Country Crunch Pancakes Recipes

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Serve with fresh berries, Greek yogurt and mint.

Steps:

• 1. For batter, combine flours, 1/3 c. oats, sugar, baking powder, baking soda, salt, and 1 tsp. cinnamon in a mixing bowl.
• 2. In a separate bowl, combine the buttermilk, eggs, and oil. Stir into dry ingredients until blended.
• 3. For topping, mix together remaining 1/2 c. oats and 1 tsp. cinnamon. Blend in almonds and brown sugar.
• 4. Sprinkle about 1 tsp. topping for each pancake onto a hot, lightly greased griddle. Pour 1/4 c. batter over topping. Immediately sprinkle with another tsp. of topping. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Steps:

• In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

Steps:

• Melt butter in microwave first, so that it will cool a little before mixing into batter.
• Preheat griddle to medium-high. If the griddle is not non-stick, lightly oil it first.
• Optional: If desired, separate the egg and whip the egg white. This will help make the pancakes extra light and fluffy in texture. I use a little hand-held blender for this step. I always do this because it makes such a big difference.
• In a good-sized mixing bowl, whisk together the dry ingredients. In a small separate bowl, whisk egg yolk, vanilla and melted butter. Combine the two mixtures in the larger bowl and mix.
• Add club soda and egg whites and gently fold into batter. Be careful not to over-mix at this point.
• If you did not separate the egg, you might need to use more club soda to reach the desired consistency. If you did separate the egg, the batter will be thicker than normal pancake batter.
• I like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer. Pour about 1/3 c for each pancake and brown on both sides.
• Brush the remaining melted butter on each pancake as you stack them.
• I keep the pancakes on an oven-proof platter in the oven on 200 degrees while I get all of them cooked.
• You will probably need to reapply the oil or bacon grease to the griddle.
• If batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
• Unused batter can be kept covered in the fridge to use in the next few days. If it becomes too thick, add a little milk.

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, melt 3 tablespoons butter over medium heat. Add pears; cook and stir until tender, about 5 minutes. Stir in 1/4 cup brown sugar and lemon juice. , In a bowl, whisk the flour, milk, eggs, syrup, vanilla and salt until smooth; pour over pears. Bake at 450° until puffy, 10-12 minutes. , Meanwhile, in a microwave-safe bowl, melt remaining butter. Stir in cinnamon, nutmeg and the remaining brown sugar. Spread over pancake. Bake until golden brown, 8-10 minutes. Cut into wedges and serve immediately. If desired, top with whipped cream.

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.
• Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.
• Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.
• In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with cereal topping and banana slices; drizzle remaining warmed frosting over top.

Steps:

• Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.