Popcake Presents...

Wednesday, July 7, 2010

Pancake Recipes: Popcake Pick's of the Week

Courtesy of Popcake Food Service
888.767.8871 

Lemon Blueberry Pancakes
Nonstick 4-Piece Egg/Pancake Ring SetIngredients
1 egg
1 cup flour
¾ cup milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 Tbsp. baking powder
½ tsp. salt
2 tsp. finely grated lemon peel
1 tsp. lemon juice
½ cup fresh blueberries, or used frozen thawed blueberries

Directions
1. Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth.  Gently stir in blueberries.
2. Grease a heated griddle.  For each pancake, pour about 3 Tbsp. of batter from a large spoon or pitcher onto the hot griddle.
3. Cook pancakes until puffed and dry around the edges.  Turn and cook other side until golden brown.


Get Equifax Credit Watch



Ham and Cheese Pancakes

Fat free milk can be substituted for whole milk to reduce the calories for this recipe.  Use Gruyere or Swiss cheese instead of cheddar to further reduce calories. One full cup of ham may be used for the recipe according to preference.

Amco Pancake Molds with Cut Out, Truck and Airplane, Set of 2Ingredients
1 Tbsp. chopped fresh dill or 1tsp. dried dill
1 cup of whole milk
1/8 tsp. of cayenne pepper
½ cup of grated cheese: gruyere, swiss, or cheddar
½ cup chopped ham
1 egg
1 cup dried, prepared pancake mix
1 tsp. salt
1 Tbsp. vegetable oil

Directions
1. Mix together the dry pancake mix, salt, ham, and cayenne pepper in a bowl.
2. In another bowl, put in the cheese, milk, oil, egg, and dill. Whisk the mixture until well combined.
3. Pour the wet mixture into the dry mixture and stir long enough to mix them well.
4. Let the batter “rest” for five minutes.
5. Coat a nonstick griddle or frying pan with butter or cooking spray and heat over medium high heat.
6. Pour 1/3 cup of batter onto the griddle for each pancake.
7. When the edges appear golden and bubbles form on the surface of the pancake, flip and cook the other side until golden.


Get Equifax Credit Watch




Fluffy Corn Cakes
Ingredients
2 cups sifted flour
Pancake Puffs Cast Iron Set3 tsp. baking powder
1 tsp. salt
2 well beaten eggs
1 can (about 15 ounces) cream style corn
2 cups milk
¼ cup melted butter
2 cups milk
¼ cup melted butter

Directions
1. Combine dry ingredients in mixing bowl. Combine eggs, cream style corn, milk, and melted butter.  Stir into dry ingredients, mixing lightly. Bake on a lightly greased griddle or skillet until golden brown, turning once.  Keep warm in oven until all are made.  Serve hot with butter and maple syrup.