Buttermilk Pancakes

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 T sugar
1/2 teaspoon salt
2 eggs, beaten
2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
2 T butter, melted and slightly cooled
melted butter for cooking pancakes

Preparing the pancakes:
Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined; batter will be slightly lumpy.

Heat a griddle or cast iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet. Cook until edges brown and bubbles form around edges and center of pancakes, 2 to 3 minutes per side. Flip and continue cooking.

[If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time. If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.]

Serves 4

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Aebleskiver [Danish Pancakes], Yet Another Way

Ingredients:
3 eggs
2 cups milk
2 cups cake flour
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
vegetable shortening and butter, for greasing the pan
confectioners' sugar

Preparing the aebleskiver:
1. Combine eggs, milk, flour, sugar, baking powder, and salt. Beat until batter is similar in consistency to pancake batter. (Add flour, if needed.)

2. Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about ⅓ full. When shortening sizzles, add enough batter to almost reach mold tops. Cook for 3 minutes or until a brown shell has formed around bottom of each mold. Flip aebleskivers.

3. Cook for 3 minutes more or until well browned on other side. Remove from pan. Serve warm, sprinkled with sugar.

Makes 4 dozen

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Aebleskiver [Danish Pancakes], Another Way

Ingredients:
1 1/4 cups all purpose flour
3 T sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 T melted butter or margarine

Preparing aebleskiver:
Mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

After about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet). Add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer (it should come out clean) or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Serve with butter and jam or dusted with powdered sugar.

Variation: The batter can also be cooked on a lightly buttered griddle over medium heat to make pancakes.

Makes 1 dozen aebleskiver

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Aebleskiver [Danish Pancakes], One Way

Ingredients:
2 apples, peeled, cored, pared, and chopped into 1/2-inch pieces
2 T butter plus butter to grease aebleskiver pan
2 teaspoons cinnamon
2 eggs
1 T sugar
2 cups flour
1 teaspoon baking powder
1 1/2 cups buttermilk

Preparing the aebleskivers:
Place aebleskiver pan over medium-high burner and bring up to heat, to the point where butter sizzles on the surface.

In a separate pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.

Separate the eggs and beat the egg whites until stiff peaks form. Whisk egg yolks and sugar together until creamy. Sift together flour and baking powder; gradually stir flour and buttermilk, alternating with each 1/2-cup addition, into egg mixture. Gently fold beaten egg whites into batter.

Reduce heat under aebleskiver pan to medium. Place 1/8 teaspoon butter into each well to grease, using a pastry brush to coat surface of wells entirely.

Spoon batter into each well, filling half-way (about 1 teaspoon). Place an apple chunk on batter, then spoon enough additional batter over apple to cover and fill well to the top. Allow to cook until the edges of each “pancake” begin to brown and pull away from the sides of the wells.

Lightly run a knife or, in the traditional fashion, a knitting needle (or a chopstick) around the edge of each ball to loosen, and then flip over to cook through, about 2 minutes.

Remove the aebleskiver to a plate and sprinkle with powdered sugar to serve.

Variations: Alternatively, aebleskiver can be served with jam, dried fruit, or cheese (for a savory aebleskiver) instead of apples.

Makes 28 aebleskiver

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Blueberry and Almond Pancakes, Lite

Ingredients:
1 cup white whole wheat flour
2 T granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 T canola oil
1 large egg
2 cups blueberries
non-stick cooking spray
1/4 cup maple syrup
4 teaspoons toasted sliced almonds

Preparing the pancakes:
Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a medium bowl, and then stir into the flour mixture just until blended. Gently stir in 1 cup of the blueberries. Let the batter stand at room temperature for 10 minutes.

Heat a non-stick griddle or non-stick skillet coated with cooking spray over medium heat. Pour the batter into the skillet by scant 1/4 cupsful. Cook just until bubbles begin to appear at the edges of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are puffed and browned, about 2 minutes. Repeat with the remaining batter, making a total of 8 pancakes.

Arrange 2 pancakes on each of 4 plates. Top each serving with 1 tablespoon of the syrup and 1 teaspoon of the almonds. Serve with the remaining blueberries.

Serves 4

Per Serving: 267 Cal; 6 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 51 g Carb; 3 g Fiber; 22 g Sugar; 154 mg Calcium; 2 mg Iron; 366 mg Sodium; 2 mg Cholesterol

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Waffles

Ingredients:
2 eggs
2 cups all purpose or whole wheat flour
1 3/4 cups milk
1/2 cup vegetable oil
1 T granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Preparing the waffles:
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Remove waffles from iron and toss back and forth between your hands a few times to let the waffle's crust to dry a little bit before serving.

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TF's Cheese Blintzes

Ingredients:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

cheese filling
strawberry or other favorite fruit jam, or blueberry sauce (recipe below), sliced bananas

* * * * * *

Ingredients for cheese filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 T confectioners' sugar
1 lemon, zested and finely grated
1 egg

* * * * * *

Ingredients for blueberry sauce:
2 T butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
melted unsalted butter, for sauteing blintzes
confectioners' sugar, for dusting

Preparing the blintzes:
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

* * * * * *

Preparing the filling:
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

* * * * * *
Preparing the blueberry sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

* * * * * *

Assembling the crepes:
Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining blueberry sauce. Sprinkle with powdered sugar and serve.

Serves 5

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Apple Pancakes

Ingredients:
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 T sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 3/4 cup whole milk
1/4 cup plus two tablespoons melted butter (plus more for the pan)
1 T maple syrup

Optional: 2 to 3 granny smith apples, peeled, cored and thinly sliced; blueberries or other fruits

Preparing the pancakes:
Sift the dry ingredients together and set aside. Put the eggs, vanilla extract and milk in a mixing bowl and beat at a high speed with an electric mixer or whisk for a few minutes until the liquid looks frothy. Add the flour and mix on the lowest speed until the large lumps disappear. Gently blend in the melted butter and apples. Do not over mix.

Melt a tablespoon of butter in a heavy skillet over a medium high heat. The pan needs to be hot. Test it by putting a drop of batter in the pan. If it sizzles, it's hot enough. Using a soup ladle, add as many pancakes to the pan as it will hold without crowding. When you start to see bubbles forming and the edges starting to harden, flip the pancakes over and cook for a few minutes on the other side. Serve with warm maple syrup.

Serves 4

* * * * * *

Preparing the apples:
Melt the two tablespoons of butter in a pan. When the butter just starts to bubble, add the apples. Cook over a medium heat until they start to release their liquid. Add the maple syrup and cook until the apples start to caramelize. Remove from heat and set aside.

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Creped Pancake Souffle

This can be served with maple syrup, or jam, or fruits (fresh or stewed), or even Nutella and whipped cream. Or go savory, with ham and swiss.

Ingredients:
1/3 cup all purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
pinch of nutmeg
4 T (one half stick) of unsalted butter
2 T confectioners’ sugar
juice of half a lemon

Preparing the pancake:
Heat oven to 425 degrees F. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

Melt the butter in a 12-inch skillet with a heatproof handle, such as a well-seasoned iron pan. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

Serves 2 to 4

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Whole Wheat Pancakes

Ingredients:
1 cup (4.25 ounces) all purpose flour
1 cup (4.5 ounces) whole wheat flour
2 T cornmeal
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 T baking powder
1 teaspoon baking soda
1/2 cup egg whites (about 4 egg whites)
3 T honey
1 teaspoon vanilla
2 1/4 cups buttermilk
1/4 cup (1/2 stick) butter, melted


Preparing the pancakes:
In a large bowl, sift together the all purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side. Serve with whipped butter and hot maple syrup.

Makes 8 to 10 pancakes

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BF's Pancakes

Ingredients for pancakes:
1 1/2 cups all purpose flour
1/2 cup finely chopped toasted pecans
2 T granulated sugar
1 T light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 T buttermilk
3 T unsalted butter, melted and cooled, plus more for griddle
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon pure vanilla extract

bourbon molasses butter, to top,

maple syrup, warmed
confectioners' sugar, for garnish

Optional: Coarsely chopped toasted pecans, for garnish

* * * * * *

Ingredients for bourbon molasses butter:
1/2 cup good quality bourbon, or more to taste
1 T sugar
1 cup (2 sticks) unsalted butter, slightly softened
3 T molasses
kosher salt, to taste

Preheat the oven to 200 degrees F.

Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 to 60 minutes before using.

Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.

Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.

* * * * *

Preparing the bourbon molasses butter:
Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.

Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

Serves 4 to 6

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Almond Pancakes

Ingredients:
1/2 cup (4 ounces) mascarpone cheese, at room temperature
1 1/2 cups water
1 T sugar
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups buttermilk pancake mix (Krusteaz brand)
4 ounces almond paste, cut into 1/4-inch pieces
2 T unsalted butter, at room temperature

Preparing the pancakes:
Serving suggestion: maple syrup and fresh raspberries

In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.

Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter. Serve with maple syrup and fresh raspberries.

Makes 16 pancakes

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Chocolate Chip Pancakes With Cinnamon Whipped Cream

You can skip the cinnamon whipped cream and add cinnamon to the maple syrup.

Ingredients:
1 1/4 cups all purpose flour
3 T sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 T butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels

Optional: 1 teaspoon vanilla extract

* * * * * *

Ingredients for cinnamon cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

* * * * * * * *

maple syrup, for serving

dust powdered sugar over the pancakes before serving

Preparing the pancakes:
Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

* * * * * *

Preparing the cinnamon cream:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with cinnamon whipped cream and maple syrup.

Serves 10

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