Pancake Recipe: Popcake Pick's of the Week

Courtesy of Popcake Food Service

Popcake North America

888.767.8871 

Baked Apple -Pecan Maple Pancakes

So sweet and delicious you may just want them for dessert as well as breakfast. Try
adding some brown sugar as a perfect compliment for the maple syrup and apples. Try tossing the apples in cinnamon before baking for an appealing presentation. Try delicious additions and variations such as a caramel bottom and pumpkin pie spice added to the batter.

Ingredients:
1 cup pancake mix
½ cup milk
1 egg
2 Tbsp. butter, melted
1 cup apple, peeled, cored, and sliced
½ tsp. ground cinnamon
1/3 cup pecans, chopped
3 Tbsp. maple syrup

Directions:
1. Preheat oven to 350F (175 C). Mix together pancake mix, milk, and egg until blended. Set aside.
2.Pour melted butter in 9 inch pie plate. Place apple slices in the bottom of the pie plate. Sprinkle cinnamon and pecans over the apples and drizzle syrup over top.  Pour batter over the apples.
3. Bake at 350F (175C) for 30 minutes or until top springs back when touched.  Loosen edges and invert onto serving platter. Cut into wedges before serving.

Nutritional Information:
Servings per recipe:  1- 9 inch pie pan
Calories: 332
Cholesterol:  71mg
Total Fat: 15.8g

Corned Beef Potato Pancakes

This recipe can be enjoyed as a savory breakfast dish paired with eggs or enjoyed as a lunch entrée or dinner side dish. Try topping with cheddar cheese for a real savory treat!

Ingredients:
3 medium potatoes, shredded
2 green onions chopped
½ (12 ounce) can corned beef, broken into very small chunks
1 egg
Salt and pepper to taste
¼ cup vegetable oil

Directions:
1.In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper.  Form the mixture into golf ball sized balls.
2.Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet,  flatten with a spatula, and fry seven minutes on each side, until crisp and golden brown. Drain on paper towels.

Nutritional Information:
Servings per recipe:  4
Amount per serving: 1
Calories:  260
Cholesterol: 89mg
Total Fat: 9g

Pineapple Orange Pancakes

This sweet and original recipe is sure to please any pineapple lover. Crushed pineapple or pineapple chunks can be used instead of slices.  Try adding vanilla, coconut, and/ or pecans for delicious recipe variations. A pineapple syrup can be made with the drained pineapple juice. Add sugar to the juice and boil for approximately five minutes.

Ingredients:
1 cup all purpose flour
1 Tbsp. white sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 egg
2 Tbsp. orange juice
¾ cup butter milk
2 Tbsp. canola oil
1 (8 oz.) can sliced pineapples, chopped

Directions:
1.Preheat a lightly oiled griddle to medium heat.
2.In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3.In a small bowl, beat together the egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in the pineapple.
4.Pour batter about ¼ cup at a time onto the prepared griddle. Cook one to two minutes until bubbly.  Flip and continue cooking until lightly browned.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories:  272
Cholesterol:  55mg
Total Fat:  9g

Country Crunch Pancakes

This recipe is guaranteed to be a hit at the breakfast table. Try making it heart healthy and use only whole wheat flour. Any fruit can be added to this recipe so try with mangos, strawberries, raspberries or your favorite. The ingredient amounts listed yield about 7 pancakes. They can be served with butter and syrup or enjoyed just so.

Ingredients:
2 cups all purpose flour
1/3 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups of buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
CRUNCHY TOPPING
½ cup quick cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon

Directions:
1.In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.  Combine topping ingredients,  sprinkle about 1 teaspoon  for each pancake onto a lightly greased hot griddle; pour ¼ cup of batter over the topping.  Immediately sprinkle with another teaspoon of topping; turn when bubbles form on top of the pancake. Cook until second side is golden brown.


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