National Pancake Day

Do you know anyone who does not like pancakes? I don’t think I have ever met anyone. Today is National Pancake Day!  Whether you like them the traditional way, like I do, or you like them all dressed up, we have got you covered. I like to also make my own mix rather than from a box as I have all the ingredients in my pantry anyway, its cheaper and I know exactly what is in it. If you must use a box, just mix in the extras and no one will ever know, but you. I  have found the key to successful pancakes, is to be patient!  Wait for your batter to rest and I promise that you will have light and fluffy pancakes.  Oh, one more thing. Don’t skimp on the syrup. It does make a difference. We use only Uncle Mike’s Syrup. Do you have some fruit you need to use up or like a little crunch with your pancakes? These Crunch Berry Pancakes are just like your traditional pancakes but with fruit and home made granola.

Crunch Berry Pancakes Crunch Berry Pancakes- Serves 1-2

1 1/2 C Low fat granola, 1 1/2 C Raspberries, 1 C Blueberries, and 1/2 c Strawberries, 1 tsp. Vegetable Oil, 4 tsp. butter, Powdered sugar (optional) Heat griddle over med heat. Heat with 1 tsp. of oil. Whisk pancake mix until blended. Drop 1 large ladle of batter onto griddle. Cook about 3  minutes on each side. Top each with 1 Tb butter, fruit mixture and granola. Garnish with some powdered sugar. We use Uncle Mike’s Syrup  and sometimes I use the juice from the berries and blend with maple syrup in a saucepan over low heat with a little butter to make a creamy sauce. Looking for our almost famous granola recipe. Look no further. Click HERE   Want to go a little crazy with your pancake recipe? You may like this Rumchata recipe we submitted for a breakfast contest several years ago.

Rumchata Pancakes– Serves 2 generously

1 1/2 C flour, 3 1/2 tsp. baking powder, 1 tsp. salt, 1 TB brown sugar and 4 TB craisins(total), 1 1/3 C RumChata,(total) 1/2 C skim milk, 1/2 tsp. almond extract, 1 egg, 1 stick of butter(total), 1/2 C maple syrup and powdered sugar. For the pancakes, Sift together flour, baking powder, salt, sugar and 2 TB craisins. In a seperate bowl, whisk together 1 C RumChata, skim milk, almond extract, egg and 3 TB butter.  Pour wet ingredients into dry ingredients and mix until combined. Let sit 5 minutes. While the pancake batter is resting, add 4 TB butter, 1/3 C RumChata, 2 TB craisins and maple syrup.  Bring Syrup to a boil until craisins are plump and then turn down heat to simmer. In a preheated skillet add pancake mix. Flip once when brown on one side. Stack pancakes on a plate and sprinkle powdered sugar over the top. Add a 1 TB butter and pour RumChata syrup over the top.   Can’t live without chocolate? Want to have some fun with the kids on Sunday morning? Try this Chocolate Cheesecake pancakes.

chocolate cream cheese pancakes drizzled with chocolate, grapes, sausagesChocolate Cheesecake pancakes – Serves 3 generously

1 cup flour, 1/2 C whole wheat flour, 1/2 C cocoa powder, 3 TB sugar, 2 tsp. baking powder, 1/2 tsp. of baking soda, dash of salt, 4 TB melted butter, 2 tsp. vanilla, 2 C skim milk, 2 TB cream cheese (broken in chunks) and 1/3 C dark chocolate chips, or more if you like. Chocolate syrup – 1/2 C dark chocolate chips, 2 TB butter and 1/4 C maple syrup. Combine the flour, cocoa powder, sugar, baking powder, soda and salt together in a mixing bowl. Pour in the melted butter, vanilla and milk and whisk until combined. Fold in chocolate chips and cream cheese. Heat a frying pan over low to medium heat and coat with a non stick spray. Pour whatever size pancake you like into the pan and cook until easy to flip. Cook until done approx. 2 min. on each side. While pancakes are cooking, make your syrup. Add all your syrup ingredients to small sauce pan and heat over low to medium heat melted and smooth. When ready to serve pancakes, top each pancake with a slice of butter and dust with powdered sugar. Drizzle a little syrup over the pancakes or serve on the side.   If sweet is not your thing, we cannot forget about the potato pancake. Now, I have never had much luck making potato pancakes, but that is until the I tried making mashed potato pancakes. Whether you choose to eat these alone or as a side dish, you can’t go wrong.

Mashed potato pancakesMashed Potato recipe – Serves 6 generously

5# potatoes, 1 8 oz block of cream cheese, 1 C sour cream, 2 TB butter, 1 tsp. onion powder, and salt and pepper to taste. Peel potatoes. Boil. Mash potatoes. Whip Potatoes. Add rest of ingredients and whip well again until thick and creamy. Put in a casserole dish and bake for 30 minutes. ( Keeps up to 2 weeks in refrigerator before baking and freezes well too). Mashed Potato Pancakes – 12 mini pancakes 3 C mashed potatoes, 2/3 C shredded cheddar cheese,  2 TB chopped onions, 1 egg lightly beaten, 3 TB flour, plus more for dipping,  Tsp. garlic powder, vegetable oil(for frying) and sour cream(garnish) In a large bowl, stir together the mashed potatoes, cheese, onions, egg and 3 TB flour until combined. Roll each portion into a ball and then flatten it into a 1/2″ thick pancake. I kept mine the size of a lid of a can. In a shallow dish, add enough flour to coat 12 pancakes. Dredge each mashed potato pancake in flour. Heat vegetable oil in a large saute pan over medium heat. I added enough to coat the bottom of the pan plus some. Fry the pancakes, flipping only once making sure that the get nice and brown on each side. Don’t flip too soon though, otherwise they won’t heat all the way through and they may fall apart. Transfer pancakes to a paper towel lined plate. Sprinkle with a little Sea salt, a dollop sour cream and chives. Adapted recipe from  

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