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

Pancake Recipe: Fluffy Pancakes with Wheat Germ and Apple Sauce

A variety of substitutions and additions to this healthful recipe are sure to please every palate.  The original recipe is already low calorie and low fat.  Further reduce the calories and fat and add some more whole grains by substituting ¼ cup of oat bran for some of the all purpose flour, and omit the egg yolks and oil. Add some additional favoring by adding cinnamon, apples, bananas, cocoa or vanilla to the batter.  This recipe can also be vegetarian and vegan friendly by using egg substitute and almond and rice milk.

Ingredients:
1 ¼ cups all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
½ cup unsweetened apple sauce
½ cup of milk or as needed
1 teaspoon vegetable oil

Directions:
1.In a large bowl, stir together the all purpose flour, whole wheat flour, wheat germ, and baking powder.  Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks.  Fold egg whites into the batter, just until blended.

2.Heat the oil in a large skillet 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.

Nutritional Information:
Servings per recipe: 8
Amount per serving: 1
Calories: 178
Cholesterol: 81mg
Total Fat: 5.2g

Pancake Recipe: Oatmeal Yogurt Pancakes

This recipe makes about 16 pancakes so you’ll have some leftover for mornings when time is short. These can be easily reheated in the toaster oven. These pancakes are wonderfully complimented with maple or lingon berry syrups. Try adding some blueberries to the batter for a healthy and flavorful recipe addition.

Ingredients:
2 cups old fashioned oats
½ cup all purpose flour
1 ½ tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups plain nonfat yogurt
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Directions:
1. Combine dry ingredients into a large bowl. Whisk the yogurt, eggs, melted butter, and vanilla in medium bowl.  Add to dry ingredients; whisk until blended (some small lumps should still remain). Cover and refrigerate overnight or at least two hours.
2. Heat a heavy large skillet over medium heat. Brush skillet with melted butter or spray with oil spray.  Ladle batter into skillet by ¼ cupfuls.  Cook pancakes until bottoms are golden brown and bubbles form on top; about two minutes. Flip pancakes and cook until golden brown; about two minutes. Keep warm in oven while making remaining pancakes.

Pancake Recipe: Oatmeal Chocolate Chip Pancakes

Here’s another breakfast idea that animal product free for vegans and vegetarians. This recipe is also cholesterol free and low in fat.  This recipe can be heart healthier with the substitution of whole wheat flour. Sweeten things up with the optional ingredients of ¼ cup of brown sugar and/or 2 tablespoons of honey. For all you chocolate lovers:  add 2 tablespoons cocoa powder for some decadent double chocolate pancakes.

Ingredients:
¾ cup rolled oats
¾ cup pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup ground flax seeds
¼ cup chocolate chips/ or vegan carob chips
1 ½ cups of soy milk

Directions:
1. Preheat a lightly oiled griddle over medium heat.
2. In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds and chocolate/ carob chips. Gradually blend in soy milk.
3. Pour batter about ¼ cup at a time onto the prepared griddle.  Cook 1 to 2 minutes until bubbly. Flip, and continue cooking until lightly browned.


Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 144
Cholesterol:  0mg
Total Fat: 4.4g

Pancake Recipe: Good Old Fashioned Pancakes

This recipe is so delicious and simple to make, you will never used boxed mixed again. Preparation time is only 5 minutes and breakfast is served in twenty minutes. Great recipe for busy Mom’s who still want to provide a homemade, tasty, and nutritious breakfast. Try adding 1 tsp. of vanilla for extra flavor.

Ingredients:
1 ½ cups all purpose flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 ¼ cups of milk

1 egg

3 tablespoons butter, melted

Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the egg, milk, and melted butter; mix 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: 8

Amount per serving: 1

Calories: 158

Cholesterol: 41mg

Total Fat: 5.9g

Pancake Recipes: World’s Best Vegan Pancakes

This 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:
Servings per recipe: 4
Amount per serving: 1
Calories: 462
Cholesterol: 0mg
Total Fat: 1.2g

Pancake Recipe: Whole Wheat Apple Pancakes with Brown Sugar Glaze

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

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:
Servings per recipe: 5

Amount per serving: 1

Calories: 990
Cholesterol: 190mg

Total Fat: 52.7g

Pancake Recipe: Multi Grain Pancakes

This 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

1/3 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:
Servings per recipe: 6

Amount per serving: 1

Calories: 273

Cholesterol: 80mg

Total Fat: 14.1g

Pancake Recipe: Cream of Wheat Griddle Cakes

This 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:
Amount per recipe: 5

Amount per serving: 1

Calories: 402

Cholesterol: 57mg

Total Fat: 18.4g

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.

The Popcake Pancake Machine

Popcake- a unique and first of its kind fully automated pancake making machine can provide restaurant entrepreneurs, caterers, hotel kitchens, health club cafes, schools, universities, independent or chain coffee shops with the opportunity to greatly expand their menus and increase their profits. The compact and versatile design fits easily on most commercial counter tops. It stands about one foot high and weighs about 51 pounds. The Popcake pancake machine operates with a standard 110V/1500 Watt Draw or can be used at the front of the house, buffets, or mobile food carts with the optional addition of the keypad cover plate.

The Popcake pancake machine can produce a stack of three pancakes in about 90 seconds. It provides a wide variety of healthful and low calorie menu options for health club cafés or other food vendors that specialize in low fat and low calorie food options. Popcake produces a pancake that is low in carbohydrates and 97% fat free and can be nicely complimented with healthy and low fat sides such as fresh fruit. The size of the pancakes can be easily adjusted by the operator. Popcake can produce large, medium, and mini size pancakes. The tone/color of the pancakes can also be modified by the operator and can produce light, medium, and dark pancakes according to preference.

The pancake batter mix also provides options for the flavor of the pancakes. Popcake’s pancake mix comes in an assortment of sweet, savory, and gluten free varieties. Popcake can produce a vast array of meals and snacks that range from canapés and appetizers to entrees and desserts. Popcake can easily expand any breakfast, lunch, or dinner menu with countless options and a variety of choices.

Pancake Recipe: Apple Crisp Pancake

Almost nothing is more synonymous with American cuisine then the apple. This pancake recipe will not only fill your family’s stomach at breakfast time, but make their mouth water in the process. This recipe is simple and easy to do when time is of the essence and taste is your objective!

1 egg beaten
3/4 cup milk
3/4 cup chunky applesauce
1 tsp. vanilla
2 cups pancake mix
Topping:
1/2 cup quick oats
1/4 tsp. cinnamon
1/4 cup brown sugar
1/2 cup pancake mix
3 T. butter

Spray a jelly roll pan with cooking spray. In a large bowl, combine egg, milk, applesauce, vanilla and pancake mix. Spread the mixture in the prepared pan.

In a medium bowl, combine the oats, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter. Bake at 375o oven for 14-16 minutes.

Serve with applesauce and Homemade Apple Cinnamon Syrup.

Pancake Recipe: French Baked Pancake

This pancake recipe will give you that down home flavor with the special quality of a distinct European twist. When a friend introduced me to this distinguished recipe, I was immediately excited to give it a try. Be patient while cooking and follow instructions with the upmost respect as only our European cousins would appreciate!

1/2 cup butter
4 tablespoons sugar
3 eggs
1 1/4 cups milk
2 cups flour
1 1/2 teaspoons baking powder Filling:
1 1/2 lb. (24 oz.) cottage cheese
2 eggs
3 tablespoons butter, melted
1 teaspoonn salt
Blueberry Sauce:
1 can blueberry pie filling
1/2 bottle blueberry syrup

Sour Cream Sauce:
1 cup sour cream
1 teaspoon vanilla
2 tablespoons powdered sugar
Orange rind to taste

In a large bowl, cream butter and sugar, then beat in eggs.
Mix in milk alternately with flour and baking powder.
Place 1/2 of this mixture in a 9 x 13 inch pan sprayed with Bakers Joy.

Mix cottage cheese, melted butter, remaining eggs and salt and spread over the batter in pan. Top with remaining batter and bake at 350 degrees for one hour or until golden brown.
Heat blueberry pie filling and syrup.
Mix ingredients in sour cream sauce.
Cut into squares and serve with blueberry sauce and a dollop of sour cream sauce sprinkled with orange rind.

Pancake Recipe: Carrot Cake Pancakes

This recipe was inspired by Rachel Ray’s Oatmeal Cookie Pancakes which friends of mine loved, and I just added a little twist to spice things up. I hate to think that breakfast needs to be boring, although we seem to be less inventive in the early morning. So enjoy this recipe or be an innovator yourself and add your own spin to enjoy.

2 3/4 cups all-purpose flour
1 teaspoon kosher salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
1 1/2 cups finely grated carrot
1 cup golden raisins
1 cup pecan pieces
Mascarpone Cream (below)
Powder Sugar to garnish
Pure Maple Syrup
Carrot curls for garnish (optional)
Pecan pieces for garnish (optional)

In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, and pecans. Let the batter rest for 10 minutes.

Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup.

Pancake Recipe: Banana Foster Pancakes

Most of my fondest memories are sitting at home, eating peanut butter and banana sandwiches while watching TV with my family. While this breakfast treat may seem a bit different then that old pastime, it still seems to bring forth some old thoughts of home. What this modern breakfast recipe does is combine that old fashion inclusion of banana and combine it with another past dessert favorite. Remember when making this delicious pancake recipe to include that little added ingredient, love.

1 stick butter
6 bananas, sliced
1 cup maple syrup
½ cup slivered pecans
1 tsp crème d'banana liqueur
1 tsp light rum
whipped cream
additional chopped pecans, optional
Strawberries, optional
Melt the butter in a large skillet; add bananas and pecans. Sauté about one minute.
Add syrup and heat. Stir in liqueur; keep warm.
Using your favorite pancake recipe, prepare pancakes allowing three pancakes preserving.
Arrange pancakes on individual plates and top with banana mixture.
Garnish with a dollop of whipped cream, sprinkle with additional chopped pecans, and top with a fanned strawberry.
Serves 6 people.

Pancake Recipe: White Chocolate Chip-Macadamia Nut Pancakes

When I first came across this recipe it reminded me of tasting a cookie at the local bake sale.  The taste of this breakfast delight should bring the same comfort of that sampling, and bring forth a torrent of childhood warmth.  So when putting this down on the table try to instill the same excitement as we all had when we took our first bite of that warm, heartfelt cookie.

2 C Sifted all-purpose flour
3/4 t baking powder
1 1/4 t soda
2 eggs beaten
2 C buttermilk
1/4 C melted unsalted butter
3/4-1 lge. pkge. whte choc chips
1/2 C chopped, toasted Macadamia nuts

Sift dry ingredients. Add remaining ingredients except for nuts. Drop by 1/4 C measure onto lightly greased griddle, spreading batter slightly. Sprinkle with nuts. Flip when browned. Garnish with fresh blackberries and warmed blackberry syrup.

Pancake Recipe: Ricotta Pancakes

This breakfast recipe brings me back to my Italian heritage, and every time I taste it reminds me of my grandmother. Cooking something to me should always remind me of someone or something. When pulling out the pans and looking at your ingredients, it should symbolize a little piece of time in every ingredient and every flavor. So when you attempt this recipe, I hope you let everything you do transform every taste into a memory that makes you smile.

4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk

Whisk yolks, ricotta cheese, and sour cream in a large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl. Add flour mixture to yolk mixture and stir to combine. Stir in milk. Using an electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon two tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup =)

Pancake Recipe: Wild Blueberry Pancakes

This pancake recipe will bring your family wanting more every time, and remember they will have the right to do so.  I got this recipe when eating at a wonderful Inn, located in the northeast.   Make sure that when you are using this recipe to keep visitors out of the kitchen, since I have found they tend to only put their fingers in your work in progress.

1 egg
1 cup buttermilk
1 Tbls. oil
1 Tbls. honey
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup wild blueberries
Mix together the egg, buttermilk, oil and honey. In a separate bowl combine the dry ingredients with the blueberries. Add together and mix just until it forms a batter. Drop 1/3 cup of batter onto 400 degree griddle. Flip as soon as bubbles form.

POPCAKE(R) Enters U.S. Market With Automatic Pancake Maker | SYS-CON FRANCE

POPCAKE(R) Enters U.S. Market With Automatic Pancake Maker | SYS-CON FRANCE