How do you like your pancakes?

Alright, since we have multiple, lengthy, varying posts about oatmeal, I thought pancakes deserved a little attention as well.

I use Meijers Naturals Pancake Mix--I really like this mix. It smells and tastes like a cake donut when I make them.
I make them every Saturday for the family. As such, I like to mix things up!


Some of the variations I've done:

Bear Paw Pancakes
Make mix according to package and stir in 2-4 tbsp Peanut Butter and Chocolate chips.

Peanut Butter and Jelly
Stir in a few tbsp PB and Jelly each. I thought this would make PB&J swirls, but it didn't. It mixed right in with the mix. It gave the pancakes a really great flavor.

Cinnamon and Vanilla
Add tsp of Organic Vanilla and a few shakes of Cinnamon

Oatmeal Pancakes
Toast some oatmeal in the oven then add to the pancake mix. Makes a hearty, filling, earthy pancake.

Pumpkin Pancakes
Add canned pumpkin, dash of each of the following: cinnamon, allspice, and ginger.

Mixed Berry Pancakes
Throw in whatever berries I have laying around. Yum!

1. I don't know how my mother makes them, but hers are the best. She usually adds fresh fruit to the batter -- apples, peaches, blueberries.

2. With blueberries at Cracker Barrel, after a long bike ride.

The pumpkin ones sound amazing, as I am a pumpkin fiend. Do you reduce the amount of liquid you add? I'll have to check the local Meijer for the mix.

I like buttermilk pancakes, except that I usually use milk that's on the verge of expiring. :o I top them with butter and real maple syrup.

I've made these Pumpkin Pancakes before, and they were good. I usually don't have room in my calorie budget for pancakes, though....

We like to add any combination to a whole wheat base (corn pancakes the exception):

Psyillum husk
Shredded coconut
Flax seeds
Dried cranberries
dried oatmeal

fresh/powdered ginger
Molasses
pumpkin pie spice
vanilla

fresh corn
agave
vanilla

Fresh bananas
berries
apples

for the top:
Chopped apples+cinnamon+sugar+vanilla+butter. mix in glass bowl and microwave for 1 min. = Caramel Apple topping

Homemade (from scratch) with maple (not imitation) syrup and maragrine...for easy spreading.

If somone else is cooking them, I like my pancakes on my plate ready and warm to eat! Just being silly.

I have a recipe at home for pumpkin pancakes with pecans - they are really good. Love real maple syrup, don't need butter just wasted calories.

I don't make pancakes. But he's pro at making crepes. Probably at least once a month he makes them. He's got his 30 yr. old technique refined and solid. And makes lovely thin crepes quickly. Often we freeze a batch.

He also makes the filling /topping which is creative. Usually some sort of berry, plum, peach or rhubarb or combinations of 3-4 fruits as a compote. Flavoured with grated ginger root, cinnamon, crushed aniseed. Really yummers.

I haven't eaten a pancake in years... might have to have one soon... that pumpkin pancake sounds gooood!

Pancakes. Naw. Bought a Belgium waffle maker, one of those pour in, close and flip electric ones. So it's easy to do. I use either Trader Joes or krusteaz brand mix, and add salba and walnuts to it, along with a drop or two of real vanilla. I then add a little cinnamon on top and real maple sirup. Sometimes I put strawberries or blueberries on top so I can say it's healthy :rolleyes:. For oil I use a small amount of coconut oil. It's basically what I used to do for pancakes.

Mine are from-scratch too. I make a big batch and freeze them. (Speaking of which, I need to do that.)

Quote:

---

Originally Posted by tzvia

Pancakes. Naw. Bought a Belgium waffle maker, one of those pour in, close and flip electric ones. So it's easy to do. I use either Trader Joes or krusteaz brand mix, and add salba and walnuts to it, along with a drop or two of real vanilla. I then add a little cinnamon on top and real maple sirup. Sometimes I put strawberries or blueberries on top so I can say it's healthy :rolleyes:. For oil I use a small amount of coconut oil. It's basically what I used to do for pancakes.

---

I want a belgium waffle maker soooo badly!

Quote:

---

Originally Posted by Muirenn

I like homemade from scratch. Prefer the whole wheat pastry flour.

The best pancakes I ever had were with fresh peaches added. This was while camping, I'm not the one who did it. :(

Next time, I've having Scrappy make them. :D

---

You got it Muirenn! Whole wheat gingerbread pankcakes ... yummmm :D

When it's time to feed my sourdough starter, I usually end up making pancakes. 1 cup of the starter, 1 egg, pinch of salt, some baking soda, and that's it. Makes for one generous serving. Usually I have them with butter and real maple syrup. Yum.

(I pull my sourdough starter out of the fridge and feed it the day before baking bread, btw, so I've been eating pancakes for dinner about once a week.)

I've never really liked pancakes; they get cold too fast. Maybe I should eat faster. :cool:

Veronica

You do have to eat them hot off the griddle. When I make them we usually keep the oven on warm and I stack them in there until they're ready to eat. When we're camping we keep them near the campfire. I've gotten good at making really fluffy pancakes. I don't usually eat them with the kids. But when we go camping, well, I figure a pancake now and then won't hurt ;-) The peaches and the whole wheat ginger cakes sound yummy!

I put fresh fruit and nuts on my pancakes. I hate syrup! I hardly ever have them, though. My waffle maker has taken over.

Now I want both pancakes AND waffles.

Quote:

---

Originally Posted by shootingstar

I don't make pancakes. But he's pro at making crepes. Probably at least once a month he makes them. He's got his 30 yr. old technique refined and solid. And makes lovely thin crepes quickly. Often we freeze a batch.

---

I make MEAN crepes...I don't really use a recipe, just know sort of rough quantities of butter, eggs, flour, and milk to use.

But that Meijer pancake mix sounds great. I have yet to find a Meijer Naturals or Gold product that I didn't LOVE!

I'm sure your crepes are great, zoom-zoom.

Dearie doesn't really have a recipe either. He has rough proportional quantities of the same ingredients --except he might add nutmeg or cinnamon. Not always. His lst crepe is always like a "test" or "eat-throwaway" because it's to help "proof" the pan. We don't use a teflon nor iron cast pan which is why I admire his skill because the crepes are thin, even and aren't burnt.

He usually makes at minimum 8-10 crepes in 1 batch or more. This summer I'm glad during her rare visit (since I live thousands kms. far from my family), a sister and her family with 3 children had his creative-on-the-fly crepes with homemade blackberry-blueberry-raspberry-rhubarb compote. Homemade compote is handy because one doesn't need to pour on syrup...with all the wonderful natural juices. The children loved it ..even with such a complicated sounding compote. :)

I really should learn some crepe stuff from him. We each have our specialty cooking/baking (he does more baking than I do) strengths.

Have my pancake mix made in a big batch and stored. my partner likes it with blueberries, and banana. At other times, we might add raspberries. Thinking of making buckwheat pancake mix one of these days.

Pancake, always with real maple syrup.

I also make savory pancake for supper. Zucchini pancake with tomato salsa or mango salsa. Tonight it was with tomato salsa.

Zucchini pancake:
1 whole egg
1 egg white
2TBS goat cheese
2TBS oil (canola or safflower... but not olive)

1-1/2 cup shredded zucchini (ring out excess liquid) use cheese grater works great.

1/2cup flour
1 tsp baking powder

method mix all wet ingredients together with exception of shredded zucchini. once the mixture is well mixed add zucchini and incorporate. Then add flour and the baking powder and mix again. Do not overmix.

Heat cast iron skillet. coat it with butter, drop mixture and spread it into a pancake. cook till bubbles start to form then flip over. Cook till done. Serve with salsa.

Mango salsa:
dice up the fruit of one ripe mango. add lemon juice suit to taste, add minced red onion one or two table spoon or just leave it out. Let it marinate together for about an hour. Also very good on chicken or steamed/braised/roasted fish.

I picked up the recent Runner's World mag at the store. When I got home and did a quick read it has a whole section on different pancakes to make. I think Allen Lim and real food for recovery and general exercise is coming back. There are so many different recipies in this mag, it's like a pancake cookbook. I think I'm going to add it to my cooking mag pile.

Just an FYI for those that might be interested. Happy eating by the way.

Red Rock

Now I'm going to have to try Martha Stewart's pumpkin pancake recipe tomorrow morning...with bacon.

I've started making my pancakes a little different: I use half pancake mix and half: almond flour, flaxseed meal, and wheat germ. It has the same consistency, texture, and taste as a traditional pancake. No one in the family has noticed a difference, I keep my mouth shut and smile knowing that I'm giving them a bit healthier option for breakfast :)

Quote:

---

Originally Posted by limewave

I've started making my pancakes a little different: I use half pancake mix and half: almond flour, flaxseed meal, and wheat germ. It has the same consistency, texture, and taste as a traditional pancake. No one in the family has noticed a difference, I keep my mouth shut and smile knowing that I'm giving them a bit healthier option for breakfast :)

---

Sounds yummy. Is the substitution for almond flour 1:1? I'm guessing it gives it kind of a nutty taste. What else do you use it in?

How is this different than a latke? Bigger and flatter?

Quote:

---

Originally Posted by smilingcat

.

I also make savory pancake for supper. Zucchini pancake with tomato salsa or mango salsa. Tonight it was with tomato salsa.

Zucchini pancake:
1 whole egg
1 egg white
2TBS goat cheese
2TBS oil (canola or safflower... but not olive)

1-1/2 cup shredded zucchini (ring out excess liquid) use cheese grater works great.

1/2cup flour
1 tsp baking powder

method mix all wet ingredients together with exception of shredded zucchini. once the mixture is well mixed add zucchini and incorporate. Then add flour and the baking powder and mix again. Do not overmix.

Heat cast iron skillet. coat it with butter, drop mixture and spread it into a pancake. cook till bubbles start to form then flip over. Cook till done. Serve with salsa.

Mango salsa:
dice up the fruit of one ripe mango. add lemon juice suit to taste, add minced red onion one or two table spoon or just leave it out. Let it marinate together for about an hour. Also very good on chicken or steamed/braised/roasted fish.

---

I use to love pancakes, still do but I have found out I am gluten intolerant. Any ways one of my fav ways to cook it is by adding a scoop or two of good vanilla protein powder to the mix. The kids ( and I ) love it and it would really stick to the ribs this way.

Quote:

---

Originally Posted by shootingstar

How is this different than a latke? Bigger and flatter?

---

Oh I guess its the same thing. I've always known it as zucchini pancake.

blueberries in my regular pancake with real maple syrup. None of the fake stuff thank you. I think I need to work on a real buckwheat pancake. Excuse is now the winter is upon us...

Quote:

---

Originally Posted by spokewench

If somone else is cooking them, I like my pancakes on my plate ready and warm to eat! Just being silly.

---

Ditto!

Fresh pancakes - just add chunky unsweetened applesause
Leftover pancakes - toast and sprinkle with powered sugar.

I have a couple of grain-free pancake recipes that I make on occasion, but we don't eat them very often. They just don't have good 'staying' power for me.

That said, if I lived near a Cracker Barrel, I'd be all over a plate of their pecan pancakes topped with real maple syrup. YUM! (thankfully, there are no Cracker Barrel's in my area)

In honor of this thread, I had buttermilk pancakes and bacon for dinner tonight. Now I need to make another batch of pancakes. (I make them in double batches and freeze them.)

Recently I started making banana pancakes. The ingredients for 2 pancakes are:
1 banana
2 eggs
cinnamon
vanilla
That's all!
Cut the banana and mash it with a fork. Don't worry if there are bigger pieces left. Mix with the eggs and the spices and bake in a pan. Enjoy! They are very healthy and contain no flour.

I'm getting hungry reading this thread, y'all make your pancakes sound so good. I like mine with real maple syrup and usually make them from scratch and not a mix. Not because I'm a purist nut but because I don't have pancake mix in the house as a rule but have all the ingredients that go into it readily available. I like blueberry pancakes but my all time favorites are made with banana and pecans. Real butter and pure maple syrup. Yum!

And by the way, crepes are great too. I usually make them and stuff them with raspberry preserves or fresh strawberry jam and top them with a bit of fresh whipped cream. More yum!

I've been thinking about this thread, but we've been on vacation and otherwise occupied for breakfast, so today I made pancakes for breakfast.... 1/3 whole wheat, 1/3 spelt, 1/3 white flour and good buttermilk from the co-op so they're both nice and tangy and light/fluffy/tall. Enjoyed with homemade huckleberry jam and real maple syrup...and fried eggs and little pigs (breakfast link sausages, what I've called them from childhood). Went all out and it was tasty!