Singer/songwriter Jack Johnson has a song dedicated to banana pancakes and rightfully so. There's something about banana pancakes that's homely and comforting. Its a pancake that signifies loved ones and long weekends. This recipe will quickly be your go-to when you "pretend its the weekend now (Johnson, Banana Pancakes)."
Familiar with a Monte Cristo? The classic ham and cheese sandwich can be made with more than two slices of bread. For this twist, use pancakes and sandwich with raspberry jam, ham and gruyere cheese.This recipe is courtesy of Krusteaz.
What I wanted to do with this recipe was make crepes, but what I did was get lazy and bought pancake batter instead. I'm pretty satisfied with the results, because I found that by making, thick, fluffly pancakes with savory ingredients instead of crepes, I was inevitablty making this doughy, cheesey, delicious pastry that's far better than a crepe, and something that I'll definitely be making for dinner (or breakfast) again.
Click here to see Fall in Love with Breakfast Again — at Dinner.
Pancakes are one of the easiest and most delicious foods you can make for breakfast. These pancakes are light and fluffy. Try this recipe.
* 1 cup All-purpose Flour
* ¼ teaspoons Salt
* 1-½ teaspoon Baking Powder
* 2 Tablespoons Sugar
* 1 whole Egg, Lightly Beaten
* 1 cup Milk
* 2 Tablespoons Butter, Melted
Take the flour, salt, baking powder and sugar and sift them into a medium-sized bowl. Set aside.
In a separate bowl whisk together the egg, milk and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. (Use a rubber spatula or wooden spoon.) Do not over-mix the batter.
Heat a nonstick griddle or skillet over medium heat and coat pan with cooking spray or oil. Next using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan. If you have room, you can pour multiple scoops in at once, making multiple pancakes at one time.
Cook pancakes on the first side until small bubbles appear and burst on the top surface, about 1-2 minutes.
Turn pancakes over with a spatula. Cook until the second side is lightly browned and the pancakes are cooked through (about another 1-2 minutes).
Serve hot with butter or maple syrup. Enjoy.
Potatoes are not only bland, but they become high in sodium when you try to overcompensate on flavor. For a healthier approach to your potato side dish, try these vegetable pancakes, made with shredded carrots and parsnips.
What's your definition of the perfect pancake? If you're like most people, it probably includes the word "moist." Chobani figured out how to make their perfectly moist pancakes with the help of a little vanilla-flavored Greek yogurt. Paired with fresh berries and a drizzle of maple syrup they are, indeed, the perfect pancakes. Click here to see more recipes that use Greek yogurt.
Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together.
Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.
These flapjacks are out of this world, and they're a great way to use leftover Halloween candy, or just cook with Snickers bars any other time of the year. These fun pancakes are a major hit at Hash House A Go Go, which specializes in breakfast, burgers, and of course, hash.