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Breakfast Pancakes
Cinnamon Polenta Pancakes with Strawberry Sauce
Cinnamon Polenta Pancakes
RECIPES
Cinnamon Polenta Pancakes
Lemon Ricotta Pancakes with Blueberry Sauce
Buttermilk Pancakes
Whole-Wheat and Oatmeal Pancakes
Cinnamon Polenta Pancakes
(Makes about eighteen 4-inch pancakes)

Ingredients:

1-1/4 cups flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup buttermilk
2 eggs
1/4 cup olive oil
1/4 cup water

Directions:

In a large bowl, combine the flour, cornmeal, sugar, cinnamon, baking powder,
baking soda, and salt.  In another bowl, whisk together the buttermilk, eggs,
olive oil, and water.  Stir the buttermilk mixture into the flour mixture.

Heat a non-stick griddle or skillet over medium high heat.  For each pancake,
scoop 1/4 cup of batter onto the hot griddle.  Cook the pancakes until the
bottoms are golden and then flip them over.  Cook until browned on the other
side, about 1-2 minutes more.  Serve the pancakes warm.
Lemon Ricotta Pancakes with Blueberry Sauce
(Makes about sixteen (3-inch) pancakes)

Lemon Ricotta Pancakes have a very light texture that is created by the
additionof ricotta cheese and  the beaten egg whites.  The ricotta also gives
the pancakes some added protein.  The subtle flavor of lemon in the pancakes
contrasts nicely with the blueberry sauce for a luscious taste in every bite.

Ingredients:

Pancakes:
4 tablespoons unsalted butter
1-1/4 cups flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, separated
2 tablespoons sugar, divided
Grated zest of 2 lemons
1 teaspoon vanilla extract
1 cup milk
1 cup ricotta cheese

Sauce:
1 pint fresh blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Directions:

To make the pancakes:
Melt the butter and set it aside.
In a medium bowl, combine the flour, baking powder, and salt; set aside.

In another bowl, whisk together the egg yolks, 1 tablespoon of sugar, lemon
zest, and vanilla.  Add the milk to the egg yolk mixture and whisk to blend the
ingredients.  Stir the milk mixture into the flour mixture until just combined. 
Stir in the melted butter.  Gently fold the ricotta into the batter; set aside.

In another bowl, beat the egg whites with the remaining 1 tablespoon of sugar
until soft peaks form.  Gently fold the beaten egg whites into the batter until
well combined.

Heat a large nonstick griddle or skillet until hot.
Use a 1/4-cup measure to scoop the batter onto the griddle.
Cook until bubbles begin to form on top, about 3-4 minutes.
Flip and cook the other side until the pancakes are cooked through, about 1-2
more minutes.  Serve with blueberry sauce and your choice of confectioners’
sugar, butter, and/or maple syrup.

To make the blueberry sauce:
Combine the blueberries, water, sugar, and cornstarch in a saucepan.
Cook the mixture over medium heat, stirring occasionally, until thickened,
about 7-8 minutes.  Remove from the heat and stir in the lemon juice.
Buttermilk Pancakes
(Makes 10 pancakes)

Ingredients:

1 egg
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
3 tablespoons butter, melted

Directions:

Break the egg into a bowl; beat it to blend. 
Add the remaining ingredients; stir until smooth.

Heat a non-stick griddle or large skillet.
For each pancake, spoon 1/4 cup of batter onto the griddle.

Cook until bubbles form on the surface, about 2-3 minutes.  Turn and continue
cooking until light brown, another 1-2 minutes.  Serve warm with butter, syrup,
or your favorite topping.
Whole-Wheat and Oatmeal Pancakes
(Serves 4-6)

Ingredients:

1/2 cup old-fashioned oatmeal (not instant)
1 cup water
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1/4 cup plain yogurt
2 eggs
Blueberries, chopped fruit and/or nuts (optional)

Directions:

Put the oatmeal and water in a large microwave-safe bowl.
(The bowl must be large because the mixture will foam up in the microwave.)
Microwave on high for 1 minute.  Remove and stir; microwave another minute.
Stir in brown sugar and oil; set aside.

In another bowl, combine both flours, baking powder, soda, salt, and cinnamon.

Stir the milk, yogurt, and eggs into the oatmeal mixture.  Stir in the flour
mixture until the batter is well combined.  Stir in fruit or nuts, if desired.

Heat a non-stick griddle or large skillet.
For each pancake, spoon 1/3 cup of batter onto the griddle.

Cook until bubbles form on the surface, about 2-3 minutes.  Turn and continue
cooking until light brown, another 1-2 minutes.  Serve warm with butter, syrup,
or your favorite topping.
Pancake Variations

These variations may be added to any plain pancakes, such as the Buttermilk Pancakes or Whole-Wheat Oatmeal Pancakes.

Chocolate Chip Pancakes:
add mini chocolate chips to the batter.

Banana- Walnut Pancakes:
add a small mashed banana and chopped walnuts to the batter.

Pumpkin Pancakes:
add about 1/3 cup of pumpkin puree to the batter.

Peanut Butter Pancakes:
add about 1/3 cup of peanut butter to the batter.

Fruit Pancakes:
add whole blueberries or diced fruit to the batter.

Apple-Cinnamon Pancakes:
add applesauce and cinnamon to the batter.
 
 
 
 
Fresh Fruit Sauce for Pancakes

About 2 cups fresh berries or diced fruit
1/2 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Combine the fruit, water, sugar, and cornstarch in a saucepan.  Cook the mixture over medium heat, stirring occasionally, until thickened, about 7-8 minutes.  Remove from the heat and stir in the lemon juice.  Set aside and keep warm.  Spoon over pancakes.
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The classic octagonal shape of this platter lends itself to almost any décor.  Perfect for serving salad, a small roast beef, salmon filet, or a warm stack of pancakes
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BREAKFAST AND BRUNCH  >  PANCAKES
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