The Perfect Sweet Pancake Recipe from GourmetFoodPlaza.com

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The Perfect Sweet Pancake Recipes
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Blueberry Buttermilk Pancakes
This is a versatile pancake, lending itself to many variations. The addition of buttermilk, which is low in fat because it is made from skimmed or partly skimmed milk, adds a slightly tangy flavor and an extra-tender texture.

1 1/3 cups

all-purpose flour

1/4 cup

whole-wheat flour

1 tbsp

sugar

3/4 tsp

baking powder

3/4 tsp

baking soda

1 1/2 cups

buttermilk

large eggs, at room temperature

3 tbsp

butter, melted

2 cups

fresh or frozen blueberries

Butter & syrup or honey, for topping

Preheat the oven to 200 F. In a medium bowl, combine both flours, the sugar, baking powder, and baking soda.

In a small bowl, whisk together the buttermilk, eggs, and butter. Pour this mixture into the dry ingredients, stirring to form a smooth batter. Fold in the blueberries.

Heat a griddle or skillet over medium high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.

Stir the batter. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.

Transfer the pancakes to warmed serving plates and top each serving with butter and syrup or honey.

Makes 10 to 12 pancakes


German Apple Pancake
Here is an easy recipe using basic ingredients that produces stunning results every time. The thin batter, similar to popover batter, is pored over sauteed apples. While it bakes it creates steam, resulting in a puffy pancake, golden and crisp on the outside, soft and eggy on the inside. Sliced fresh pears or peaches can be used instead of apples; a handful of fresh blackberries or toasted nuts can be added to thr fruit for an interesting variation.

1 cup

milk

large eggs, at room temperature

3/4 cup

all-purpose flour

3 tbsp

granulated sugar

2 tbsp

butter

medium cooking apples such as Granny Smith, peeled cored & cut into 1/4 inch slices

1/4 tsp

cinnamon

Confectioners' sugar, for dusting

Lemon wedges (optional)

Preheat the oven to 375 F. In a medium bowl, whisk together the milk, eggs, flour, and 2 tbsp. granulated sugar.

In a skillet over medium high heat, melt the butter. Add the apples, cinnamon, and the remaining 1 tbsp granulated sugar. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.

Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners' sugar, and serve with lemon wedges, if desired.

Serves 6 to 8


Oat Cakes with Cran-Raspberry Topping and Creme Fraiche
Whole oats make these pancakes thick and chewy. The cran-raspberry topping can be made up to 2 days ahead, but the oat cakes should be prepared just before serving. You can make your own creme fraiche by stirring 1 tbsp of buttermilk into 1 cup of heavy cream and leaving it, covered, in a warm place for 24 to 36 hours (refrigerate it 4 to 6 hours before serving).

Cran-Raspberry Topping

12 oz

fresh or frozen cranberries

3/4 cup

orange juice

1/2 cup

sugar

2 1/2 cups

fresh raspberries, or 12 oz. unsweetened frozen raspberries

Oat Cakes

1 cup

rolled oats

3/4 cup

quick cooking oats

1/2 cup

all-purpose flour

1/4 cup

whole-wheat flour

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1 cup

milk

large eggs, at room temperature

3 tbsp

butter, melted

3 tbsp

honey

Creme fraiche, for topping

Cinnamon or freshly grated nutmeg, for dusting (optional)

Prepare the Topping
In a saucepan, combine the cranberries, orange juice, and sugar. Bring the mixture to a boil over medium high heat. Reduce the heat to medium low, cover, and cook, stirring occasionally, for about 8 to 10 minutes, or until most of the cranberries have popped. Remove the saucepan from the heat and stir in the raspberries. Serve warm or chilled.

Prepare the Oat Cakes
Preheat the oven to 200 F. In a medium bowl, combine both oats, both flours, the baking powder, baking soda, and salt.

In a small bowl, whisk together the milk, eggs, butter, and honey. Pour this mixture into the dry ingredients, stirring to form a smooth batter.

Heat a griddle or skillet over medium high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.

For each pancake, pour about 1/3 cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.

Transfer the pancakes to a warmed serving plates. Dust with cinnamon, if desired. Serve with creme fraiche and cran-raspberry topping.

Makes 9 thick pancakes


Cheese Blintzes
Blintzes are simply filled and folded crepes sauteed in butter. Cheese blintzes are the most traditional, often topped with applesauce and sour cream. Though dessert like in nature, blintzes can be breakfast, brunch, or main dish as well.

Crepes

1 cup

all-purpose flour

3/4 cup

milk

3/4 cup

water

large eggs, room temperature

2 tbsp

butter, melted and cooled

1/2 tsp

salt

Cheese Filling

1 1/2 lb

farmers cheese

large eggs, at room temperature

2 tbsp

confectioners' sugar

1 tsp

grated lemon zest

1/2 tsp

pure vanilla extract

1/4 tsp

cinnamon

4 to 6 tbsp

butter

fresh berries, sour cream and lemon zest, for topping

Prepare the Crepes
In a food processor fitted with the metal blade, combine all of the ingredients and process for 10 to 15 seconds, or until smooth. Scrape down the sides of the bowl and process for 5 to 10 seconds more. Transfer the batter to a medium bowl, cover with plastic wrap, and chill for 1 hour.

Heat a crepe machine or skillet over medium high heat until hot, or until a few drips of water sizzle on the surface. Lightly grease the pan. Por about 3 tbsp batter into the pan, tilting to coat the bottom evenly. Cook for about 1 minute, or until the edges look lacy and begin to pull away from the pan. Before turning the crepe, lift the edges to check that the underside is lightly browned. transfer the crepe to a sheet of waxed paper. Repeat with the remaining batter, greasing the pan as necessary.

Set aside. Preheat the oven to 350 F.

Makes 14 crepes

Prepare the Fiiling
In a large bowl, combine all of the filling ingredients, stirring until smooth and well blended.

Place 1 crepe on a work surface. Spoon 3 tbsp of the filling down the center. Fold the long edges of the crepe over the filling. Turn the crepe seam side down and tuck under the shorter open ends. Repeat filling and folding the remaining crepes.

In a skillet over medium heat, melt 2 tbsp butter. Cook the blintzes in batches, seam side down, for about 2 minutes, or until the undersides are lightly browned. Turn the blintzes and cook for 1 minute more or until the undersides are lightly browned. Transfer the blintzes to a baking sheet and keep warm in the oven. Repeat cooking the remaining blintzes, adding more butter as needed.

When all the blintzes are cooked, transfer them to warmed serving plates and top each serving with berries, sour cream, and lemon zest.

Makes 14 blintzes

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Pancakes A to Z Cookbook	Pancakes & Waffles	The Best Of Waffle & Pancakes	Pancakes & Waffles Cookbook


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