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Pancakes: The best and the worst

I found the next two recipes from the book The Most Decadent Diet Ever! by Devin Alexander. The first one is actually a chocolate chip pancake recipe, but after trying  different ones I really don’t like chocolate chips in my pancakes so I omitted them from this recipe.

The original recipe is as follows:

  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp mini chocolate chip cookies

As I said already; I took out the chocolate chips, but I also used regular buttermilk and I have no idea what whole-grain oat flour os so I just used whole wheat flour.

To make the pancakes just whisk together all the ingredients. (The recipe says to stir in 1 1/2 tbsp of water and then the chocolate chips but I like my pancakes thicker so I didn’t do that.)  Using about 1/4 the batter for each pancake pour onto hot, greased (with cooking spray) skillet and flip after there are bubbles, about two minutes. (There were actually bubbles for this one. I very rarely get bubbles.)  Serve immediately with syrup.

These were the best so far. They were light and fluffy but were still thick like how I like them. The batter didn’t make that much, tho.

With that success under my belt I tried another recipe that was basically the same but with same added ingredients that sounded interesting.

Orange Raspberry Pancakes:

  • 1/2 cup frozen raspberries
  • 1 tsp sugar
  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp orange extract
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 tsp dried orange peel

I made the same changes as the last time but also I had fresh raspberries and I omitted the orange peel because I don’t find the idea eating orange peel appetizing

To make the pancakes: Coarsely chop the raspberries and stir in sugar. Then whisk all the other ingredients together in a small bowl. Add in the raspberries. Follows the same step as the last pancakes.

See, not that different and I like both raspberries and oranges so I figured ‘what could go wrong’. Turns out: a lot. The pancakes looked good until I cut into them; the centre was gray, talk about gross. And the flavour was disgusting. I actually couldn’t even finish them and ended up giving them to my dog.  That was disappointing.

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Pancakes: The best so far

  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla fat free yogurt
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/8 tsp fresh nutmeg, grated
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2-3 tbsp pecans, crushed
  • 3 tbsp sweetened coconut flakes
  • 1 large banana, smashed
Combine the flours, sugar, baking powder, baking soda and salt in a large  bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs,  coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or  skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.
I enjoyed these pancakes a lot. They had a bit of an odd texture and I’m not a huge fan of pecan. I might try them with walnuts if I ever get around to making them again. But all in all not bad.
  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp of sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla low fat yogurt
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large banana, smashed
  • 2-3 strawberries, diced
  • 1/2 cup fresh blueberries
Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. In another bowl, combine the yogurt, butter, eggs, banana and vanilla together until creamy and well combined. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet then carefully place blueberries and strawberries on each pancake. Cook for 2-3 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly
browned. Top with fresh blueberries and strawberries and drizzle with maple syrup.
Another great pancake recipe. You have to love berries tho.

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Even more pancakes

Here are a few more pancakes that I’ve tried recently.

Sour Cream Pancake

1 1/2 cups flour
3 TB sugar
2 ts baking powder
1 1/2 ts kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 ts pure vanilla extract
1 ts grated lemon zest (instead I used lemon juice)

and 2 diced bananas

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup

These are probably the best out of all the pancakes I’ve had. They fluffy, but not too light and they fill you up. Also fried bananas are awesome.

 

  • 1-3/4  cups  all-purpose flour
  • 2  tablespoons  granulated sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1    egg, slightly beaten
  • 1-1/2  cups  buttermilk
  • 3  tablespoons  cooking oil (I used butter) 
  •  

    In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. 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). If desired, stir in desired fruit.

    For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, 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 sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

    There was nothing special about these pancakes although they had an unsualy eggy taste even though there was only one egg in them…weird.

    Buttermilk Yogurt Pancakes

    1 cup all purpose flour
    2 Tbsps. yellow cornmeal
    2 packed Tbsps. light brown sugar
    1 tsp. baking powder
    1 tsp. baking soda
    ½ tsp. salt
    1 cup buttermilk
    1 cup plain yogurt
    1 large egg
    1½ Tbsps. unsalted butter, melted
    Additional butter for the pan

    Combine the first six ingredients in a large bowl, and whisk to blend. In a medium bowl, whisk together the buttermilk, yogurt, and egg. Add the wet ingredients to the dry ingredients, and stir until just blended, but still lumpy. Don’t over-mix the batter, or your pancakes will be heavy. Gently mix in the melted butter.

    Heat a large nonstick griddle or pan over medium heat and melt just enough butter to thinly coat the entire surface. Working in batches, drop the batter by 1/3-cupfuls into the pan. The pancakes will spread slightly, so be sure to leave some space between them. Cook the pancakes for about 3 minutes, until they are golden brown on the bottom, and bubbles form on top. Turn the pancakes over and cook until the bottoms are brown and the pancakes are barely firm to the touch.

    Cornmeal made them gritty, and there was nothing special to them.

    Cinnamon Banana Pancakes

    • 1/2 cup of whole wheat flour
    • 1/2 cup of flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 3/4 cup vanilla fat free yogurt
    • 2 tbsp butter, melted
    • 1 tsp cinnamon
    • 1/8 tsp fresh nutmeg, grated
    • 1/2 tsp vanilla extract
    • 2 large eggs, lightly beaten
    • 1 large banana, smashed
    Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.
    Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup.
     
    The problem with pancakes that you smush bananas into the batter is then you have a very overpowering banana taste to your pancakes, one that even the taste of cinnamon can’t hide.

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    Chicken and Broccoli Braid

    A friend at work brought this in for me to try and it was very good so I got the recipe from her.

    You’ll need:

    373 grams of cooked chicken

    1 cup of broccoli, chopped

    1/2 cup red pepper chopped (which I omitted when I made it because I don’t like peppers)

    1 clove of garlic, pressed (or, you know, garlic powder)

    1 cup old cheddar cheese, grated

    1/2 cup mayonnaise

    1 tsp dried dill weed (which I omitted because…well I don’t have any)

    1/4 tsp salt

    2 pkg of refrigerated crescent rolls ( I don’t know why it says two, I only used one)

    1 egg white, lightly beaten

    2 tbsp silvered almonds

    Preheat over to 375 degree F. Chop chicken and broccoli in a food processor. Mix with chopped red peppers, garlic, grated cheese, mayonnaise, dill weed and salt

    Unroll packages of crescent rolls; do not separate lengthwise. Roll with roller to seal perforation. Cut dough into strips, about 1 1/2 inches apart and 3 inches long, leaving about 6 inches in the centre for the filling.

    Spread filling evenly over middle length of dough. To braid, lift strips of dough across mixture to meet in the centre. Continue alternating strips. Tuck ends up to seal the end.

    Brush with egg white and sprinkle with almonds. Bake 25-28 minutes or until golden brown. I think mine only took 20 minutes so keep an eye on it.

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    Bonnie’s Almond Square Bars

    These bars are super delicious and really easily to make. They are also really addictive.  A co-worker made them for a work potluck and I ate like 6 of them before I knew what I was doing.

     You need roughly 30 Graham Crackers, 1/2 a pound of butter, 3/4 cups of brown sugar and about 4 ounces of sliced almonds.

    Preheat oven to 350 degrees

    Line cookie sheet/ jelly roll pan (it has to have raised edges) with tin foil and then spray with pam. Cover pan with crackers butting them up against each other, breaking them in half for the edges. Melt the butter and stir in the brown sugar and then the almonds. Pour over the crackers and spread evenly with a spatula.

    Cook for about 8 minutes or the edges are caramalized looking. let it cool for a few minutes and then cut with a pizza cutter. After they cool completely they will break into pieces easily.

    Trust me you will LOVE these things.

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    More Pancakes

    Apple Pancakes
    Adapted from Joan Nathan, and a bunch of other sources laying claim to the same recipe

    2 eggs, well beaten
    1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 cup sugar
    3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
    Extra flavorings (see recipe notes)
    Vegetable oil, for frying
    Confectioner’s sugar, for dusting

    (I personally didn’t use any confectioner’s sugar; the apples I  used were red delicious and cinnamon was added)

    1. Mix the eggs with the milk or yogurt in a large bowl.

    2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

    3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.

    4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

    5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

    These pancakes were slightly forgettable. I do remember that grating apples took longer than I thought and it felt like these weren’t worth the effort.

    Recipe and photos by For the Love of Cooking.net
    Original recipe from Cooking Light August 2009
    • 1/2 cup of whole wheat flour
    • 1/2 cup of flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 1/8 tsp nutmeg
    • 3/4 cup vanilla fat free yogurt
    • 2 tbsp butter, melted
    • 2 tsp fresh lemon juice
    • 1/2 tsp vanilla extract
    • 2 large eggs, lightly beaten
    • 1 cup of fresh or frozen blueberries

    Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well to combine. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

    Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with blueberries. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned

    After mixing all the ingredients together I found the batter extremely thick for some reason, so I added another two dollops of yogurt, and I ended up using only about half the amount of  blueberries.  I don’t understand the point of adding the blueberries after you start cooking them because it made weird holes in the pancakes.

    Also there was no bubbles to indicate if they were done because of the thickness of the batter.  

    The pancakes themselves were very fluffy when they were cooked, but I found they didn’t have much or a taste to them.

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    The search continues…

    I’ve been a little slack lately, so I’ve decided to just jam all the pancake recipes together. Most of them were pretty forgettable anyways.

    Chocolate Chip Banana Pancakes  from the  Phantom Gourmet

    Serves 8
    3 cup flour
    2 tbsp. sugar
    4 tsp. baking powder
    1 tsp. cinnamon
    2 1/2 cup milk
    2 bananas, ripe and mashed
    2 eggs
    2 tsp. vanilla
    1 cup semisweet chocolate chips
    maple syrup

    This one was pretty easy to make;  just mix all the ingredients together and fry it up like a regular pancake. I found that I don’t really enjoy chocolate chips in my pancakes.  Banana itself is not a bad ingredient; it is, however overpowering, so you better like bananas.

    German Pancakes also from the  Phantom Gourmet

    3 eggs
    3 Tbl. Sugar
    1 cup Milk, warm
    1 teas. Vanilla
    2 Tbl. Butter, melted
    1 cup Flour
     

    1. Heat oven to 425 F
    2. Mix batter until smooth.
    3. Heat a well-greased 10 cast iron inch skillet in a hot oven. Brush the sides with clarified butter.
    4. Pour the batter in the pan and bake for approx 12-15 minutes.
    5. Lower the temperature to 350 and continue to bake for another 12 minutes until it is golden brown.
    6. Run a knife around the edge and serve immediately with cream and berries.

    These were very boring at had no taste. There was supposed to be berries and whipped cream (oryogurt) as a topping but I didn’t go that far.

    Buttermilk Flapjacks  from the Vanilla Sugar Blog

    2 cups flour
    2 tbsp. granulated sugar
    4 tsp. baking powder
    1 tsp. baking soda
    1 tsp. fine salt
    2 cups buttermilk
    4 tbsp. melted butter
    1 tsp. vanilla extract
    2 beaten eggs

    These were by far the best pancakes I’ve made from scratch by far. They were easy to make just mix the dry ingredients and wet ingredients separately and then combine. They were light and fluffy and good. The only draw back was that there was an unmistakable  eggy flavour that wasn’t that great but I put some cinnamon in and it helped mask it a bit.

    2 apples or pears

    1-2 Tbsp. canola oil
    1-2 Tbsp. butter
    1-2 Tbsp. sugar or honey
    Pinch cinnamon
    3 large eggs
    3/4 cup all-purpose flour
    3/4 cup milk

    This one was weird. You have to fry up th apples with the oil (I used butter) with the sugar (I only used one Tbsp and a small one at that) and the cinnamon together until they are light brown. Then you mix the batter and pour it over the apple and then shove it in the oven (350 degrees) for twenty minutes. The apples were fine, but the batter had absolutely no taste what-so-ever.   
     
    That all the one I have tried and I am still not really close to ones that I ate when I was younger 😦

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