Pancake Recipe: Popcake Pick's of the Week

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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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Pancake Recipe: Oatmeal and Wheat Flour Blueberry Pancakes

Start your day with a recipe that’s packed with whole grains and delicious! Try adding vanilla and/ or cinnamon to the recipe for some additional flavoring. Butter milk or evaporated milk can be substituted for the soy milk. Whole wheat pastry flour can be substituted for the all purpose flour for additional whole grains. Try substituting the blueberries with raisins or any of your favorite fruits. Top with maple or blueberry syrup.

Ingredients:
½ cup whole wheat flour

½ cup all purpose flour

2 Tbsp. brown sugar

2 Tbsp. baking powder

¾ tsp. salt

1 ½ cups quick cooking oats

2 cups soy milk

3 eggs, beaten

¼ cup olive oil

½ cup frozen blueberries

Directions:
1. Preheat a lightly oiled griddle over medium heat.

2. In a large bowl mix together wheat flour, all purpose flour, brown sugar, baking powder and salt.

3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.

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: 8

Amount per serving: 1

Calories: 217

Cholesterol: 79mg

Total Fat: 9.9g

Pancake Recipe: Fancy Pancakes

This recipe can be topped with a variety of sweet and delicious toppings as a breakfast dish or can be served crepe style as a dessert. Try serving with ice cream, fresh fruit, maple syrup, chocolate chips, or any of your favorite toppings.


Ingredients:
3 eggs

3 Tbsp. white sugar

3 Tbsp. all purpose flour

1 cup heavy cream

¼ cup butter, melted

Directions:
1. In a large bowl, beat eggs with sugar, until thick and pale. Beat in flour and cream alternately. Fold in melted butter.

2. Heat a skillet over high heat. Ladle batter onto hot skillet, tilting to coat the entire surface. Cook 2 minutes, turning once when edges get crispy (second side will take about 30 seconds.)

Nutritional Information:
Servings per recipe: 6-8 cakes

Amount per serving: 1

Calories: 210

Cholesterol: 136mg

Total Fat: 18.7g

Mother's Day Pancake Recipes

This May 9th give your MOM an unforgettable Mother's Day breakfast in bed experience.  With the help of many Popcake blog readers, we've come up with a delicious, 'easy to make,' Mother's Day breakfast in bed menu.  So tomorrow, surprise the mother in your life with a thoughtful pancake breakfast.

Apple Cider Pancakes

This unique recipe is ideal for fall morning breakfasts. Indulge- these pancakes are cholesterol free and have only 2g of fat per serving. Try adding all spice to the batter as a flavor enhancer and add or substitute pecans. Serve topped with apples or use apple butter instead of butter and syrup.

Ingredients:
2 cups complete pancake mix
1 ¼ cups apple cider
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1Tbsp. brown sugar
½ tsp. vanilla extract
¼ cup chopped walnuts (optional)
Butter flavored cooking spray

Directions:
1.Place pancake mix in a medium bowl and stir in the apple cider. Apple cider may be adjusted to achieve the desired thickness.  Stir in cinnamon, nutmeg, vanilla, and brown sugar. Mix in walnuts if using.

2.Heat a large skillet over medium heat, and spray with cooking spray. Use about ¼ cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side.  Serve immediately with butter and syrup.

Nutritional Information:
Servings per recipe:  12
Amount per serving: 1
Calories:  118
Cholesterol:  0mg
Total Fat: 2.1g

Banana and Peanut Butter Pancakes

Here’s a protein packed recipe to power your day. Try adding cinnamon to the batter for extra flavor or chocolate chips for sweetness. Try health substitutes like whole wheat flour or whole wheat graham flour. These pancakes are sweet enough to enjoy without toppings or try with whipped cream or dunk in syrup.

Ingredients:
1 cup all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups of milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped

Directions:
1.Combine, flour, baking powder, brown sugar, and salt in a large bowl.  Mix in the peanut butter until the texture resembles cornmeal.  Add milk and vanilla; stir just until blended. Stir in the banana pieces.

2.Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately two tablespoons to form each pancake about the size of a silver dollar. Cook until pancakes are golden brown on each side. Serve hot.

Nutritional Information:
Servings per recipe:  4
Amount per serving: 1
Calories: 283
Cholesterol: 7mg
Total Fat:  10.3g

Cherry Pancakes

Here’s a popular German pancake recipe that can be enjoyed at any breakfast table. This recipe calls for cherries but any fruit can be substituted. Apples would complement the sugar and cinnamon nicely.

Ingredients:
4 rolls
4 tbsp. flour
2 eggs
1 cup milk
2 tsp. sugar
1 lb. cherries
 Butter (sauté) or fat (deep fryer)
Cinnamon and sugar mixed

Directions:
1.Soak rolls in cold water, squeeze dry and break up.  Mix rolls thoroughly with flour, eggs, milk and sugar. Pit cherries and fold into batter.
2.Drop spoonfuls of batter into a hot deep fryer or sauté in butter until batter is thoroughly cooked.
3.Serve hot and topped with cinnamon and sugar.

Easy Swedish Pancakes

This recipe can be nicely complimented with a variety of jams, lingonberries, powdered sugar, or butter and maple syrup. Try a savory variation and add finely chopped onions and grated Colby cheese to the batter and bake at 350 for 10-15 minutes and serve with patty sausages, salsa, or sausage gravy.

Ingredients:
4 eggs
2 cups of milk
½ cup all purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Directions:
1.In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
2.Preheat a nonstick electric skillet to medium heat.  Pour a thin layer of batter on the skillet and spread to the edges. Cook until top surface remains dry. Cut into 2 or 4 sections and flip with a spatula.  Cook for another 2 minutes or until golden brown. Roll each pancake up and serve.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 255
Cholesterol: 238mg
Total Fat: 13.3g



Hurry time's running out to get these important ingredients at you local grocery store.  Think of it, taking fifteen to twenty minutes to get everything together,  could give you 24 hours of synergy at home.   
Well worth it!