Tag Archives: pancakes

Pumpkin Cheesecake Pancakes

Night before:
Mix 8oz softened cream cheese with pumpkin spices (1 tsp cinnamon, 1/2tsp clove, 1/2tsp ginger and a couple pinches of nutmeg) — then smear onto a sheet of plastic wrap in an 8×8 baking tray. This way the cheesecake pieces will stay together and not end up smeared into the batter. Additionally, because I don’t like super sweet pancakes, I left the sugar out (maple syrup was sweet enough), but you may prefer it sweeter.

Next morning:
Cut up the cream cheese into 1/2in x 1/2in cubes, put back in freezer

Make pancake batter:
(I’m lazy and I mix together all the dry ingredients, then plop the wet ingredients on top and mix. I’m sure this goes against what everyone says is the “right” way of making pancakes…)
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2.5 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg

1.25c pumpkin puree
1/3 brown sugar
1 egg
3 tbsp melted butter (or oil for lazy mode)
1.5c milk

Once the batter is all mixed, mix in the cream cheese cubes. Fry on medium high on a preheated pan with copious butter. Then serve with pumpkin butter and/or maple syrup.

Pancaaaakes!

To keep all my favorite recipes in one place, reposting (with sliiiight modifications) Kottke’s world’s best pancake recipe.

2 cups flour
scant 2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
4 tbsp melted butter + extra butter for frying
1 tsp vanilla extract
2 eggs, beaten

Get the pan nice and hot, melt a non trivial amount of butter in it, then fry up these pancakes.

Or griddle them at 325-350F.

Corn Pancakes!

Followed this recipe. Made a couple of modifications:

3 large ears of corn, boiled for 3-5 minutes, then cut off the cob
1 large egg, lightly beaten
1 1/4 cups water
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup finely chopped scallions, didn’t taste these at all — can probably be skipped
1/4 cup canola oil, for frying
2 ounces triple-cream cheese, such as Cowgirl Creamery’s Mt. Tamor St. André, cut into 1/2-inch pieces — I used brie
chopped chives for sprinkling over the top

I cooked up the entire batch, which was very filling for two. The leftovers kept surprisingly well in the fridge.

Citrus Mochi Pancakes

Pancakes?! Yep. Not waffles. Also, I have a backlog of other things… But before I forget.

Mix in bowl:
1/2c normal flour
3/4c glutinous rice flour
2.5tsp baking powder
2 tbsp brown sugar
sprinkle of salt
zest of half a lemon
~2/3rds of 1/4c of cooking oil
2/3c soy milk
splash of vanilla
dash of nutmeg

Cook over medium heat in a buttered pan. Eat with delicious marmalade. Forget to take pictures.

Carrot Pancakes

Adapted from the Food Network.

1 1/3 cups all-purpose flour (try this with some portion whole wheat)
4 tablespoons roughly chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch all spice
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots

Mix all the dry things (and carrots), and all the wet things, in different bowls. Then mix them together. Cook in a buttered pan over medium heat, flipping when bubbles appear, pop and don’t close up.

The Food Network version also has a cream cheese frosting. I didn’t make it and instead ate them with maple syrup. I liked them — not light an fluffy like the pancakes I usually make, but flavorful and hearty, with the pecans providing some variations in texture.

Update: These also work in the waffle iron! I added 1/4c more flour and they made great waffles. Might also work without the extra flour…

Also, advice from my dad on how to crisp bacon:

raccoon*

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