Hurr Pamcakes Recipes

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
• Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
• For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
• For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
• Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.

Steps:

• Combine all ingredients, except blueberries, in a blender.
• Blend until smooth-ish. If it looks like the consistency of pancake batter, you're good to go. (Disclaimer: Some eggs have less whites than others or may be small. If your batter does NOT look like pancake batter, feel free to throw in an extra white, a few more oats, or more cottage cheese depending on what will make it look more like what you know and love.).
• Spray a skillet with cooking spray and cook like normal pancakes. (i.e. pour on a hot skillet, cook on one side until the edges start to look dry. Flip, cook on the other side for 1-2 minutes). Optional: Drop blueberries in the batter after you've poured the pancakes into the skillet.
• Top with your favorite pancake topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
• Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.