Tuesday, May 18, 2010

Tasty Tuesday: The Ultimate Pancake Post


I know I have been talking a lot about pancakes lately, but bear with me.  We are big pancake eaters around here.  So instead of updating my old post I am going to throw it all out there at you.  So go crazy!




Amy Caroline's Honey Wheat Buttermilk Pancakes






4 cups whole wheat Flour
1 Tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
½ cup melted butter
¼ cup honey
4 ½ cups buttermilk 










In a large bowl combine all dry ingredients making a well in the center.  In a small bowl beat buttermilk, melted butter, honey and eggs.  Pour wet ingredients into dry mixture and beat thoroughly.  Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps.  If you need to, you can add more flour or milk to get the right consistency.





Make sure your griddle is hot before you pour the batter on, otherwise the batter will run.  Pour on the batter and do your thing.  This makes about 25 pancakes, depending on how big you make them (I feed an army, remember?).  You can also keep them warm in the oven (about 170 degrees works well) until all are done. 




NOW, how about:

Pumpkin Spice Pancakes












4 cups whole wheat Flour
1 Tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
4 eggs
½ cup melted butter
¼ cup honey
4 cups buttermilk 
1 cup canned pumpkin puree

Make as above adding all dry ingredients first, then the wet!

OR how about:

Apple Cinnamon Pancakes











4 cups whole wheat Flour
1 Tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
4 eggs
1 cup applesauce
¼ cup honey
4 ½ cups buttermilk 

Make as above adding all dry ingredients first, then the wet!

And to top it all off, you ask?  On the pumpkin and apple pancakes I recommend pure maple syrup but a great treat is homemade fruit syrup and it is so easy!  I have a variation up on Catholic Cuisine, but this one uses no sugar, just all natural sweeteners.

Amy Caroline's Homemade Fruit Syrup






2 large bags of frozen strawberries (about 5-6 lbs)
¼ cup butter all cut up
1/4 cup honey or evaporated cane juice
Cook strawberries, butter, and sweetener in large pot for 3-5 minutes on high stirring constantly, until all butter melts and syrup starts to form.

Turn heat to medium-high, stirring only occasionally, until all the strawberries are cooked through. Then take a potato masher and mash the strawberries to your hearts content (depending on how chunky you want it!). This syrup is great on pancakes, crepes, French toast, or your favorite breakfast treat! Hey, it is probably great on ice cream too!You can substitute any frozen fruit for the strawberries, blueberries are an absolute favorite around here.  Just don't mash the blueberries.



For more tasty treats check out City Wife, Country Life!

4 comments:

  1. Amy,

    These look like fantastic recipes. I'm going to try them!

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  2. Ooh, your pancakes sound so yummy! And I like your little chicken pitcher - cute!

    ~Angela

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  3. Glad you shared those recipes. We love pancakes here too and I'm totally going to try out yours (Theron emailed me the link--to make sure I got it. :) )

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  4. Oh! Saturday morning is pancake day. It has been my whole life. I am so excited to have these recipes! Can't wait to try them.

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