Banana Oat Pancakes (*Gluten free )

Hello friends!   What a summer so far!  We just returned from almost a month in Utah visiting family and friends.  It was so wonderful--we loved every minute--but I must say it is nice to be back home too!  I am slowly getting back into the swing of things.  I had a HUGE amount of weeds to contend with but I am happy to report after hours of labor and a load of fresh mulch, that  I have won that battle for now.  Phew!  Now for catching up on the blog.  I have missed you!  I keep promising to post more and I do have the best intentions, but then life gets busy and my computers have been misbehaving terribly, which makes posting very time consuming and frustrating.  My laptop is the worst, I have given up on using it now and my PC has its own set of issues--grr!  I think a trip to Best Buy is in order.  Do you have a favorite laptop that you would recommend?  I would love to get your opinions.  It is time for a new one, for sure.

Anyway--let me tell you about these absolutely delicious pancakes.  My sweet friend Kimberly gave me this recipe and we LOVE it.  I especially love that I can easily make it gluten free if I use certified gluten free oats.  This recipe comes together quick and is a very healthy alternative to your regular pancakes.  You can easily change it up by sprinkling cranberries, blueberries, pecans, apple slices, coconut, chocolate chips etc onto the poured batter on the hot skillet.  So fun and so good!  ENJOY!!

Banana Oat Pancakes (*Gluten free )

Author: Melanie

*You can purchase oats/oat flour that is certified gluten free--using this will insure the pancakes are gluten free. Regular oats test positive for gluten. **oat flour can be make by blending oats in your blander until smooth flour is formed.

Ingredients

• 2 bananas


• 1 1/2 cup milk


• 1 tsp vanilla


• 2 TB oil (coconut or grapeseed)


• 2 eggs


• 2 cups oat flour **


• 1 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp cinnamon

Instructions

1. Place all wet ingredients in blender (I use the Blendtec) and blend to combine.


2. Add dry ingreients to the wet ingredients in the blender and blend on high for 1 minute


3. Pour a small amount of batter onto hot nonstick pan or griddle (butter or oil if desired)--turn when full of bubbles. Cook until golden brown. Enjoy

3.2.1311

Healthy Whole Wheat Banana Bread Pancakes

The new year is here... along with resolutions to be a healthier new me in 2013!  While I am not swearing off goodies (I believe in moderation in all things), I am sugared out after the holidays.  Aren't you? So we've been eating pretty clean around our house of late.  But if there is one thing I will not do, it is give up flavor to be "healthy."  Obviously we sisters love eating and value good food, or we wouldn't have a cooking blog, right?  And while we all genuinely like eating whole grains, you will still never get cardboard and bricks I mean terrible tasting food in the name of healthiness from us.  So be assured, these whole wheat banana pancakes are great!  The whole wheat flour makes the pancakes heartier, and I do think you could easily use all white flour for a fluffier result.  But my whole family has been gobbling up the whole wheat kind with lots of "yums" and requests for more, so I am sold.  I'm excited about trying out some more healthy recipes, so stay posted for more!

Healthy Whole Wheat Banana Bread Pancakes
Submitted by Mindy ~ The Sisters Cafe

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups milk, separated
1 tablespoon vanilla extract
3 large ripe bananas, mashed

In a large bowl, combine the flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.  Add vanilla and 1 cup of milk until combined.  The batter will still be dry.  Add the mashed bananas and mix.  Add the remaining 1/2 cup milk until smooth and the consistency you desire.  Serve with syrup, whipped cream, and berries (blueberries are wonderful!).

Recipe Adapted from: http://www.pincookie.com/whole-wheat-brown-sugar-banana-bread-pancakes/

Classic Pancakes

For the past few years I have exclusively been making buttermilk pancakes or waffles, or sourcream pancakes or waffles… or buttermilk whole wheat or oatmeal or-  ...you get the point. Anything but plain old pancakes with regular milk and no extra ingredients.  Until the other day, when, as I was flipping through my recipes, my long-forgotten original pancake recipe caught my eye. I decided to try them out again for old times sake.
WOW.  I definitely should not have snubbed these delicious ‘plain’ pancakes. Seriously, they were amazing. The perfect sweetness and texture, and so light!  And not a hint of greasiness that other buttery pancakes or waffles can acquire. I also liked how, when they were fresh off the griddle, they had a sweet crust on the outside with a soft, fluffy inside. My usually even-keel husband pronounced them the best pancakes ever, and his new all time favorite. Needless to say, we’re hooked, and we’ve been eating these for breakfast a lot lately. :)
This is the simple, classic Pancake in all its original glory.  Enjoy!

Classic Pancakes
submitted by Erin - thesisterscafe.com

2 eggs, separated
2 c. milk
½ c. oil
2 c. flour
1 Tb baking powder
1 tsp salt
1 Tb sugar

Beat egg whites until stiff; set aside. Combine yolks, milk and oil. Stir together flour, baking powder, salt and sugar and add to yolk and milk mixture; mix well. Fold in the egg whites gently with a spoon so you can still see streaks of the whites in the batter. Scoop onto hot griddle (around 275° works well for me) using a large soup spoon. (Each pancake should only be a few tablespoons of batter.) Flip when bubbles pop on the top, or when pancake is golden underneath.

Apple Puffed Pancake

Who has ever tried Hootenanny?  Another common name is German or Dutch pancake?  Well, this delicious recipe is a twist on the original Hootenanny baked pancake. It's buttery and lightly sweet - enough that it can stand alone without any syrup.  I love the apples and brown sugar... oh my, my mouth is watering and it's just after midnight!  My friend Aubrey served this at a brunch and I had to beg the recipe off her.  I love how the thin apples wedges  rise to the top. If you lay them out carefully before pouring the batter in, they can make a pretty design.  Somtimes I just chop them all up (like the picture below). It's not as appealing to the eye but it's faster and easier for little ones to eat (or at least then I don't have to cut it up so much... yes, I can be that lazy!)  :) Either way it tastes fantastic and is super easy to throw together for a special breakfast.  *the picture above is a half recipe baked in a 10x10 inch casserole dish*

Apple Puffed Pancake
submitted by Brittany ~ The Sister's Cafe

6 eggs
½ tsp salt
1 ½ cups milk
1/2 tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (can decrease to 6 Tb if desired)
2-3 apples, peeled and sliced thinly 
3-4 Tb brown sugar

Place 9x13 inch pan in oven while it preheats to 425 degrees F.  Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve.  Serves 6.

Lemon Ricotta Pancakes

These are the most amazing pancakes!!! Definitely another keeper for our growing pancake collection. I love the lemon-strawberry combination. I seriously think I might have to make these my birthday pancakes from now on (which means my hubby better start practicing...:). Maybe they taste a little bit more like a dessert than a regular pancake, and they take a few extra minutes to prepare, but I promise they are oh-so-worth it!

Lemon Ricotta Pancakes

Submitted by Amy ~ The Sisters Cafe

PANCAKES:
2 cups all-purpose flour
3/4 cup sugar
1/2 t. salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 Meyer lemons, zested and juiced
butter, for cooking the pancakes-optional
Powdered sugar, for dusting

STRAWBERRY COULIS:
1 quart strawberries, topped and quartered
1/2 cup sugar
1/2 cup orange juice

Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.

After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.

Sift together all of the dry ingredients for the pancakes in a large bowl. In another bowl, combine the egg yolks, ricotta cheese, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.

Preheat a griddle.

In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.

Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. (I usually just use non-stick cooking spray, but it's up to you:) Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the pancakes and cook until the bottom is golden brown.

Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.

Buttermilk Wheat Pancakes and a Giveaway!

When I make pancakes I usually make a wholegrain variety either blender wheat pancakes, or the oatmeal pancake mix, but my boys favorites are Buttermilk pancakes. Since they are the most requested, I decided to make them a little more healthy by adding some whole wheat flour. The results were well received and have now become the only way I make our buttermilk pancakes. We like them with a little smear of peanut butter, sliced bananas and maple syrup. YUM! Hope you enjoy!
**these freeze really well. Simply lay the uneaten pancakes on a (I line it with a silpat) cookie sheet. Place in freezer for an hour or so. When frozen, throw them all into a freezer ziploc bag. When ready to eat simply pop them in the toaster. Fresh pancakes in minutes!!

Buttermilk Wheat Pancakes

submitted by Melanie

2 eggs, beaten
3 cups buttermilk
4 Tablespoons oil
1 cup flour
1 1/4 cup whole wheat flour (I use freshly ground white wheat--also if you are worried about the wheat--only do 1 cup wheat and 1 1/4 cup white flour)
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1/2 tsp baking soda

Beat the eggs first and then mix in the rest of the ingredients. Do not over mix. Cook on a hot nonstick pan or griddle (butter first if desired). Pour about 1/4 cup batter on griddle and flip over when bubbles appear and edges seem firm. enjoy!

Now for the GIVEAWAY--

I am excited to tell you about a product that has saved my dry cracked hands in the kitchen this year! My hands get so dry and chapped in the winter and the fact that they are in and out of soapy dish water all day doesn't help. I have tried lots of different lotions and creams that have been OK--but I have always hated the wet greasy feeling they leave on my hands. I am excited to tell you that I have found the PERFECT product....MadeOn Hardlotion bars.

Read more about these wonderful bars here, but let me just say that I LOVE them and they work like magic! I love that they are handmade by a young Mom and are made with 3 simple pure ingredients--Shea butter, coconut oil and beeswax!

No more greasy feeling and hello to soft supple skin. I keep bar in the cute tin they come in right next to my kitchen sink. I also have the peppermint lip balm and a small hard lotion bar in my nightstand. It has become part of my night time routine and my lips, hands and heels are soft and nice now! I am ready for sandal weather-yay!

When I told Renee the maker/genius behind MadeOn how much I LOVED her products and wanted to share them with my readers, she offered to give a 3 pack (large hard lotion bar, small bar and lip balm) to one of you!

To enter visit the MadeOn website and tell me what product you are most interested in. Did you see the Au Chocolat hard lotion bar? cool!

Good Luck--we will pick a winner on Thursday morning!

Applesauce Pancakes with Cinnamon Syrup

Occasionally on Sunday mornings or when my dad was in charge of dinner, he'd make these fabulous Applesauce Pancakes.  As we'd start in on our short stacks, my dad could be heard from the griddle saying, "I don't hear any Ooos and Ahhhs!"  And so we would immediately start "oooing" and "ahhhing" in our most dramatic voices.  But do you know what?  These really were worthy of our dramatic, giggling demonstrations.  They are absolutely delicious!  This recipe originally came from my mom's old Betty Crocker cookbook.  But my newer version doesn't include them.  What a loss!  We always ate them with Maple syrup growing up, but lately I've been making this recipe for Cinnamon Syrup that Erin gave me. I love the cinnamon apple combination.  I hope you like these as much as we do!

Applesauce Pancakes with Cinnamon Syrup
Submitted by Mindy ~ The Sisters Cafe

Printable recipe

2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle or skillet over medium heat or to 375 degrees.  (To test griddle, sprinkle with a few drops of water.  If bubbles jump around, heat is just right.)  Grease griddle.  For each pancake, use slightly less than 1/4 cup batter.  Cook pancakes until bubbly on top and dry around the edges.  Turn to cook other sides until golden brown.

Cinnamon Syrup

1/2 cup (1 stick) butter
3/4 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil, and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Oatmeal Pancake Mix

Wow this summer is turning out to be a little crazy for me with 5 boys home all the time!! I am finding that our mornings are dragging on and on while I try to get in my daily exercise, scripture study, shower, get ready and make a nice breakfast for my crew. Honestly, I do enjoy making a hearty and warm breakfast for my boys. They wake up HUNGRY and they really do appreciate a good meal. It makes me happy, but man alive I am seriously thinking about installing a vanity in my kitchen, so I could put on mascara and flat iron while I flip pancakes:) Since that is not really possible, I found a way to streamline with this pancake mix I saw at My Kitchen Cafe awhile ago. I LOVE it! It is healthy and hearty and best of all, saves me lots of time in the morning so we aren't finishing our breakfast around lunch time.

By the way...do you need a way to get your whole house clean fast? Click here.

Oatmeal Pancake Mix
submitted by MelaniePrintable recipe here

This will make 10 cups of dry mix

3 1/2 cups quick oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer fitted with a paddle or you can do it by hand. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.

I personally LOVE to use buttermilk in my bake goods it makes everything moist and tender. And, buttermilk can be frozen for future batches of pancakes, so it's worth keeping around!

*1 cup of mix will make about 6-7 4-inch pancakes

Recipe Source: Adapted from King Arthur Flour The Baker’s Companion via My kitchen cafe

Crepes

I first obtained this crepe recipe from my friend, Eugena. Since then I've seen it, or seen very similar versions of it, multiple times. Which means that this is a great recipe! This recipe makes a thin crepe that is super tasty, and best served with my favorite coconut syrup (of course!). Other than the fact that it is delicious, I really like this recipe because it is simple and quick. My four year old begs me for crepes on many a morning. I don't have to beat egg whites separately or do anything extra like that. It's simple. It's fast. It's fabulous. It's a staple around here!

My Favorite Crepes
Submitted by Erin ~ www.thesisterscafe.com
printable recipe

1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip. Serve with coconut syrup. (yum, yum!)

Pumpkin Pancakes with Apple Cider Syrup

I made this for dinner a couple of weeks ago and they were fantastic!! Since Erin just posted a pumpkin pancake recipe, (found here) I am sorry you are getting a repeat. I was just going to offer the syrup recipe I used, but then I noticed that our recipes for pumpkin pancakes were quite different, so you can pick which one you have the ingredients for. I have never tried the Martha Stewart recipe Erin posted. I am sure it is fantastic too--but I can tell you these pancakes are just PERFECT! We love them. Don't be afraid of the vinegar in the recipe--you can not taste it in the least. They are soft, and wonderfully pumpkiny! Delish!

The inspiration for this was a jug of fresh cider I picked up at the local market. I had heard of a bed and breakfast serving pumpkin pancakes with warm apple cider syrup and always wanted to try it.


This cider is so thick and rich! It was a beautiful golden liquid and made the most delicious syrup. It was perfect over the warm pumpkin pancakes! Oh and my home smelled divine!

I have made them again since and I added a wonderful topping. I took a tablespoon or two of butter and melted it in a skillet, then added a couple of handfuls of pecans and a sprinkled them with brown sugar. I let that caramelize over medium hear for 5 minutes and then added some freshly diced apple. Saute that for a few minutes and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!

**Do you need some beautiful (and FREE) name placecards for your Thanksgiving table? Also I would LOVE to hear about your thanksgiving traditions! Click here!

Apple Cider Syrup {Perfect overPumpkin Pancakes}
submitted by Melanie

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Pancakes (martha stewart recipe)

If you are like me, you probably have a container of leftover canned pumpkin in your fridge from Halloween weekend baking. I got this recipe from the Martha Stewart Magazine issue from October 2004. It's a great pancake recipe - soft and yummy. I just noticed that my sister, Melanie, also has a pumpkin pancake recipe to share, so it looks like no one around here will have leftover canned pumpkin for long! :)

Pumpkin Pancakes

submitted by Erin

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).

(Martha Stewart Oct ’04 magazine)

Aunt Katie's Oatmeal Pancakes

These pancakes are so yummy! Healthy and delicious. This recipe is from my husband's Aunt Katie. Hope you enjoy! Try them with my favorite coconut syrup (you'll need additional buttermilk and some coconut extract).

Aunt Katie's Oatmeal Pancakes

submitted by Erin ~ The Sisters Cafe 

2 c. quick oats

½ c. flour

3 T. sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 ½ c. buttermilk

2 large eggs (slightly beaten)

¼ c. butter, melted

1 tsp vanilla

add cinnamon, optional 

Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (This step is very important.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.

 

Hootenanny Pancake (German Pancakes)

This is one of my boys favorite breakfasts. I love to make it for them because it is really easy for my to blend up and then pop into the oven. I have heard this recipe called German pancakes, Dutch pancakes, oven pancakes...but we call them Hootenanny pancakes. (Just because it is such a fun word to say!)
(Sorry this picture is so dark--I would fix it, if I could figure out my photoshop elements program!

Anyone want to trade cookies for tutorials??)

 

Hootenanny Pancakes
submitted by Melanie

First turn on oven to 400. Put 4-8 Tablespoons (the original recipe called for the whole cube of butter--I prefer less) of butter in a 9x13 pan. Put the pan in the oven to heat up. It is important to heat up your pan before pouring the batter into it; this makes the the pancake get puffy and form peaks and valleys while it bakes. Usually by the time I have the batter whipped up the butter is melted. (Don't let the butter burn, though.)

Mix in a blender:
6 eggs
½ tsp salt
1 c. milk
1 cup flour

Blend up above mixture and pour into the melted butter in the hot pan. Bake at 400 for 15-20minutes. The pancake will be all puffed up in crazy "hills" and golden. Serve hot with syrup--and my favorite, sprinkled with lots of berries! Yum!

Whole Wheat Pancakes

These are so yummy! I got the recipe from a Martha Stewart magazine a long time ago. They are healthy and delicious; the PERFECT go-to recipe when it comes to basic whole wheat pancakes. Delish!

Whole Wheat Pancakes

submitted by Erin

1 ¼ c. whole wheat flour

¼ c. wheat germ

2 T. sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 ½ c. low-fat buttermilk

¼ c. vegetable oil

2 large eggs, lightly beaten

Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. (Wheat germ is good for you, but if you don't have any on-hand or ran out of it, use more wheat flour in its place.) Whisk in buttermilk, oil and eggs. Let stand 10 minutes (if batter thickens, stir in 1 T. water). Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 T. batter for each pancake (I use a little more than that). Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in a 200° oven while you cook remaining batter. Serve with my favorite coconut syrup, of course! :)

Whole Wheat Blender Pancakes

I have been making these pancakes for years because they are very easy, very nutritious and my family loves them! They are hearty and healthy. A great way to fill up little tummies and start the day off with whole grains! I love these with fresh berries (or any fruit)and a drizzle of pure maple syrup or old fashioned buttermilk syrup. My oldest son nicknamed the buttermilk syrup-- "Bubbly syrup" and he makes it himself! I will include that recipe too. Enjoy! Even my littlest guy loves them!

Blender Wheat Pancakes
Blend:
1 cup whole wheat kernels

1 cup milkBlend wheat and milk for 3 minutes in blender.
Add:
½ cup milk
Blend for 2 more minutes.

Add:
2 eggs

½ tsp salt
½ cup oil

1 Tbsp baking powder
2 Tbsp sugar

Blend only long enough to combine. Cook on hot griddle. The batter is very thin.Connor’s Bubbly Syrup

½ cube butter (I use 2TB less)

1 cup sugar

¾ cup buttermilk

1 tsp vanilla

1/4 tsp baking soda

*the original recipe called for 1 Tb of corn syrup--which I leave out--I am not a fan of that stuff!

In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will fizz. Let rest, stirring occasionally. Serve warm with pancakes or waffles.

Applesauce Pancakes

Generally, I am not a pancake fan... but these ones are delicious! They are really moist and sweet even though there is only one tablespoon of sugar.  I like them with butter and warm applesauce with a little drizzle of maple syrup.  Mom used to make these pancakes for us growing up... talk about fantastic comfort food!

Applesauce Pancakes
submitted by Brittany ~ The Sister's Cafe

1 egg, slightly beaten

3/4 c natural applesauce (no sugar added)

1/2 c milk

2 Tb canola oil

1 c flour

1/4 tsp cinnamon

1 Tb sugar

1 Tb baking powder

1/2 tsp salt

chopped pecans or walnuts

Combine all ingredients until moistened. Cook over medium heat. Sprinkle chopped nuts over batter before you turn pancake. Serve with warmed applesauce and/or maple syrup... enjoy!

Banana Sour Cream Pancakes

I love Blueberry Sour Cream Pancakes (already posted), so I hopped online looking for another version of sour cream pancakes. I found this wonderful recipe by the Barefoot Contessa. These are pancakes I would imagine eating at a bed and breakfast tucked away in some snug, remote location. The zest of lemon and the banana balance each other well - one adding sophistication and the other maintaining a mellow flavor. I have to admit I didn't like the consistency of the bananas cooked into the pancake. So after the first one I just served the bananas on top and that was just perfect. I think whipped cream is a better choice in place of the maple syrup, as well. So experiment and tell me what you think! But I definitely will keep this recipe.

Sour Cream Banana Pancakes
Submitted by Mindy ~ The Sisters Cafe

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Peanut Butter Pancakes

I read an article about Anne Romney awhile back (when Mitt was in the running for the presidential nomination) and how her 5 boys LOVED her peanut butter pancakes. I found the idea of peanut butter pancakes intriguing. So one morning, I decided to find a recipe and make a batch for my 5 boys! They were really yummy! I think my boys prefer my regular recipe, but it was still fun to try something different. If you are a peanut butter fan, you will love these fluffy delicious pancakes! Yum!

PEANUT BUTTER PANCAKES

submitted by Melanie

1 1/4 cup flour

2 Tablespoons sugar

2 1/2 teaspoons baking powder

1/2 tsp salt

1 1/4 cups milk *I added more to make the batter a little thinner

1/3 cup peanut butter

3 Tablespoons melted butter

1 egg

Combine the dry ingredients and set aside. Beat the egg and then add the milk and peanut butter until well moistened. Butter a pan or griddle , heated to medium high. Spoon by quarter cupfuls onto your griddle. Enjoy!

Blueberry Sour Cream Pancakes (yum)

Oh, these are my very favorite pancakes! They are delicious, delicious, delicious. I don't have time to do them complete justice, but take my word for it - these are worth making! :)

Blueberry Sour Cream Pancakes
Submitted by Erin

2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream (I always bake with light sour cream)
1/3 c. butter, melted
1 c. fresh or frozen blueberries (I use frozen)

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.