Pancakes
For Every Occasion
Pancakes are a favorite with the
breakfast Although tradi
tionally served at breakfast, pan
cakes appear at other times as well
as around the clock. With crisp
bacon or tasty sausages, pancakes
are hearty enough for lunch.
Served with fruit, pancakes can be
used a dessert.
Whether they ate called pan
cakes, griddlecakes, hotcakes,
flapjacks, wheatcakes or flannel
cakes, they are cooked in one form
or another in all nations.
WHOLE WHEAT PANCAKES
2 cups milk
2 eggs
2 teaspoons baking powder
2 cups whole wheat flour, more
or less
In large container, mix together
milk, eggs, and baking powder.
Add flour, beating only until large
lumps disappear. Add more flour if
batter is runny.
Spray skillet with vegetable
spray and lightly brown pancakes
over medium heat
Batter may be refrigerated and
used within one to two days.
This batter may also be used for
waffles. Top with syrup, apple but
ter or crushed pineapple.
Donna McKim
Stowe
PANCAKES
2 tablespoons oil
1 cup milk
1 egg
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder
'A teaspoon salt
In large bowl, beat oil, milk, am*
egg together. Sift flour, sugar, bak
ing powder, and salt. Add dry
ingredients, blending well. Stir in I
tablespoon milk. Fry on lightly
oiled hot griddle. Makes about 8
pancakes.
Delta Yeakley
Moyer Family Cookbook
DELICIOUS PANCAKES
Beat together
TA cups buttermilk
2 eggs
4 tablespoons melted butter
Add;
2 cups flour '
4 tablespoons baking powder
1 teaspoon Joking soda
1 teaspoon salt
Fry at 350 degrees in oiled
skillet
Recipe Topics
If you have recipes for the topics listed below, please share
them withr us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
September
17- What do you do with apples?
24- National Honey Month
October 1- Nat. Pork Month
8- National Chicken Month
lone On The Range
PUMPKIN PANCAKES
1 cup mHk
/i cup pumpkin puree
1 cup yellow commeal
'A teaspoon baking powder
2 tablespoons sweet butter,
softened
'A teaspoon cayenne pepper
'A teaspoon chili powder
2 eggs, slightly beaten
3 scallions, with leaves,
chopped fine
2 tablespoons chopped parsley
Preheat griddle or large frying
pan over moderately high heat. In a
medium saucepan, combine milk
and pumpkin puree and stir over
low heat until blended, about 1
minute. Stir in the commeal ?nd
heat until mixture is soft, about 1
minute longer. Remove from heat
and scrape into bowl. Add baking
powder, butter, cayenne, and chili
powder; stir until well blended.
Add the eggs, scallions, and pars
ley. Stir briefly to blend. Lightly
butter the griddle. Spoon on 2
tablespoons of batter to form cakes
2- to 3-inches in diameter. Cook
until tiny holes form in the center
of the cakes. 1 to 2 minutes. Care
fully turn over and cook until dbne
through, 1 po 2 minutes
Makes 12 to 16 small calces.
Serves 4.
Edna Martin
Shartlesville
Community Cookbook
SPICED APPLE PANCAKES
2 cups baking mix
1 egg
IJ/il J /i cups milk
V, cup grated apples
1 cup sugar
2 tablespoons cornstarch
'A teaspoon cinnamon
'A teaspoon nutmeg
2 cups apple cider
2 tablespoons lemon juice
V* cup butter, softened
Combine baking mix, egg, milk,
and grated apples in bowl; mix
well. Drop by tablespoonful onto
hot griddle. Bake until browned on
each side. Combine sugar, corns
tarch, cinnamon, and nutmeg in
small saucepan. Stir in cider and
lemon juice. Bring to a boil. Cook
for one minute; remove from heat
Add butter, stirring until melted.
Serve over hot pancakes. May add
dollop of sour cream on each
pancake.
Dorothy Riffner
Wills
Pancakes made from traditional and novel recipes are no longer relegated to break
fast fare. Serve them for dessert or a light supper. Make them ahead, freeze, and warm
up In a microwave.
BANANA NUT PANCAKES
l'/> cups rice flour
2 teaspoons baking powder
1 teaspoon salt
'A teaspoon xanthan gum
VA cups water
3 tablespoons vegetable oil
2 tablespoons honey
2 egg yolks, beaten
2 large bananas mashed
'A cup chopped walnuts
2 egg whites
Vegetable oil for frying
Combine flour, baking powder,
salt, and xanthan gum in medium
bowl. Stir in water, oil, honey, egg
yolks, banana, and nuts. Beat egg
whites in medium bowl until stiff
peaks form. Fold into batter. Pour
batter onto hot oiled griddle or
skillet; cook on both sides until
golden.
Rice Council
GOAT MILK PANCAKES
2 cups flour
4 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
'A teaspoon baking soda
1 cup goat milk
1 cup buttermilk
2 eggs, separated
14 cup melted butter
Syrup
Combine flour, sugar, baking
powder, salt, and baking soda.
Combine goat milk, buttermilk,
beaten egg yolks, and butter. Add
to dry ingredients and mix well.
Fold in stiffly beaten egg whites.
For each pancake, pour V* cup bat
ter onto lightly greased griddle.
Cook until browned on each side.
Serve with syrup. Makes 16
pancakes.
Schuylkill Co. Fair Cookbook
AUTUMN APPLE PANCAKES
1 cup chunky applesauce
2 cups pancake mix
2 eggs, beaten
1 cup milk
1 teaspoon cinnamon
V* cup packed brown sugar
Combine applesauce, pancake
mix. eggs, milk, cinnamon, and
brown sugar in bowl; mix until
smooth. Spray electric skillet with
nonstick cooking spray; heat to
375 degrees. Drop 2 tablespoons
batter in skillet for each apple
cake. Bake for 2 minutes on each
side or until browned. Serve with
applesauce or syrup. Yield: 4
servings.
Alice Gilmore
Somerset
BUCKWHEAT CAKES
4 cups buttermilk
1 cup packed brown sugar
2 pounds buckwheat flour
’A cup yeast
Salt to taste
1 teaspoon baking soda
Combine buttermilk, brown
sugar, buckwheat flour, yeast and
salt in large crock; Tmix well.
Remove 4 cups batter. Add baking
soda and enough water to make
batter desired consistency. Drop
by tablespoonful onto hot griddle.
Bake 3 to 4 minutes on each side or
until browned. Store remaining
batter in refrigerator for several
weeks until ready to use. Yield: 30
servings.
Howard McMillin
Westfield
Featured Recipe
Need ideas for healthy and fun snacks filled with essential nutri
ents? Kathryn Jarrett, Lycoming County Dairy Princess, offers these
recipes filled with calcium, to help build strong bones and teeth.
These snacks ate easy to make and packed with flavor your kids will
love.
1 piece (1 ounce) string cheese
1 (6-inch) flour tortilla
1 tablespoon jarred chunky-style salsa
Place string cheese slightly off the center of the tortilla: top cheese
with salsa. Roll up like a jelly roll. Place seam side down on a small
plate: lightly cover with plastic wrap, leaving a comer open for steam
to escape. Microwave on HIGH until cheese melts, about 30 seconds.
Let cool slightly before eating. Remember filling may be much hotter
than the outside.
RASPBERRY-APPLE MILK SHAKE
1 cup lowfat milk
2 tablespoons frozen apple juice concentrate
1 container (8 Oz.) raspberry lowfat yogurt
In a medium bowl using a whisk or large fork, combine milk and
apple juice concentrate until smooth. You can also shake them in a jar
with a tight fitting cover. With a small spoon stir the yogurt; add it to
the milk and apple juice concentrate. Stir or shake until smooth and 1
blended. Stakes 2 servings.
GERMAN BLUEBERRY
BAKED PANCAKE
4 eggs
Vi cup flour
1 tablespoon sugar
'/» cup milk
1-pound 6-ounce can bluebeny
pie filling
Vi cup slivered branched
almonds ,
Confectioners' sugar
Beat eggs, flour, sugar, and milk
until smooth. Pour batter into a>
heavily greased 10-inch skillet
with a heatproof or removable
handle. Bake in in preheated
425-degree oven for 10 minutes,
reduce heat to 37S degrees and
bake another 10 minutes or until
pancake edge curls up and over the
side of the skillet and is richly
browned. Heat blueberry pie fill-'
ing. Remove pancake from oven
and spoon hot blueberry mixture
into middle of pancake. Sprinkle;
with slivered almonds and confec
tioners' sugar. Cut into wedges to,
serve. Serves 6.
(Turn to Pag* B 8)
NEAT-0 BURRITO