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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Pancake Recipe: Popcake Pick's of the Week

Courtesy of Popcake Food Service

Popcake North America

888.767.8871 

Johnnycakes

This classic dish can be enjoyed as a sweet breakfast with maple syrup or complemented with honey and butter.  These cakes can also be enjoyed as a savory side dish and complement soups well. This recipe is simple to prepare.


Ingredients:
2 cups stone ground cornmeal
1 teaspoon salt
4 Tbsp. unsalted butter
1 cup of whole milk
2 Tbsp. boiling water


Directions:
1.Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. 
2.Drop by large spoonfuls onto a hot greased griddle and flatten with the back of a spoon. When brown, turn and cook the other side. 


Nutritional Information:
Servings per recipe: 10
Amount per serving: 1
Calories:  144
Cholesterol: 16mg
Total Fat:  6.3






Gluten Free Pancakes


This is an ideal recipe for those pancake lovers who are gluten intolerant. Cornstarch can be substituted for the arrowroot flour. This healthy recipe is also sugar free!


Ingredients:
1 egg
¼ cup apple juice
1 Tbsp. unsalted butter, melted
¼ cup amaranth flour
¼ cup tapioca flour
3 Tbsp. arrowroot flour
¼ tsp. ground cinnamon 
1 pinch ground nutmeg
½ tsp. wheat free baking powder
¼ tsp. salt


Directions:
1.In a medium bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir. 
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.  This batter must be used immediately and cannot sit. 


Nutritional Information:
Servings per recipe: 9
Amount per serving: 1
Calories:  179
Cholesterol: 81mg
Total Fat: 6.5g






Norwegian Pancakes


Enjoy an exotic taste of Scandinavia. These pancakes can be enjoyed with strawberry jelly or sprinkle with cardamom for an authentic Norwegian dish. Some U.S. additions and variations include: cinnamon, vanilla, cream cheese, whipped brown sugar, maple syrup, lingonberry sauce, strawberries, and powdered sugar. 


Ingredients:
3 eggs
1 ½ cups of milk
1 cup all purpose flour
¼ teaspoon salt
1 teaspoon sugar


Directions:
1.Combine the eggs and milk in the container of a blender. Add the flour, sugar, and salt and blend until smooth.
2.Heat a skillet over medium high heat, and coat with cooking spray or butter. Scoop about ¼ a cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry; about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for few seconds on the other side, just until browned. Remove to a plate and repeat with remaining batter.


Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 146
Cholesterol: 111mg
Total Fat: 3.9g




Barbarella’s German Pancakes

This recipe is simple, delicious, and has only 106 calories and about 3 grams of fat per serving. This recipe can be complimented with a wide variety of ingredients such as: sprinkled cinnamon and sugar with canned peaches spooned over the pancakes, butter, a squeeze of lemon juice and powdered sugar, fill with cranberry sauce or rosehip jam, or top with maple syrup.

Ingredients:
2 eggs
2 tablespoons white sugar
3 tablespoons all purpose flour
¾ cup milk

Directions:
1.Place the eggs, sugar, flour, and milk into the container of a blender. Process until smooth on low speed.
2.Heat a large skillet or griddle over medium heat. Pour batter about ¼ of a cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden and then flip until brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 106
Cholesterol:  110mg
Total Fat: 3.4g




Blue Corn Pancakes

This recipe yields about 20 6 inch pancakes and makes a unique and delicious appetizer or light meal. These pancakes can also be served as a side dish to complement a dinner entrée.

Ingredients:
1 ¾ cup blue cornmeal
¾ cup unbleached white flour
4 tsp. baking powder
½ tsp. salt
2 Tbsp. sugar
4 Tbsp. melted butter
4 eggs, slightly beaten
2 cups milk

Directions:
1.Combine dry ingredients into a medium bowl.  Combine liquid ingredients into a small bowl. Add liquid ingredients to dry ingredients and mix until moistened.
2.Allow batter to sit a few minutes before cooking on medium hot griddle or pan. Cook thoroughly and serve hot.
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Pancake Recipe: Peanut Butter Feather Pancakes

Enjoy a light, sweet, and protein packed breakfast treat. There are many recipe additions and variations for this recipe. Try substituting almond butter and almond milk. Sprinkle chocolate chips over the pancakes or top with strawberry syrup, syrup, fresh, fruit, or powdered sugar.

Ingredients:
1 cup all purpose flour

2 Tbsp. sugar

1 ½ Tbsp. baking powder

1 large egg

1/3 cup crunchy peanut butter

1 cup milk

2 Tbsp. canola oil

Cooking spray

Directions:
1. Stir together flour, sugar and baking powder into a large bowl.

2. Beat egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beat until blended.

3. Heat skillet or griddle over medium high heat to 375F. Spray with no stick cooking spray. Pour 2 Tbsp. batter for each pancake onto the skillet. Cook until bubbles break the surface. Turn and brown the other side.

4. Serve with syrup, fresh fruit, or powdered sugar.

Nutritional Information:
Servings per recipe: 16

Amount per serving: 1

Calories: 93

Cholesterol: 14mg

Total Fat: 5g

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