Pancake Recipes: Popcake Pick's of the Week

Courtesy of Popcake Food Service

Popcake North America

888.767.8871 

Lemon Blueberry Pancakes

Ingredients
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.

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.

Ingredients
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.

Fluffy Corn Cakes

Ingredients
2 cups sifted flour
3 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.

Pancake Recipes: Popcake's Weekend Breakfast in Bed Picks

Courtesy of Popcake Food Service

Popcake North America

888.767.8871 

Amaranth Pancakes

This pancake recipe is gluten free and can be enjoyed by those who are glucose intolerant.  Half a cup of applesauce or yogurt can be used for a more moist batter. Substitute any kind of nut for the almonds.  Buckwheat can also be substituted for the amaranth and rice flour or cornstarch can be substituted for rice flour. This recipe is also cholesterol free.

Ingredients:
1 cup amaranth flour
½ cup arrowroot powder
½ cup ground almonds
1 tsp. baking soda
1 tsp. ground cinnamon
1 ¼ cup of water
2 Tbsp. lemon juice
2 Tbsp. vegetable oil
2 Tbsp. honey

Directions:
1.In a large bowl, combine amaranth flour, arrowroot powder, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, vegetable oil and honey; mix well.  Stir liquids into flour mixture; mix well.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 Tbsp. for each pancake.  Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 258
Cholesterol:  0mg
Total Fat: 12.7g

Banana Chocolate Chip Pancakes

This recipe makes about 8 six inch pancakes.  This recipe can also be modified according to flavor preferences. For a more banana flavor; add a full cup of mashed banana. Use only ¼ cup of chocolate chips for less chocolate flavor. Banana and chocolate chip amounts can be modified according to preference. Serve with butter and syrup or top with whipped cream and fresh banana slices.

Ingredients:
2 eggs
2 cups of flour
1/3 cup vegetable oil
1 ½ cups of milk
½ cup mashed banana
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
½ cup mini semi sweet chocolate chips

Directions:
1.Spray pan or skillet with non stick cooking spray or butter. Heat pan or skillet for about two minutes.
2.Beat eggs in a medium mixing bowl with an electric mixer for about one minute on medium speed.
3.Add and mix in flour, oil, milk, banana, sugar, baking powder, and salt. Mix until smooth and stir in chocolate chips.
4. Pour one half cup of batter onto the center of the skillet. Cook until edges become golden and the bubbles in the batter begin to break between 30 seconds and one minute. Flip and cook other side for about the same amount of time.  Serve hot.

Cheddar Corn Pancakes

This savory recipe can be enjoyed with additions such as cauliflower, zucchini, jalapeño peppers, black bean salsa, and sour cream. This recipe is nicely complemented with a protein such as chicken. Try for lunch or as a dinner side dish.

Ingredients: 
2 Tbsp. butter
2 eggs
¾ cup milk
1 cup cornmeal
½ cup all purpose flour
1 Tbsp. white sugar
2 tsp. baking powder
½ tsp. salt
1 (8.75 ounce) can sweet corn, drained
½ cup shredded cheddar cheese

Directions:
1.Melt butter in a large non stick skillet and set aside to cool slightly.
2.In a medium mixing bowl, beat the eggs.  Beat in the milk.  Add the cornmeal, sugar, baking powder, and salt. Mix until just combined. Add corn, cheese, and melted butter from skillet and mix just until combined.
3.Heat the same skillet over medium heat until hot. Drop batter by ¼ cupfuls onto the hot skillet and cook until golden brown, about two minutes per side. Repeat with the remaining batter. Serve hot with syrup.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 398
Cholesterol: 140mg

Total Fat: 15.7g

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.

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.


Kindle Wireless Reading Device (6" Display, Global Wireless, Latest Generation)