SOUR CREAM PANCAKES WITH ORANGE BUTTERMILK SYRUP

SOUR CREAM PANCAKES WITH ORANGE BUTTERMILK SYRUP

Makes 6 large or 12 small size pancakes          Time:20 minutes 

AUTHOR The Food Nanny

Ingredients

• 1 1/2 cups All Purpose Flour
• 3 Tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1/2 cup sour cream
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon orange zest optional
• Oil for frying
• Orange Buttermilk Syrup:
• 1/2 cup butter
• 1 cup buttermilk
• 2 cups sugar
• 1 Tablespoon light corn syrup
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• Juice of one large orange (approx 1/3 cup)

Instructions

1. In a medium size bowl stir the flour, sugar, baking powder and salt together.
2. In another bowl whisk together the sour cream, milk, eggs, vanilla and orange zest if using. Pour the wet ingredients into the dry and mix just until combined.
3. Turn the griddle up to 360 degrees and wipe it with a little canola oil. I like to brush on a little oil and then go over it with a paper towel so there is only a slight film of oil to prevent the pancakes from sticking. Bake pancakes on the hot griddle until you see the tiny bubbles form and break. Turn over and bake until golden brown. Serve immediately with Orange Buttermilk Syrup.
4. Prepare Orange Buttermilk Syrup:
5. In a medium sauce pan over medium heat bring the butter, buttermilk, sugar and corn syrup to a boil. Boil for 2 minutes. Remove from heat.
6. Stir in the baking soda and vanilla. The syrup will foam up pretty high. Whip until mixed together. Let it sit a minute while the foam goes down.
7. Add the juice of one large orange. Stir until combines. Serve warm over pancakes.
8. Serve with: Bacon
9. Variations: Omit the Orange Zest in the pancakes and the orange juice in the syrup. Use the syrup over any pancake recipe. Add bananas to the sour cream pancakes and serve with plain buttermilk syrup.

Oat Flour Pancakes

Katie Clover - adapted from www.foodprepper.com

2 cup gluten free oatmeal
1 tsp sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1   1/2 tbsp canola oil
2 large eggs
1/2 tsp vanilla

1. Pre-heat electric griddle to 375 degrees..
2. Add all dry ingredients to a food proccesor and mix together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

All Purpose Crepe Batter

Grandma Bradley's recipe

Ingredients: 4 eggs 1/4 teaspoon salt 2 cups flour 2 1/4 cups milk 1/4 cup melted butter Directions: Mixer or whisk method: In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter. Blender method: Combine ingredients in blender jar, blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. Both methods: Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Number Of Servings:makes 32-26 crepes

Oatmeal Pancakes and Carmel Syrup

Lisa Stephenson

Oatmeal Pancakes 4 C. old fashioned oatmeal 1 C. whole wheat flour ¼ C. sugar 2 tsp. soda 2 tsp. baking powder pinch of salt 4 C. buttermilk 4 eggs beaten 1 cube melted butter 2 tsp. vanilla Chopped pecans (optional) Mix dry ingredients. Add the rest and let stand for 30-60 minutes. Batter will be thick so spread on pan with a spoon when cooking. Carmel Syrup 1 cube butter ½ c. buttermilk ½ tsp. soda 1 c. sugar 1 tsp. vanilla Melt butter in saucepan, add sugar and buttermilk. Stir until a gentle boil. Add soda and vanilla. Serve warm.

Pumpkin Pancakes

Both my boys loved these!  Barb Creer

Ingredients: 2 cups flour ¾ cup sugar ½ tsp salt 2 tsps baking powder 2 tsps baking soda 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 3 eggs 1 cup yogurt ¾ cup milk ½ tsp vanilla 1 cup pumpkin puree Directions: In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices. (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead) In a  Separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 mintues, flipping as soon as you see air bubbles start to break. Serves 8 (I added some milk to thin pancakes) Delicious with Buttermilk syrup: 1 c buttermilk (or make by putting 1 T of vinegar or lemon juice in a measuring cup, add milk to equal 1 cup, let stand for about 5 minutes) 1 cubes butter  2 c sugar Bring to boil and then remove from heat  Add: 2 t baking soda (it makes in foam up a lot, not sure what the purpose is, seems like it would be fine without, it just makes it very foamy) 2 t vanilla Cinnamon to taste Make sure you prepare it in a large pot, because of the foaming Serve warm.

Cinnamon Bun Filled Aebelskivers

A Williams-Sonoma recipe. A little bit of work, but
well worth the effort. Jill Dorrough

For the cinnamon filling: 1/2 cup granulated sugar 2 Tbs. all-purpose flour 1 1/2 Tbs. ground cinnamon 1/4 tsp. salt 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature For the cream cheese frosting: 3 oz. cream cheese, at room temperature 4 Tbs. (1/2 stick) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 3 to 4 Tbs. milk For the pancakes: 2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 Tbs. granulated sugar 4 eggs, separated 2 cups milk 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking Directions: To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside. To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions. Put 1/8 tsp. melted butter in each well of a filled- pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling. Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.