Homemade Pancake Recipe

Posted on November 4, 2011 by Tatum Cook| 1 Comment |

Ingredients to Use:

  • 1 tablespoon sugar
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 3 tablespoons melted butter
  • 1 cup buttermilk
  • Dash of salt

Follow These Directions:

Get a large mixing bowl for your main container, stir the flour, sugar, baking powder, baking soda and salt all together. Use a whisk or get a large fork to make sure the clumps are gone, mix in the buttermilk and egg and stir until well combined and smooth. Finally, stir in the melted butter.

Heat up your non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.

You can always add your own variation to this recipe.  Try berries, bananas, nuts, or something else.

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History of Pancakes

Posted on September 12, 2011 by Tatum Cook| Leave a comment

A basic definition of a pancake is a round, flat cake type food that is made from a batter and cooked on a stove or griddle. It’s fairly simple to cook a pancake. Take your batter and pour on the cooking surface. Leave it on the first side until it is done. When the first side is down flip your pancake and cook the other side until it is done.

The pancake is one of the most recognizable breakfast foods there is. It’s simple, tastes good, and can be made so many different ways. Every region has their own take on the pancake, but they all had to originate from somewhere. The pancake brings a long history with it.

The region where the pancake is made is one of the biggest factors that influences how it is made. All pancakes are basically the same ingredients flour, sugar, baking soda, and water. Any more ingredients are then added just based on the particular variation. Depending on the region there might be a different kind of flour used for the batter.

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

Some cultures would use pancakes as a way to use up items around the house before a fasting period. Other cultures used ingredients they had more readily available such as potatoes. The crepe is a very popular style of pancake that is of a French origin. Wherever you go in the world you are likely to find a new variation of the pancake. They all have their own history and all make up the history of the pancake.

Keep in mind this history when you make your next batch of pancakes. Think about the shape, the ingredients, the texture, and of course the many toppings. Sometimes they were made for the taste and other times they were made out of the convenience of using up the spare ingredient that were around so they didn’t got to waste.

Any way you look at the pancake can be viewed as on of the universal breakfast foods. Although, it’s not always eaten just for breakfast. Pancakes work for any meal that you want.

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Zucchini Pancakes

Posted on March 11, 2011 by Tatum Cook| Leave a comment |

ZucchiniIngredients

  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 1/2 cups shredded zucchini
  • 1 egg, beaten
  • 2 tablespoons chopped onion
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter or margarine
  • Sour cream

Get a large bowl for mixing your dry ingredients.  Put your flour, Parmesan cheese, oregano, salt, and pepper in the bowl and mix together.  Next, start adding your wet ingredients to the dry mixture.  Add your zucchini, onion, mayonnaise, and egg to the bowl.  Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Now it’s time to cook up some zucchini pancakes!  Get a frying pan or griddle, lightly oil it, and place over medium-high heat.  Scoop out about ¼ cup of batter for each pancake and pour it onto the pan.  Cook each side of the pancake until they are a golden brown color.  Remove your pancakes from the pan and they are ready to serve.

Be sure to enjoy your zucchini pancakes with your favorite toppings.  Maple syrup is always a great standby.  A little bit of butter and nutmeg spread on top makes for a good breakfast.  If you are looking for a little bit of a treat add some jelly.

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Chocolate Chip Pancakes

Posted on February 28, 2011 by Tatum Cook| Leave a comment |

Chocolate Chip pancakes are a great treat anytime.  Just a little bit of sweetness can do so much for the flavor of this breakfast favorite.  Below is a great recipe for making your own homemade chocolate chip pancakes from scratch.

Ingredients You Will NeedChocolate Chips

1 cup of flour

1 tablespoon of white sugar

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup of chocolate chips

1 eggs

1 cup of milk

2 tablespoons of vegetable oil

1/2 teaspoon vanilla extract

Directions

Get a large bowl for mixing your dry ingredients.  Put your flour, chocolate chips, sugar, baking powder, and salt in the bowl and mix together.  Next, start adding your wet ingredients to the dry mixture.  Add your milk, vegetable oil, vanilla extract and egg to the bowl.  Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Now it’s time to cook up some chocolate chip pancakes!  Get a frying pan or griddle, lightly oil it, and place over medium-high heat.  Scoop out about ¼ cup of batter for each pancake and pour it onto the pan.  Cook each side of the pancake until they are a golden brown color.  Remove your pancakes from the pan and they are ready to serve.

Be sure to enjoy your chocolate chip pancakes with your favorite toppings.  Maple syrup is always a great standby.  A little bit of butter and whipped cream  spread on top makes for a good breakfast.

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Homemade Eggnog Pancakes

Posted on February 8, 2011 by Tatum Cook| Leave a comment |

These eggnog  pancakes are a great treat for the holidays .  Just a little bit of eggnog can do so much for the flavor of this breakfast favorite.  Below is a great recipe for making your own homemade eggnog pancakes from scratch.

Ingredients You Will NeedEggnog

1 cup of flour

1 tablespoon of white sugar

2 teaspoons of baking powder

1/2 teaspoon of salt

2 eggs, separated

1 cup of milk

1 cup of eggnog

2 tablespoons of butter

Directions

Get a large bowl for mixing your dry ingredients.  Put your flour, sugar, baking powder, and salt in the bowl and mix together.  Next, start adding your wet ingredients to the dry mixture.  Add your eggnog, milk, butter, and egg to the bowl.  Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Now it’s time to cook up some eggnog pancakes!  Get a frying pan or griddle, lightly oil it, and place over medium-high heat.  Scoop out about ¼ cup of batter for each pancake and pour it onto the pan.  Cook each side of the pancake until they are a golden brown color.  Remove your pancakes from the pan and they are ready to serve.

Be sure to enjoy your eggnog pancakes with your favorite toppings.  Maple syrup is always a great standby.  A little bit of butter and nutmeg spread on top makes for a good breakfast.  If you are looking for a little bit of a treat add some whipped cream.

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Homemade Beer Pancakes

Posted on February 1, 2011 by Tatum Cook| Leave a comment |

These beer  pancakes are a great treat anytime.  Just a little bit of beer and spice can do so much for the flavor of this breakfast favorite.  Below is a great recipe for making your own homemade beer pancakes from scratch.

Ingredients You Will Need

1 cup of flour

1 tablespoon of white sugar

2 teaspoons of baking powder

1/2 teaspoon of salt

2 eggs

1 cup of milk

1 can of beer

2 tablespoons of vegetable oil

Directions

Get a large bowl for mixing your dry ingredients.  Put your flour, sugar, baking powder, and salt in the bowl and mix together.  Next, start adding your wet ingredients to the dry mixture.  Add yourbeer, milk, vegetable oil, and egg to the bowl.  Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Now it’s time to cook up some beer pancakes!  Get a frying pan or griddle, lightly oil it, and place over medium-high heat.  Scoop out about ¼ cup of batter for each pancake and pour it onto the pan.  Cook each side of the pancake until they are a golden brown color.  Remove your pancakes from the pan and they are ready to serve.

Be sure to enjoy your beer pancakes with your favorite toppings.  Maple syrup is always a great standby.  A little bit of butter spread on top makes for a good breakfast.  If you are looking for a little bit of a treat find a recipe for some fruit syrup to put on top.

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Pumpkin Pancakes

Posted on January 12, 2011 by Tatum Cook| 2 Comments |

These pumpkin pancakes are a great treat anytime.  Just a little bit of pumpkin and spice can do so much for the flavor of this breakfast favorite.  Below is a great recipe for making your own homemade pumpkin pancakes from scratch.

Ingredients You Will Need

1 cup of flour

1 tablespoon of white sugar

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 teaspoon of ground cinnamon

2 eggs, separated

1 cup of milk

1/2 cup of cooked or canned pumpkin

2 tablespoons of vegetable oil

Directions

Get a large bowl for mixing your dry ingredients.  Put your flour, cinnamon, sugar, baking powder, and salt in the bowl and mix together.  Next, start adding your wet ingredients to the dry mixture.  Add your pumpkin, milk, vegetable oil, and egg to the bowl.  Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Now it’s time to cook up some pumpkin pancakes!  Get a frying pan or griddle, lightly oil it, and place over medium-high heat.  Scoop out about ¼ cup of batter for each pancake and pour it onto the pan.  Cook each side of the pancake until they are a golden brown color.  Remove your pancakes from the pan and they are ready to serve.

Be sure to enjoy your pumpkin pancakes with your favorite toppings.  Maple syrup is always a great standby.  A little bit of butter and nutmeg spread on top makes for a good breakfast.  If you are looking for a little bit of a treat find a recipe for some hot cider syrup to put on top.

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Hot Cider Syrup

Posted on January 12, 2011 by Tatum Cook| Leave a comment |

This is a great recipe for some homemade syrup.  There’s no need to buy the packaged syrup from the store when you can make syrup in your own home at the same time you are cooking your pancakes.  It’s also easier to make than you think.  Nothing tastes better than homemade syrup on your homemade pancakes!

Ingredients

3/4 cup of apple cider or apple juice

1/2 cup of brown sugar

1/2 cup of corn syrup

2 tablespoons of butter or margarine

1/2 teaspoon of lemon juice

1/8 teaspoon of cinnamon

1/8 teaspoon of nutmeg

Directions

Get a saucepan large enough to hold all of your ingredients.  Combine all of the ingredients for the syrup in the saucepan.  Bring the mixture to a boil over medium-high heat.  Make sure to stir occasionally.  Once at a boil, reduce the heat under the mixture.  Simmer the syrup for 20 minutes or so uncovered.  Make sure it is somewhat thickened.  Let it stand for 30 minutes to cool.  Your syrup is ready to serve!

Cider Syrup is a great treat.  Next time, try it on pumpkin pancakes or apple pancakes… homemade of course!

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Gluten-Free Pancakes

Posted on January 5, 2011 by Tatum Cook| Leave a comment |

Nowadays more and more people know they need to watch their gluten intake.  With this rise there are also growing options in the way of gluten-free recipes.  Just because you need to eat gluten-free doesn’t mean you have to give up all the foods you love.  There are alternative recipes for all your favorite foods to make them gluten-free.  Here is a great option for gluten-free pancakes.

Ingredients you need:

1 cup of rice flour

1/3 cup potato starch

1 1/2 teaspoons baking powder

4 tablespoons dry buttermilk powder

2 eggs

3 tablespoons canola oil

3 tablespoons tapioca flour

1 packet sugar substitute

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 cups of water

Directions

Get a large mixing bowl.  Sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking soda, salt, and xanthan gum.  Next, stir in the eggs, water, and oil.  Use a whisk or large fork to make sure all of the lumps are gone.

Get a large pan or griddle.  Lightly cover the pan with oil and put it over medium-high heat.  Scoop out your pancake batter and put it on the pan.  Use about ¼ cup of batter for each pancake.  Cook each side until they are a golden brown.  Remove your gluten-free pancakes from the pan and they are ready to serve!

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Homemade Pancake Syrup

Posted on January 4, 2011 by Tatum Cook| Leave a comment |
The only thing that could make your homemade pancakes taste even better is smothering them with some homemade syrup.  Syrup is an easy topping to make.  At the same time you are “slaving” over your homemade pancakes be sure to whip up some fresh syrup to go with it.  There are many versions of syrup that you can make, but the recipe below is for maple syrup.
Ingredients you will need:
3/4 cup of water
1 1/2 cup of brown sugar (packed)
Dash of salt
1/2 tsp. maple flavoring
1 tbsp. butter

Grab a saucepan to use.  Take the brown sugar, water, butter and salt and mix them together in your saucepan. Heat the mixture to boiling over medium heat, being sure to stir constantly. Remove the mixture from heat. Stir in your maple flavoring. Serve warm over you delicious pancakes.
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