Pancakes used to be considered a breakfast food. However, people eat them for any meal; breakfast, lunch and even dinner. Here are some great recipes that you can use when you are in the mood for that old fashioned comfort food.
Home Made Pancakes
1 1/2 Cups of All-Purpose Flour
3 1/2 teaspoons of baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk (I use skim)
3 tbls. melted butter
Mix in a bowl and fry in a frying pan sprayed with oil. Turn when needed.
Cinnamon Roll Pancakes
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1 tablespoon oil
Cinnamon Filling Ingredients
4 tablespoons of unsalted butter, melted
1/4 cup plus 2 tablespoons light brown sugar
1/2 tablespoon ground cinnamon
Cream Cheese Glaze:
4 tablespoons unsalted butter
2 ounces cream cheese at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or I use a 1/4 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle about 4-inches in diameter.(I did not have to do this because my batter was thin enough to spread out by itself). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (you may need to knead the cinnamon filling before clipping the bag, as the filling tends to separate a little). When your pancake begins to form bubbles, add the filling.
Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll (be careful not to get the filling to close to the side. You want to keep it about a 1/4 of an inch away from the edge or it will bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. This is will make about eight 4 inch pancakes. This is great for a family brunch, a bridal shower or just any old time.
Cherry Pan Pancakes
1 1/4 cups milk
2/3 cup sugar, divided
1 Tbsp vanilla
1/8 tsp salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish
Preheat oven to 375 degrees F.
In a blender place milk, 1/3 cup of the sugar, eggs, vanilla, salt and flour. Blend until smooth. Lightly butter a 10” pie dish, and place cherries on the bottom of the dish. Sprinkle remaining 1/3 cup of sugar on top of the cherries. Pour the batter over the cherries. Bake in the preheated oven for about 45 or until the pancake is puffed and brown and a knife inserted into the center comes out clean.
Dust with powdered sugar and serve warm.
Cheesy Leftover Mashed Potato Pancakes
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tbls. plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.) Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Note: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.
By Gail Hochman