Pancake Recipes

Hazelnut Oatmeal Pancakes:

Mix the buttermilk and oats in large bowl. Let stand for 5 minutes
Whisk in eggs. Mix in flour, sugar, baking soda and salt, then stir in chopped hazelnuts
Heat a heavy large skillet over medium high heat. Brush with oil
Drop batter by 1/3 cupfuls into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes
Turn and cook until the bottoms are golden, about 2 minutes more
Transfer to a plate. Repeat with remaining batter, brushing skillet with oil as needed
Serve with maple syrup and garnish

Combine the flour, baking powder, salt and xanthan gum in medium size bowl
Stir in water, oil, honey, egg yolks, banana and nuts
Beat the egg whites in medium size bowl until stiff peaks form. Fold into batter
Pour batter onto a hot oiled griddle or skillet, then cook on both sides until golden brown
Serve and garnish

Can be garnished with whipped cream, butter cubes, chopped nuts, sliced banada, etc.
Can be served with maple syrup and other breakfast items
Use any type of nut in this recipe

In a large bowl, combine the dry ingredients
Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil and beat well
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the batter
Lightly spray or wipe a large regular or nonstick skillet with vegetable oil. Place the skillet over medium high heat and drop the batter into the pan by tablespoonfuls to form 2 inch pancakes, and cook until they are golden brown on both sides
Serve and garnish

Omit the lemon zest and add one of the following to the batter:
- 2 T. minced lime zest
- 1 1/2 C. Fresh raspberries
- 1 1/2 C. Fresh blueberries
- Seeds from 1 vanilla bean
Can be garnished with whipped cream, butter cubes, lemon, etc.
Can be served with maple syrup and other breakfast items

Preheat griddle and oil very lightly
Separate the eggs and beat the yolks in a bowl big enough to hold the whole recipe
Add the yogurt and beat again, then add the milk and oil and beat again. Rinse the eggbeater
In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt). Sift together
Using a clean eggbeater, beat the egg whites until they are fluffy
Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl
Beat the above mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps
Cook on the hot griddle until both sides are browned
Serve and garnish

Blueberries can be added to the batter after the pancakes have been placed on the griddle
This same recipe also makes really good waffles if you reduce the milk to about 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes
Can be garnished with whipped cream, butter cubes, fresh fruit, etc.
Can be served with maple syrup and other breakfast items

preheat a oven to 450°F
Let eggs warm to room temperature and beat slightly
Add flour and milk to the eggs, mix thoroughly
Melt butter in long, over proof baking dish. Pour in the batter. Bake for 15 minutes until pancake rises. Serve sprinkled with lemon juice and powdered sugar
Serve and garnish

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