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Published: Wednesday, April 23, 2014 11:18 a.m. CDT • Updated: Wednesday, April 23, 2014 2:00 p.m. CDT

How about making some different pancake recipes for a change in your breakfast menu? There are so many different recipes; it’s kind of fun to try something different.

Buttermilk Pancakes

1 3/4 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, lightly beaten

1 1/2 cups buttermilk

3 tablespoons cooking oil

In a large bowl stir together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture. In another bowl use a fork to combine egg, buttermilk and oil. Add egg mixture, all at once, to flour mixture. Stir just until moistened (batter should be slightly lumpy). For standard-size pancakes, pour about 1/4 cup batter onto a hot lightly greased heavy skillet or griddle, spreading batter if necessary. (For dollar-size pancakes, use about 1 tablespoon batter.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turning to second side when pancakes have bubbly surface and edges are slight dry. Serve warm. Serve with butter and syrup of your choice. Makes 12 standard-size pancakes or 40 dollar-size. On this recipe I like to add semisweet chocolate chips for something different.

Alaskan Sourdough Pancakes

1 package yeast

2 cups flour

2 cups warm water

1 to 2 eggs

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

2 tablespoons shortening, melted

In a glass mixing bowl, combine yeast, flour and warm water; beat well with plastic or wooden spoon and set in warm place for 8 hours or overnight. Add all remaining ingredients and beat again with plastic or wooden spoon. Spoon desired amounts of batter into pancake shapes in oiled skillet. Fry on both sides. Serve with butter and your favorite syrup.

Sweet Milk Pancakes

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

4 tablespoons sugar

2 eggs

2 cups milk

4 tablespoons cooking oil

Stir together flour, baking powder, salt and sugar in large mixing bowl. In another bowl beat egg well. Add milk and oil and beat well. Make a well in dry ingredients and gradually stir in liquid ingredients, mixing until smooth. Heat skillet on high with 1/2 tablespoon cooking oil. Spoon batter into skillet to form 4 inch pancakes. Brown on both sides. Serve with butter and your favorite syrup or jam.

French Pancakes

6 eggs

1/4 teaspoon salt

1 cup milk

1/2 cup flour

1 tablespoon sugar

Margarine

6 to 8 tablespoons black raspberry jam

Powdered sugar

Cinnamon

Beat eggs. Add salt, milk, flour and sugar and beat well. Heat skillet on medium high. Put dab margarine in hot pan. Spoon in 2 tablespoons batter and shake gently to distribute pancake evenly. Cook on both sides. Flip pancake from pan. Spread line of jam down center. Roll up like jelly roll. Sprinkle with powder sugar and cinnamon and serve Continue with remaining batter.

Whole Wheat Pancakes

2 cups whole wheat flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

2 cups buttermilk

4 tablespoons margarine, melted

Combine flour, brown sugar, baking powder, baking soda and salt. Add eggs, buttermilk and margarine and beat well. Spoon batter by tablespoonful into hot oiled skillet. Brown on both sides. Serve with butter and favorite syrup.

Finnish Pancakes

2 tablespoons butter

2 cups milk

4 large eggs

2 to 2 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup flour

Melt butter in 9-by-13-inch baking pan. Combine milk and eggs and beat lightly. Add sugar, salt and flour. Pour into baking pan. Bake at 400° for 20 to 25 minutes. Serve with butter and maple syrup or jelly.

Sour Cream Pancakes

1/2 teaspoon baking soda

1 cup sour cream

2 eggs, separated

2 tablespoons sugar

1 teaspoon salt

1/2 cup sifted flour

Stir baking soda into sour cream; set aside. Beat egg whites until soft peaks form; set aside. Combine egg yolks, sugar and salt and beat well. Add sour cream and flour and beat thoroughly. Fold in egg whites. Spoon batter into hot oiled skillet by tablespoonfuls. Brown each pancake on both sides. Serve.

Cornmeal Pancakes

1 1/4 cups all-purpose flour

1/2 cup cornmeal

2 tablespoons granulated sugar

2 tablespoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, lightly beaten

1 1/4 cups buttermilk

3 tablespoons cooking oil

In a large bowl, stir together flour, corn meal, sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture. In another bowl, use a fork to combine egg, buttermilk and oil. Add egg mixture, all at once, to flour mixture. Stir just until moistened. (Batter will be slightly lumpy.) Pour about 1/4 cup batter onto a hot lightly greased heavy skillet or griddle, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry. Serve warm. Serve with butter and syrup or fruit on top.

Baked Apple Pancake

3 apples

4 tablespoons butter

1 cup flour

1 cup milk

6 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon nutmeg

Powdered sugar

Turn oven to 450° and place cast iron skillet in oven while preparing ingredients. Cut apples into thin wedges. In a heavy skillet, melt 2 tablespoons butter and sauté apples. Place flour, milk, eggs, vanilla, salt and nutmeg in blender in the order given. Blend until well mixed. Remove skillet from oven and melt remaining 2 tablespoons butter. Quickly arrange sautéed apples in skillet and pour batter over apples. Place in 450° oven and bake 15 minutes. Reduce oven temperature to 375° and bake 10 minutes longer. Sprinkle with powdered sugar, slice into wedges and serve with maple syrup.

IHOP Pancakes

1 1/4 cups flour

1 large egg

1 1/4 cups buttermilk

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

Pinch of salt

Preheat skillet or griddle over medium heat. Use a pan with a nonstick surface or mist skillet with a little nonstick spray. In a blender, combine flour, egg, buttermilk, sugar, baking powder, baking soda, oil and salt until well combined. Ladle batter, 1/3 cup at a time, onto hot skillet, forming 5-inch circles. After 1 or 2 minutes, when the edges appear to harden and tops bubble, flip pancakes. They should be golden brown. Cook pancakes on other side until just golden brown. Serve with butter and favorite syrup.

Potato Pancakes

1 pound potatoes, peeled and shredded

1 small onion, minced

2 eggs, lightly beaten

1/4 cup flour

2 tablespoons chopped parsley or chives

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup vegetable oil

Wring potatoes in dish towel and place in a colander to drain. In bowl, combine potatoes, onion, eggs, flour, parsley or chives, salt and pepper in large skillet, heat oil over medium heat. Spoon batter onto skillet, making 3 to 4 pancakes at a time. Cook 3 to 4 minutes on each side. Remove to paper towel-lined dishes. Let cool. Serve with applesauce or sour cream.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Pan-Caking!

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