Popcake Presents...

Monday, March 29, 2010

Pancake Recipes: World’s Best Vegan Pancakes

Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin PancakesThis recipe is totally animal product free for those vegans and vegetarians who want to try this recipe. This is the ultimate healthy breakfast that’s packed with energy with no cholesterol and only one gram of fat per serving. Try adding some dried fruit to the recipe for added flavor and sweetness. Try adding some other flavorful compliments to the batter such as a teaspoon of vanilla extract or cinnamon.

Ingredients:
4 cups self rising flour
1 tablespoon white sugar
1 tablespoon custard powder
2 cups of soy milk

Directions:
1. In a large bowl, stir together the flour, sugar, and custard powder. Mix in the soy milk with a whisk so there are no lumps.
2. Heat a griddle over medium heat, and coat with non stick cooking spray. Spoon batter onto the surface, and cook until batter begins to form on the surface. Flip with a spatula and cook on the other side until golden.

Nutritional Information:
Totally Pancakes and Waffles Cookbook (Totally Cookbooks)Servings per recipe: 4
Amount per serving: 1
Calories: 462
Cholesterol: 0mg
Total Fat: 1.2g

Thursday, March 25, 2010

Pancake Recipe: Whole Wheat Apple Pancakes with Brown Sugar Glaze

Pamela's Ultimate Baking and Pancake Mix, 4-Pound Bags (Pack of 3)This recipe can be healthy and easy to make pancakes or a rich and decadent treat with the addition of the brown sugar glaze. A lower calorie pancake or maple syrup can be substituted for the glaze to reduce calories and fat. Cortland or Granny Smith apples are recommended. Walnuts, pecans, and brown sugar are delicious optional additions to the batter.

Pancake Ingredients:
2 cups whole wheat flour

¼ cup baking powder

½ teaspoon salt

Totally Pancakes and Waffles Cookbook (Totally Cookbooks)2 teaspoons ground cinnamon

2 eggs

2 cups of milk

¼ cup vegetable oil

2 large apples; peeled cored and diced


Glaze Ingredients:
1 cup butter

1 cup dark brown sugar

2 tablespoons vanilla extract

½ cup dark molasses

Directions:
1. In a large bowl, stir together the flour, baking powder, salt, and cinnamon. Pour in the eggs, milk, and oil; stir just until smooth. Mix in the apple.

2. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.

3. To make the glaze, heat the butter in a heavy sauce pan over medium heat. Stir in the molasses, brown sugar, and vanilla. Serve warmed spooned over pancakes.

Nutritional Information:
Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin PancakesServings per recipe: 5

Amount per serving: 1

Calories: 990
Cholesterol: 190mg

Total Fat: 52.7g

Pancake Recipe: Multi Grain Pancakes

Clinton St. Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York's Favorite Neighborhood RestaurantThis wholesome and delicious recipe is packed with whole grain goodness and great taste! The all purpose flour can be omitted to include only whole grain ingredients. Reduce each pancake to about 50 calories by using only 1 tablespoon of oil and substituting 2 tablespoons of light margarine. Try adding some flavorful additions like vanilla extract and blueberries to the recipe. Pair with fresh fruit to complete a healthy and balanced breakfast. 
Ingredients:
1 ½ cups plain yogurt

½ cup low fat milk

2 eggs

4 tablespoons canola oil; divided

1 cup whole wheat flour

Breakfast Dainties1/3 cup quick cooking oats

1/3 cup all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

Directions:
1. Combine yogurt, milk, eggs, and 3 tablespoons oil. Mix well. In another bowl, combine flours, oats, baking powder and soda. Mix well. Add wet ingredients to dry and mix just to moisten.

2. Lightly grease a non-stick skillet with remaining oil and heat griddle on medium heat. Working in batches spoon ¼ cup batter onto the grill. Cook until golden and bubbling (2 to 3 minutes), then turn and continue to cook 1 minute.

3. Serve pancakes with maple syrup and fruit.

Nutritional Information:
LuLu Breakfast Trio Gift SetServings per recipe: 6

Amount per serving: 1

Calories: 273

Cholesterol: 80mg

Total Fat: 14.1g

Pancake Recipe: Cream of Wheat Griddle Cakes

The Pancake Handbook: Specialties from Bette's Oceanview DinerThis filling and delicious recipe is sure to fuel your day. Try healthful substitutions like whole wheat flour and nonfat yogurt instead of sour cream and add fruits like bananas, strawberries, and raspberries to the batter. For a sweet and decadent addition add chocolate chips to the batter and substitute vanilla flavored soy milk to compliment the vanilla extract

Ingredients:
1 ¼ cups all purpose flour

1/3 cup instant cream of wheat

1/3 cup white sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ¼ cups of milk

½ cup sour cream

¼ cup vegetable oil

1 egg

1 teaspoon vanilla extract

Directions:
1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt into a large bowl. Set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not over mix the batter.

2. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto to the skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.



Nutritional Information:
Pancake Puffs with BONUSES:recipe book, flipping sticks, shaker, injector and more!Amount per recipe: 5

Amount per serving: 1

Calories: 402

Cholesterol: 57mg

Total Fat: 18.4g

Pancake Recipe: Banana Brown Sugar Pancakes

Presto 07046 Tilt 'n Drain Big Griddle Cool-Touch Electric GriddleThis recipe leaves a lot of room for some creative and tasty pancakes. Use different flavored packets of instant oatmeal like caramel apple, apple cinnamon, or maple and brown sugar to enhance the brown sugar flavoring. Try healthy substitutions such as apple sauce for the oil and use ½ cup of whole wheat flour and ½ cup of all purpose flour to incorporate some whole grains into the batter. Try adding baking powder for a light and fluffy textured pancake.

Ingredients:
1 egg
2 tablespoons vegetable oil
1 cup milk
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup light brown sugar
1 packet instant banana flavored oatmeal

Directions:
1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt. Add to egg mixture along with brown sugar and oatmeal; stir until just combined.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Nutritional Information:

Amount per recipe: 4

Amount per serving: 1

Calories: 352
Clinton St. Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York's Favorite Neighborhood Restaurant
Cholesterol: 58mg

Total Fat: 10g

Tuesday, March 23, 2010

Pancake Recipe: Sleepy Bear Pancakes

Kids will love to help Mom or Dad out in the kitchen with this one! Kids will love the sweet taste and look of the graham crackers bears and Mom and Dad will love the fresh fruit and the low calories and cholesterol. This recipe also provides a good source of calcium and vitamin C. Cut down on the sugar content and use strawberry preserves instead of pancake syrup or powdered sugar.


Ingredients:
3 cups prepared pancake batter

60 bear shaped graham cracker snacks; any flavor

3 cups cut-up assorted fresh fruit (strawberries, bananas, blueberries)

Powdered sugar or pancake syrup (optional)

Directions:
1. Spoon prepared pancake batter by ¼ cupfuls onto lightly greased griddle or large skillet. Lightly press five bears into the surface of each pancake.

2. Cook 1 to 2 minutes; turn and cook until golden brown. Repeat using remaining batter and graham snacks.

3. Top each pancake with ¼ cup fruit. Sprinkle with powdered sugar.

Nutritional Information:
Servings per recipe: 12

Amount per serving: 1

Calories: 180

Cholesterol: 35mg

Total Fat: 7g

Pancake Recipes: Pleasing Peanut Pancakes

This tasty and nutritious recipe serves up fiber, protein, and vitamin C to fuel your day. Feel free to increase the fruit serving to several cups. With whole wheat pancakes and fresh fruit, the whole family will benefit from this wholesome recipe. In addition to whole grains and fresh fruit servings, its cholesterol free too! Try adding or substituting bananas or any other favorite fruits.


Ingredients:
1 cup whole wheat pancake mix

½ cup coarsely chopped pancake peanuts

1 cup fat free milk

1 large egg white

¾ cup sliced strawberries

1/3 cup pure maple syrup, warmed

Directions:
1. Combine pancake mix, peanuts, milk and egg white; stirring just until dried ingredients are moistened.

2. Heat a non stick griddle to 375 Fahrenheit or a large skillet on medium heat. Spray lightly with cooking spray.

3. Pour ¼ cup batter for each pancake onto griddle; cook 2 to 3 minutes or until bottoms are golden brown. Turn to brown other sides. Serve topped with strawberries and syrup.

Nutritional Information:
Recipe makes 4 servings of three pancakes

Amount per serving: 3 pancakes

Calories: 330

Cholesterol: 0mg

Total Fat: 10g

Pancake Recipe: Dutch Boy Pancakes

This recipe combines the goodness of fruit with the sweet taste of marshmallow and cream cheese. This is a perfect brunch dish. Add a special kick to the fruit by tossing it with 1 tsp. of cherry brandy. Let the fruit stand for thirty minutes before spooning it into the hot baked pancake.


Ingredients:

2 Tbsp. butter or margarine

½ cup flour

¼ tsp. salt

½ cup milk

3 eggs

4 oz. (1/2 of 8oz. package) cream cheese, softened

½ cup marshmallow cream

1 cup sliced strawberries

2 medium peaches, peeled and sliced

1 cup blueberries

Directions:

1. Preheat oven to 450 Fahrenheit. Add butter to 9 inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk, and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

2. Bake 18 minutes. Reduce oven temperature to 350. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow with electric mixer on medium speed until well blended.

3. Fill pancake with fruit; top with the cream cheese mixture. Serve immediately.



Nutritional Information:

Makes eight servings

Amount per serving

Calories: 190

Cholesterol: 105mg

Total Fat: 10g

Pancake Recipes: Cheesy Apple Pancakes

This recipe incorporates the delicious and unique pairing of sharp cheddar cheese and apples. This recipe can be prepared in no time by using readymade pancake mix. The mixed berries topping provides a delicious way to get a daily fruit serving and is a real treat on spring and summer mornings.


Ingredients:
2 cups complete pancake mix

1 ½ cups of milk

1 cup shredded sharp cheddar cheese

1 medium apple, peeled, cored and shredded

3 cups mixed fresh berries (strawberries, blueberries, and raspberries)

1-1/2 cups maple flavored or pancake syrup

Directions:

1. Beat pancake mix in large bowl with wire whisk until well blended. Stir in cheese and apples.

2. Ladle batter into hot greased skillet, using 1/3 cup batter for each pancake. Cook 2 minutes or until bubbles form on tops, then turn to brown other sides.

3. Serve pancakes topped with the fruit and syrup.

Nutritional Information:
Servings per recipe: 12

Amount per serving: 1 topped pancake

Calories: 250

Cholesterol: 20mg

Total Fat: 4.5g

Pancake Recipe: Brown Sugar and Cinnamon Pancakes

This recipe is simple to prepare, delicious, and provides only 150 calories per serving. Try serving with fresh blueberries mixed into the batter or sprinkled on top for a healthy and balanced breakfast.


 
Ingredients:
½ cup flour

 
1 packet cinnamon brown sugar- flavored creamy wheat instant hot cereal

 
1 Tbsp. baking powder

 
1 egg

 
1 cup milk

 
2 Tbsp. margarine or butter melted

 
1 cup blueberries (optional)

 
Directions:
Mix flour, cereal, and baking powder in medium bowl; set aside.

Beat egg, milk, and margarine with wire mix until well blended. Add to dry ingredients; mix until just blended. Let stand 5 minutes; stir in blueberries.

Ladle scant ¼ cup batter onto hot griddle or into hot skillet sprayed with cooking spray for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

 
Nutritional Information: 
Recipe makes 5 servings of about two pancakes

 
Amount per serving:

 
Calories: 150

 
Cholesterol: 45mg

 
Total Fat: 7g

Friday, March 19, 2010

Pancake Recipe: Blueberry Graham Pancakes

Indulge your sweet tooth without the guilt with this low fat and low cholesterol recipe.  Enjoy the deliciously sweet taste of honey, graham, and blueberries with only five grams of fat per serving.  Make this recipe easy to prepare by using a blender or food processor to make the graham crumbs. Frozen blueberries can also be substituted so this recipe can be enjoyed all year long. Do not thaw the blueberries before adding them to the batter. Try adding your favorite fruits to the recipe in addition to or instead or blueberries.

Ingredients:
9 graham crackers, finely crushed (about 1-1 ½ cup crumbs)
½ cup flour
1 tsp. baking powder
1 egg
1 cup milk
2 Tbsp. honey
¾ cup blueberries

Directions:
1.Combine graham crumbs, flour, and baking powder; set aside.
2.Beat egg, milk, and honey in a medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened.  Gently stir in blueberries.
3.Ladle batter onto hot, lightly greased griddle or into hot lightly greased skillet, using ¼ cup batter for each pancake. Cook until bubbles form on tops then turn over to brown other sides.

Nutritional Information:
Makes five servings; 2 pancakes each
Per serving: 2 pancakes
Calories: 240
Cholesterol: 45mg
Total fat: 5g

Pancake Recipe: Spinach Pancakes

Add an exotic and flavorful Greek twist to a meal that can be served any time of day.  The fat, cholesterol, and calories for this recipe can be reduced by omitting the oil, substituting 2 cups cholesterol free egg product and reduced fat sour cream. The skillet can also be sprayed with fat free cooking spray instead of using oil.

Ingredients:
8 eggs, lightly beaten
1 package (10. oz) frozen, chopped spinach, thawed and well drained
1 small onion, chopped
2 Tbsp oil
1 package (4 oz.) traditional crumbled feta cheese
½ cup sour cream

Directions:
1.Mix eggs, spinach, and onion until well blended
2.Heat oil in a large non stick skillet to medium-high heat. For each pancake, pour ¼ cup of the egg mixture into the skillet; sprinkle with about 1 Tbsp of the cheese. Cook 2 minutes or until golden brown.
Turn pancakes; cook until other side is golden brown.
3.Serve topped with sour cream.

Nutritional Information:
Makes 4 servings of 2 pancakes
Per serving:  2 pancakes
Calories: 370
Cholesterol: 465mg
Total Fat: 28g

Pancake Recipe: Vegetable Potato Pancakes

Pancakes aren’t just for breakfast anymore.  Try this recipe for lunch or pair it with a mixed green salad or vegetable and serve with a lean protein such as poultry or fish for a complete and balanced dinner entrĂ©e.  The ingredient amounts listed make thirty pancakes or ten servings of three pancakes so reduce ingredient amounts accordingly to produce the desired amount of pancakes.

Ingredients:
3 Cups shredded potatoes, well drained
1 package (10 oz.) frozen chopped broccoli, thawed, well drained
1 package (8 oz.)  Shredded mild cheddar cheese, divided
4 eggs lightly beaten
½ cup chopped onion
½ tsp salt
½ tsp black pepper
½ tsp dried thyme leaves, crushed
1 or 2 drops of hot pepper sauce
¼ cup (1/2 stick) butter or margarine

Directions:
1.Preheat broiler. Mix potatoes, broccoli, and 1 cup of the cheese, the eggs, onion and the seasonings.
2.Melt one TBSP of the butter in a large non stick skillet over medium heat. Spoon 2 TBSP of the potato mixture into the skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about one inch in between pancakes. (6-8 pancakes should be able to cook at one time.)  Cook 2-3 minutes on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.
3.Broil pancakes 4-6 inches from heat, 1-2 minutes or until cheese is melted.

Nutritional Information:
Per serving: 3 pancakes
Calories: 210
Cholesterol: 120 mg
Total Fat: 14g

Thursday, March 18, 2010

Pancake Recipe: Strawberry Chocolate Chip Pancakes

Strawberry Chocolate Chip Pancakes
One of the most perfect pairings ever come together to make a delicious pancake.  This pancake recipe can be used with any kind of Mix Ins including fruits and nuts.

Ingredients:
3 cups flour
6 tablespoons sugar
6 teaspoons baking powder
1 ½ teaspoon salt
3 large beaten eggs
6 Tablespoons oil
Milk- enough to make pourable-at least 2 ¼ cup
Mix Ins:
Chocolate chips
Chopped strawberries

Directions:
1.Combine dry ingredients in a large bowl. Add wet ingredients.  Mix in enough milk to make the batter pourable. 
2.Heat oil or margarine on pancake griddle.  Add a ladle full of pancake batter. Add chocolate chips and strawberries.  Heat each pancake 1-2 minutes until golden brown, flip and cook other side to golden brown. Serve

Pancake Recipes: Raspberry Banana Pancakes

Raspberry Banana Pancakes

The amount of ingredients for this recipe yields 16 pancakes so decrease amounts of ingredients according to the number of pancakes desired. This basic but tasty batter recipe can be complimented with a large variety of different topping combinations or enjoy just with syrup!

Ingredients:
2 Cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ½ tablespoons sugar
2 large eggs beaten lightly
3 cups milk
4 Tablespoons unsalted butter melted, plus butter to cook the pancakes with
2 pints raspberries halved
4 bananas sliced

Directions:
1.Whisk all dry ingredients together (flour, sugar, baking soda, baking powder, and salt) until mixed.  Melt 4 Tablespoons butter and add to dry mixture. Add eggs and milk to mixture and mix well for ten minutes until it reaches the right consistency. Batter may seem runny and clumpy at first but will thicken and smoothed out as it is mixed.
2.Prepare griddle or frying pan by turning on middle to high heat and melting some butter.  Ladle out spoonfuls of batter to desired pancake size.  Let cook for thirty seconds and add toppings (raspberries and bananas). Let cook for several more seconds and then flip the pancake.  Remove when pancake is cooked through. Repeat process until all batter is used.

Wednesday, March 17, 2010

Pancake Recipes: Fluffy Pancakes

Fluffy Pancakes from Popcake

This tasty recipe is guaranteed to please the whole family. Try substituting canola oil or margarine for the shortening. These tasty cakey pancakes make any breakfast better.

Ingredients:
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup milk
¼ cup shortening, melted
Directions:
1.In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, and shortening; stir into dry ingredients just until moistened.
2.Pour batter by ¼ cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Pancake recipe: Pumpkin Pancakes

Pumpkin Pancakes from Popcake

Try this fall treat year round with canned pumpkin or cooked fresh pumpkin during fall months. This recipe uses a wonderful blend of spices for a hearty and warm breakfast on a chilly fall morning. Trying with pecans for a delicious addition.
Ingredients:
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground all spice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 ½ cup of milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
Directions:
1.In a separate bowl mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking soda, baking powder, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle using approximately ¼ for each pancake. Brown on both sides and serve hot.
Nutritional Information:
Servings per recipe: 6
Amount per serving:
Calories: 278
Cholesterol: 40mg
Total fat: 7.2 grams

Tuesday, March 9, 2010

Pancake Recipe: Blueberry Cornmeal Pancakes

Here’s a delicious twist on an old favorite. This recipe includes whole grain and low fat ingredients for health and calorie conscious eaters. This recipe is also animal product free for those vegan and vegetarians interested in trying out this recipe. Try these pancakes with blueberry jam or warmed maple syrup. Try some tasty optional ingredients such as 1 tsp of vanilla extract added to the batter for added flavor.


Ingredients:
1 cup soy milk
½ cup water
1 cup whole wheat flour
½ cup stone ground corn meal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil


Directions:
1.Preheat oven to 200 degrees (95 degrees Celsius)
2.Combine the soy milk and water in a small bowl
3.In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for five minutes.
4.Lightly oil a skillet or griddle and heat over medium heat.
5.Pour approximately ¼ cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve with warmed syrup or jam.

Nutritional Information:
Servings per recipe: 6
Amount per serving
Calories: 159
Cholesterol: 0mg
Total Fat: 5.4g

Pancake Recipe: Cinnamon Peach Cottage Cheese Pancakes

A tasty medley of fruit and spice makes everything nice! Try substituting or adding your favorite fruits to this recipe for a real breakfast treat. Healthy substitutions such as whole wheat flour or additions such as ¼ cup of ground flax provide a balanced and delicious breakfast.


Ingredients:
4 Eggs
1 cup cottage cheese
½ cup of milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 peach, shredded
1 cup all purpose flour
2 tablespoons white sugar
1 pinch salt
¾ teaspoon baking soda
1 teaspoon ground cinnamon


Directions:
1.Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
2.Heat a lightly oiled griddle over medium high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Nutritional Information:
Servings per Recipe: 4
Amount per serving
Calories: 344
Cholesterol: 238mg
Total Fat: 14.2 grams

Pancake Recipe: Gingerbread Pancakes

Enjoy the taste of the holidays all year long with this recipe. These decadent pancakes will satisfy any sweet tooth! Here’s a fresh twist on an old favorite. For a lower fat and calorie recipe omit the butter and use half of the sugar.


Ingredients:

¾ cup milk
½ cup cold brewed coffee
½ cup butter, melted and cooled to lukewarm
4 eggs
2 cups all purpose flour
1 cup whole wheat flour
1 1/8 cups light brown sugar
1 ½ teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
1 ½ half teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
Cooking spray


Directions:

1.Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves; pour the egg mixture into the flour mixture, and stir until just combined. Set aside for 10-15 minutes.

2.Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.