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Your place for traditional Italian recipes
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Breakfast Pancakes
Cinnamon Polenta 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.
These platters are wide enough to hold a variety of food. Great size for serving pancakes, dessert, fruit dip, snack, appetizers, raw veggies, sushi, cupcakes, assorted cheese, or and any other goodies you want to showcase.
SERVING PLATTERS
RELATED ITEMS
Easily create fun shape pancakes: letters, numbers, fill pancake molds or create perfectly round pancakes with one squeeze
Fill with fruit, jam, cream cheese, peanut butter, cheese, chocolate or meats like sausage, ham or bacon. Top with syrup, jam or powdered sugar. The possibilities are endless!
BREAKFAST AND BRUNCH > PANCAKES > ITALIAN EGG RECIPES
FOR PANCAKE LOVERS
This extra-large griddle cooks enough pancakes for the entire family and features detachable handles for compact storage.
Made with all natural, non-GMO whole wheat and oat flours, and packed with 14g protein per serving
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RECIPES
Cinnamon Polenta Pancakes
Lemon Ricotta Pancakes with Blueberry Sauce
Buttermilk Pancakes
Whole-Wheat and Oatmeal Pancakes
Cinnamon Polenta Pancakes
Lemon Ricotta Pancakes with Blueberry Sauce
Buttermilk Pancakes
Whole-Wheat and Oatmeal Pancakes
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.
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.
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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