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Posts Tagged ‘pancakes’

by Caitlin Saniga

Carrot-beet latkes

Beets always make for such a stunning presentation, don’t they? Serve these latkes with your favorite sauce: cinnamon applesauce, sour cream with chives and dill, grainy mustard … We used these as an opportunity for trying out several different sauces.


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by Caitlin Saniga

Gingerbread pancakes

These weren’t as sweet as I was expecting, probably because I pictured eating a gingerbread cookie in pancake form, but I loved them as a canvas for the orange syrup and whipped cream. Aunt Kay’s original recipe topped them with homemade shaker applesauce and pure maple syrup.

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by Sarah Steimer

I expected these to taste a bit more Christmas-y, but they just seemed well-spiced to me instead. Which is fine, I'm not exactly thinking about Christmas right now.

  • 1 cup whole wheat pastry flour (I used regular wheat flour, but pastry flour would likely make the pancakes a little lighter and crispier)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon molasses
  • 1 egg

    Apple topping is clearly optional - I just like the ginger-apple flavor profile.

  • 1 tablespoon vegetable oil or melted butter
  • 3/4 cup to 1 cup milk
Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stirring just until combined.
Heat a skillet over medium heat. When skillet is hot, add a tablespoon or so of oil. Make your pancakes just like you would any other time (I think we’ve explained this well enough in our other Lookin’ Hot posts). I would suggest making smaller pancakes with this batter, as larger ones puff up quite a bit and stand the chance of just being mushy. Shoot for teacup-sized pancakes.
Makes about eight-10 (small-ish) pancakes.
Recipe adapted from: Naturally Ella
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

These are very dense pancakes, I made them pretty large and couldn't even get through two. But they're delicious.

  • 1 pound sweet potatoes (about 1 and a half medium potatoes)
  • 2 cups flour
  • 2 1/4 cups milk
  • 1/4 cup butter (1/2 stick) melted
  • 2 eggs
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/2 teaspoon salt
  • vegetable oil

Using a fork, pierce the skin of the potatoes. Roast at 400 degrees for 30-45 minutes, or until the potatoes are soft. Remove the skins and mash the sweet potato until smooth. Let cool for a few minutes.

Mix together the dry ingredients with the sweet potato in a large bowl. Whisk together the wet ingredients in a medium bowl then add to the dry ingredients. Combine with an electric mixer. I still had some lumps, but everyone survived.

Heat a pan, then add a couple of tablespoons of vegetable oil. Allow the oil to heat before adding the pancake mix. Flip once the batter begins to bubble on the top.

Recipe adapted from: My Own Private Kitchen

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Caitlin Saniga

If pomegranate isn't available (or you don't like the seeds), I suggest topping the pancakes with another sweet but tart fruit such as raspberries. Shredded pineapple or mandarin oranges might also work in a pinch.

For the pancakes:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sweetened coconut flakes
  • 1 cup light coconut milk
  • 1 1/2 tablespoons canola oil + more for the pan
  • 1 egg

For the syrup:

  • 1 cup light coconut milk
  • 1/4 cup honey
  • 1 teaspoon lemon juice

For topping:

  • pomegranate seeds*

To keep the pancakes warm while you cook up the whole batch, store them on a baking sheet in the oven at 200 degrees.

Mix the flour, baking powder, salt and coconut flakes in a medium mixing bowl. In another bowl, whisk together the coconut milk, oil and egg. Mix the dry and wet ingredients together until just incorporated.

Coat a skillet with oil and warm it over medium heat. Once the pan is hot, ladle some of the mixture into a pool. Allow the batter to cook for a minute. Use a spatula to gently lift the pancake to check whether the bottom side has cooked (it will be golden brown when it’s ready). Flip the pancake with the spatula. Allow the pancake to cook for about 45 seconds, then check to see whether the underside is cooked. Remove the pancake from the heat. Repeat the process with the remaining batter.

To prepare the syrup: Whisk together the coconut milk, honey and lemon juice.

Serve the syrup alongside the warm pancakes, and top the pancakes with pomegranate seeds or another tart-sweet fruit.

Makes 4-6 pancakes

* Don’t know how to open a pomegranate? Watch my how-to video.

Recipe adapted from: Cookie + Kate

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Caitlin Saniga

These remind me of the Ukrainian potato pancakes my Baboo (grandma) used to make.

  • About 2 pounds zucchini, eggplant or turnips, peeled if necessary
  • 1/2 onion peeled and grated
  • 2 eggs, lightly beaten
  • 1/4 cub bread crumbs or flour, plus more if needed
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper
  • 1-4 tablespoons butter or extra-virgin olive oil

Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.

Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

Makes 4 servings.

Recipe: The New York Times: The Minimalist

Photo: Caitlin Saniga

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