Mochiko Pancakes

Mochiko Pancakes - Honolulu Family Magazine

Ingredients

• ¾ cup all-purpose flour
• ¾ cup mochiko flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt 
• 2 large eggs
• 1 cup milk
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract

Directions

1. Mix dry ingredients in a bowl.
2. Separate eggs. Mix yolks with wet ingredients.
3. Stir wet mixture into dry ingredients.
4. Whisk egg whites until you have stiff peaks.
5. Fold egg whites into batter. 
6. Pour about ¼ cup of batter onto griddle and flip over when batter bubbles. 

Thanks to tworedsuitcases.wordpress.com for the recipe.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Oatmeal and Applesauce Pancakes

Oatmeal and Applesauce Pancakes - as seen on allrecipes.com by user TJAUREGUI12

Ingredients

1 cup all-purpose flour
1/3 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup fat free sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk

Directions

1. Heat a lightly oiled griddle over medium-low heat.
2. In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
3. Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

Courtesy of Ina Garten
as seen on It's Melissa's Kitchen

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup
  

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Makes 12 pancakes

German Apple Pancake

German Apple Pancake - from Swiss Ms. via Jessica Jones



What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar

What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.

Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.

Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.

(Recipe from Swiss Ms. back when she was American Ms.)