1/2 cup flour
1/2 cup milk
2 tablespoons butter
Beat eggs slightly. Add flour and milk and beat. Melt 1 tablespoon butter in each of two 9-inch pie plates. Pour in batter. Bake at 425º for 10-15 minutes.
1 cup soy flour
2 3/4 cups all-purpose flour
3 tablespoons baking powder
3 tablespoons sugar
1 1/2 teaspoons salt
3 cups milk
6 tablespoons salad oil
Mix all ingredients together until moistened. Add extra milk for thinner pancakes.
Spray griddle with a nonstick cooking spray. Preheat to 350º.
Pour 1/2 cup of batter on griddle for each pancake.
Yield: 15 pancakes
Boxed buttermilk pancake mix
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup pineapple juice concentrate (right out of the can)
Mix pancake batter as directed. Add coarsely chopped macadamia nuts to the batter, as much as you’d like. You can substitute macadamia nuts with cashews.
For the syrup, in a small saucepan, place butter, sugar and pineapple juice.
Heat over low heat, stirring, until butter melts. Do not boil.
2 cups flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs; slightly beaten
1 cup fruit flavored yogurt
1 cup water
4 tablespoons melted butter
Combine dry ingredients in large bowl.
Whisk together remaining ingredients and add to flour mixture.
Preheat griddle, oil lightly, and ladle 1/4 cup batter onto griddle for each pancake.
Cook until bubbly, turn and cook until light brown.
1 1/4 cups flour
2 1/2 teaspoon baking powder
2 tablespoon sugar
3/4 teaspoon salt
2 eggs — beaten
1 cup milk
4 tablespoons cooking oil
3/4 or 1 cup fresh or frozen blueberries
Sift together flour, baking powder, sugar, and salt.
Mix together eggs, milk, and oil. Slowly stir into dry ingredients. Mix only until dry ingredients are wet. (Mixture will be lumpy.)
Carefully spoon batter onto well greased griddle. Sprinkle 8-12 blueberries on each pancake. Flip pancakes when surface is about 3/4 covered with bubbles. Flip over carefully. Serve with peanut butter and syrup. Makes 6-8 servings.
Tip: If pancakes are doughy inside, griddle is too hot. If pancakes are leathery and heavy, griddle is not hot enough.
Per Serving (excluding unknown items):
73g Fat (45.8%calories from fat);
5g Dietary Fiber;
1 1/2 Lean Meat;
1 Non-Fat Milk;
2 Other Carbohydrates.
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (115°)
2 teaspoons sugar
1/2 cup all-purpose flour
2 cups warm milk, or a little more as needed
4 tablespoons unsalted butter, melted, plus more for brushing the blini
2 1/4 to 2 1/2 cups all-purpose flour
4 tablespoons sugar, or more to taste
2 teaspoons salt, or more to taste
2 large eggs, separated, yolk beaten
Peanut oil for frying
1 small potato, halved
For Serving: melted butter, sour cream, at least two kinds of smoked fish, caviar if you wish, and strawberry jam.
Make the sponge: In a large mixing bowl, stir together the yeast, water, and sugar and let stand until foamy, about 10 minutes. Whisk in the flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.
Into this sponge, beat in the milk, butter, 2 1/4 cups of the flour, egg yolks, sugar, and salt. Whisk the batter until completely smooth and set to rise, covered loosely with plastic, until bubbly and doubled in bulk, about 1 1/2 hours. Stir the batter well and let rise, once more in a warm place, covered, for 45 minutes. Beat the egg whites until they form soft peaks and fold them into the batter.
Pour some oil into a small shallow bowl and have it ready by the stove. Skewer a potato half on a fork and dip it into the oil. Rub the bottom of a 7-inch cast iron skillet or a heavy non-stick pan with a long handle liberally with the oil. Heat the pan over medium heat for 1 1/2 minutes. Using a potholder, grip the skillet by the handle, lift it slightly off the heat and tilt in toward you at a 45-degree angle.
Using a ladle, pour enough batter into the skillet to cover the bottom in one thin layer (about 1/4 cup). Let the batter run down the skillet, quickly tilting and rotating it until the batter covers the entire surface. Put the skillet back on the burner and cook until the top of the blini is bubbly and the underside is golden, about 1 minute. Turn the blini and cook for 30 seconds more, brushing the cooked side with a little melted butter. If the skillet looks dry when you are turning the blini, rub with more oil.
Repeat with the rest of the batter, greasing the pan with the oiled potato before making each blini. Slide each blini as it is made into a deep bowl, keeping the cooked blini covered with a lid or foil.
Serve the blini hot, with the suggested garnishes.
1/4 cup cornmeal
1/2 cup quick oats
1/2 cup whole wheat pastry flour
3/4 cup unbleached white flour
3 tablespoons buttermilk powder (optional)
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons vegetable oil
1 1/2 cups milk
1 small yellow squash with skin, finely grated
1 small carrot or 5 baby carrots, finely grated (or sweet potato or peeled zucchini)
Heat a greased skillet to medium hot.
Meanwhile, mix the cornmeal, oats, whole wheat and white flours, buttermilk powder, sugar, salt and baking powder until well combined.
In a separate bowl, whisk together the eggs, oil, and milk. Stir in the grated yellow squash and carrot. Stir the wet ingredients into the dry ingredients with a wooden spoon just until mixed. Do not overbeat. Ladle out the batter, 1/4 cup at a time, onto the heated griddle and fry the pancakes until the batter begins to bubble on top. Then flip the pancakes and cook until both sides are golden brown.
Serve with fruit or maple syrup.
Makes about 16 4-inch pancakes.
1 8-ounce package package cream cheese, softened
1/3 cup whipping cream
1/2 teaspoon vanilla
1/2 cup sifted powdered sugar
Pancakes (see recipe below)
Fresh blueberries, raspberries or blackberries, and/or sliced strawberries
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.
Pancakes: In medium mixing bowl, combine 2 beaten eggs, 1-1/4 cups milk, 1 cup all-purpose flour, 2 tablespoons sifted powdered sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, and 1/4 teaspoon 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.
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)
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.