flour
¼ cub Wheat germ
¼ cub Rolled oats
1 tablespoon Cornmeal
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
pinch Salt
Butter for skillet

Preparation:

Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame.
Ladle ½ cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top.
Makes 10-12 (large) pancakes.

~----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC ~----- reported in NY Daily News, July 14, 1991

PANCAKES WITH MUSHROOMS

Servings: 7 servings

Ingredients:

1 -----------batter-----------
1 cub Milk
2 each Eggs
1 cub Flour
½ cub Water
½ teaspoon Salt
3 tablespoon Salad oil
1 ----------stuffing----------
2 tablespoon Butter
1 each Onion, sliced
10 ounce Mushrooms, sliced
2 tablespoon Water
2 each Slices white bread
1 Salt and pepper
3 tablespoon Bread crumbs
2 tablespoon Butter

Preparation:

Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes.

PANCAKES WITH NINE FILLINGS - GUCHUL PAN *

Servings: 6 servings

Ingredients:

PANCAKE BATTER:
1 ½ cub All-Purpose Flour
1 large Well Beaten Egg
1 cub Cold Water
1 ¼ cub Milk
1/3 teaspoon Salt
1 large Pinch White Pepper
1 large Pinch Chili Powder
Oil, Butter Or Lard

NINE FILLINGS:
8 large Black Chinese Mushrooms
1 large Carrot
1 4-inch Piece Giant White Radish, Japanese -DaikonChinese - Loh Buk
8 Green Onions
3 Egg Whites
1 cub Kim Chee
10 ounce Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tablespoon White Sesame Seeds

DIPPING SAUCE:
¾ cub Light Soy Sauce
2 ½ tablespoon Chinese Brown Vinegar
2 tablespoon Finely Minced Green Onions
1 tablespoon White Sesame Seeds, Toasted And Ground
1 large Pinch Sugar
1 large Pinch Chili Powder

Preparation:

This delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes. The pancakes can be made in advance and kept refrigerated until needed, and many of the fillings can also be prepared ahead of time for convenience.

Sift the flour into a mixing bowl and make a well in the center. Add the beaten egg, water, milk and seasonings and beat until smooth, then set aside for 20 minutes.

Drain the Chinese mushrooms, reserving the liquid. Discard the stems, then squeeze out as much water as possible from the caps and shred them very finely. Place in a small pan and simmer for 6 minutes with 2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain well.

Peel the carrot; cut lengthwise into thin strips, then into fine shreds.
Cut the shreds into 1-inch lengths. Heat a small pan, add a very little vegetable oil and a few drops of sesame oil and stir-fry the carrot until softened but still uncolored. Add a little salt, pepper and soy sauce and remove from the heat. Rinse out the pan.

Peel and grate the radish and cook in the same way as the carrot, omitting the soy sauce. Trim the green onions, cut into short lengths and shred finely. Stir-fry briefly in vegetable oil until just softened.

Beat the egg whites until slightly frothy, adding a very small pinch of salt and pepper. Rub a small omelet pan or a well-seasoned wok with oil and pour in the egg. Tilt the pan so that the egg runs thinly over as wide an area as possible. Cook until firm but not colored on the underside, then flip over and cook the other side briefly. Repeat this with the egg yolks, taking care to cook them gently so they do not burn. Cut into narrow shreds, then cut crosswise into short lengths.

Very thinly shred the kim chee, squeezing to remove as much liquid as possible. Cut the beef into paper-thin slices (having it partially frozen makes this easier, then cut crosswise into very thin shreds. Heat a little vegetable oil and sesame oil together in a pan or wok and stir-fry the beef until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a little extra sesame oil.

Toast the sesame seeds in a dry pan over moderate heat until they turn golden and begin to pop. Remove, cool slightly and grind to a fairly fine powder.

Mix the sauce ingredients together and divide among several dishes. Rub the omelet pan or wok again with oil. Pour in a large spoonful of the batter and cook until the underside is golden and small bubbles appear on the surface. Flip over and cook the other side. Continue to cook pancakes over medium heat until batter is used up, stacking the pancakes under a cloth.

Serve the pancakes and fillings at room temperature on a tray with the dipping sauce.

Typed by Syd Bigger.

PANCAKES WITH ORANGE SAUCE

Servings: 4 servings

Ingredients:

¾ cub Whole Wheat Flour
1 ½ teaspoon Baking Powder
1 tablespoon Honey
2 Stiffly beaten Egg Whites
½ cub All-purpose Flour
¾ cub Skim Milk
1 teaspoon Cooking oil

Preparation:

PANCAKES Combine flours, baking powder, and ⅛ teaspoon salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites.
Spray a cold griddle with Pam. For each pancake, pour about ¼ cup batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce.

ORANGE SAUCE Combine 2 T sugar and 1 T cornstarch. Stir in ¾ c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm.
****************************************************** Per serving: 233 calories, 8 g protein, 47 g carbohydrates, 2 g fat, 1 mg cholesterol, 244 mg sodium, 352 mg potassium.

PANNEKOEKEN (DUTCH PANCAKES)

Servings: 1 servings

Ingredients:

-==========================

Preparation:

Ingredients:

500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt 1 tblsp oil 1 tsp sugar
It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring.
gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time.

You can use anythind you like as a filling, use your imagination. Savoury pizzatype fillings are nice and can be put on top of the pancake after it's baked.

Classic fillings are bacon and syrup pancakes and apple pancakes. For the baconpancakes you have to fry the bacon first and then pour over the batter. They are served with dutch syrup, which has a thicker consistancy than american syrup. Here in Australia they sell cane molasses, and that tastes almost the same as dutch pancake syrup.

Apple pancakes the same : first bake some fine chunks of apple and pour over the batter. These pancakes are great with applesyrup, but I'm not sure that't available in the States. Normal syrup or sugar and cinnamon will do as well I reckon.

My favourite is a pancake with bacon and salami and syrup, but I think that's an acquired taste.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: nmegna28@ursa.calvin.edu (Nancy Megna)

Source: Good Houskeepong Cookbook
Converted by MMCONV vers. 1.40

PEANUT BUTTER PANCAKES

Servings: 6 servings

Ingredients:

2 cub Pancake mix
2 cub Milk
2 Eggs
6 tablespoon Peanut butter

Preparation:

Combine all ingredients and beat until smooth. Bake on a preheated, lightly greased skillet or grill.

PEAR AND ALMOND PANCAKES

Servings: 4 servings

Ingredients:

5 Bartlett pears
1 package Buttermilk pancake mix
Vanilla
1 package Slivered almonds
10 ounce Light maple syrup
10 ounce Fig filling
5 ounce Cane sugar
Whipped butter
Powdered sugar

Preparation:

(From the Modern Diner, Pawtucket, R.I.)

Core, peel and chop pears to ½" chunks. Coat in syrup of 5 ounces water, 5 ounces sugar and refrigerate overnight. Prepare enough pancake mix for 4 people and add a small amount of vanilla for taste.
Pour batter on griddle and immediately add pears and preferred amount of almonds to the cakes. Flip carefully with bubbles appear. Heat maple syrup and fig filling in a saucepan. Top pancakes with heated syrup, whipped butter and powdered sugar.

PECAN PANCAKE WITH GRILLED SHRIMP AND CUCUMBER SALSA

Servings: 5 servings

Ingredients:

GRILLED SHRIMP:
20 large Shrimp, peeled, deveined
¼ cub Olive oil
¼ cub Minced cilantro
1 ½ teaspoon Minced garlic
½ teaspoon Minced jalapeno
½ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon White pepper

ROASTED RED PEPPER SAUCE:
1 small Red bell pepper, roasted,peeled, seeded, see note
1 cub Fish stock or clam juice
½ teaspoon Minced garlic
½ teaspoon Paprika
⅛ teaspoon Salt
⅛ teaspoon Ground cumin
⅛ teaspoon Oregano
⅛ teaspoon White pepper
¼ cub Whipping cream

CUCUMBER SALSA:
1 small Cucumber, peeled, seeded,finely diced
1 Plum tomato, finely diced
1 Green onion, chopped
1 tablespoon Minced cilantro
1 tablespoon Sour cream
1 ½ teaspoon Fresh lime juice
¼ teaspoon Minced garlic
¼ teaspoon Minced jalapeno
¼ teaspoon Salt
⅛ teaspoon Ground cumin
⅛ teaspoon White pepper

PECAN PANCAKES:
6 tablespoon Milk
1 Egg, beaten
1 tablespoon Melted butter
1 medium Red potato, peeled, grated
½ cub Finely chopped pecans
¼ cub Minced onion
2 tablespoon Flour
¾ teaspoon Cornstarch
¾ teaspoon Baking powder
½ teaspoon Minced garlic
pinch Salt
pinch White pepper
Oil for frying pancakes
Cilantro sprigs for garnish

Preparation:

1. For shrimp, mix all ingredients in medium glass bowl. Refrigerate, covered, 1 hour.
2. For roasted red pepper sauce, put all ingredients, except cream, into a small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm.
3. For cucumber salsa, mix all ingredients in a small bowl. Taste and adjust seasonings.
4. For pecan pancakes, mix milk, egg and melted butter in small bowl.
Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir in milk mixture until smooth.
5. Heat a thin layer of oil in large non-stick skillet; pour one-fifth of the batter into skillet to make a 4-inch-diameter pancake. Fry until golden and crisp on both sides, about 3 minutes.
Repeat to fry remaining pancakes. Keep warm.
6. While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through, about 4 minutes.
7. To serve, put one pancake onto each serving plate. Top with cucumber salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes.
Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin; cut out core and seeds.

PFANNKUCHEN OR GERMAN PANCAKES

Servings: 2 servings

Ingredients:

1 Pancake - 2 servings
Combine and stir untilsmooth:
4 Beaten egg yolks
2 tablespoon Cornstarch
¼ cub Lukewarm milk
¼ cub Lukewarm water
¾ teaspoon Salt
1 tablespoon Sugar
Grated rind of one lemon
Beat until very stiff:
4 To 5 egg whites
Fold them into the yolkmixture. Melt in a heavy10-inch
Skillet:
2 tablespoon Butter
When the skillet is hot,pour in the pancake batter.Cook
It over a medium heat,partly covered with a lid,for about
5 Minutes. Or the batter maybe cooked until it beginsto

Preparation:

set and then be placed briefly in a preheated 400 degree oven until it is puffed and firm. Cooking time in all is about 7 minutes. It should puff up well, but it may fall, so serve it at once with: Confectioner's sugar and cinnamon or lemon juice; covered with jam or jelly and rolled; or with wine, fruit, or rum sauce.

From the Joy of Cooking

PIERRE FRANEY'S POTATO PANCAKES

Servings: 4 servings

Ingredients:

3 Potatoes (about 1.25 lbs)
Salt to taste
1 tablespoon Butter
1/3 cub Half-and-half
2 Eggs, lightly beaten
1/3 cub Flour
¼ cub Finely chopped onion
½ teaspoon Minced garlic
2 tablespoon Finely chopped parsley
Freshly ground pepper to
Taste
2 tablespoon Vegetable oil

Preparation:

Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer. In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well. Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown.
Do not overcook or pancakes will be dry to the taste. Serve hot.

POTATO AND FRESH HORSERADISH PANCAKES

Servings: 4 servings

Ingredients:

1 Medium potato, grated (1 cup
¼ cub Resh horseradish; grated
¼ cub Nion; grated
2 tablespoon All-purpose flour
¼ cub Oil for frying

Preparation:

Wring out grated potato to remove as much water as possible by scooping about ¼ cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate.
Repeat with remaining grated potato mixture. Serve hot or warm, accompanied by apple sauce. Adapted from Alan Harding, Nosmo King, New York Potato pancakes with a horseradish punch are great way to work spring into your menu. Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head. What a culinary way to drive out wintery thoughts as we move into the new season! Fresh horseradish is rich in vitamin C and volatile oils. These oils are the cause of its pungent bite. This bite gives an interesting flavor-lift to potato pancakes. Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion. Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor. Also, their texture is more velvety. Harding serves his crunchy, fried latkes on top of a crisp green salad. It's a nice change from croutons. They also make a zesty accompaniment to roast leg of spring lamb or roast beef.

POTATO CHEESE CROQUETTES

Servings: 4 servings

Ingredients:

2 cub Cold mashed potatoes
1 Egg, beaten
1 cub Cheddar cheese, grated
Salt to taste
¾ teaspoon Ac'cent
½ cub Fine bread crumbs
½ cub Milk

Preparation:

Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended.

Stir in cheese, salt, and Ac'cent. Shape as desired. Dip into crumbs, them milk, and again into crumbs.

Fry in shallow hot fat until golden brown on all sides.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

POTATO CREPES

Servings: 2 servings

Ingredients:

1 Russet potato, boiled inits skin until tender
⅛ teaspoon Salt or to taste
Freshly ground pepper, totaste
2 tablespoon All purpose flour
1 Egg
¼ cub Plus 1 tablespoon milk
1 tablespoon Oil

Preparation:

Here's a recipe that looks elegant enough for "Gourmet". I'm posting it here in "Cooking" as well. I'd call it "California Cuisine" as it uses non-Oriental ingredients with both Chinese and European cooking techniques. The potato crepes are fancy potato pancakes while the seafood is prepared by poaching in low temperature oil, then stir-frying++a Chinese technique. The author, Jay Harlow, says: "This cooking method, in which the seafood is cooked first by a kind of low temperature deep-frying, is a typical Chinese technique. It may appear to use a lot of oil, but most of it is drained away and can be reused for other frying. The over all amount of oil remaining in the dish is no more than with other stir-fried dishes." Peel the potato and put it through a food mill or ricer. Season to taste with salt and pepper. Stir in the flour. Beat the egg and milk together, add to the potato mixture, and stir until smooth. Heat half the oil in a 10-inch nonstick skillet over medium heat. Pout in half the potato mixture, shaping it into a thick pancake, 8 to 9 inches in diameter.
Cook until well-browned, 2 to 3 minutes, turn and cook on the other side. Transfer to a plate and keep warm in the oven. Repeat with remaining oil and batter. Makes 2 crepes. From the San Francisco Chronicle, 2/13/91. Posted by Stephen Ceideburg; March 7 1991.

POTATO CREPES WITH SCALLOPS, SALMON AND ASPARAGUS

Servings: 2 servings

Ingredients:

½ pound Fresh asparagus
1 tablespoon Dry white wine
½ teaspoon Cornstarch
1 Egg white
⅛ teaspoon White pepper
¼ pound Scallops
¼ pound Salmon filet
Potato crepes (see recipe)
1 ½ cub Peanut oil
1 teaspoon Minced fresh ginger
1 tablespoon Minced green onion
⅛ teaspoon White pepper
½ cub Chicken stock
2 teaspoon Soy sauce
½ teaspoon Rice vinegar
¼ teaspoon Sugar
½ teaspoon Cornstarch dissolved in 1teaspoon water

Preparation:

Starting at the tip end, cut the asparagus into 1 ½-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base. Discard the bases. Dissolve the cornstarch in the wine in a medium bowl; add the egg white and pepper and beat lightly. Remove the tough white muscle from the edge of each scallop and cut the scallops into ¼-inch-thick discs.
Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into ¼-inch-thick rectangles.
Add the salmon and scallops to the egg mixture and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to warm.
Prepare the Potato Crepes and place 1 on each plate. Keep warm in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and discard the marinade. Heat a wok or deep skillet over high heat. When it begins to smoke, add the oil. Wait 30 seconds, then add the seafood (the oil will not be very hot yet; this is intentional).
Cook, stirring gently to separate the pieces, until salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion until fragrant. Add the pepper and asparagus and stir-fry until it begins to brown. Add the chicken stock, soy sauce, vinegar and sugar. Cover, and cook until the asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mixture. Cook until the sauce is slightly thickened. Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2. From the San Francisco Chronicle, 2/13/91. Note that the potato pancakes require the potatoes to be cooked and cooled ahead of time, which can be done earlier in the day or the night before. Posted by Stephen Ceideburg; March 7 1991.

POTATO LATKES (POTATO PANCAKES)

Servings: 4 servings

Ingredients:

6 medium Potatoes
1 small Onion
1 teaspoon Salt
1 Egg
3 tablespoon Flour or Matza Meal=OR=- Bread Crumbs
½ teaspoon Baking Powder

Preparation:

Wash, pare and grate raw potatoes. Strain but not too dry, and use juice for soup or sauce. If juice is retained, a little more flour will be needed for thickening. Grate and add the onions; add salt and the egg. Beat well. Mix reamining ingredients and beat into potatoes; mix well. Drop by spoonfuls into hot fat that is deep enough to almost cover the cake. Brown on both sides. Drain on absorbent paper. Serve with applesauce, if desired.

POTATO PANCAKE

Servings: 4 servings

Ingredients:

2 ½ pound Potatoes, peeled
2 Onions, chopped fine
1 Egg, beaten
¼ cub Flour
1 teaspoon Salt
1 cub Oil (or lard)

Preparation:

Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel.
Mix the potatoes with all other ingredients (except the oil). Leave it for a while.

Heat the oil or lard in a frying pan. Form pancakes from about 2 T of batter, press flat and fry until both sides are golden brown.

Serve the hot pancakes with any kind of stewed fruit.

NOTES:

* German Kartoffel Puffer -- A traditional German potato recipe. Not for people with weight problems.

* Be sure you make enough pancakes. They have the same effect as salted peanuts -- you can't stop eating!

: Difficulty: easy.
: Time: 15 minutes preparation, 5 minutes cooking.
: Precision: approximate measurement OK.

: Heinz Kindlimann
: Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
: UUCP: kindlima@ethz
: X400: kindlimann@ife.ethz.CHUNET
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: Copyright (C) 1986 USENET Community Trust

POTATO PANCAKE BREAD (LOMPE)

Servings: 10 servings

Ingredients:

2 pound (6 medium sized) oldpotatoes (the older, thebetter)
1 tablespoon Salt
¼ pound (1 cup) flour

Preparation:

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

You will need a griddle or a heavy frying pan, or best of all, a 'takke'.
Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and immediately mash them with the salt. Speed makes light pancakes. Mix with the flour into a dough. (Less or more flour may be needed - potatoes are very variable. The less flour you use, the better.) Form into a long sausage and chop of lengths. Roll these pieces out into pancakes about ⅛ inch thick.

Bake the 'lompe' on a hot iron surface.

Yield: Makes 10 to 12 small pancakes Time: 1 hour

From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

POTATO PANCAKES

Servings: 6 servings

Ingredients:

5 tablespoon Flour
1 each Egg, unbeaten
1 ½ pound Potatoes, pared, raw, white
1 teaspoon Salt
1 each Onion, small, peeled, grated
⅛ teaspoon Pepper

Preparation:

Shortly before serving time, measure flour into bowl. Then grate potatoes on very fine grater, into it; stir in rest of ingredients. Grease medium skillet lightly. Place over medium heat. Drop potato mixture, by heaping tablespoons, into hot skillet. Fry until crisp and golden brown on underside. Turn; brown other side. Drain on brown paper. Serve as vegetable, or as luncheon or supper main dish with applesauce. Makes about 16 pancakes.

POTATO PANCAKES - FOOD PROCESSOR

Servings: 12 pancakes

Ingredients:

3 Eggs
1 medium Onion, quartered
3 medium Potatoes, peeled and cut to fit food chute
2 tablespoon All-purpose Flour
1 teaspoon Lemon juice
1 teaspoon Salt
½ teaspoon Pepper
Vegetable oil (for frying)

Preparation:

Note: KNIFE BLADE, BOWL, and DISC refer to food processor components.

Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave KNIFE BLADE in BOWL.

Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up.
Shred potatoes and continue processing until finely chopped.

Remove DISC from BOWL; add flour, lemon juice, salt, and pepper. Process 5 seconds.

In 10-inch skillet heat small amount of vegetable oil over medium high heat.

Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side.
Serve topped with sour cream.

From: General Electric's COOKING WITH A FOOD PROCESS =========================================================================== BBS: DomTech OS/2 Date: 01-29-94 (10:14) Number: 227 From: LINDSEY JONES Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: Beans In Chili Conf: (6) Cooking

POTATO PANCAKES (LATKES MY WAY)

Servings: 6 servings

Ingredients:

2 pound Potatoes, medium
2 medium Onions, peeled
2 large Eggs, well beaten
3 large Tablespoons flour, crackermeal, potato flour ormatzo meal
2 teaspoon Baking powder

Preparation:

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.

2. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)

3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.

5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat, heat ½" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

POTATO PANCAKES (LATKES) <T>

Servings: 4 servings

Ingredients:

1 ½ cub Shredded potato (can use
Frozen "Simply Potato"
Shreds)
2 tablespoon Oat flour (or 2T rolled oats
Milled into flour)
¼ cub Chopped onion (or 4T dried
Onion)
¼ cub Water
pinch Salt, fresh ground black
Pepper

Preparation:

Mix flour and water, add onions and potato. Add a bit more water if needed to form thick pancake batter. Fry till golden brown with some darker spots in non-stick pan with a ½ second spray of Pam. Serve with applesauce.
Makes 4 large pancakes.

From the Healthy Heart Handbook.

I've had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil).

Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour.

Posted by Neal Pinckney <neal@sirius.pixi.com> to the Fatfree Digest Vol.
12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

POTATO PANCAKES (NO-FRY LATKES)

Servings: 14 servings

Ingredients:

2 cub Shredded russet potatoes.
(about 3 peeled medium
Potatoes)
1 cub Finely chopped onion
1 cub Toasted wheat germ
2 Eggs
½ teaspoon Salt
½ teaspoon Pepper
Oil spray

Preparation:

Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil.
Drop ¼ cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream.

POTATO PANCAKES 2

Servings: 4 servings

Ingredients:

1 cub All-purpose flour
2 teaspoon Baking powder
1 ½ teaspoon Salt
½ teaspoon Pepper
2 Eggs
¼ cub Butter, melted or margarine
1 cub Milk
3 cub Potatoes, grated
3 tablespoon Onion, finely chopped

Preparation:

Grate potatoes just before using to prevent discolouration. Combine all ingredients in a bowl and beat until well blended then add grated potatoes.
Drop in spoonfuls in large amounts of hot fat in a fry pan. Spread out flat. Fry on medium heat until crisp and golden brown on under side. Turn and brown the other side. Serve with sour cream or apple sauce or both.

POTATO PANCAKES GERMAN STYLE

Servings: 4 servings

Ingredients:

2 ½ cub Potatoes; (2 large) *
3 cub ;water
1 teaspoon Lemon juice
1 each Potato; boiled, mashed
1 each Egg; large, beaten
2 tablespoon Milk
½ teaspoon Salt
1 Vegetable oil; as needed

Preparation:

* Potatoes are grated on medium grater. 2 ½ Cups Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.

POTATO PANCAKES WITH JUNIPER

Servings: 6 servings

Ingredients:

1 ½ pound Potatoes
Salt & pepper
1 Orange (grated zest only)
6 Juniper berries (or more)
Butter or oil

Preparation:

Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source:

Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

POTATO PANCAKES,LATKES

Servings: 100 servings

Ingredients:

4 Very large potatoes
1 Egg
1 tablespoon Salt
1 dash Pepper
1 tablespoon Flour
2 teaspoon Grated onion
½ teaspoon Baking powder

Preparation:

Peel and grate the potatoes Drain off half the liquid. Then add remaining ingredients and mix very well. Drop by teaspoon into very hot oil (475 deg,) in skillet.Brown well on both sides.May be frozen by placing pancakes between layers of aluminum foil.When ready to serve,reheat uncovered,in 450 deg. oven until crispy.Serve with apple sauce. This method will give you 100 2" diameter pancakes.If you use a much larger spoon,cup,etc,you will of course get larger pancakes,less cooking, still the same delicious taste....

POTATO PANCAKES,LATKES I.E.S.JJGF65A

Servings: 100 servings

Ingredients:

KOSHER GOURMET COOKBOOK:
4 Very large potatoes
1 Egg
1 tablespoon Salt
1 dash Pepper
1 tablespoon Flour
2 teaspoon Grated onion
½ teaspoon Baking powder

Preparation:

Peel and grate: 4 very large potatoes Drain off half the liquid:
Add: 1 ea egg
1 tb. salt
1 xx dash pepper
1 tb. flour
2 ts grated onion
½ ts baking powder
Mix very well.Drop by teaspoon into very hot oil (475 deg,) in skillet.Brown well on both sides.May be frozen by placing pancakes between layers of aluminum foil.When ready to serve,reheat uncovered,in 450 deg.
oven until crispy.Serve with apple sauce.
This methord will give you 100 2" diameter pancakes.If you use a much larger spoon,cup,etc,you will of course get larger pancakes,less cooking, still the same delicious taste....

POTATO RICE PANCAKES

Servings: 1 recipe

Ingredients:

1 ½ cub AM Brown Rice Flour
½ cub AM Potato Flakes
1 tablespoon Non-alum baking powder
1 teaspoon Sea salt (optional)
3 tablespoon AM Unrefined Vegetable Oil
2 cub Water or soymilk
2 Eggs (optional)

Preparation:

Mix dry and liquid ingredients separately; then combine and stir well.
Pour small amounts of batter onto a hot, non-stick griddle and bake.
Serve with syrup or gravy.

NOTE: this recipe does not work well for waffles. The addition of eggs gives them more the consistency of wheat flour pancakes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

POTATO WAFFLES WITH ROSEMARY-GARLIC OIL

Servings: 6 servings

Ingredients:

2 Russet potatoes
Salt to taste
¼ cub Extra-virgin olive oil
1 small Onion, peeled, fine chopped
2/3 cub Milk
Freshly ground black pepperto taste
2 large Eggs
1 cub All-purpose flour
2 teaspoon Double-acting baking powder

Preparation:

(From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow).

Makes about 6 6-½" waffles.

Peel, wash and cut the potatoes into uniform small pieces. Put in a large pot with cold water to cover, salt well, and bring to a boil.
Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about ½ cup of potato water. Transfer potatoes to a large mixing bowl. While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit. Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add ¼ cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Taste potatoes and season liberally with salt and freshly ground pepper.
Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula. Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids. Close iron and bake until brown and crisp.

PREPARED PANCAKE FLOUR

Servings: 1 servings

Ingredients:

3 cub Flour; pastry
1 cub Corn meal
3 teaspoon Baking powder ; heaping
1 teaspoon Baking soda; heaping
1 tablespoon Salt

Preparation:

Mix and sift ingredients 3 times. Keep in dry place. To use, take 1 c.
mixture, add ½ c. dry bread crumbs. Beat 1 egg in cup, fill with sweet or sour milk, stir into dry mixture, add a little more milk if necessary to form a batter. Bake on hot griddle.

Source: Mrs. Ricka Witt, Springfield Grange, Williams County, OH

PROTEIN PANCAKES

Servings: 4 servings

Ingredients:

1 ½ cub Unbleached (wheat) Flour
½ cub Bran
¼ cub Rolled Oats *
¼ cub Soy Flour(in health stores)
1 teaspoon Baking powder
¼ teaspoon Baking Soda
1 ½ cub Milk (or more)
2 Eggs
3 tablespoon Plain Yogurt
2 tablespoon Light Sesame Oil

Preparation:

* ground in blender, or ¼ c Cornmeal
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 ½ cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.

PUFF OVEN PANCAKES

Servings: 2 servings

Ingredients:

PANCAKES:
4 tablespoon Butter
4 Eggs
2/3 cub Milk
2/3 cub Pancake mix

FIESTA FRUIT TOPPING:
10 ounce Raspberries
1 cub Pineapple chunks
1 Bananas
¼ cub Sour cream
¼ cub Sugar, brown

Preparation:

Preheat oven to 450. Melt 2 tb butter in each of two 9" pie plates in oven. In blender, combine eggs, milk, and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking.

Spoon raspberries on top of each warm Puff Oven Pancake. Top with drained pineapple chunks and sliced banana. Sprinkle brown sugar over top. Top with sour cream. Or sprinkle 1-½ ts lemon juice over top of each warm Puff Oven Pancake. Sprinkle powdered sugar over top. Serve immediately.

Source: _Make-a-Mix Cookery_
Posted on GEnie by A.BROWN25 [Alan & Beth], May 06, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

PUFF PANCAKE

Servings: 6 servings

Ingredients:

2/3 cub Flour,all-purpose
2/3 cub Milk
2 Eggs
1 can Blueberry pie filling (21oz)
1 Nectarine,pitted and sliced

Preparation:

Generously grease the bottom and sides of a 9" pie pan; set aside. DO NOT USE NONSTICK SPRAY COATING. In a small mixing bowl combine flour, milk and eggs. eat well. Pour into the prepared pan. Bake in a 425'F oven for 25 to 30 minutes or till puffed and golden.

Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto center of puffed pancake. Top with nectarine slices. To serve, cut pancake into wedges with a table knife. If desired, garnish with peppermint leaves.

PUMPKIN PANCAKES

Servings: 24 servings

Ingredients:

1 Egg
1 cub Milk
½ cub Cooked or canned pumpkin
¾ cub Unbleached white flour
¾ cub Whole wheat flour
2 teaspoon Baking powder
1 tablespoon Sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
2 tablespoon Vegetable oil

Preparation:

Combine all the ingredients in a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce - 98 calories, 1 bread, ½ fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

RAGGMUNK (SWEDISH POTATOE PANCAKES)

Servings: 1 servings

Ingredients:

3 tablespoon Flour
½ teaspoon Salt
1 ¼ dl Skim milk
1 Egg
90 g Potatoes; peeled
1 teaspoon Oil or margarine

Preparation:

Whip together the flour and the salt with ½ of the milk. Add the egg and the rest of the milk. Grate the potatoe and add. Stir.
Melt the margarine in a frying pan, put a thin layer of the mixture in the frying pan and fry, when light brown turn and fry the other side.
Serve with unsweetened lingonberry jam and some vegetables.
Some of the potatoe may be substituted with carrots.
This is a Weight Watchers recipe.
Posted by Annica Lindgren in Fidonet Intercook

RATZELACH FROM POLAND (PANCAKES FROM POLAND)

Servings: 2 servings

Ingredients:

1 cub Flour
½ teaspoon Salt
1 cub Milk
3 Eggs; well beaten
Confectioners' Sugar

Preparation:

Sift together the flour and salt; make a well in the center and pour in the milk, stirring, from center out, to form a smooth batter. Add eggs and enclose with a folding motion. This should be a very thin batter. Melt a very little fat in a med.-sized frying pan, greasing the surface well. When hot, pour in just enough batter to cover the bottom of the pan, tilting it from side to side to spread the batter to the edges. Brown first on one side and then on the other. Stack 5 or 6 "ratzelach," sprinkling confectioners' sugar between the layers; then cut into wedges for serving.
Makes about 15 pancakes. Serves 2-3.

RAW POTATO PANCAKE

Servings: 1 servings

Ingredients:

3 each Med Potato, raw
2 each Egg, separated
1 teaspoon Salt
1 ½ tablespoon Flour
½ teaspoon Baking powder

Preparation:

Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

REIBEKUCHEN (GERMAN POTATOE PANCAKE)

Servings: 1 servings

Ingredients:

-===================================

Preparation:

Ingredients:

1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes) 1 big onion 2 eggs 1 tsp salt a bit flour (Buchweizen (wheat flour or oat flakes) Oil
Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes.

Squeeze the potatoes - so that more water is going out of it.

Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully.

Depending on how wet the dough is, put some flour or oat flakes to it, so that you get a not to solid dough.

Put oil into a pan and when it is really hot, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake.

They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp.

Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut (apple syrup) on it.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: levin@world.std.com (Levin F Magruder)

Source: Kathy Cooks (Kathy Hoshijo, Fireside) Converted by MMCONV vers. 1.40

RICE FLOUR AND YOGURT PANCAKES

Servings: 26 servings

Ingredients:

2/3 cub Brown rice flour
1/3 cub Cornstarch
1 tablespoon Sugar
1 teaspoon Baking powder
pinch Salt
1 large Egg
2 tablespoon Vegetable oil
½ cub Plain low-fat yogurt
½ cub Low-fat milk

Preparation:

Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended.

Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes until golden brown on both sides, 2 minutes or less. Stack on warm plates. Serve with butter and preserves, or honey.

Makes 26 pancakes, 2 ¾ inches in diameter.

NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days.

PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber.

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg; May 6 1993.

RICE, PARMESAN AND DRIED TOMATO PANCAKES

Servings: 4 servings

Ingredients:

½ cub Onion, chopped
1 tablespoon Extra-virgin olive oil
1 cub Rice, medium-grain, Italian
¼ cub Dried tomatoes, snipped
1 teaspoon Rosemary, dried
2 ½ cub Chicken broth
Or vegetable broth
½ teaspoon Salt
½ cub Parmesan cheese, grated
1 Egg, lightly beaten

Preparation:

Combine onion and olive oil in large, wide skillet with tight-fitting lid.
Cook, stirring, over low heat until onion is tender, about 5 minutes.
Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat.
Add broth and salt. Bring to boil over high heat, stirring once. Cover and cook over low heat until liquid is absorbed, abotu 15 minutes. Uncover and stir in cheese. Let stand until lukewarm. Can be made ahead to this point and refridgerated for several days.
Add egg and stir to blend. Using ¼ cup measure, form rice mixture into small pancakes about 2 inches in diameter and ½ inch thick. To keep rice from sticking to hands, rinse hands frequesntly with cold water.
Coat large, non-stick skillet or griddle with a thin film of olive-oil.
Heat over medium heat. Add pancakes in batches and cook until golden brown on one side, about 5 minutes. Carefully turn pancakes, using wide spatula, and brown other side. (Keep warm in oven on lowest setting until all are done).
Recommended side dishes: Escarole with Garlic, Roasted Peppers

RICOTTA CHEESE PANCAKES

Servings: 6 servings

Ingredients:

2 cub Drained ricotta cheese
6 Egg yolks
¼ cub Sugar
6 tablespoon Flour
½ teaspoon Vanilla
6 Egg whites

Preparation:

Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit.

SATAY VEGETABLE AND SPROUT PANCAKES

Servings: 2 servings

Ingredients:

PANCAKES:
⅝ cub Plain wholemeal flour
½ teaspoon Baking powder
½ Egg
¾ cub Milk

FILLING:
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
½ l Carrot
½ cub Roasted peanuts
¼ cub Roasted peanuts to garnish

DRESSING:
¼ cub Cruncy peanut butter
1 tablespoon Cider vinegar
1 tablespoon Lemon juice
1 teaspoon Sambal oelek

Preparation:

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large bowl. Make a well in the centre. Combine the egg, milk and oil and stir into the flour. Mix until a smooth batter is formed, then pour into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to thinly cover the base of the pan. Cook for 2-3 minutes until the mixture sets. Turn over using a metal spatula and cook for a further 1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof paper. Continue until all the batter has been used. Keep the pancakes warm.

To make the filling combine the prepared vegetables and divide evenly between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and whisk well. Pour over the pancakes before serving.

SAVORY INDIAN PANCAKES

Servings: 1 servings

Ingredients:

-======================(Makes 18 to 20 pancakes)

Preparation:

Ingredients:

2 cups dry mung beans ¾" cube of peeled, fresh ginger root.

For every one cup of soaked beans, add:

½ cup water ½ tsp Spike or other vegetable-seasoned salt ½ tsp asafetida or 1 clove garlic ¼ tsp baking soda ⅛ tsp cayenne ⅛ tsp black pepper
Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed _per_batch_. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon.
Just remember practice makes perfect.

Heat a non-stick skillet or griddle over a medium flame and pour ½ to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to ½ cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it.
Just try to spread with the spoon immediately and lighten the touch.

Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way.

Thesse are delicious served plain with side dishes of vetables, chutneys and yogurt; or you may want to stuff the pancake by placing filling inside and folding it over to form a turnover shape. This recipe makes 18 to 20 pancakes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: steve@stimpy.hsc.ucalgary.ca (Steve)
Converted by MMCONV vers. 1.40

SCOTCH PANCAKES

Servings: 8 servings

Ingredients:

¼ pound Plain white household flour
1 teaspoon Bicarbonate of soda
1 ½ teaspoon Cream of tartare
1 ounce Caster sugar
1 Egg
¼ pint Milk or cream

Preparation:

Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor.
If time permits let the batter stand for 30 minutes before cooking.
Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Source: Philippa Davenport in "Country Living" (British), March 1989.

SEAFOOD PANCAKES

Servings: 10 servings

Ingredients:

1 cub Flour
1 Pinch salt
1 Egg, lightly beaten
4 teaspoon Oil
1 ½ cub Milk plus 1 Tbsp
½ pound Monkfish
6 Scallops
¾ cub Milk
2 Garlic cloves, chopped
½ pound Shrimp, shelled
2 tablespoon Butter
3 tablespoon Flour
¼ cub Light cream
1 cub Gruyere Cheese
2 tablespoon Parsley, fresh, chopped
1 Salt and pepper
1 ½ tablespoon Oil for frying

Preparation:

Servings: 10

Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk.

Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour ¾ cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp.
Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well.

Preheat oven to 350 degrees F.

Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately.

These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell.
These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.

From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner)

SHRIMP WITH CORNMEAL PANCAKES

Servings: 6 servings

Ingredients:

3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
¼ cub White Wine; Dry
1 teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Red Pepper; Ground
½ cub Dairy Sour Cream
1 pound Shrimp; Cooked, Medium

CORNMEAL PANCAKES:
2 Eggs; Large
1 cub Yellow Or Blue Cornmeal
¼ cub Unbleached Flour
2 cub Buttermilk
¼ cub Margarine Or Butter; Melted
2 teaspoon Baking Powder
1 teaspoon Baking Soda

GARNISHES:
½ cub Monterey Jack Cheese; Shred

Preparation:

* Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into ~-----------------------------------------------------------MMMMM----- ~-- Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.

SOUR CREAM APPLE PANCAKES

Servings: 12 pancakes

Ingredients:

¾ cub AM Whole Wheat Flour
1 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ teaspoon Cinnamon
1 tablespoon Honey
1 medium Apple; grated
1 Egg; beaten, or egg replacer
1 teaspoon Pure vanilla
½ cub Sour cream
1 cub Water or buttermilk

Preparation:

In large bowl combine dry ingredients. Combine remaining ingredients, mixing well; add to dry ingredients and stir until just blended. Cook on preheated griddle 350 F. for 3-5 minutes, turning only once. Serve hot for breakfast, brunch, or as an accompaniment to dinner.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

SOURDOUGH APPLE PANCAKES

Servings: 4 servings

Ingredients:

2 cub Starter
1 Egg; beaten
½ cub Applesauce
2 tablespoon Butter; melted
1 tablespoon Sugar
White flour; kneaded
½ teaspoon Baking soda

Preparation:

add egg, applesauce, melted butter, sugar and salt to the starter and mix briefly. Add flour to attain desired consistency mix until lump free. Just before baking dissolve baking soda in a tablespoon of water and gently blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook 2 to 4 minutes and turn for an additional 2 minutes.

SOURDOUGH PANCAKES

Servings: 6 servings

Ingredients:

1 cub Sourdough Starter
2 cub Flour
2 cub Water
⅜ cub Buttermilk Pancake Mix
1 tablespoon Oil
1 tablespoon Sugar
1 teaspoon Baking Soda

Preparation:

NOTE 1: Sourdough starter mix can be located in certain speciality shops.
Follow the directions on the package to make your first starter.
NOTE 2: Do not use metalic bowls or implements for any of this process!
The evening before, stir together well, water, flour and starter. Set aside in a relative warm place to create the sponge. Temperature should not fall below 65 dgs F. In the morning remove 1 cup of the sponge for the starter of your next batch and refrigerate. To the remaining sponge, stir in the pancake mix, oil and sugar. Mix well. Stir the baking soda into a small amount of water and add this to the mix, folding. Do not mix too much. Cook on a very hot griddle (380-400) dgs F.

SOURDOUGH PANCAKES #1

Servings: 4 servings

Ingredients:

½ cub Active Starter
½ cub Pancake Mix
1 each Large Egg
1 tablespoon Cooking Oil
½ cub Milk
½ teaspoon Soda

Preparation:

Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.

SOURDOUGH PANCAKES #2

Servings: 4 servings

Ingredients:

1 cub Active Starter
1 each Large Egg
2 tablespoon Cooking Oil
¼ cub Instant Or Evaporate Milk
1 teaspoon Salt
1 teaspoon Baking Soda
2 tablespoon Sugar

Preparation:

Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls.

SOURDOUGH PANCAKES #3

Servings: 6 servings

Ingredients:

2 cub Active Starter
2 cub Unbleached Flour
1 teaspoon Baking Soda
2 each Large Eggs, Well Beaten
1 tablespoon Sugar
1 teaspoon Salt
1 Bacon Fat (2 - 3 T)

Preparation:

Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.

SOURDOUGH PANCAKES #4

Servings: 4 servings

Ingredients:

1 cub Buttermilk Pancake Mix
½ cub Active Starter
½ cub Milk
1 each Large Egg
1 tablespoon Cooking Oil
½ teaspoon Baking Powder

Preparation:

Mix well and let stand a few moments. Drop by large spoonsful on hot griddle.
NOTE:
Berries of all kinds can be added to these recipes.

SOURDOUGH PANCAKES #5

Servings: 6 servings

Ingredients:

3 each Large Eggs, Well Beaten
1 cub Sweet Milk
2 cub Active Starter
1 ¾ cub Unbleached Flour
1 teaspoon Baking Soda
2 teaspoon Baking Powder
1 ½ teaspoon Salt
¼ cub Sugar

Preparation:

Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful.
NOTE:
If ungreased griddle is used add ¼ c Melted Fat to the above recipe.
Bacon fat give a great taste.

SOURDOUGH PANCAKES #6

Servings: 4 servings

Ingredients:

½ cub Sourdough starter
2 cub Flour
2 cub Lukewarm water
2 tablespoon Sugar, level
1 teaspoon Salt
3 tablespoon Melted shortening or oil
2 each Eggs
1 teaspoon Baking soda

Preparation:

To the ½ cup starter and the flour and water. Beat until smooth and let stand in a warm place overnight.
To the dough, add sugar, salt, and shortening. Beat in eggs.
Dissolve soda in one tablespoon of water and fold in gently, Do not stir after soda has been added.

SOURDOUGH PANCAKES OR WAFFLES

Servings: 16 servings

Ingredients:

1 cub Sourdough starter
1 cub Warm milk 90 to 100 f
1/3 cub Melted margarine
½ cub All purpose flour, and
½ cub Whole wheat flour, and
½ cub Rolled oats;-- or
1 ½ cub All purpose flour
2 Separated fresh eggs
½ teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon No-salt (or salt)
1 tablespoon Salad oil

Preparation:

Allow the starter mixture to reach room temperature. Stir well, remove and save one cup for future use. Renew starter if necessary. Mix starter, milk and all purpose flour and allow to ferment, covered with saran wrap, for 12 ~ 24 hours. Blend melted margarine and egg yolks. Mix the baking soda with the baking powder and the whole wheat flour and rolled oats (or the substitute all-purpose flour) and add to the margarine and egg yolks. Stir into the starter mixture until blended. Whip the egg whites until stiff and stir into batter. Thin batter with milk, if necessary, until thickness of heavy cream. Cook saucer-sized pancakes on a hot (400 F) griddle. Cook waffles at 375 F in waffle iron. Servings is number of pancakes.

SOURDOUGH TRAIL PANCAKES

Servings: 28 servings

Ingredients:

1 cub Sourdough starter
2 cub 90 f warm water
2 ½ cub All purpose flour
1 Whole fresh egg
2 tablespoon Cooking oil
¼ cub Instant dry milk
1 teaspoon No-salt (or salt)
1 teaspoon Baking soda
2 tablespoon Sugar

Preparation:

1. Mix the starter, water and flour 24 to 48 hours before making the pancakes. Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts). 2. In the morning remove and save 1 cup of the starter for future use. 3. To the remaning starter add the raw egg, oil, and dry milk powder.
Blend
together the salt, soda and sugar and sprinkle over the top of the batter. 4. Fold in gently. Allow batter to rest 30 to 45 minutes. Thin batter
with milk, if necessary, in order to achieve consistency of cream. 5.
Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle. 6. The "SERVINGS" is the number of silver dollar size pancakes from the recipe.

SOURDOUGH YEAST STARTER

Servings: 1 servings

Ingredients:

1 package Dry yeast
2 cub Warm water
2 cub Flour

Preparation:

1. Empty yeast into mixing bowl and stir in warm water until dissolved. Add flour and stir until well blended. Cover with plastic wrap and allow to stand at room temperature (or in oven out of drafts) for at least 48 hours, or until hooch (clear liquid) forms on top. 2. Store in refrigerator in a jar with a loose fitting lid (I like to use
a plastic peanut butter jar) . Renew monthly by adding alternately 1 cup of water or 1 cup of milk, and 1 cup of flour. ¼ cup of sugar may be added every other month to add to the fermentation. 3.
Always save at least one-cup of the fermented mixture to use as on-going starter. If recipe calls for 3 cups of starter, add 3 cups of milk (or water) and three cups of flour. Allow to stand until clear liquid forms on top. Save 1-cup for future use and use the extra 3 cups in the recipe.

SPICY CORN PANCAKES

Servings: 4 servings

Ingredients:

2 cub Whole wheat flour
1 teaspoon Salt
1 teaspoon Baking powder
2 cub Corn kernels, fresh or
Frozen
2 Chipotle chili peppers,
Diced
2 Cloves garlic, minced
4 Scallions, diced
1 cub Lowfat soy milk

Preparation:

These delicious pancakes make a terrific dinner when served with a bottled salsa for topping. I use chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the dried peppers soak in warm water for several minutes before you dice them.

Mix whole wheat flour with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and soy milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about ¼ cup batter. Cook 3 minutes on each side or until golden brown.

Total Calories Per Serving: 302 Fat: 2 grams

This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

SPINACH & STILTON PANCAKES

Servings: 18 servings

Ingredients:

FOR THE PANCAKES:
2 ounce Buckwheat flour
2 ounce Plain white flour
2 Eggs
2 tablespoon Butter; melted
¼ pint Milk
¼ pint Water

FOR THE FILLING:
2 pound Fresh spinich
1 large Onion
3 ounce Stilton cheese
2 ounce Walnut pieces
Butter
1 Garlic sliver

FOR THE SAUCE:
1 ounce Butter
1 ounce Plain white flour
½ pint Stock
¼ pint Double cream
2 tablespoon Freshly grated Parmesan
1 teaspoon (heaped) Dijon mustard

Preparation:

Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just tender.
Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table.

Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias

STRAWBERRY BUTTERMILK PANCAKES

Servings: 30 servings

Ingredients:

2 Eggs
2 ½ cub Buttermilk
1 teaspoon Baking soda
¼ cub Melted butter or margarine
2 ½ cub Flour
1 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Salt
1 cub Sliced strawberries, freshOR frozen (thawed andDrained)
½ cub Melted butter or margarine

Preparation:

Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes.

STRAWBERRY-CORN PANCAKES

Servings: 4 servings

Ingredients:

½ cub Cornmeal, yellow, uncooked
2 tablespoon Cornmeal, yellow, uncooked
½ cub Flour, all-purpose
1 cub Milk, evaporated, skim
1 Egg, large
1 teaspoon Extract, vanilla
2 cub Strawberries, sliced, divide
1 tablespoon Margarine, reduce-cal(tub)
1 teaspoon Margarine, reduce-cal(tub)

Preparation:

1. Using a fork, in medium bowl, combine cornmeal, flour, and baking
powder. In small bowl combine milk, egg and
vanilla. Add milk
mixture to cormeal mixture; stir until combined.
Using a rubber
scraper, gently fold in ½ cup strawberries. 2.
In 9-inch nonstick skillet, melt 2 teaspoons
margarine. Drop batter
by ¼-cup measures into skillet making 4
pancakes, and leaving a
space between each. Cook 3 to 4 minutes until golden; turn and cook
1 minute longer. Repeat procedure with remaining margarine and batter
making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of remaining
strawberries.

Each serving provides: ½ milk ½ fat ¼ protein 1 ¾ breads
½ fruit 15 optional

Per serving: 310 mg sodium 55 mg cholesterol

SWABIAN PANCAKES

Servings: 6 servings

Ingredients:

1 ¼ cub Flour; unbleached
3 each Eggs; large
½ teaspoon Salt
2 cub Milk
1 teaspoon Vegetable oil
16 ounce Applesauce; (1 can)
4 ounce Raisins
1 teaspoon Oil or butter;to grease dish
2 tablespoon Sugar
3 tablespoon Almonds; sliced and blanched
1 tablespoon Butter

Preparation:

Prepare pancake batter by blending flour, 2 eggs, ¼ t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife.
Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, ¼ t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.

SWEDISH OVEN PANCAKES

Servings: 6 servings

Ingredients:

3 cub Milk
4 Eggs
2 cub Flour
4 tablespoon Butter, melted
1 teaspoon Salt
2 tablespoon Sugar

Preparation:

Beat eggs well. Add milk, melted butter, salt and flour. Bake in a greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and serve immediately with butter and syrup.

Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375F for 30 minutes.

Serve with berry and cream topping: ½ pint cream, whipped and 1 jar preserves (ie: raspberry,
strawberry, apricot etc.)

Serve with sour cream mixed with brown sugar.

From Gary Allan (MusiCook)

SWEDISH PANCAKES

Servings: 20 servings

Ingredients:

1 Egg
¾ cub Milk
¼ teaspoon Salt
½ cub All-purpose flour
1 teaspoon Baking powder
1 tablespoon Sugar
2 tablespoon Butter,melted
Lingonberry jam
Dairy sour cream

Preparation:

Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan with shallow,round indentations for making thin pancakes about 3" in diameter).In large bowl,beat egg;stir in milk,salt,flour,baking powder and sugar until batter is smooth. Stir in melted butter.Grease cups in hot pan with shortening or butter.Spoon 2 rounded tablespoons batter into each greased cup. Cook about 1 minute on each side or until golden brown.Serve immediately with jam or jelly and sour cream.Makes 20 pancakes.

SWEDISH POTATO PANCAKES

Servings: 14 pancakes

Ingredients:

2 cub Milk
2 Eggs, beaten
½ cub Flour
1 teaspoon Sugar
1 teaspoon Salt
Freshly ground black pepper
1 1/3 cub Potatoes, grated
2 cub Lingonberries

Preparation:

Add ¼ cup milk to eggs. Blend in flour. Add remaining milk, sugar, salt, and pepper. Beat until smooth. Let stand 2 hours.

Squeeze grated potatoes dry and add to batter.

Heat griddle and grease lightly. Use ¼ cup batter for each pancake.

Fold pancakes in quarters. Serve with lingonberries.

Makes 14 to 16 pancakes.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

SWEET POTATO PANCAKES

Servings: 6 servings

Ingredients:

2 tablespoon Unsalted butter; melted
½ cub Cooked sweet potatoes peeled and chopped or roughly mashed
1 Egg
1/3 cub All-purpose flour
½ teaspoon Baking powder
¼ cub Milk (or more)
Sour cream

Preparation:

PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add ½ teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream.
Makes 12 small pancakes.

THE BIG SWEDISH PANCAKE

Servings: 4 servings

Ingredients:

4 tablespoon Butter or margarine
1/3 cub Warmed honey
2 ½ cub Whole milk
½ cub Unbleached flour
¼ cub Whole-wheat flour
5 Eggs

Preparation:

Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended. Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes). Serve with fruit preserves or syrup. Serves 4.

TOMATO PATTIES

Servings: 1 servings

Ingredients:

8 Medium Tomatoes ½ tsp. baking soda 2 eggs 2-½ cups
cracker crumbs

Preparation:

Peel and mash tomatoes. Add soda, eggs and crumbs. Fry like pancakes in a hot skillet. Serve with pancake syrup if desired.

From: Lancaster Farming Shared By: Pat Stockett

TRICOLOR LATKES OF ZUCCHINI, CARROT AND POTATO

Servings: 4 servings

Ingredients:

2 medium Zucchini *
2 medium Carrots, coarsely grated
2 large Mealy baking potatoes **
½ Onion, finely chopped
2 To 3 garlic cloves, chopped
2 Eggs, lightly beaten
½ teaspoon Dried and crumbled herbs ***
½ cub Flour, or as needed
Salt and pepper, generouslyto taste
1 pinch Sugar
Oil for frying

Preparation:

* coarsely grated, placed in a colander to drain of excess liquid ** peeled, coarsely shredded *** basil, marjoram, herbes de Provence, etc.

Mix together everything except the oil and accompaniments.

Puree half the mixture, then return it to the grated vegetable mixture.

Add more flour as needed for a thick batter consistency.

Fry as for classic potato pancakes.

Serve with accompaniments of yogurt, salsa, herby tomato sauce, or pesto.

PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg cholesterol, 56 mg sodium, 3 g fiber.

Marlena Spieler writing in the San Francisco Chronicle, 12/14/92.

UNION PACIFIC APPLE PANCAKES

Servings: 6 servings

Ingredients:

1 cub Flour
¼ teaspoon Salt
1 ½ teaspoon Baking powder
1 tablespoon Melted butter
½ cub Milk
1 each Beaten egg
½ teaspoon Vanilla
1 ¼ cub Homemade applesauce

Preparation:

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter into a hot, well greased griddle, allowing enough batter to make 4" cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter." The Union Pacific System, 150 Recipes for Apple Dishes, 1910, Eugene Register Guard.

VEGETABLE RICE PANCAKES

Servings: 6 servings

Ingredients:

3 cub Cooked brown rice
1 cub Grated carrots
½ cub Finely chopped onions
¼ cub Snipped fresh parsley
1 Garlic clove; minced
1 teaspoon Salt
¼ teaspoon Ground black pepper
2 Eggs; beaten
½ cub Whole wheat flourOR- all-purpose flour
¼ cub Vegetable oil

Preparation:

Combine all ingredients except oil. Form into 12 thin patties, pressing firmly with hands. In large skillet, cook patties in heated oil until brown, turning once. Serve with dairy sour cream or yogurt, if desired.

Each serving provides:
* 243 calories
* 5.7 g. protein
* 11.6 g. fat
* 29.6 g. carbohydrate
* 390 mg. sodium
* 91 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

WAINWRIGHT INN PUFFED PANCAKE WITH BLACK CHER

Servings: 8 servings

Ingredients:

4 large Eggs, fresh
1 cub Milk
½ Lemon, grated rind and juice
½ teaspoon Vanilla
1 cub Flour
½ Stick unsalted butter
½ cub Frozen black cherries, thawed
½ cub Sliced almonds
½ cub Powdered sugar

Preparation:

Preheat oven to 475 degrees. Whisk together eggs, milk, lemon rind and vanilla. Add flour and beat until batter is smooth. Place butter in greased baking dish and place in oven until butter melts. Pour in batter and bake 20 minutes until puffed and golden.

Remove from oven and sprinkle with powdered sugar and lemon juice. Offer black cherries, almonds and additional powdered sugar as toppings.

Makes 8 servings.

Source: Wainwright Inn Bed & Breakfast, Big Bear Lake (CA)

Posted: Robert Bass Corona, CA

WAINWRIGHT INN PUFFED PANCAKE WITH BLACK CHERRIES & ALMONDS

Servings: 8 servings

Ingredients:

4 large Eggs, fresh
1 cub Milk
½ Lemon; grated rind and juice
½ teaspoon Vanilla
1 cub Flour
½ Stick unsalted butter
½ cub Frozen black cherries, thawed
½ cub Sliced almonds
½ cub Powdered sugar

Preparation:

Preheat oven to 475 degrees. Whisk together eggs, milk, lemon rind and vanilla. Add flour and beat until batter is smooth. Place butter in greased baking dish and place in oven until butter melts. Pour in batter and bake 20 minutes until puffed and golden.

Remove from oven and sprinkle with powdered sugar and lemon juice. Offer black cherries, almonds and additional powdered sugar as toppings.

Makes 8 servings.

Source: Wainwright Inn Bed & Breakfast, Big Bear Lake (CA)

Posted: Robert Bass Corona, CA

WHEATIE PANCAKES

Servings: 1 servings

Ingredients:

1 cub Wheaties
1 cub Milk; sweet
2 each Eggs
2 teaspoon Baking powder
Salt; pinch
1 tablespoon Butter
Flour

Preparation:

Combine ingredients using enough flour to make a thin batter. Bake on hot griddle. Source: Howard Behnke, North Elyria Grange, Lorain County, OH

WHOLE WHEAT BLUEBERRY PANCAKES

Servings: 12 pancakes

Ingredients:

MIX TOGETHER IN A MEDIUM:
-bowl
2 cub Whole wheat flour;
2 teaspoon Baking powder;

BEAT IN:
2 cub Milk;(low-fat)
2 Eggs;
1 tablespoon Oil;

STIR IN:
1 cub Blueberries;

Preparation:

Lightly oil a frying pan and spoon batter on tablespoon.

Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

Brought to you and yours via Nancy O'Brion and her Meal Master.

WHOLE WHEAT BUTTERMILK PANCAKES

Servings: 12 servings

Ingredients:

½ cub Whole Wheat Flour
½ cub Unbleached White Flour
1 teaspoon Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 cub Buttermilk -or- Sour Milk (1cup lowfat milk + 1tablespoon vinegar)
2 tablespoon Vegetable Oil

Preparation:

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + ½ Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

WICKLOW PANCAKE (IRISH)

Servings: 4 servings

Ingredients:

4 each Lg. eggs*
600 ml Milk
4 ounce Fresh breadcrumbs
1 tablespoon Parsley, chopped
1 pinch Chopped thyme
2 tablespoon Chopped chives or scallions
1 Salt and pepper
2 tablespoon Butter

Preparation:

* Or six small ones. -- Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish. Serve cut into wedges with a knob of butter on each portion.

WILD RICE PANCAKES

Servings: 4 servings

Ingredients:

2 cub Flour
1 teaspoon Salt
4 teaspoon Baking powder
3 tablespoon Sugar
1 Egg
1 ½ cub Milk
1/3 cub Oil
1 tablespoon Sour cream
¾ cub Cooked wild rice

Preparation:

Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes.

From: '1993 Fresh Produce and More' - Minnesota Grown Farmer to Consumer Directory from Minnesota Department of Agriculture

YEASTED MAPLE WALNUT PANCAKES

Servings: 12 servings

Ingredients:

1 Env active dry yeast
1 cub Warm water
1 cub Warm milk
3 cub Flour
½ teaspoon Salt
¼ cub Pure maple syrup
½ teaspoon Baking soda
¼ cub Hot water
2 tablespoon Melted butter
1 ¼ cub Finely chopped walnuts

Preparation:

The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt. Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts. Heat 2 teaspoons butter in a skillet or on a griddle until it foams. Scoop ¼ cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles. Flip and cook another minute or two, until pancake feels spring. Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch. Serve with syrup, fruit and honey or flavoured butter. Makes 12 pancakes.

YOGURT PANCAKES

Servings: 4 servings

Ingredients:

5 large Eggs
1 ¼ cub Milk
8 ounce Yogurt, plain(I use Dannon andKnudsen; other brandsmight require differentamounts)
4 teaspoon Baking powder
½ cub Vegetable oil (or lessfor dieters; but useat least 2 T)
2 1/3 cub Flour, white (measurecarefully after sifting)
1 tablespoon Sugar
½ teaspoon Salt

Preparation:

Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater.

In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. Using a clean eggbeater, beat the egg whites until they are fluffy.

Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl.

Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy.
Don't try to get rid of lumps. Cook on the hot griddle.

NOTES:

* Amazingly good baking-powder and yogurt pancakes -- Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning.

I love pancakes and I make many varieties and I am an inveterate experimenter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitute for the buttermilk. Yield: Serves 4-6.

* I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water.

* This same recipe also makes really good waffles if you reduce the milk to about 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes.

: Difficulty: easy to moderate.
: Time: 10 minutes plus cooking time.
: Precision: measure carefully.

: Brian Reid
: DEC Western Research Lab, Palo Alto CA
: reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

YOGURT-TOPPED STRAWBERRY PANCAKES

Servings: 12 servings

Ingredients:

2 cub Buttermilk complete
Pancake mix
2 tablespoon Sugar
¼ teaspoon Cinnamon
1 ½ cub Water
1 cub Thinly sliced strawberries
1 ounce carton strawberry
Or vanilla lowfat yogurt

Preparation:

Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour ¼ cup batter onto hot griddle. Cook 1-1 ½ minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 ½ minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes).

Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
2 starch, one fruit.

ZUCCHINI PANCAKES

Servings: 12 servings

Ingredients:

2 cub Zucchini, shredded (about2 to 3 small zucchini)
2 Eggs
½ cub Flour
1 teaspoon Baking powder
¼ cub Parmesan cheese
½ small Or medium onion,grated
Lots black pepper, freshlyGrated
1 teaspoon Dill
½ teaspoon Salt (I use garlic andSeasoned salt.)
Sour cream

Preparation:

In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired.