Variety of Pancakes

Happy Tuesday everyone! Did you know today is National Pancake Day? I've always wondered who comes up with this stuff...could I just make one day National Lizzy Bee's brownies Day? Just curious. Despite my skepticism, I do love a good pancake. So in honor of another food holiday, here are a few pancake recipes.

Interesting substitutions...
Almond Flour Pancakes
Emily Farris

Ingredients

• 2 cups almond flour
• 2 teaspoons baking soda
• 3 eggs, yolks and whites separated
• 1/2 cup buttermilk
• 5 tablespoon unsalted butter—1 melted, the remaining 4 at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, whisk together the almond flour and baking soda. Set aside.
2. In a stand mixer, whisk the egg whites on low, gradually increasing the speed to medium. Beat until soft peaks form.
3. Meanwhile, in a small mixing bowl, whisk together the egg yolks, buttermilk, 1 tablespoon of melted butter, vanilla, cinnamon and salt. Add to the almond flour mixture and stir to incorporate. Fold in the whipped egg whites.
4. In a large nonstick skillet, melt one tablespoon of butter over moderate heat. When the butter has melted and the foam has begun to subside, pour batter into the pan using a 1/8-cup measuring cup (or whatever size you prefer), leaving space between the pancakes. Cook two minutes on the first side, then flip, and cook for one more minute. Repeat with the remaining butter and batter. Serve immediately or place in a preheated 200º oven for up to 10 minutes.

Scottish pancakes...

Apple Pancakes with Cinnamon Butter

Bon Appetit, May 2004

Ingredients

Cinnamon butter

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel

Pancakes

• 2 teaspoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
• 1 2/3 cups all purpose flour
• 2 tablespoons (packed) golden brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted, divided

Directions

For cinnamon butter:Using electric mixer, beat all ingredients in small bowl until blended.

For pancakes:

1. Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
2. Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
3. Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
4. Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

Using baking techniques...

Hannah's Pancakes

Bev Heinecke

Ingredients

• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups whole milk
• 4 large eggs, separated
• 2 tablespoons (1/4 stick) or more unsalted butter, melted
• 2 tablespoons sugar
• Additional melted butter
• Pure maple syrup

Directions

1. Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.
2. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.

Happy baking!