Popcake Pancake Recipes: Father's Day Edition

Happy Father's Day!

Father's Day breakfast idea's from all of us at Popcake North America.

Apple Sauce Pancakes

This recipe makes a sweet and hearty breakfast with only about 4g of fat per pancake. Vanilla and nutmeg can be added to the batter for some extra flavor. Butter milk can be substituted for the lemon juice.  Try adding some thinly sliced apples to the batter or as a topping.

Ingredients:
2 cups dry pancake mix
1 tsp. ground cinnamon
2 eggs
1 cup apple sauce
1 tsp. lemon juice
½ cup milk

Directions:
1.In a large bowl, stir together the pancake mix and cinnamon.  Make a well in the center of the pancake mix.  Add the eggs, applesauce, lemon juice and milk; stir until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories:  321
Cholesterol:  109mg
Total Fat: 4.4g

Lemon Poppy Seed Pancakes

This classic flavor combination comes together for a great breakfast treat.  Try substituting some healthful recipe variations such as whole wheat flour and 1 Tbsp. of honey for the sugar.  This recipe requires a preparation time of only 10 minutes.

Ingredients:
¾ cup of milk
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 egg
2 Tbsp. butter, melted
½ tsp. vanilla extract
1 cup all purpose flour
2 Tbsp. white sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. poppy seeds
1 tsp. lemon zest
Cooking spray

Directions:
1.Stir the milk, vinegar, and lemon juice together into a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour ¼ cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.  Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 237
Cholesterol: 72mg
Total Fat: 8.5g

Thin Egg Pancakes

These pancakes are nicely complemented with fruit and can be topped or rolled up like crepes. Try adding vanilla or almond extract.  Try adding white or milk chocolate chips to the batter. Try with toppings like peanut butter, whipped cream, syrup or honey. For a savory pancake try rolling up with eggs, bacon, and cheese, top with cheddar and put in the broiler until the cheese is melted.

Ingredients:
5 eggs
1 cup of milk
½ cup all purpose flour
½ cup confectioners’ sugar
¼ cup butter or margarine, melted
Salt and pepper to taste (optional)

Directions:
1.In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour ¼ cup of batter into a hot, greased 8 inch skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.