Posts tagged ‘pancakes’

September 30, 2012

Cinnamon Roll Pancakes

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My daughter and my boyfriend’s two boys love cinnamon rolls and pancakes. Usually, I save cinnamon rolls for special occasions since they involved making dough, letting it rise and then getting up early the next morning to get them ready. Homemade pancakes are a weekend tradition for us, and a favorite among our kids. When I saw a recipe online for cinnamon roll pancakes I had to try them. First, I used my own pancake recipe, but you can make your favorite homemade recipe, or use a box mix. Then, I use the frosting I use for my cinnamon rolls, and then made a “filling” out of melted butter, brown sugar and cinnamon.

To be honest, the first time I made these was on a whim on a weekday morning before school/work. Yes sometimes I’m that crazy. But they looked easy enough, and they were, just a bit of a mess for a weekday morning. Next time I will make the frosting and filling ahead of time.  You can make the frosting and keep it covered in the fridge. The filling you can make and keep in a plastic bag at room temperature. Then in the morning all you have to do is mix the pancakes and throw it together.

The kids were really excited to see a cinnamon roll pancake with frosting and all.  One of them even said “hey look, they are like pancakes on the bottom.”

Pancakes

1 1/2 c. flour

1T. sugar (my regular recipe has 3T but we are adding so much sugar already)

1 1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs

1 1/2 c. milk

2 tsp. vanilla

3T. melted butter

Mix first 4 ingredients. Then mix milk, eggs, and vanilla together. Then mix the milk mixture into the flour mixture and mix about 10 strokes. Then add butter and mix briefly just to combine. (over mixing the pancake batter will result in flat tough pancakes).

Filling

Allow the pancake batter to sit while you make the filling and the frosting.

1 stick of melted butter

3/4 cup brown sugar

1 T cinnamon

Mix all ingredients in a bowl.

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Then put the filling in a bottle (my preference, because it gives more control) or a plastic bag. You can cut the tip off the bag and squeeze onto the pancake.

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Then heat up a pan or a pancake griddle…I use a 1/2 cup measuring cup to pour the batter onto my griddle. I allow the batter to set just a little, then add the filling in a spiral starting from the middle of the batter to the outside. Perfect…

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Not Perfect…careful not to wait too long to add the filing and not get too close to the edge then you will have a spill…

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Oh and before I forget! Wipe your griddle down with a wet towel between each batch, it gets messy and sticky.

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Now for the frosting.  I made the frosting before I started cooking the pancakes so it was ready when the pancakes were still warm, kind of like warm cinnamon rolls right out of the oven with melty frosting.

Frosting

4 oz softened cream cheese

1 tsp. vanilla

1c. powdered sugar

3T. milk

Mix the cream cheese and sugar until crumbly.

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Then add the milk 1 T. at a time. You can adjust the consistency of your frosting by adding more milk if you’d like.

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Spread the frosting on the pancakes, just like a cinnamon roll.

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See how the frosting gets down into the crevices of the pancakes…yum!

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~Enjoy!

Amanda

February 3, 2011

Whole Wheat Pancakes

Well partly whole wheat but I fear using all whole wheat flour in the pancakes will be dry and heavy, but if you have a recipe that is not, please share! (I will try this recipe with all whole wheat and let you know how it is).

As always, I am looking for good recipes that freeze well for future use. Pancakes and waffles are excellent breakfast options that freeze well, and they are loved in my house. As you can see from the photo below we play with our food…IMG_6708-28

We made these pancakes Monday morning for breakfast and we had enough to freeze and use during the week. I love homemade pancakes topped with blueberries and syrup. Toss the blueberries in the batter if you like cooked blueberries – my daughter likes them fresh not cooked.

3/4 cup all purpose flour

3/4 cup whole wheat flour

2 tablespoon sugar

1/2 tablespoon baking powder (use 1 tablespoon if you like cakey pancakes)

1/4 teaspoon salt

1 1/2 cup milk

2 eggs

1 teaspoon vanilla

1/2 stick melted butter

Whisk together the flours, sugar, baking powder and salt.

In a separate bowl whisk together milk, eggs and vanilla.

Pour milk mixture into the flour and stir about 10 stirs, then pour in melted butter and stir a few more times – but don’t over mix! Leave it lumpy otherwise you’ll end up with flat flappy pancakes.

Top with your favorite toppings – bananas, strawberries, blueberries, apples, peaches, syrup, powdered sugar, jam or preserves.

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December 9, 2010

Pancakes

 

Cinnamon Chocolate w/Powdered Sugar

My 4 year old daughter loves pancakes on Saturday mornings. It’s a ritual in our house. She likes to help mix the ingredients and then patiently waits while the first hot pancakes come off the griddle so she can add butter and syrup all by herself. She’s Ms. Independent these days, you know. Since we make pancakes so often I have tried many different recipes. So many pancakes come out super cakey and I like mine a little thinner. When I was younger and lived with my friend Kim she would make the best pancakes. She and her kids would butter up the pancakes sprinkle some powdered sugar over them then roll them up and eat them. That has been my favorite way to eat pancakes ever since. So the cakier the pancake, the more difficult it is to roll it up! So for this recipe I have noted some adjustments to make those cakey thick pancakes, if you like. This recipe is an adaptation of a Food Network kitchen recipe that was in a pull out booklet in a Food Network magazine.

My Basic Pancake Recipe

1 1/2 c. flour

1T. sugar (my regular recipe has 3T but we are adding so much sugar already)

1 1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs

1 1/2 c. milk

2 tsp. vanilla

3T. melted butter

Mix first 4 ingredients. Then mix milk, eggs, and vanilla together. Then mix the milk mixture into the flour mixture and mix about 10 strokes. Then add butter and mix briefly just to combine. (over mixing the pancake batter will result in flat tough pancakes).

Cinnamon Chocolate Batter

1.            Heat a griddle or large pan over medium high heat.

2.                  Whisk together the flour, sugar, baking powder and salt. Set aside

3.                  In another bowl whisk together the milk, eggs and vanilla

4.                  Stir the milk mixture and melted butter into the flour mixture. Do not over mix you will end up with flat tough pancakes there will be lumps resist the urge to get    them out.    

5.                  Using a ladle pour pancake batter onto the griddle and allow to cook until the pancake is bubbly and drying around the edges. Flip and cook another minute or two.

6.                  Serve with butter, maple syrup, powdered sugar, whipped cream, preserves, jam, fresh fruit, or any of your favorite toppings.

 Creativity!

Now to show off your own creative side and add combinations you like such as raspberry and chocolate, fresh fruit chunks, mashed banana and blueberries or any of my tested recipes below. Like cupcakes, pancakes are fairly easy to alter with your favorite flavors. Think oatmeal too! (that is another flexible breakfast item you can add flavor to with pretty healthy ingredients.

Pumpkin Pie Pancakes: Add ¼ cup of pumpkin puree, 1tsp cinnamon, 1/4 tsp ground ginger and a pinch of nutmeg. Decrease the milk to 1 1/4 cup. 

 Cinnamon Chocolate Pancakes: add 3T of your favorite unsweetened coco powder and a 1tsp of cinnamon to the flour. (****these are my favorite****)

 Maple, Cinnamon and Pecan: 3T real maple syrup to the wet mixture and 1 tsp cinnamon to the flour, toss in some finely chopped pecans.

Lemon – Add lemon extract instead of vanilla and a 1tsp of lemon zest (the peel finely grated)

January 10, 2010

Pumpkin Oatmeal Pancakes

I love pumpkin and oatmeal so of course this was something I HAD to try! The pancakes were really good they don’t taste at all like pumpkin pie (unless you want them to and add pumpkin pie spice). I made the pancakes with soy milk to make it a little more healthy – although buttermilk is pretty healthy alternative too. To make it more healthy use some whole wheat flour and add some flax seed.

This recipe is adapted from a recipe on Food Network (Diners, Drive-ins and Dives) Roasted Pumpkin Oatmeal Pancakes Dottie’s True Blue Cafe – San Francisco

2 1/2 cups unbleached flour
1/2 cup oatmeal
1/4 cup brown sugar
2 tablespoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
4 eggs, lightly beaten
2 cups vanilla soy milk
¼ c. heavy cream
1/2 cup pumpkin puree
¼ cup shredded coconut
2 tablespoons canola oil
1 tablespoon vanilla extract
Butter and maple syrup, for serving

IN a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm syrup and butter.