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Paczki (Poounski) Day

In Poland, Paczki are eaten especially on Fat Thursday (the last Thursday before Lent). Many Polish Americans celebrate Paczki Day on Fat Tuesday (the day before Ash Wednesday). Traditionally, the reason for making Paczki was to use up all the lard, sugar, eggs and fruit in the house, which are forbidden during Lent.

Though not a pancake, but technically a donut, I have to put this recipe in for Shrove Tuesday. Mainly because it's my very favorite, especially when it's filled with yummy custard.

POLISH PACZKI

1 package active dry yeast
1/4 cup warm water
1/3 cup (5 1/3 tablespoons) butter, softened
2/3 cup sugar
1 whole egg
3 egg yolks
1 tablespoon brandy
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 gallon oil for deep frying
Granulated sugar (optional)
Confectioner's sugar (optional)
Fruit paste for filling (optional)

Dissolve yeast in warm water and set aside. In a large bowl, cream together butter and sugar until fluffy. Beat in whole egg, then egg yolks one at a time. Add brandy, dissolved yeast and salt. Beat until well mixed. If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes. Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour. Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer. Heat oil to 375 degrees in large pot or Dutch oven. Fry paczki a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Drain paczki on paper towels and sprinkle with granulated sugar while still warm. Note: You can poke a hole in the side of the paczki and, using a pastry bag squeeze in a dollop of the filling of choice. Then dust filled paczki with granulated sugar, confectioners' sugar or glaze.

Some Tasty International Pancakes
Brought to you by Will and Steve

USA: We believe that American style pancakes are particularly thick or fluffy, and best served with Vermont maple syrup and butter. Some American cooks add a little vanilla, while others add blueberries.

Canada: Canadian pancakes are moister than American ones but still served with maple syrup.

China: Chinese pancakes are fried in sesame oil and are apparently superb with duck.

Finland: Finnish pancakes are ideal for people with a sweet tooth, these should be served with jam, whipped cream, berries, cinnamon and sugar, honey or maple syrup.

France: Will can support the fact that the French excel at crepes [sweet] and galettes [savory] and often served with with a bowl of local cider.

Germany: The Germans tend to make apple pancakes which are baked in the oven. They also have 'Puff' pancakes, which look like English 'Yorkshire Puddings'.

India: Indian pancakes sound scrummy; savory pancakes are prepared with ginger, garlic and cayenne. Mung beans may also be part of the recipe.

Italy: Calzonia are common in Italy, they are more like an enclosed pizza than an English pancake.

Mexico: The renowned Mexican pancake equivalent is the wheat tortilla; Will has also eaten them made from maize [cornmeal].

Netherlands: 'Flensjes' are crepe cakes, usually made with apples and occasionally rhubarb.

Nigeria: Nigerian pancakes are often served with beans, tomatoes and shrimp, making a complete meal.

Norway: 'Krumkakes' are thin, crisp, cone-shaped cookie-like crepes, often served at Christmas. They are sometimes made with a special flat iron which leaves a decorative pattern.

Poland: Will and Guy's friend, Kinga Sadkowska, tells them that Polish pancakes, 'Nalesniki', are thin crepes which are usually served with a special cottage cheese filling. Lovely.

Russia: The regular Russian the pancake of choice is the 'blini': which is small and thick, ideal with sour cream or caviar.

Historically, Shrove Tuesday also marked the beginning of the 40-day Lenten fasting period when the faithful were forbidden by the church to consume meat, butter, eggs or milk. However, if a family had a store of these foods they all would go bad by the time the fast ended on Easter Sunday. What to do?

Solution: use up the milk, butter and eggs no later than Shrove Tuesday. And so, with the addition of a little flour, the solution quickly presented itself in... pancakes. And lots of 'em.

Today, the Shrove Tuesday pancake tradition lives on throughout Western Europe, the United States, Canada and Australia, but is most associated with the UK where it is simply known as Pancake Day with a traditional recipe, although these can be as varied in the UK as there are British households.

In France, (as well as here in the US - or more famously - in New Orleans) it's known as Fat Tuesday which kicks off the Mardi Gras festival with wild celebrations just before the austere Lenten season.

In Sweden, Fat Tuesday translates to Fettisdagen, and in Lithuania it's Uzgavens. In Poland, traditional celebrations take place on a Thursday a week before Ash Wednesday and so it's Tlusty Czwartek, or Fat Thursday.

MARY offered to care for the eight-year-old daughter of neighbors who were going away for the weekend. On the Saturday morning, she made breakfast, laying a generous helping of bacon and eggs in front of the child. "Mummy always serves hot pancakes for breakfast," said the eight-year-old.

So Mary, very eager to oblige, hurried into the kitchen and quickly prepared a plate of hot pancakes, which she laid in front of the girl. "No, thank you," she said.

"But I thought you said your mother always has hot pancakes for breakfast!" said Mary in surprise.

"She does," said the child. "But I don't eat them!"



A WOMAN goes to a psychiatrist. She says, "My friends said I had to come see you. They think I have a problem."

The psychiatrist says, "Why do they think that?"

"Well," the woman replies. "Because, I like pancakes."

"That's not a problem," the psychiatrist responds. "I love pancakes!"

"Really?!" the woman exclaims. "Then you should come to my house, I have a whole attic full!"



WHEN THE WAITRESS puts the waffles on the table the old men look at the waffles and drool.

The young men drool while looking at the waitress.

SILVER DOLLAR PANCAKES

1/2 cup self-rising flour
1/2 tablespoon sugar
1/4 teaspoon baking soda
3/4 cup buttermilk
1 tablespoon vegetable oil
1 large egg
1/2 teaspoon vanilla extract

Whisk flour, sugar, and baking soda together in a medium bowl. Make a well in center. Whisk buttermilk, oil, egg, and vanilla together in another bowl until blended. Pour into well and whisk just until moistened. Let stand 5 minutes. Meanwhile, coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot but not smoking. For each pancake, pour 1 tablespoon batter into skillet. Cook until bubbles appear all over cakes and begin to burst, about 3 minutes. Turn and cook until undersides are golden, about 1 to 2 minutes more.


PANCAKES
thank you Mary

4 cups flour
1 quart sour milk
3 eggs
1 tablespoon butter
2 teaspoons salt
Dash of salt

Mix all ingredients together. Using a ladle, pour batter onto hot griddle. cook until side bubbles. Turn and cook until golden brown.



BUTTERMILK PANCAKES

1 egg
1 cup buttermilk
1 teaspoon soda
1/2 teaspoon salt
1 cup flour

Separate egg and beat yolk. Add milk, soda and salt. Beat in flour, add egg white that has been beaten stiff. Cook in hot pan until brown on each side.


BUTTERMILK WAFFLES

3 pints buttermilk
1/2 cup sour cream
1 tablespoon soda
2 eggs, separated
4 cups flour

Combine buttermilk, sour cream and soda. Add egg yolks. Blend in flour to make consistency easy to pour, not too stiff, not too runny. Beat egg whites and add. Cook in heated waffle iron until steam stops or waffles are golden brown.


JUST PLAIN WAFFLES

1 egg
1 cup milk
1 1/2 cups flour
1 heaping teaspoon baking powder
1 tablespoon sugar
1 tablespoon butter
Dash of salt

Combine egg,milk, sugar, butter and salt. Mix baking powder with flour and add to egg mixture slowly. Mix well. Pour into heated waffle iron.


APPLE PANCAKES

3 eggs separated
3 tablespoons sour cream
1 peeled apple, finely chopped
3 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg white until peaks form and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Serve with a dab of sour cream and maple syrup.


CORN MEAL GRIDDLE CAKES

1 cup corn meal
1 tablespoon sugar
1 teaspoon salt
2 cups boiling water
1 1/2 cups cold milk
2 cups flour
4 teaspoons baking powder
2 eggs

Put cornmeal,sugar and salt into a mixing bowl and pour boiling water over them. Let stand until the meal begins to swell, then add the cold milk. When mixture is quite cool, stir in flour and baking powder, mixing well and lastly add the well beaten egg. Bake on a hot griddle. Cakes should be small, well browned and thoroughly cooked.


FLANNEL CAKES

1 tablespoon shortening
2 cups flour
2 cups milk
1 teaspoon salt
4 teaspoons baking powder
2 eggs - separated

Rub the shortening into the flour, add salt and baking powder. Beat the egg yolks light,add milk and beat well. Add egg mixture to flour, stirring until quite smooth. Beat the egg whites light,add to batter and bake on a hot greased griddle.


FRENCH PANCAKES

3 eggs
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1/2 cup flour
1 tablespoon shortening, melted

Separate eggs. To the beaten yolks add sugar, salt and 1/2 cup of milk. Stir in sifted flour, the other half cup of milk, melted shortening, then fold in the stiffly beaten whites of the eggs. Bake on a hot griddle,making cakes slightly larger than usual. Spread each with tart fruit jelly and roll while hot. Place on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter. Dredge with sugar.


BLUEBERRY PANCAKES

1 cup blueberries
3 cups flour
3 teaspoons baking powder
1 tablespoon sugar
2 cups milk
1 egg
1 tablespoon melted fat

Mix and sift dry ingredients, add milk gradually, beating constantly to make a smooth batter. Add beaten egg and the fat. Fold in blueberries and bake on a hot griddle.


BROWN SUGAR SYRUP

1 cup brown sugar
1/2 cup white sugar
3/4 cup water

Add sugar to the water and bring to a boil. Boil for 3 minutes. This makes a good syrup for waffles or griddle cakes.


CHOCOLATE WAFFLES

2 cups flour
1/2 cup cocoa
1 1/2 cups milk
2 eggs - separated
1/4 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 teaspoons baking powder
1/3 cup melted shortening

Sift flour before measuring. Sift all dry ingredients. Beat egg yolk well, add milk. Combine liquid and dry ingredients, then add vanilla and fold in stiffly beaten egg whites. Bake in hot waffle iron.

Serve in layers using a filling of whipped cream and diced bananas, and topped with crushed berries.


CANNED MILK WAFFLES

1/3 cup canned milk
2/3 cup water
2 beaten eggs
1 tablespoon melted butter
1 1/2 cups pastry flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar

Beat eggs and sugar, add melted butter, canned milk and water. Sift flour, salt and baking powder, add to mixture. Pour desired amount on hot waffle iron.


PECAN WAFFLES

2 cups flour
2 eggs, separated
2 cups milk
1 teaspoon salt
3 teaspoons baking powder
4 tablespoons melted butter
1/2cup finely chopped pecans
1 tablespoon sugar

Sift flour, baking powder,sugar and salt into mixing bowl. Beat yolk well, add milk and beat. Add this mixture to flour, slowly, and beat until perfectly smooth. Add melted butter and fold in the stiffly beaten egg whites. Add pecans and bake in hot waffle iron.


ARLA'S LIGHT WHEAT PANCAKES
thank you Arla

2 eggs separated
2 cups wheat flour
2 teaspoons baking powder
2 cups buttermilk
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons oil
1 tablespoon soda

Separate eggs, beat yolks and whites in separate bowls. Add milk to yolks and mix. Sift dry ingredients together, add to milk mixture. Add oil and mix. Fold in egg whites. Bake on a hot griddle


OVEN PANCAKES

3 eggs
1/4 cup margarine
1/2 cup flour
1/4 teaspoon salt
1/2 cup milk

In a 9 inch iron skillet, melt margarine over low heat. Beat eggs until foamy. Add flour, salt and stir. Swirl skillet to coat with melted butter and pour excess butter, along with the milk, into eggs and flour mixture. Mix well and pour back into the skillet. Bake at 450 degs. for 15 minutes. Serve warm with syrup, jam or powdered sugar.


POTATO PANCAKES

1 pound potatoes, finely grated
2 small eggs, beaten
1 tablespoon flour
1/2 teaspoon salt

Mix all ingredients. and fry immediately in a heavy skillet with a small amount of fat. Place batter gently into skillet and with a tablespoon, spread evenly. When crisp and brown around the edge, turn and fry the other side. Drain and serve immediately. New potatoes work best.


PFANNKUCHEN
Flat Pancakes

3 eggs
1 1/2 cups milk
2 cups flour
1 teaspoon salt

Add salt to flour. Beat eggs, add milk and flour alternately. This should be a rather thin batter. Pour about 1/2 cup batter into frying pan in which a small amount of shortening has been heated. Fry on each side until done.

Note: These are good for breakfast with home-made peach preserves. Also good for supper with a salad of lettuce and the following dressing:
1/4 cup vinegar
1/2 cup water
1 tablespoon sugar
1/4 teaspoon ground pepper
1 teaspoon salt.

Mix together and pour over the washed letter. Fry 3 slices of cubed bacon and pour over the lettuce mixture. Place small amount of salad on one flat pancake, roll and pour a small amount of sorghum molasses over the rolled pancake.


CHEESE, CORN & BACON PANCAKES

1/3 cup cornmeal
1/3 cup boiling water
1 1/4 cups pancake mix
1 cup water
1/2 cup grated Cheddar cheese
1/2 cup corn kernels
1/2 cup diced cooked bacon (8 slices)
2 tbsp chopped green onion

Preheat skillet or griddle to medium-high heat (375ºF)

Pour boiling water over cornmeal. Set aside. Combine pancake mix and water, mixing until smooth. Add cornmeal mixture; mix well. Stir in remaining ingredients. Cook pancakes as directed on package using about 1/4 cup batter for each.


GERMAN PANCAKES
thank you Betty

3 eggs
3/4 cup white flour (Do not use wheat flour)
3/4 cup milk
2 tablespoon butter – more if needed
2 glass “pie” pans (glass is a must or the pancakes don’t turn out well.)

Preheat the oven to 425 degs. Spoon butter into the 2 glass pans. Stick the 2 glass pans into the oven while it is preheating so that the butter can melt. Crack eggs into a bowl and whisk them completely together. Add the 3/4 cup milk into the eggs, after whisking for 5-10 seconds add the 3/4 flour. Whisk the mix until it becomes a batter like texture and is all mixed together. Take pans out of the oven and swirl around so that the butter covers the entire bottom of the pan. Pour the egg mix into each of the pans making sure to distribute it evenly. Put back into the oven and bake for 12-15 minutes. (The pancakes should have a slight brown crust on the edge of the pan)


APPLE GRIDDLE CAKES

Pancakes:
1 cup flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran (not cereal)
2 teaspoon baking soda
2 teaspoon sugar
1 teaspoon salt
2 cups low fat (2%) buttermilk
1/2 cup liquid egg substitute, such as EggBeaters
2 tablespoons butter, melted
1 cup (6 ounce) pitted prunes, chopped

Pancake Topping recipe:
1 cup unsweetened applesauce
1/3 cup pitted prunes, finely chopped
1/2 tsp cinnamon

Instructions:

Combine flours, bran, baking soda sugar and salt in a large bowl. Make a well in the center of the flour mixture and stir in buttermilk, eggs, butter and prunes; mix with a fork, just enough to blend. Drop by large spoonfuls onto hot, nonstick skillet, sprayed with vegetable cooking spray. Cook over medium heat until golden brown on both sides, turning once.

Makes 12 Servings.

To Make Topping: Combine all ingredients in a small sauce pan; heat to warm through.


PUMPKIN PANCAKES

1-1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil

In a large bowl, combine the first eight ingredients in this pancake recipe. Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; turn when bubbles form on top. Cook pancakes until second side is golden brown


GERMAN ‘PUFF’ APPLE PANCAKES

2/3 cup flour
2 granny smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
¼ cup, light brown sugar
5 tablespoons granulated sugar plus more for the tin
½ teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
¾ cup whole milk

Topping Ideas:
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioner’s sugar
Fresh squeezed lemon juice
Double whipped Devon cream

This makes 6 pancakes. Use a 6-cup jumbo muffin tin.

Preheat oven to 450 degs. Brush melted butter inside each muffin cup; coat with granulated sugar.

Peel, core and slice each apple. Toss with brown sugar, cinnamon, and lemon juice. Melt butter in a skillet, then add apples and sauté for 10-12 min. until caramelized. (you can add some maple syrup if you wish at this time) Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well.

Pour batter over apples. Put into oven after lowering temp. to 400 degs. Bake 15 min. Pancakes will put up during last 5 min. Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners’ sugar and serve immediately.


CRANBERRY PANCAKES

2 cups of vanilla yoghurt
1 cup of cranberries, chopped
1 cup of yellow corn meal
½ cup of all-purpose flour
¼ cup of maple syrup
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt

Soak the cranberries in the maple syrup for about 8-12 hours. Mix together the yoghurt, corn meal, all-purpose flour, the baking soda, the baking powder and the salt. Add the cranberry/maple syrup to the mixture and stir. Lightly grease a skillet and heat up over a medium heat. Pour enough batter into the skillet to make one pancake and cook, turning once. The pancake is cooked when the surface is covered with bubbles and it has turned golden brown.


LEMON PANCAKE RECIPE

½ cup of sour cream
½ cup of freshly-squeezed lemon juice
1 tablespoon of unsalted butter melted
1 egg
1 cup of self-rising flour
2 tablespoons of sugar
1 tablespoon of lemon zest
Powdered sugar to sprinkle on top

Beat the sour cream, melted butter and egg in a bowl. Add the lemon juice and half the lemon zest. Stir in slowly to prevent curdling. Add the flour and sugar and stir carefully. Preheat a non-stick pan. When the pan is hot, pour silver-dollar-sized pancakes. Watch for small bubbles to form on the surface. Cook for 3-4 minutes per side. Garnish with sugar and lemon zest.


BANANA NUT PANCAKES

1 ripe banana, mashed
1 medium egg
1 package (3 ounces) cream cheese, softened
1 cup pancake mix
¾ cup milk
½ cup chopped pecans
½ cup whipped topping
1 tablespoon sugar
2 teaspoons vegetable oil

In a mixing bowl, beat the cream cheese until it is smooth. Mix in whipped topping until stiff; then set aside. In another bowl, combine the pancake mix and the sugar. Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly. Fold in the mashed banana and chopped pecans. Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color. Serve with the cream cheese as topping.


BUTTER CAKES

4 cups flour
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons butter
Milk

Mix dry ingredients. Rub in 3 tablespoons butter. Mix to a soft dough adding milk in small amounts as necessary to make dough easy to roll. Roll out three-fourths of an inch thick, cut in round cakes. Lay on a moderately hot, greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table.


COCONUT GRIDDLE CAKES

2½ cups flour
½ cup grated coconut
4 teaspoons baking powder
2 eggs, beaten
¾ cup milk
2 tablespoons shortening, melted
Pinch of salt

Mix together flour, coconut, baking powder, eggs, and salt. Add the milk and the melted shortening.

Mix and beat well. Cook on slightly creased hot griddle, brown on both sides.


INDIAN GRIDDLE CAKES
thank you Frances

2/3 quart corn meal
1/3 quart flour
1 teaspoon brown sugar
1/2 teaspoon salt
2 heaping teaspoons baking powder
2 eggs, beaten
1 pint milk

Sift together corn meal, flour, salt, sugar, and powder. Add beaten eggs and milk; mix into a smooth batter. Bake on very hot griddle to a nice brown, flipping once. Serve with molasses or maple syrup.


APPLE PECAN PANCAKES

1 cup flour
1 tablespoon sugar
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soy milk
2 tablespoons vegetable oil

Combine the flour, sugar, baking powder and salt in a large bowl until well mixed. Mix in the soy milk and oil and beat together until batter is smooth. Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!


SUGAR WAFFLES

2 cups all-purpose white flour
1 egg
1 cup white granulated sugar
1/8 teaspoon baking powder
2 cups water
1 teaspoon vanilla
Salt to taste

Mix the eggs and granulated sugar. In a large bowl add all the flour, baking powder, vanilla and salt. Make a hole in the middle and pour in water and eggs. Mix until there is an even mixture. Allow mix to sit for a while; turn on waffle maker and grease it a little so waffles don't stick. Pour the waffle batter into the waffle maker and bake until they are golden brown.


YEAST WAFFLES

2 cups all purpose flour
1 1/4 cups whole milk
1 1/2 teaspoons instant yeast
1 stick unsalted butter
1 tablespoon sugar
1 teaspoon salt
2 large lightly beaten eggs
1 teaspoon vanilla extract

Heat the milk to almost boiling. Add butter and let cook. In a big bowl add flour, sugar, yeast, and salt. Pour cooled milk/butter over the flour, and mix until the mixture is smooth. Whisk in the eggs and vanilla. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, even longer if possible. Waffle batter will double. Heat the waffle iron and take mixture from refrigerator. Mix it a little to combine and deflate it and then bake yeast waffles like any other.


ALASKA SOURDOUGH PANCAKES

1 package dry yeast
2 cups all-purpose flour
2 cups warm water
2 eggs
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons melted margarine

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours. Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.


BAKED MARMALADE PANCAKES

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon almond or vanilla extract
1/4 pound unsalted butter
6 tablespoons orange marmalade or any other citrus marmalade
2 tablespoons confectioners' sugar

Heat oven to 400 degs. In a medium bowl, whisk the eggs, flour, milk and almond extract until blended. Melt butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown. Transfer pancake to a serving plate, spread with the marmalade and dust with the confectioners' sugar; serve immediately.


CONFETTI PANCAKES

1 quart (4 cups) buttermilk pancake batter, prepared
2 cups assorted confetti colored M&Ms
2 cups fresh whipped cream
Confetti colored sprinkles, for ice cream or cookies

Spoon buttermilk pancake batter onto hot cooking surface into 2 1/2-inch diameter pancakes or use a 1/4 cup measuring cup not quite full and pour batter onto hot cooking surface. Immediately drop 3-5 M&Ms semi-evenly throughout each pancake. As the batter warms up it will thin and spread out to 3 to 4 inches in diameter.

Turn the pancakes when they become dry around the edges and /or there are bubbles in the middle. You may lift an edge to peek at the color, these pancakes should be golden brown when ready to turn, turn. Cook another 1- 1 1/2 minutes on the second side, again peek for color, if done, flip again so that the M&Ms will be showing the most now on the top side, slide your pancake turner under the pancake one last time and gently slide onto a warmed platter colorful side up. You may plate all of the pancakes on one large platter to garnish and serve family style or individually plate, garnish and serve.


BACK COUNTRY PANCAKES

2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast
1/4 cup warm water
3 eggs, beaten
1/4 cup vegetable oil
1 1/4 cups buttermilk

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight. Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.


RASPBERRY RICOTTA PANCAKES

1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
Pinch of salt
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1/2 cup ricotta cheese
2/3 cup milk
1 egg, lightly beaten
1 teaspoon grated lemon zest
3/4 cup raspberries plus a few more for garnish

In a large bowl, stir together the dry ingredients. In another bowl, combine the melted butter, ricotta, milk, egg and lemon zest. While stirring, add the milk mixture to the dry ingredients. Stir just until the ingredients are moistened. Gently stir in the raspberries. Lightly grease the griddle and place over moderate heat. When hot (a few drops of water will jump when they hit the griddle), pour 1/4 cup of batter per pancake onto the hot griddle. Cook on the first side until they are puffed and golden and full of bubbles. Turn and cook until cooked through, about 1 minute more. Sprinkle with confectioners' sugar and garnish with fresh raspberries.


BEST WAFFLES

1 3/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 beaten egg yolks
1 3/4 cups milk
1/2 cup vegetable oil
3 egg whites - beaten stiffly

Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix. Pour about 1/2 cup at a time into waffle iron

Very light & fluffy.


LOW FAT NUTMEG WAFFLES
thank you Holly

1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (freshly ground if possible)
1 egg (lightly beaten)
1 cup fat free milk
1 teaspoon canola oil
1 teaspoon vanilla extract
Butter & maple syrup for serving (optional)

In a small bowl, combine flour, baking power, soda, cinnamon, salt, and nutmeg. In another bowl, combine milk, egg, oil and vanilla; stir into the dry ingredients until well combined. Bake in a preheated waffle iron according to the manufacturers directions. (Most recommend NOT using cooking spray if it's already non-stick.) Cook until golden brown and lid lifts easily. Serve with butter and maple syrup


WHOLE WHEAT BLUEBERRY PANCAKES
thank you Holly

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup fat free vanilla yogurt
2 tablespoons melted butter
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 large eggs (beaten) or 1/2 cup egg whites
1 cup fresh blueberries

Combine flours, baking soda, powder, salt, nutmeg and sugar. In another bowl, combine yogurt, melted butter, vanilla, lemon juice and eggs. Beat liquid mixture well with a whisk then add to flour mixture and combine until smooth. Heat a non-stick griddle or skillet to medium heat and pour 1/4 cup of batter for each pancake. Top with a few blueberries and let cook until the tops bubble. Flip and cook for another minute or until golden brown on each side.


BACON PANCAKES

3/4 cup flour
1 cup milk
2 eggs
Salt and pepper
1 1/2 tsp crumbled herbs or herb blends
1/2 pound lean bacon
1 can niblets (kernel) corn -- (you can use 1 cup frozen corn)

Preheat oven to 350 F. Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease. Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings. Spoon 2 teaspoons of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter. Bake for 30 minutes till pancake is set or till the top is golden brown. For an added touch, you can sprinkle some grated cheese onto the pancake just before it's due to come out of the oven.


LOW-FAT BAKING MIX PANCAKES
thank you Anita

1 egg white; whipped
1 cup skim milk - room temperature
1 teaspoon vanilla
3 tablespoons fat free spread
1-1/2 cup low-fat baking mix
1 teaspoon baking powder

Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine egg white, milk, vanilla, and spread. In another mixing bowl, combine baking mix and baking powder. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter.

Per serving: 73 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 283mg Sodium Serving Ideas : Serve with warm syrup, low-fat sausage, or low-fat bacon.


MATZOH MEAL PANCAKES

1/2 cup matzoh meal
2 eggs
2 tablespoons sugar
2/3 cups water

Mix all the ingredients together. The consistency should be like latkas (potato pancakes). Fry in a small amount of oil, until lightly brown on both sides. Serve with cinnamon sugar, grape jelly (or any other kind of jelly). Yum.


SUGAR BLUEBERRY PANCAKES

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted,
Additional melted butter for brushing griddle
3/4 cup plus 2 tablespoons all purpose flour
1 teaspoon double acting baking powder
1/2 teaspoon salt
1 cup blueberries; picked over

In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl, whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the blueberry syrup.

Yield: six 5-inch pancakes.

BUCKWHEAT PANCAKES

2 egg whites
1 tablespoon canola oil
1/2 cup fat-free milk
1/2 cup all-purpose (plain) flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup sparkling water
3 cups sliced fresh strawberries

In a small bowl, whisk together the egg whites, canola oil and milk. In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.

Serves 6

Nutritional Analysis(per serving)
Serving size: 1 pancake
Calories 134 Cholesterol trace
Protein 5 g Sodium 149 mg
Carbohydrate 23 g Fiber 3 g
Total fat 3 g Potassium 215 mg
Saturated fat trace Calcium 80 mg
Monounsaturated fat 2 g


SWEET POTATO WAFFLES

Syrup:
1 1/2 cups fresh or frozen blueberries
2 tablespoons water, if using fresh berries
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon dark honey
3 tablespoons light molasses
Pinch of ground cloves

Pancakes:
1/3 cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree
3/4 cup all-purpose (plain) flour
1/4 cup whole-wheat (whole-meal) flour
1/4 cup cornmeal, preferably stone-ground
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup plain soy milk (soya milk)
2 tablespoons olive oil
1 egg white

To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon of the molasses, and cloves. Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer until the berries burst and the juices are slightly thickened, about 5 minutes. Frozen berries may take slightly longer to thicken. Set aside and keep warm.

If using sweet potato, bring a small saucepan half full of water to a boil. Add the sweet potato, return to a boil, then reduce the heat to medium-low and simmer until very tender, about 10 minutes. Drain and puree in a food processor or mash with a potato masher until smooth. Set aside. If using pumpkin puree, reserve.

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil and the remaining 2 tablespoons molasses. Add the flour mixture and stir just until combined.

Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly. Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.

Place a baking sheet in the oven and preheat to 225 F. Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer's instructions. If the batter thickens, thin with a little soy milk. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles. Serve topped with the syrup.

Nutritional Analysis(per serving) Serving size: 1 waffle
Calories 263 Monounsaturated fat 4 g
Protein 6 g Cholesterol 0 mg
Carbohydrate 48 g Sodium 298 mg
Total fat 6 g Fiber 3 g
Saturated fat 1 g


PUMPKIN PANCAKES

2 cups baking mix, such as Bisquick
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
1 can (5 ounces) evaporated fat-free milk
1/2 cup canned solid pack pumpkin
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Maple syrup (optional)

Combine the baking mix, brown sugar and pie spice in a large bowl; mix well. Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened.

Lightly grease the griddle or skillet with oil. Heat the griddle over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with maple syrup, if desired.

Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up. Proceed as directed.

Servings: 6

Nutritional Information Per Serving: calories 270; total fat 13g (saturated fat 2.5g); cholesterol 70mg; sodium 560mg; carbohydrate 34g (fiber 2g); protein 7g

VANILLA BEAN PANCAKES

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 pint reduced-fat (2%) milk
2 large eggs, beaten
2 ounces butter, melted
1 fresh vanilla bean
1 banana, sliced
Nonstick cooking spray

Sift all dry ingredients together in a mixing bowl. In a separate bowl, combine the milk, eggs, and butter. Combine the wet and dry ingredients until they form a batter. Slice the vanilla bean in half and scrape out the pulp from the center of the bean. Mix the vanilla pulp into the pancake batter. Gently mix the sliced bananas into the batter. Spray a pan with nonstick cooking spray and heat the pan over medium heat. Use about 1/3 cup of batter per pancake.

6 servings.

Serving size: 2 pancakes. Exchanges Per Serving: 2 Starch, 2 Fat.

Nutrition Facts: Calories 322; Calories from Fat 104; Fat 12g; Saturated Fat 6.5g; Cholesterol 99mg; Sodium 664mg; Dietary Fiber 2g; Sugars 13g; Protein 9g.

Source: American Diabetes Association


APPLE-CHEESE PANCAKES

1 cup low-fat cottage or part-skim ricotta cheese
1 1/4 cup apple, grated
1/2 cup flour
1/4 cup whole-wheat flour
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon sunflower seeds or chopped almonds
1/2 teaspoon cinnamon
Dash nutmeg or allspice
1/2 teaspoon salt, (optional)
1/4 cup egg substitute
4 egg whites

Mix all ingredients together except egg whites. Beat egg whites until stiff and fold into batter. Cook pancakes in nonstick skillet or skillet sprayed with nonstick vegetable cooking spray until brown on both sides and cooked inside. They take longer than plain flour pancakes. Serve with fruit sauce, maple syrup, or preserves over cottage cheese or yogurt.

4 servings. Serving size: 2 small pancakes.

Exchanges Per Serving: 1 Fruit, 1 High-Fat Meat, 1 Starch/Bread.
Nutrition Facts: Calories 219; Calories from Fat 29%; Total Fat 7g; Saturated Fat 3g; Cholesterol 19mg; Sodium 461mg; Without Added Salt 174mg; Carbohydrate 30g; Dietary Fiber 2g; Protein 9g.



WAFFLES

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 1/4 cups fat-free milk
1/3 cup canola or corn oil

Preheat a waffle iron. Sift the flour, baking powder, and salt into a large bowl. Combine the egg yolks, milk, and oil in a small bowl; stir into the dry ingredients. In a small bowl, beat the egg whites until stiff; fold into the batter. Spray the hot waffle iron with nonstick pan spray. Pour in the batter, using a scant 1/2 cup per waffle. Bake until the waffles are crisp and brown.

8 servings.

Serving size: 1 waffle. Exchanges Per Serving: 1 1/2 Starch, 2 Monounsaturated Fat.
Nutrition Facts: Calories 217; Calories from Fat 99; Fat 11g; Saturated Fat 1g; Cholesterol 54mg; Sodium 227mg; Carbohydrates 24g; Dietary Fiber 1g; Sugars 2g; Protein 6g.

PANCAKES FOR TWO
thank you Linda

1 egg
3 tablespoons oil
Milk to make one full cup
1 scant cup flour
3 teaspoons baking powder
2 tablespoons sugar

Put egg and oil in a one cup measuring cup. Add enough milk to fill cup. Pour into a bowl and beat. Add sugar and baking powder and enough flour to make a soft dough. Stir only enough to mix. Heat pan or griddle and cook on both sides.

Note: Linda found this recipe in an old cookbook “Everybody's Favorite”by the Minnesota Catholic Daughters of America.


BLUEBERRY PANCAKES

1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries (optional)

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine buttermilk, oil and egg; stir into dry ingredients and mix well. Fold in blueberries if desired. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.


PUFFED PANCAKE WITH FRUIT SALAD

1 1/4 cups mixed fresh fruit
2 tablespoons light corn syrup
1/4 teaspoons ground cardamom
3 large eggs, separated
1/3 cups heavy cream
3 tablespoons fresh orange juice
1 tablespoons sugar
1 tablespoons unsalted butter, melted
1 teaspoons orange zest
1/2 teaspoons salt
1/2 teaspoons pure vanilla extract
1/4 cups all-purpose flour

Prepare the fruit salad: Toss the fruit, corn syrup, and 1/8 teaspoon cardamom together in a medium bowl. Cover and chill. Make the puffed pancake: Preheat oven to broil. Whisk together the egg yolks, cream, and juice. Whisk in sugar, butter, zest, salt, vanilla, and remaining cardamom. Sprinkle the flour, while constantly whisking, over the egg mixture until mixture is smooth. Beat the egg whites to soft peaks and fold into batter. Heat a 10-inch nonstick skillet over medium heat. Pour the batter into the pan and cook until the mixture begins to set around the edges -- about 3 minutes. Transfer the skillet to the oven and broil until pancake is golden brown.


BELGIUM WAFFLES

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated, at room temperature
1 tablespoon butter, melted
Mixed berries (optional)

In medium-size bowl, with fork, combine flour, sugar, baking powder, and salt. In small bowl, combine milk, egg yolks, and melted butter. Stir into flour mixture just until dry ingredients are moistened. Batter should be somewhat lumpy. In small bowl, with electric mixer at high speed, beat egg whites until stiff peaks form. Fold into waffle batter just until blended. Heat Belgian waffle maker over medium-high heat following manufacturer's directions. Coat grids with nonstick vegetable-oil cooking spray and ladle 1 cup batter over hot waffle iron, spreading to cover most of grid. Close lid and cook, turning waffle iron over once, until steam stops -- 4 to 6 minutes. Remove waffle to serving plate; repeat with remaining batter. Wrap waffles in aluminum foil and refrigerate or freeze if making ahead.

If waffles are made ahead, place them, loosely wrapped in foil, directly on grill rack, or unwrap waffles and heat in ungreased skillet over medium-hot coals. Heat until warm, turning once, about 1 to 2 minutes. To serve, cut each waffle into quarters and top with mixed berries, if desired.