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Pancakes for Every Personality

This month, we are going beyond the basic buttermilk, to give you a few flapjack inspirations.

Pancakes for Every Personality

Feeling Indulgent: Nutella Stuffed Chocolate Pancakes

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Yields 10 to 12 medium pancakes
Feeling Indulgent: Nutella Stuffed Chocolate Pancakes

Ingredients

2 cups all-purpose flour
1/2 cup cocoa powder
1/4 cup granulated sugar
1 tablespoon baking powder
Pinch of salt
4 eggs
1 1/2 cups milk
4 tablespoons melted butter, plus more for frying
Nutella

Directions

In a large bowl, combine the dry ingredients; mix well. In a medium bowl, whisk together the eggs, milk and melted butter. Stir the wet ingredients into the dry ingredients. Pour approximately 1/4 cup of pancake batter into an oiled skillet over medium-low heat or onto an electric griddle preheated to 350°F. Cook until bubbles start to form around the outside edge of the pancake; spoon approximately 1 1/2 teaspoons of Nutella onto the center of each pancake. Top each pancake with 1 tablespoon of additional batter to cover the Nutella. Once bubbles fully form around the edges, flip pancakes with a spatula and cook for 1 minute. Remove from pan or griddle. Serve with chocolate sauce and berries. Tip: Use a large, round metal cookie cutter, sprayed with cooking spray, to help the pancakes hold their shape as they cook.




Feeling Lucky: Leprechaun Pancakes

Yields 10 to 12 medium pancakes
Feeling Lucky: Leprechaun Pancakes

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons baking soda
Pinch of salt
2 cups buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
Butter for frying

Directions

In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet ingredients. Stir the wet ingredients into the dry ingredients. Divide the pancake batter evenly among several small bowls and dye with food coloring. Pour approximately 1/4 cup of pancake batter into a buttered skillet over medium-low heat or onto an electric griddle preheated to 350°F. Cook until bubbles form around the outside edge of the pancake. Flip with a spatula and cook for 30 more seconds, or until golden. Remove from pan or griddle. Serve with whipped cream and/or marshmallows.




Feeling Fancy: Crepes

Yields 10 to 12 8-inch crepes
Feeling Fancy: Crepes

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 tablespoons melted butter, plus additional for frying crepes
Pinch of salt

Directions

Combine all ingredients in a blender and blend until smooth. Let rest for 20 minutes. Heat an 8-inch, non-stick skillet over medium-low (an iron skillet will work). Add enough butter to coat the bottom of the pan (about 1/2 teaspoon). Once the butter is melted, use a 1/4 cup measure to add the crepe batter to the pan. Swirl the pan so the batter spreads out to cover the bottom of the pan in a very thin layer. Once the edges of the crepe begin to pull away from the pan (after about 1 minute), use a spatula to flip the crepe. Cook for 30 seconds on the second side. Place crepes on a baking sheet in a warm oven to keep hot until serving. Fill crepes with desired sweet or savory fillings: jam, Nutella, fruit and whipped cream, cream cheese, cheese, bacon, ham, fried eggs, etc. Fold crepes in quarters or roll up to serve.




Feeling Southern: Cornmeal Pancakes with Candied Bacon and Green Chilies

Yields 10 to 12 medium pancakes
Feeling Southern: Cornmeal Pancakes with Candied Bacon and Green Chilies

Ingredients

1 pound thin-sliced bacon
2 tablespoons brown sugar
2 boxes Jiffy cornbread mix
4 eggs
1 1/2 cups milk
4-ounce can green chilies, drained
Butter for frying

Directions

Place the bacon on a foil-lined tray, sprinkle with brown sugar and bake at 425°F for approximately 15 minutes; flip and cook for 5 more minutes or until crisp. Drain grease and set aside to cool. In a large bowl combine the cornbread mix, eggs and milk and whisk to combine. Chop the bacon into small pieces. Stir the bacon and green chilies into the batter. Pour approximately 1/4 cup of pancake batter into a buttered skillet over medium-low heat or onto an electric griddle preheated to 350°F. Cook until bubbles form around the outside edge of the pancake. Flip with a spatula and cook for 30 more seconds, or until golden. Remove from pan or griddle. Serve with maple syrup.




Feeling Fruity: Baked Apple-Cinnamon Pancake

Serves 2 to 3
Feeling Fruity: Baked Apple-Cinnamon Pancake

Ingredients

2 tablespoons butter
5 tablespoons granulated sugar
1 teaspoon cinnamon
2 tart apples, peeled, cored and thinly sliced
1 egg, separated
2 tablespoons milk
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Sour cream for topping

Directions

Preheat the oven to 400°F. To a 6-inch, oven-safe skillet, add the butter. Heat over medium until melted. Stir in 2 tablespoons of the sugar and the cinnamon. Layer the apple slices over top. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Meanwhile, in a medium bowl, combine the remaining sugar and egg white. With an electric mixer, beat on high until the egg white forms stiff peaks. In a small bowl, whisk together the egg yolk and milk. To the egg whites gently fold in the yolk mixture, the flour, baking powder and salt. Spoon the batter over top of the apples. Transfer skillet to the oven and bake for 10 minutes or until golden. Serve hot with sour cream.

Click here to watch a step-by-step video to learn how to make this pancake!




Feeling Healthy: Sweet Potato Pancakes

Yields 10 to 12 medium pancakes
Feeling Healthy: Sweet Potato Pancakes

Ingredients

8 ounces sweet potato
2 eggs
2 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Coconut oil or butter for frying

Directions

Steam the sweet potato: prick it with a fork and place it in the microwave; cook for 2 to 3 minutes, flip and cook for 2 more minutes or until tender. Carefully peel the potato and place it into the blender with the eggs, milk and melted butter. Blend on high until smooth. In a medium bowl, whisk together dry ingredients. Stir in wet ingredients and blend until just combined (a few lumps are okay). Pour approximately 1/4 cup of pancake batter into an oiled skillet over medium-low heat or onto an electric griddle preheated to 350°F. Cook until bubbles form around the outside edge of the pancake. Flip with a spatula and cook for 30 more seconds, or until golden. Remove from pan or griddle. Serve with pecans and maple syrup.