Mini Pennsylvania Dutch Apple Pancakes

Name: Mini Pennsylvania Dutch Apple Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Mini Pennsylvania Dutch Apple Pancakes; 1 tablespoon unsalted butter; 1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices; 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 3 large eggs; 3/4 cup all-purpose flour; 3/4 cup milk; 1 tablespoon sour cream; 1/8 teaspoon salt; 1 teaspoon grated lemon zest

June 10, 2019April 22, 2020 BeckieLeave a comment

Mini Pennsylvania Dutch Apple Pancakes

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Serving Size

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

Mini Pennsylvania Dutch Apple Pancakes

1 tablespoon unsalted butter
1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1 teaspoon grated lemon zest

Instructions

Preheat an oven to 400°. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms.
Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.
Serves 2.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 2
Calories		531.14 kcal
% Daily Value*
Total Fat 17.71 g		27.2%
	Saturated Fat 8.46 g	42.3%
	Trans Fat 0.26 g
Cholesterol 306.53 mg		102.2%
Sodium 297.07 mg		12.4%
Total Carbohydrate 74.48 g		24.8%
	Dietary Fiber 4.6 g	18.4%
	Sugars 34.0 g
Protein 17.82 g

Vitamin A 25.17 %		Vitamin C 1.52 %
Calcium 17.4 %		Iron 20.85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

cinnamon,

eggs,

Granny Smith apple,

milk,

sour cream

Finnish Kropsuec

June 5, 2019April 22, 2020 BeckieLeave a comment

Finnish Kropsu

Save to BigOven

Yum

Cuisine Finnish

Category Breakfast and Brunch Pancakes

Persons

Serving Size

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

Finnish Kropsu

4 eggs, lightly beaten
2 1/2 cups milk
1 cup flour
1/2 cup butter or margarine, melted
2 tablespoons sugar
Cooking Spray

Instructions

Preheat oven to 375°
Mix in order given. Do not over-beat.
Grease 9 x 13-inch pan or baking dish with cooking spray. Heat pan in oven before adding ingredients.
Bake 40 minutes at 375°.
Cut in squares. Serve with hot syrup. Sprinkle lightly with powdered sugar if desired.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		262.13 kcal
% Daily Value*
Total Fat 17.58 g		27%
	Saturated Fat 9.5 g	47.5%
	Trans Fat 0.47 g
Cholesterol 118.11 mg		39.4%
Sodium 66.27 mg		2.8%
Total Carbohydrate 19.26 g		6.4%
	Dietary Fiber 0.42 g	1.7%
	Sugars 7.12 g
Protein 6.84 g

Vitamin A 18.5 %		Vitamin C
Calcium 10.4 %		Iron 3.26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

9 x 13-inch pan,

Baked Pancakes,

Finnish

Honey Spice Blueberry Pancakes

May 21, 2018June 16, 2020 BeckieLeave a comment

Honey Spice Blueberry Pancakes

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Honey Spice Blueberry Pancakes

1 cup flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon nutmeg — fresh grated
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup butter — melted
2 tablespoons honey
1 egg — slightly beaten
2 cups lowfat buttermilk
1 cup blueberries

Instructions

Sift the dry ingredients together.
Mix the melted butter, honey, egg and buttermilk together.
Hand blend the wet ingredients into the dry. Fold in the blueberries.
Preheat the griddle, then cook the pancakes, using 1/2 cup of batter for each pancake.
Serve on warm plates with honey butter.
Serves 4.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		563.59 kcal
% Daily Value*
Total Fat 26.4 g		40.6%
	Saturated Fat 15.84 g	79.2%
	Trans Fat 0.93 g
Cholesterol 105.9 mg		35.3%
Sodium 658.72 mg		27.4%
Total Carbohydrate 72.3 g		24.1%
	Dietary Fiber 5.11 g	20.4%
	Sugars 24.74 g
Protein 13.17 g

Vitamin A 25.51 %		Vitamin C 5.44 %
Calcium 25.96 %		Iron 11.14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

blueberries,

ginger,

honey,

lowfat buttermilk,

nutmeg,

whole wheat flour

Blueberry Pancakes

March 6, 2018August 11, 2020 BeckieLeave a comment

Blueberry Pancakes

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Dry ingredients:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar

Other ingredients:

2 large eggs
1/2 cup buttermilk
1 cup milk
3 tablespoons warm melted butter
1 cup blueberries
1 tablespoon of butter or vegetable oil

Instructions

Mix the dry ingredients in a bowl.
Mix the eggs, milk and buttermilk in a separate bowl.
Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle – this will keep them from bleeding).
Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with either a tablespoon of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side.
Serve immediately with butter and maple syrup.
Serves 3-4.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		465.77 kcal
% Daily Value*
Total Fat 17.5 g		26.9%
	Saturated Fat 7.89 g	39.5%
	Trans Fat 0.39 g
Cholesterol 123.22 mg		41.1%
Sodium 552.82 mg		23%
Total Carbohydrate 64.07 g		21.4%
	Dietary Fiber 2.58 g	10.3%
	Sugars 14.79 g
Protein 12.9 g

Vitamin A 16.26 %		Vitamin C 4.33 %
Calcium 17.52 %		Iron 19.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

blueberries,

butter,

buttermilk

Cream Cheese-Filled Breakfast Pancakes

August 12, 2014September 6, 2020 BeckieLeave a comment

Cream Cheese-Filled Breakfast Pancakes

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Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Serving Size

2 each

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

2 eggs; beaten
1-1/4 cups milk
1 cup all-purpose flour
2 tablespoons sifted powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Filling:

1 8-ounce package package cream cheese, softened
1/3 cup whipping cream
1/2 teaspoon vanilla
1/2 cup sifted powdered sugar

Optional Garnishes

Powdered sugar
Fresh blueberries, raspberries or blackberries, and/or sliced strawberries

Instructions

In medium mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt.
Beat the mixture with a rotary beater or an electric mixer until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove the skillet from heat.
Spoon about 3 tablespoons of the batter into the skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. Invert the skillet over a paper towel and remove the thin pancake.
Repeat with remaining batter, greasing the skillet occasionally as needed.
Makes 12 thin pancakes.
For filling: In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar.
To serve, spoon 2 tablespoons of filling onto each thin pancake; roll up.
Place 2 of the stuffed pancakes on each of 6 plates. Sprinkle with additional powdered sugar. Top with fresh berries. Makes 6 servings.

Notes

Cook time is adjusted for the entire batch.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 2 each
Calories		348.6 kcal
% Daily Value*
Total Fat 20.27 g		31.2%
	Saturated Fat 11.29 g	56.5%
	Trans Fat 0.01 g
Cholesterol 114.72 mg		38.2%
Sodium 342.87 mg		14.3%
Total Carbohydrate 33.46 g		11.2%
	Dietary Fiber 0.56 g	2.2%
	Sugars 16.94 g
Protein 8.08 g

Vitamin A 24.63 %		Vitamin C 0.09 %
Calcium 17.16 %		Iron 8.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

cream cheese,

milk,

powdered sugar,

whipping cream

Heavenly Hots

August 11, 2014August 18, 2020 BeckieLeave a comment

Heavenly Hots

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Prep Time

20 minutes

Cook Time

5 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

4 eggs
1 16-ounce container dairy sour cream
1/4 cup sifted cake flour or all-purpose flour
2 tablespoons potato starch or cornstarch
3 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups assorted fresh fruit, such as orange sections, blackberries, raspberries or blueberries; pitted sweet cherries; and/or sliced bananas, strawberries, peaches or pears
Creme fraiche or sour cream (optional)
Orange marmalade (optional)

Instructions

In a blender container, add eggs, sour cream, cake flour or all-purpose flour, potato starch or corn starch, sugar, baking soda and salt. Cover; blend for 30 seconds. Stop the blender. Scrape down the sides of container with a rubber spatula and blend again till smooth. Let set for 2 to 3 minutes.
Pour slightly less than 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, carefully turning (pancakes are very tender) to second side when pancakes have bubbly surfaces and edges are slightly dry.
Serve warm with fresh fruit, and, if you like, creme fraiche and orange marmalade.
Makes 12 to 13 pancakes.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		121.03 kcal
% Daily Value*
Total Fat 8.85 g		13.6%
	Saturated Fat 4.8 g	24%
	Trans Fat 0.01 g
Cholesterol 72.98 mg		24.3%
Sodium 139.07 mg		5.8%
Total Carbohydrate 7.78 g		2.6%
	Dietary Fiber 0.07 g	0.3%
	Sugars 4.28 g
Protein 2.82 g

Vitamin A 9.94 %		Vitamin C 0.42 %
Calcium 5.01 %		Iron 2.96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

Creme fraiche,

fresh fruit,

potato starch,

sour cream

Cottage Cheese Pancakes

August 11, 2014August 19, 2020 BeckieLeave a comment

Cottage Cheese Pancakes

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

1 egg
1/2 cup lowfat cottage cheese
1 teaspoon canola oil
3 tablespoons whole wheat flour

Instructions

In a small bowl, beat the egg with a whisk until creamy.
Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
Add the oil and flour. Mix well.
Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
Serve with applesauce, apple butter or your favorite whole fruit jam.
1 Serving

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		269.3 kcal
% Daily Value*
Total Fat 11.72 g		18%
	Saturated Fat 3.17 g	15.9%
	Trans Fat 0.11 g
Cholesterol 173.52 mg		57.8%
Sodium 409.55 mg		17.1%
Total Carbohydrate 21.88 g		7.3%
	Dietary Fiber 2.41 g	9.6%
	Sugars 4.77 g
Protein 20.18 g

Vitamin A 16.18 %		Vitamin C 0.0 %
Calcium 15.72 %		Iron 9.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

1 serving,

4 ingredients,

canola oil,

eggs,

lowfat cottage cheese,

whole wheat flour

Finnish Baked Pancakes

August 8, 2014July 31, 2020 BeckieLeave a comment

Finnish Baked Pancakes

Save to BigOven

Yum

Cuisine Finnish

Category Breakfast and Brunch Pancakes

Persons

Serving Size

1 each

Prep Time

40 minutes

Cook Time

15 minutes

Total Time

55 minutes

Rate this recipe

0 ratings

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/4 teaspoon finely shredded lemon peel
1/2 cup fresh blueberries, raspberries and/or sliced strawberries
Powdered sugar, honey, or maple syrup (optional)

Instructions

Allow eggs to stand at room temperature for 30 minutes.
In a medium mixing bowl, beat eggs with a wire whisk until frothy. Add flour, milk, 2 tablespoon of the melted butter, and almond extract; beat until smooth. Stir in lemon peel; set aside.
Heat two 6-inch cast-iron skillets, one 8-inch ovenproof skillet or one 8-inch round baking pan in a 450°F. oven for 2 minutes. Add the remaining 2 tablespoons melted butter between the 2 skillets or to the 8-inch skillet; swirl to coat pans. Pour batter into hot skillets.
Bake pancakes in the 450°F. oven about 15 minutes or until puffed and golden.
To serve, remove pancakes from oven. Spoon fruit into center of pancakes. Sprinkle with powdered sugar, if you like. or drizzle with honey or maple syrup. (Pancake will collapse as it cools.)
Makes 2 servings.

Notes

Prep time includes time to let the eggs come to room temperature.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		439.14 kcal
% Daily Value*
Total Fat 29.51 g		45.4%
	Saturated Fat 17.11 g	85.6%
	Trans Fat 0.95 g
Cholesterol 227.07 mg		75.7%
Sodium 91.53 mg		3.8%
Total Carbohydrate 32.55 g		10.9%
	Dietary Fiber 1.63 g	6.5%
	Sugars 7.65 g
Protein 11.05 g

Vitamin A 32.37 %		Vitamin C 25.19 %
Calcium 11.1 %		Iron 13.26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

almond extract,

eggs,

lemon peel,

milk

Banana Sunflower Seed Pancakes

June 30, 2014May 3, 2020 BeckieLeave a comment

Banana Sunflower Seed Pancakes

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Pancakes

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Banana Sunflower Seed Pancakes

3 cups whole wheat flour
2 teaspoon salt
1 tablespoon baking powder
2 eggs
1 tablespoons oil
2 tablespoons honey
2 1/2 cup milk
2 large bananas
1 cup sunflower seeds

Instructions

Mix whole wheat flour, salt and baking powder in mixing bowl.
Beat eggs in separate bowl; add oil honey and milk. Add to dry mixture. Fold in sliced banana and sunflower seed. Spoon batter onto hot griddle; brown lightly on each side.
Makes about 15 pancakes.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		165.89 kcal
% Daily Value*
Total Fat 5.04 g		7.8%
	Saturated Fat 1.27 g	6.4%
	Trans Fat 0.01 g
Cholesterol 25.39 mg		8.5%
Sodium 223.84 mg		9.3%
Total Carbohydrate 26.55 g		8.9%
	Dietary Fiber 3.31 g	13.2%
	Sugars 6.77 g
Protein 6.02 g

Vitamin A 3.17 %		Vitamin C 1.82 %
Calcium 12.86 %		Iron 7.23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bananas,

eggs,

honey,

sunflower seeds,

whole wheat flour

Amish Pumpkin Pancakes

June 2, 2014September 21, 2020 BeckieLeave a comment

Amish Pumpkin Pancakes

Save to BigOven

Yum

Cuisine Amish

Category Breakfast and Brunch Pancakes

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

1 cup flour
Pinch baking soda
2 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg well-beaten
1 1/4 cups milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked

Instructions

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once.
Serve hot with butter and syrup or powdered sugar.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		89.27 kcal
% Daily Value*
Total Fat 3.44 g		5.3%
	Saturated Fat 1.16 g	5.8%
	Trans Fat 0.28 g
Cholesterol 15.87 mg		5.3%
Sodium 23.41 mg		1%
Total Carbohydrate 12.18 g		4.1%
	Dietary Fiber 0.61 g	2.4%
	Sugars 3.76 g
Protein 2.44 g

Vitamin A 10.76 %		Vitamin C 0.48 %
Calcium 3.56 %		Iron 1.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Amish,

canned pumpkin,

sweet potato

Mini Pennsylvania Dutch Apple Pancakes

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Honey Spice Blueberry Pancakes

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