Conference turris::cooks

[This recipe produces a concoction similar to the big apple-pancake that
Bickford's Restaurants make (the best thing they make, in my opinion).
I found the recipe in a kitchenware catalog, of all places.]

		Dorothy's Real Apple Pancake

2 green apples, peeled, cored, thinly sliced
4 T. butter			1/2 c. milk
3 eggs				1/2 c. flour
1/4 pound butter
1/2 c. sugar, mixed with 2 T. cinnamon
Lemon, optional

Preheat oven to 500 degrees.

In a 10- or 12-inch ovenproof skillet, saute the apples in 4 T. of
butter until soft.

Mix eggs, milk and flour together.

Pour egg mixture over apples and bake at 500 degrees F. until it
puffs up and browns around the edges, about 10 minutes.

Melt 1/4 lb. butter (half a stick) and pour over the baked pancake.

Sprinkle with the cinnamon-sugar mixture and return to the oven for
5 minutes or until sugar melts.
[Note: I thought there was rather too much cinnamon-sugar this way;
next time I make it I'll try 1/4 c. sugar and 1 T. cinnamon, but
to each his own.]

If desired, squeeze lemon juice on top. Serve hot; serves two.
                                                              
[The catalog thanked Linda Zimmerman for the recipe, and so I thank 
her too, wherever she may be! They didn't say who Dorothy was...]

I have made this three times since reading it last week. The first time,
I followed the recipe exactly, and...TOO MUCH SUGAR & BUTTER for my
taste. The second time I halved the butter to saute the apple and
used 1/3 the amount to pour on top. I also used about 1/3 the sugar
and cinnamon mixture. I also tried Bisquick instead of flour. Still
great. The third time was with margerine...not quite as good but
still delicious. Thanks for a great and simple recipe!

RamS#6

FOR HOMEMADE PANCAKES THAT ARE FANTASTIC:

melt 1/2 cup margerine

in separate bowl pour 2 cups flour, 1 tsp baking powder and 1/2 cup
powdered sugar - set aside.

beat 1 egg, add to melted margerine.
add egg and margerine mixture to 1 cup milk.

pour liquid into flour mixure and stir...if too thick add more milk.

preheat frying pan...and you know the rest

THEY're DELICIOUS!

If you liked this one, try the German Apple Pancake in the Vegetarian
Epicure Cookbook (I believe it's in volume I).  It's enough to serve
at least 3 people, and is almost like a coffee cake (though with more
eggs in it).

--Louise

    Two things that I do with pancakes you might want to try.
    
    I use fresh whole wheat flour instead of white.  Not to finely ground.
    The flavor is better and they stay with one longer.
    
    I seperate the eggs and whip the whites, folding them in as the
    last step before cooking.  Makes for a much lighter pancake.

    Pancakes: a favorite subject!
    
    Try chocolate chips (semisweet). May want to cut down on the sugar,
    and use a non-stick griddle.
    
    Buckwheat - go half 'n half with white flour and buckwheat (the
    latter can be difficult to find, alas). Buttermilk/baking soda
    combination rather than milk/baking powder will make for a lighter
    cake (buckwheat can be heavy stuff).
    
    When making pancakes for one (a situation I prefer to avoid, but
    sometimes it is inescapable!), I leave the full egg content (whaddya
    do with a leftover half egg, anyway?). The extra-egginess (did I
    say that?) lends a nice - different - flavor.
    
    Yours in carbohydrates, butterfat, and simple sugars,
    
    -Scott
    

    One more thing... check out the Fanny Farmer cookbook for their
    griddlecakes recipe (mine invariably opens to that page... it's
    where all the pancake goo has crystallized). Lots of variations,
    all worth trying.
    
    -Scott
    

    I tried this recipe over the weekend and it was fast, simple and
    very good.  I used the amounts of butter and cinnamon/sugar that
    were mentioned in 173.1 and added 1/4 cup of raisins.  Thanks again!
    
    wmf

I usually use Bisquik pankake mix, the standard recipe, and then add "stuff" to 
it.  Grated apple and a tablespoon of applesauce, with fresh ginger and 
cinnamon is good for apple pancakes.  I've also added jam for strawberry.  
Or even Peanut butter for a pancake that sticks to the roof of your mouth (use 
loose strawberry preserves instead of syrup)!

						     
							- JP

    The Original Recipe
    
    2 T butter
    6 eggs
    1 c flour
    2 T sugar
    1/2 t salt - I don't use salt
    1 c milk
    
    Preheat oven to 400 oF.
    Put butter in pannekoeken pan (a large skillet will work if the
    handle can stand up to the oven; I have a pannekoeken pan these
    days, but a friend still makes this in an oblong cake pan).
    Heat pan in oven until butter melts, about 2 minutes (watch it!).
    Spread butter over bottom of pan and set aside.
    
    In large bowl beat eggs.
    Stire in flour, sugar, Salt (if you use it).
    Gradually add milk, beating until smooth.
    Pour into prepared pan.
    
    Bake at 400 oF for 15 minutes.
    Reduce oven temperature to 325 oF.
    Bake 40-45 minutes until golden brown.
    Serve topped with fresh fruit and confectioners sugar.
    
    This is big enough for about 6 people.
    
    What We Usually Make Instead:
    
    Add 1/2 c sliced apples to the batter.
    
    While pancake is baking, cook together for topping:
    
    1 lb tart apples, sliced (5-6 apples, when I make it)
    1/4 c unsalted butter
    1/4 c sugar
    cinnamon and nutmeg
    
    The topping will need to cook for about ten minutes, so you should
    be able to get it ready while the pancake is in the oven.

                                   pancakes
				   --------

			1 cup		whole wheat flour
			1/3 cup		corn flour
			1 teaspoon	baking soda
			1/4 cup		cinnamon
			1		beaten egg
			3/2 cup		milk
			4 tablespoons	melted butter
			1		diced apple

    Don't be put off by the header; the chocolate chips are almost an
    afterthought in this recipe!
    
           <<< SKINUT::USER$DISK_1:[NOTES$LIBRARY]CHOCOLATE.NOTE;2 >>>
                             -< Chocolate Lovers >-
================================================================================
Note 84.4                    Chocolate Chip Pancakes                      4 of 6
ROLL::HARRIS                                         48 lines  21-AUG-1987 15:43
                            -< Maine Griddlecakes >-
--------------------------------------------------------------------------------

     Being a member of a family who once lived in the lumbering regions 
     of northern Maine,  I  find  that  our  traditional family recipes 
     often reflect that lifestyle.  Cookie, as the lumber camp cook was 
     called, had to prepare dishes  that  were  healthy,  warming,  and 
     substantial --- and in enormous quantities,  as  these  men  could 
     eat!        
     
     A  common  breakfast item in the lumber  camps  was  griddlecakes, 
     thick and golden, hot off the griddle with  butter and maple syrup 
     ---  no wimpy pancakes these!

     Here is the recipe as my grandmother made them:

     To make 6-8 griddlecakes:
     
          1. In a mixing bowl (one with a pouring lip is best), combine:
          
                    2 cups flour
                    1 Tablespoon baking powder
                    3 Tablespoons sugar
                    
          2. Stir with a wire whisk to mix.
          
          3. Make a well in the center of the dry ingredients and add:
          
                    1 egg
                    1/3 cup vegetable oil
                    1-1/3 cups milk (approx.)
                    
          4. Stir to combine.  The batter should be `pourable' but 
             still quite thick.
             
          5. Use about 1/2 cup batter for each griddlecake, cook on a
             hot griddle until the bubble appear on the top surface and
             the bottom is well browned.  Turn and cook until done (it
             is a good idea to test these with a toothpick as they take
             longer to cook than traditional pancakes.
             
     
     Variations:  For a change of pace try one of the following:
     
          Blueberry: Add 1/2 - 1 cup fresh or frozen MAINE blueberries
                     
          Apple: Add 1-2 apples, chopped, 1 teaspoon cinnamon and 1/2 
                 teaspoon nutmeg
                 
          Chocolate chip:  Add as many chocolate chips as you dare
                    

    Once you have a basic pancake recipe (from any common cookbook)
    you can pretty much vary it to fit your taste and what you have
    at hand.  Pancakes are really "trail food" - as such they are
    MADE to be modified!  Now, I'm not talking about crepes and other
    fancy members of the pancake family - just the real thick sunday
    morning breakfast kind.  The basic recipe in the preceding note
    looks like a good start.  Their suggested variations are only
    a start.  I have done several of the following and thought of doing
    the rest:
    	* used eggbeaters (or eggwhites) for the egg, to reduce the
    	  calories and cholesterol
    	* used a variety of flours - just make sure you have enough
    	  gluten containing flour (like wheat) to keep the texture
    	  right.  I replace part of the wheat flour with equal parts
    	  of another flour.  Some good ones are -half or more whole
    	  wheat flour -rye flour -cornmeal (no gluten, I think) -soy
    	  flour (use only a Tbsp or two - good protein boost) -oatmeal
    	  or oat flour (again, no gluten, may need more liquid)
    	* used a variety of fruits, sometimes you need to add more flour
    	  when you do this since they're pretty juicy.
    	* used fruit juice for part of the liquid, to match the fruit
    	  I added.
    	* thought of adding chopped walnuts with the apples, haven't
   	  tried it.
    	* reduced the amount of oil in the recipe - haven't found the
    	  perfect balance point yet where the cakes don't stick and
    	  taste good and yet have the least amount of oil possible.
    	* added spices to match my other additions - per recipe I add
    	  about a total of 1 tsp of spices, usually mixed, usually
    	  containing cinnamon and one or more of ginger, allspice,
    	  cloves.  Sometimes I add a flavoring like vanilla.  You can
    	  add unsweetened cocoa for a chocolate pancake without adding
    	  the fat and sugar that's in the chips.
    
    Hope this gives you some more ideas.  Pancakes were a tradition
    in my family - every sunday morning Dad would make them.  And he
    could really flip them, up to the ceiling!
    
    --Louise
    	  

    Oatmeal Pancakes
    
    2 cups milk
    1 and 1/2 cups oats
    1 cup all purpose flour
    2 tbls. sugar
    2 and 1/2 tsp baking powder
    1 tsp salt
    2 large eggs beaten
    1/3 cup melted margarine
    
    Pour milk over oats and let stand 5 min.  Add dry ingredients and
    eggs and marg.  Stir.  Pour onto lighltly greased griddle or electric
    frying pan at 350.  Turn only once.  
    
    
    Swedish Pancakes

    4 eggs separated
    1 and 1/2 tbsp sugar
    1 and 3/4 cups milk
    1 cup flour
    1 tsp baking powder
    1/4 tsp salt
    1/4 cup melted marg.
    
    Beat egg whites until stiff. Set aside. In large bowl, mix egg yolks
    with sugar, add other ingredients.  Fold in egg whites.  Bake on
    lightly greased griddle or electric frying pan at 350.
    
    Oatmeal Blueberry Pancakes
    
    1 and 1/2 cups whole wheat flour
    1 cup oats
    2 tbls. sugar
    2 tsp baking powder
    1/2 tsp salt
    2 cups milk
    2 eggs
    1 cup blueberries
    
    Mix oats, flour, and milk and let stand 5  min.  Add other ingredients
    except for blueberries.  Stir.  Fold in blueberries.  Bake on lightly
    greased griddle or electric frying pan at 350.
    
    Baked Apple Pancake
    
    Melt 1/2 cup margarine in 9x12 pan sprayed with Pam.
    
    In blender: blend 1 cup milk, 4 eggs, 1 cup flour, 4 tbls confec.sugar,
                1 T lemon juice, 1 tsp nutmeg
    Pour into pan, add sliced apples to cover top and bake at 400 until

    browned.
    and then add rest of ingredients.  Fold in egg whil
        
    4
    

        From  James Beard's American Cookery 
        Little, Brown and Company  1972
        
        
        
        Pancakes made with buttermilk, sour milk, or sour
        cream used to have a dedicated public.  Alas,
        most of us never see real buttermilk or sour milk
        any more, but one can make pretty good cakes with
        cultured buttermilk.  Sometimes it needs a little
        thinning with regular milk to give the batter the
        right texture.  
        
        
        Buttermilk Pancakes 
        
        2 cups all-purpose flour 
        1 teaspoon baking soda 
        1 teaspoon salt 
        2 cups buttermilk
        3 eggs, separated 
        1/4 cup butter, melted 
        
        Sift all the dry ingredients into a mixing bowl. 
        Stir in the buttermilk and well-beaten egg yolks. 
        Add the butter and beat until smooth.  Beat the
        egg whites until they are stiff but not dry. 
        Fold into the batter very gently.  Drop the
        batter by spoonfuls on a lightly greased hot
        griddle and bake until brown.  Turn and brown the
        other side.  Serve at once.  Good with butter and
        hot syrup or honey or the berry jams.  
        
        
        
        -mrs o 
        

A pancake is just a pancake until you top it with:

		apricot-pineapple topping
        
	1 and 1/2 cups dried apricots, chopped
	1 cup dried pineapple chunks, chopped if too large
	1 and 1/2 cups water

Place all in a heavy bottomed sauce pan and bring to a boil over
medium heat..turn down to simmer and cook for 30 minutes, uncovered.  You
can add sugar to this if you want, but I find it adequate as is.
This can be pureed in the blender or just used as a compote.

		apple cider syrup

	3 cups apple cider
	4 cups brown sugar (well packed)
	2 teaspoons cinnamon
	a dash of nutmeg, allspice

Bring to a boil and cook for approx. 15 to 20 minutes (simmer) until
the consistency of syrup.  Stir in 4 tablespoons butter or margarine
and simmer another 5 minutes.  Serve over pancakes, waffles, ice cream,
etc.

    German Apple Pancake
    from the Vegetarian Epicure by Anna Thomas
    (my favorite!   but her text)
    
    This is a pancake -- just one -- you bake, and it's ready all at
    once for everyone, instead of a serving at a time.  It can be a
    special-day breakfast for two or three people, a light, late supper,
    or a beautiful, warm dessert for four to six people.  In that last
    category, I personally much prefer it to apple pie.
    
    Pancake:
    3 large eggs
    3/4 cup milk
    3/4 cup white flour
    1/2 tsp. salt
    1 1/2 Tbsp. butter (unsalted preferred)
    1/2 cup thinly sliced apples (optional)
    
    Filling:
    1 lb. tart, fresh apples (Pippin are great)
    1/4 cup melted butter
    1/4 cup sugar
    powdered cinnamon and nutmeg
    
    Topping:
    2 Tbsp. melted butter (optional)
    powdered sugar
    
    Preheat oven to 450 degrees.  Beat together the eggs, milk, flour, and
    salt until very smooth.  Add some very thinly sliced apples if desired.
    In a heavy 12-inch skillet, melt about 1 1/2 Tbsp. butter.  As soon as
    it is quite hot, pour in the batter and put the skillet in the oven.
    After 15 minutes, lower the oven temperature to 350 degrees and
    continue baking for another 10 minutes.  The pancake should be light
    brown and crisp.
    
    During the first 10 or 15 minutes of baking, the pancake may puff
    up in large bubbles.  If it does, pierce it thoroughly with a fork
    or skewer.
    
    While the pancake is baking, prepare the apple filling.  Peel and
    thinly slice a pound of apples.  Saute them lightly in 1/4 cup butter
    and add 1/4 cup sugar.  Season to taste with cinnamon and nutmeg.
    The apples should be just tender, not too soft.  About 8 or 10 minutes
    of cooking over a medium flame should be plenty.  (The filling can
    be prepared ahead and reheated juts before serving.)
    
    When the pancake is ready, slide it onto an oval platter, pour the
    apple filling over one side, and fold the other side over.  A little
    melted butter can be poured on if you choose, and the whole thing
    carefully sprinkled with powdered sugar through a sieve.  Serve
    it at once, slicing pieces off crosswise.

    
    ---

    I actually make some modifications to this recipe when I make it.
    First, I normally have fewer than 3 people, so I use a third of the
    pancake recipe, and one apple, per person.  If you make a single
    recipe, you have to be careful, though; it bakes more quickly. 
    I don't normally bother lowering the temperature (because I forgot
    taht part of the recipe).
    
    I don't normally add apples to the batter (juts out of laziness).  
    
    I use honey instead of sugar in the filling, and often omit the spices
    -- I prefer the "pure" taste of the apple!  
    
    I never put a topping on the pancake; it is sweet enough already.  
    
    And sometimes, rather than fold the pancake, I serve it out flat. 

    Beryl

    Finnish Pancake
    (from a friend, who got it from a friend...)
    
    Serves a lot for 2, or too little for 3.
    
    2 eggs
    1 1/4 c. milk
    1/4 c. honey
    1/8 tsp. salt
    1/2 c. flour
    4 Tbsp. butter
    
    Heat a 9-inch frying pan with the butter.  Blend eggs, milk, honey,
    and salt.  Add flour until smooth.  Bake at 400 to 425 degrees for
    about 20 minutes, uncovered.
    
    (You won't need a topping for this, either!)
    
    Beryl

    I do the Easter Pancake breakfast for the village church each year.
    The pancakes are based on the buttermilk recipe I have used for
    years --- always from scratch!  Fluffy and delicious.  But don't
    take my biased word --- next Easter come to Mont Vernon, NH. 

        
BUTTERMILK PANCAKES for About 50 people
                                                      or 5

This recipe was scaled up by a factor of about 10 from a family sized
batch; the family quantities are in parentheses below.

Premix:

      5 lb      flour           (2c)    approx $ .99
    1/2 c       baking powder   (2t)             .40
    1/2 c       sugar           (2t)             .10?
    1/4 c       baking soda     (1t)             nil
    1/4 c       salt            (1t)             nil

Pre-beat:

      2 dozen   eggs            (2)             1.90
    2/3 qt      oil             (1/4c)          1.19
      5 qts     buttermilk      (2c)            3.95
                                                ----
                                               $8.53 

Then gently mix together to a "maple syrup" viscosity.

Preheat the griddles until a drop of cold water skitters about.

Start cooking 1/2 hour before the people arrive.

Flip the pancakes when the edges start to dry and the top has bubbles
starting to break.


If the liquid is mixed as needed, then for each quart of buttermilk
use 4 eggs and a little over a half cup of oil.

Wow!  I just discovered delicious sourdough pancakes.  I had made 
sourdough pancakes once before from some deservedly forgotten recipe; 
I didn't like them.  I have been making buttermilk pancakes for decades, 
and I liked no other.  Last night I set a bowl of sourdough starter 
aside to replenish, and this morning, instead of discarding the excess 
starter, I decided to try the pancakes once again.  Good idea!

The result excelled any pancakes I have ever made before.  The dough 
became a froth on the hot griddle.   Even lighter than but maybe not 
quite so pretty as buttermilk pancakes.  Eaten dry in the hand, these 
pancakes were delicious pieces of mild sourdough bread.

	Simple Sourdough Pancakes

Evening:  Assuming that you have a starter of water and white flour, the
	  night before double the starter in a plastic or glass bowl.

Morning:  Beat an egg, 1/4 cup of oil, and 1/2 tsp of salt in a bowl.
	  Stir in two cups of the starter.

	  Dissolve a teaspoon of baking soda in some cold water.

	  At the last minute, gently stir in the soda and bake the pancakes.

My starters are wet, so the consistency was a little too thick before 
the egg mixture was added, just right after the bit of water went in.  
The amount of water used to dissolve the soda can be varied to get the 
right final consistency.  I kept everything cold to hold off the reaction.

I think the taste has a lot to do with the starter; there is not much 
else.  I don't care for a strong sourdough taste.  This starter is 
mild, like sweet, frothy cider.  Mild, even though I have had it going 
all winter, and it hadn't been replenished for months.

The recipe is derived from Ruth Allman's "Alaska Sourdough". ISBN 0882400851
Her version included 2 tablespoons of sugar.  Never tried it that way.  
I did include some thawed, sliced strawberries in some of the pancakes.

    p.s. Sourdough starters in note 632.*

    Chop an apple up into the batter, add a touch of cinamon.  Warm
    some maple syrup with some honey and another touch of cinamon (4
    parts syrup, 1 part honey).
    
    Make a smiley face with your pancake batter :) and wait for it to
    brown a bit.  Then pour more batter over the :) to make your proper
    round pancake.  When you then flip your pancake, the :) will be
    darker than the rest of the pancake.  Mom used to do this for me.
    
    Then there is always your basic blueberry pancake.
    
    Or instead of pancakes, make waffles instead.

    I,ve added shredded apples, nat. the good old standby blueberries,nuts
    even diced up meat to the batter. I would say that you'll be save, if
    you add about 1c of whatever your little heart desires,to the batter
    before you cook the pancakes. As for what to do after you cooked a
    plain pancake, top them with cottage cheese and a fruitsauce.  Cheese
    sauces are always good with pancakes, a layer of meat,fish, or vege-
    tables topped with the cheese sauce is supurb. 
    Gudrun.......................

Don't forget the chocolate chips!!!

Especially the small ones.

Vin

    
    We go to this diner and they serve fresh strawberries in their pancakes
    when they are in season.
    
    I'm sure frozen will do!
    
    -- Colleen

    Try these corn cakes:
    
    Mix some corn meal into your pancake batter
    
    Add a small well drained  can of whole kernel corn, be sure its well
    drained you don't want to add extra liquid to your mixture
    
    Cook as you would any other pancakes
    

    Try Corn Pancakes:
    
    They are similar to the Corn Cakes except you put half a can of
    creamed corn in your batter and cook as usual.  They are pretty
    delicious

    GRAND MARNIER and powdered sugar sprinkled on top.
    or
    Creamed chicken with broccoli
    or
    Ice cream with real whipped cream

    How about shredded potatoes and onions.
    I like them especially stringy.

    Is there a way of making low-cholesterol pancakes?  No eggs (maybe
    just use egg whites?) Would they come out ok?
    
    Thanks,
    Beth

    not that i like bisquick mind you but there mix has NO cholesterol
    in it.  fyi.  
    
    cja 

    I remeber watching the Frugal Gourmet's show on waffles.  And in
    my experience, pancake and waffle batter can be pretty much used
    interchangeably.  I remember the the Frug would beat his egg whites
    separately until they were all fluffy, then he would fold them into
    the rest of his batter.  The waffles then came out so much lighter
    and fluffier.  Really good.
    
    One thing though - the batter will loose it's lightness if you store
    it over night.

    For low cholesterol ANYTHING, try using Eggbeaters instead of
    eggs.  You can find Eggbeaters in the frozen food section at
    your supermarket - usually in the bins where they put the frozen
    breakfast foods.  1/4 cup eggbeaters is equal to an egg, and
    there's no cholesterol and very little fat.  The stuff is mainly
    eggwhite, plus something to make it look and feel like a beaten
    whole egg.  It's 25 calories, instead of an egg's 80.  I use them
    in muffins and breads, as well as in pancakes.
    
    You can, by the way, bake pancakes on a greased cookie sheet.  Won't
    taste exactly like the fried ones, but the calorie count is MUCH
    lower.  I don't remember the oven temp - probably 325 or a medium
    click on a gas oven.
    
    --Louise

       Re.1632.9   
                    If you need to cook any dishes that require eggs
    in the recipe, try an egg substitute. I use the "Eggbeaters" brand
    myself, and I have not noticed a difference in the taste of the
    dish by not using a real egg. You can find Eggbeaters in the frozen
    food section,(usually near the waffles section). 

    Eggbeaters, and other egg substitutes, have oil in them to make
    them seem more like whole eggs.  You don't need this for pancakes--and,
    because totally dietary fat contributes to the choplesterol problem,
    its better to avoid it.  To make any pancake recipe lower in fat
    and cholesterol, substitute two egg whites for each whole egg, and
    5T nonfat dry milk powder+1 cup water for each cup of milk.  Also,
    if your recipe calls for melted butter, use margarine.  I've noticed
    no difference in taste or texture.

    There's a LEEEETLE oil in the EGGBEATERS, but not much.  Consider
    that oil, any type, is 120 calories per Tablespoonful.  EGGBEATERS
    contain 25 calories per 1/4 cup, which is equal to one 80-calorie
    egg.  One eggwhite is 17 calories.  Two eggwhites, which you'd use
    to equal one egg, is 34 calories.  I find that the eggbeater product
    mixes into things more easily than eggwhites do.  With eggwhites,
    mix them into the DRY ingredients before you add the liquid.  That
    seems to break up the viscosity of the eggwhites.  Otherwise you
    can get strings of cooked eggwhite through your pancakes.  Eggbeaters
    can be mixed in just like whole eggs.
    
    --Louise

    Re; .14
    
    How do margarine and butter compare?  I had the general impression
    that they were equally bad in terms of health.....
     

    >> How do margarine and butter compare?  I had the general impression that
    >> they were equally bad in terms of health..... 
    
    Same number of calories, but corn oil margarine has no cholestrol
    while butter has lots.
    
    Also, for some things, if you're counting calories you can substitute
    reduced-calorie margarine (which I think has a large percentage of
    water content).  Ain't no such thing as reduced calorie butter.
    Sigh... 
    
    							Pat

    
    
    While margarine may have no cholesterol, it does have saturated
    fats.  This is really what you should be looking for on the package
    labeling (and trying to avoid.)  Margarine has a lower percentage of 
    saturated fat then butter.
    
    Now, back to pancakes :-)

    Thanks for all the great ideas.  I think I'll surprise hubby with
    pancakes (hold the egg yolks) for breakfast on Sunday.  Maybe with
    some low-everything syrup? Yummy! (This guy has High blood pressure
    -on meds since he was 23 - and recently discovered the high
    cholesterol.) The good thing is - we both lose weight, due to a
    decreased fat intake!
    Thanks again,
    Beth

    This may sound absolutely awful to some of you, but on Saturday
    nights (hot dog and beans night in New England), my Mom used to
    give me and my little sister Penny Cakes!  It was simply pancake
    batter with thin slices of hotdogs in them, and onto the griddle
    they go.  Just butter, no syrup.  It's an easy way to get kids to
    eat, and you can make smiley faces out of the hotdog slices for
    more fun!
    
    Sarah
    

    I made the Apple/cinnamon pancakes yesterday - he loved 'em! I will
    keep those in mind and maybe try some different fruits next time.
    
    Sarah - hot dogs in pancakes?  Sounds good to me. (Are you gonna
    join aerobics next time or WHAT!?)
    Beth

    Glad you like the apple/cinomin pancakes.  They used to be a favorite
    of mine.  Actually I think I liked the special syrup more thatn
    I liked the pancakes.
    
    	-Nancy

Variations on pancakes, add:
	- a heaping spoonful of super chunk peanut butter
	- a grated granny smith apple an a good shot of ground cinnamon
	- a generous dash of 5 spice powder
	- a mashed banana
	- a heaping spoonful of fruit preserves, especially marmalade

And, by the way, I NEVER fry the pancakes.  I just cook them on a dry nonstick 
skillet.

						     
							- JP

    another variation that I just learned from one of the cooks in our
    "cafeteria" is to add vanilla and almond extract.
                                                      
    YUMMMMMM.
    
    Diana
    

    Just read this note about the corn pancakes  
    RE: .5 &.6  Try adding a little grated cheddar cheese, and a liberal
    topping of your favorite picante sauce-- place under the broiler
    for 2 minutes>>>>>>>>>WOW<<<<<<<<<   good stuff   <DICK> 

    ** DIET ALERT **
    
    IF YOU ARE WATCHING YOUR WEIGHT, STOP HERE !
    
    
    
    I had Chocolate Chip Pancakes and International House of Pancakes
    (IHOP) a few months ago.
    
    This past weekend I was making pancakes and decided to try making
    these.  This is how I did it and they were great!
    
    1 cup Aunt Jemima (sp?) ORIGINAL pancake batter
    1 egg
    1 TBL Hershey's cooking coa coa
    1 TBL sugar
    Dash of Vanilla
    1 TBL oil
    
    Mix everything up and cook the pancakes.  Once cooked place one
    pancake on plate, butter it and sprinkle with Chocolate Chips. 
    Place a 2nd pancake and repeat. (Do this as many times as you want)
    Put whipped cream on top (I used le creme) and then serve with syrup.
    
    VERY VERY SWEET...but if you're like me, nothing is ever too sweet.

    Here's a baked apple pancake recipe.  Although it
    doesn't seem to be the one your looking for, I
    thought I'd post it anyways.
    
    
    2 medium apples, peeled, cored & diced
    1/2 cup brown sugar
    1 teaspoon cinnamon
    2 tablespoons melted margarine
    1/2 cup flour
    1/2 cup milk
    2 eggs
    Pinch of salt
    2 tablespoons margarine
    
    Prehead oven to 425 degrees
      In one bowl, combine apples, brown sugar, cinnamon
    and melted margarine.  In second bowl, combine flour,
    milk, eggs and salt.
      Melt 2 extra tablespoons margarine in a 9 or 10"
    pie plate.  When melted, pour in flour and milk 
    mixture.  Bake in 425 degree oven for 15 minutes.
    
    
    
    I've never made this before.  One question.  What
    do you put on top of these?  Maple syrup?  Con-
    fectioner's sugar?  Maybe I should ask what the
    norm?  I know you can put on just about anything
    but what compliments it more?  Plain?
    
    Thanks.

This isn't exactly a scratch recipe, but I've taken the standard Bisquick batter
and grated in a granny smith apple or two, added a teaspoon of cinnamon, and 
done the pancakes the usual way.  They turn out a bit moister than usual, even 
if you cut back on liquids, because the apples release moisture during/after
cooking.  It's ok, though, as long as you don't try to hold the pancakes very
long.

    My mom used to serve apple pancakes the way she had them when "she was
    a little girl in the old Country" - Germany.  These don'thave  the
    amount of dough that Bickford's do, but I like them a whole lot more!
    
    You peel, core and slice the apples (so you have a circle of the apple)
    and then dip into dough and pan or griddle fry like a pancake.
    
    Now, getting the recipe from my mother is like pulling teeth -- you mix
    milk, flour, a little sugar and cinnamon, and 1 or 2 eggs -- til it all
    looks right.  I'm still working on getting it to look right, but have
    found that if you use a base recipe for the thin swedish pancakes it is
    very close!
    
    

    try notes 819 and 1632, there are tons of great ideas in both.
    
    my favorite?  whole wheat with blueberries or banana's.  yummy!!!!!!!!
    
    oh and swedish pancakes are great too, if only they didn't take so much
    time to make!
    
    

    I have created this wonderful syrup for my pancakes and the it has
    been a hit....
    
    Recipe name:	Berry maple syrup 
    
    Ingredients
    
    	1 or 2 c	Maple Syrup (a good brand name)
    	1/2 or 1 c	Blueberry,raspberry or cranberry juice
    
    Directions
    
    	In a sauce pan on low/medium heat... blend the Maple syrup 
    	and juice together... let simmer for about 20 minutes. 
    
    	Remove from heat, let cool until just warm.... serve with
    	your favorite pancakes or waffles. 
    
    Variation
    
    	Reverse the ingrendient quantities for a more berry then maple
    	flavor.
    
    	Enjoy..!	Bob Grover (original creater of this recipe,
    				    I think)
    
    
    	Enjoy..!

    Another great and quick recipe is...
    
    Name:	citrus delight...
    
    Ingredients:
    
    	1 Large jar	Orange Marmalade
    	1/4 c		Orange juice
    	1 		lemon peel (1/2 grapefruit peel can substitute)
    
    Directions:
    
    	Cut lemon peel into julian slices and blanch in boiling water
    	for about 5 minutes. Remove peel from water and let cool.
    
    	Dice lemon peel into small chucks and set aside.
    
    	In sauce pan, on low heat, combine marmalade and juice. Stir
    	until well blended. Add the diced lemon peel and let sauce 
    	reduce slightly.
    
    	NOTE: there should be enough thicker in the marmalade to achieve
    	      the right consistancy (syrupy). If not however, remove
    	      a small amount of the liquid from the pan and mix in a
    	      VERY small amount of corn starch. Then stir that mixture
    	      back into the sauce.
    
    	ENJOY..!	Bob Grover 
    

    I don't actually have a recipe for this but my favorite is
    apple pancakes.  Very simple to make -- just add a few coarsely chopped
    apples and some sugar and cinnamon to the batter.   I like this
    variation because I dislike syrup (too sweet) and I can eat these
    without needing the syrup.  They're very good and I don't have to plan
    ahead since we usually have apples in the frig year round.

    -JFK-

                                MALASSADAS
                                
                         (Portuguese Fried Dough)
                         
                Good on Pancake Tuesday or any other day!
                         
       
       1/2 c. water             1/2 c. butter
       2 pkg active dry yeast   2 eggs, beaten
       1/2 c. lukewarm milk     1 tsp salt
       1/2 c. sugar             4 to 5 c. flour
       
       (Your choice deep-fry oil)
       
       Stir the yeast into 1/2 c. of luke-warm water in a large mixing
       bowl. Add all other ingredients, using about 3-1/2 c. of the
       flour. Mix with a large spoon until smooth. Gradually add
       remaining flour until the dough can be handled. Knead gently by
       hand. 
       
       Turn the dough out onto a floured board, and knead again gently
       until the dough is smooth and elastic; this should take about five
       minutes. Finally place the dough into a greased bowl and cover the
       bowl with a damp cloth. Allow to rise until it's about double the
       original size.
       
       Heat oil to 375 degrees. Break off a piece of dough to about
       doughnut size, stretch it horizontally -somewhat- (it should be
       more like a fat pancake than like either a ball or cruller) and
       drop it gently into the hot oil. Handling the dough is easier if
       you have a saucer or small dish of oil on the side, to dip your
       fingers into.
       
       Fry the dough until golden, then remove and drain on a brown paper
       bag or toweling. When cool enough to handle, dip in a deep dish of
       granulated sugar.
       
       

    Does anyone know how to make "corn pancakes"?
    
    Could it be as easy as adding a can of creamed corn to the batter?..
    if so, how much moisture (water) would need to be decreased?
    
    thanx!
    
    pat :-)
    

    The favorite topping at our house:
    
    Serves 2
    
    2 T. butter or margarine
    2 T. brown sugar
    1/2 t. cinnamon
    1/2 c. water
    1 t. cornstarch  
    1 large apple thinly sliced
    
    Mix all ingredients except apple together and bring to a boil, stirring
    constantly.  Add apples, stir to coat, cover and simmer about 5
    minutes.  Depending on the juciness of your apples, you may need
    to add a bit more water or cornstarch at the end of the cooking
    time.  
    
    Peg
    

    In case you like bananas, my favorite pancakes ever were some banana
    pancakes I had years ago at an International House of Pancakes.
    You simply ladle out the batter for each pancake onto the griddle.
    Immediately lay thin slices of banana on top, while batter on top
    is still uncooked.  When the bottom sides are cooked, flip the 
    banana side down and cook that side.
    
    Serve with whipped sweet butter and brown sugar syrup, or with a
    little sweetened whipped cream.
    
    \Laura
    

    My wife came up with a way to give lots of flavor while reducing the
    amount of fat in the "box" pancake mixes. We use the whole wheat mix,
    leave out the oil, use orange juice (freshly squeezed, it's easy to
    get here in AZ) for the liquid and add one smashed banana. Sprinkle
    sliced almonds on the pancakes while they're cooking on the first side.
    Don't forget to heat the maple syrup a bit.
    
    Keith
    
    p.s. She just informed me that this recipe is actually on the box,
         albeit with the oil. I used to hate pancakes but I look forward
         to these.
    

    My Mom used to make corn pancakes, actually she called them corn
    fritters.  She used to just add regular canned corn niblets to her
    regular pancake batter..  Delicious!       
    
    Corine

RE:  CORN CAKES

Mix 1 cup white flour,
    1 cup cornmeal,
    1 teaspoon baking powder,
    1 cup buttermilk,
    1/4 cup melted butter or margarine,
    1 ex-large egg, slightly beaten,
    1/4 cup granulated sugar -
	   mix just until all is moistened
Add 1 sm can niblets corn, drained well or equivelent frozen corn
	   stir to mix evenly

Drop by Tablespoons full into a heavy skillet in 1/4 inch hot oil.
Turn when deeply golden brown on one side.  Fry until deeply golden
on second side.  Serve dusted with powdered sugar if you desire.  Also
good with syrup.  Honey also works real good for this.

RE:  PANCAKE TOPPING

Mix 1 cup cinnamon applesauce,
    1/4 cup maple syrup,
    1/4 cup melted margarine or butter

in small pot over medium heat until heated through.  Serve over
your favorite pancakes or fritters including corn cakes above.
Honey also works real good for this.

    Hi,
    
    I was just looking to a couple of old notes and I found this one.
    Pannekoeken are Dutch, not Scandinavian. If you are still interested
    (after almost 3 years) I can give you the recipe (I am Dutch). On top
    of the pannekoeken you can put anything you want. The plain pannekoek
    is with sirup and sugar. But you can also serve it with marmelade, ice
    and hot cherries, peaches, ragout. Besides that, you can also (like
    with fried eggs) bake it with cheese (or bacon, apples etc.)
    It is real Dutch.
    
    Regards,
    
    Marianne

    I like these big pancakes enough that I even bought a special pan for
    preparing them - we normally made them with apples, which my husband
    can no longer eat due to allergies.
    
    /Charlotte

Reposted without composed chars - sorry for the hassle, folks!

           <<< Note 3004.0 by GLORY::HULL "EIS Delivery - Motown" >>>
                          -< Featherweight pancakes >-

Featherweight pancakes



2	C	flour
1	tsp	baking soda
3	Tbl	sugar
3/4	tsp	salt

2	eggs	well-beaten
1/4	C	vinegar
1-3/4	C	milk
1/4	C	butter-flavored oil (Orville Reddenbacher, etc)


Sift dry ingredients - set aside

Mix wet ingredients in a separate bowl

Add wet to dry ingredients and stir until smooth.  Do not beat to death!

P.S.  I like to add a bit more milk after the initial combining to thin out
the batter a bit more.  Adjust to your own tastes.

	Al

[and left off for obvious reasons is how to cook them! Everyone ought to be
able to cook pancakes by now....]

    I found a cast iron pan in the attic with 7, 3inch 1/4" deep
    depressions.  In the king arthur catalog this is listed as a "plett
    pan" for Scandanavian pancakes (Mods note that Pancake note #1632 is
    write locked".  Did a directory on Plett... zilch.  Anyone seen one or
    know how to make it?
    
    Thanks

    I have a specialty booklet at home.  I'm sure I saw a recipe for this
    or something similar.  I will look and bring  it in.
    
    Judy

    It is a very egg-y pancake, like popover batter.  The pancake expands a
    lot when it is cooking and climbs up the sides of the pan - really like
    a giant popover.  Some people put lemon juice in the batter, and they
    are usually served either sprinkled with powdered sugar, or with a
    stewed fruit and cinnamon compote on top - usually apples.  Blueberries
    are good too.
    
    I have one of these pans around someplace, but I haven't used it for a
    long time because my husband can't eat that many eggs anymore.
    
    /Charlotte

    I have copied information and recipes from my booklet into separate 
    replies. I hope this is what you had in mind. The names were different 
    but the description sounds the same.  I have about a dozen more recipes 
    plus some for sauces to use over these goodies. If you want them, let me
    know and I will type them in.  I didn't know if you had the baking 
    directions so I included those here. I also have pan care directions if
    you need them.

The Nordic Ware Ebleskiver Pan, sometimes referred to as a "Monk's
Pan", is a unique, round, cast aluminum pan containing seven individual
cups (half spheres) for stove top baking of famous Danish Ebleskiver.
These delicious, light, fluffy pan cake balls can best be described
as a cross between a dumpling, a doughnut and a fritter.  The batter
is similar to that used in making waffles.  They are a special breakfast,
brunch or light suppertime treat.  The Danish people also like to serve 
them as a New Years Eve midnight snack.

The word Ebleskiver (Aebleskiver) actually translates to apple slice
because sometimes a thin slice of apple is baked in the center.  We at
the Nordice Ware Kitchens have coined the word "Eble" and often refer 
to the pan as the "Eble Pan" used for making "Ebles".

To Bake Ebleskivers:

1. Place pan on medium heat of stove.  Heat until the pan is hot enough
so that a small amount of water, when sprinkled on the surface, will
sizzle.  Place about 1/4-1/2 tsp margarine or shortening in each cup.
The more fat that is used, the crustier the exterior will be, but for 
those on low fat diets a smaller amount of fat is suggested. (Natural
aluminum model will require additional shortening for frying.)

2. Fill each cup about 2/3 full of batter.  Let bake until edges appear
brown and center is bubbly.

3.  When bubbly, carefully turn each Ebleskiver over in the cup (180
degree turn), using a fork.  (Keep a piece of paper toweling on hand
to wipe off fork if batter collects on it.)  You will notice that a 
perfect sphere is now formed.  Continue baking until done.  It is 
advisable to turn the Ebleskiver several times in the pan after the
initial turn to prevent burning and to completely bake through.  Before
rotating Eble in the pan, be sure that a nice crusty sphere has been
formed.

4.  To test for doneness, gently open one Ebleskiver to "peek" inside or
use a toothpick or cake tester.

5.  When baked, serve on plate.  Sprinkle with powdered sugar or 
a cinnamon and sugar combination.  They can also be topped with a 
selection of syrups, fruits, whipped toppings or sauces.

6.  For a special treat, Ebleskivers may be filled while baking.  A
thin slice of raw apple (or a piece of canned apple pie slices, not
sweetened pie filling), a cherry, piece of mandarin orange or prune,
etc. may be used.  Place fruit in Ebleskiver at the point of bubbly
appearance and before turning.  (Do not attempt to fill with fruit 
that is not drained as juices will ooze out during baking and affect
the shape of the sphere.)

7.  Finished Ebleskiver may be kept uncovered at low heat in the oven
or in a heavy skillet on the stove while continuing to bake additional
Ebles.

INGE'S EBLESKIVER (or waffles)

5 eggs, separated		2 cups milk
3 Tbsp sugar			3 cups flour
Grated rind of 1 lemon		1 Tbsp baking powder
1/4 tsp grated cardamon		1/2 tsp salt

Beat egg yolks and sugar until light.  Add grated lemon
rind, cardamon and sifted dry ingredients, alternating 
with milk.  Fold in beaten egg whites. Bake in Ebleskiver 
Iron or Waffle Iron as directed.

CORN FRITTERS (EBLESKIVER)

2 cups biscuit mix		2 Tbsp oil
1 egg 				1 small can niblets corn, drained
1 1/3 cup milk			

Mix all ingredients together.  Pout batter into prepared Ebleskiver
Iron, baking as directed.  Serve with hot maple syrup.

YEAST EBLESKIVER

1 pkg dry yeast		2 cups milk
2 Tbsp oil		2 eggs
1 Tbsp sugar		1/4 tsp ground cardomon
1 tsp salt		    or nutmeg
2 cups flour		1 tsp vanilla

Measure all dry ingredients.  In large bowl mix
undissolved yeast with 1/3 of the flour and all 
other dry ingreients.  Heat milk to 120-130 degrees.
Add oil and warm milk to yeast mixture and beat
2 minutes.  Add eggs and 1/2 cup more of flour.  
Beat 2 more minutes.  Stir in remaining flour.  
Cover and let rise in warm area until bubbly. 
Bake.

DANISH EBLESKIVER

3 eggs, separated	1 tsp soda
2 Tbsp sugar		1 tsp baking powder
1/2 tsp salt		Thinly sliced apple or
2 cups buttermilk	  quatered piece of prune
2 cups flour

Beat egg yolks.  Add sugar and salt.  Sift together
remaining dry ingredients and add alternately with 
buttermilk.  In separate bowl beat egg whites until
stiff.  Fold into batter.  Heat Ebleskiver Pan and
place a small amount of butter or margarine in each
cup.  Fill 2/3 full with batter.  Place apple or 
prune slice in center of each cup of batter.  Bake
as instructed.

STANDARD EBLESKIVER

4 eggs, separated	1/4 cup melted shortening
1 Tbsp sugar 		2 cups cake flour
1 tsp baking powder	2 scant cups milk
1/2 tsp salt

Beat egg yolks.  Add sugar.  Sift together remaining
dry ingredients and add alternately with milk.  Add
melted shortening, mixing well.  In separate bowl,
beat egg whites until stiff.  Fold into batter. Bake.

    Thanks Judy.. my pan does not have rounded (half globe) depressions,
    they are flat 1/4 inch deep.  Think it would work?

    re: .68
    
    A variant spelling of "plett" is "pl�tta", btw.
    
    I entered our family recipe for pl�tta in note 1542.15.  May I (humbly)
    suggest you try the recipe - it's what I use in my pl�ttpanna (which is
    what that special frying pan is also called) - and my pl�ttpanna looks
    just like what you've described.
    
    As you've gathered, pl�tta are very different from ebfelskivar, so
    those recipes aren't likely to very successful in this kind of pan.
    
    Joanna

         Although in 78 replies I have found an unbelievable amount of 
         variations and additions and toppings for pancakes, I have 
         only found 1 actual pancake recipe (.32).
         Now, I have a request for a pancake recipe in Switzerland 
         i.e. in french.
         Of course, I could go home tonight and get my recipe book, 
         But I would really like to give her an answer today. :-)
         
         Can anybody from overseas help?
         
         Thank you very much.
         
         Natacha

                                   PANCAKES

2 Cups white flour		2 Tablespoons Sugar
2 Tablespoons Baking Powder     2 Tablespoons Butter
1 Teaspoon Salt                 2 Cups (approx.) Milk
2 Eggs


Mix flour, baking powder, salt and sugar together well.  Put eggs in one corner
of bowl on top of dry ingredients and beat the eggs and then start adding milk
a little at a time.  Keep adding milk until the mixture has the consistancy of
gravy.  Let stand for several minutes until mixture rises a bit and gets just a
bit thicker(this is not necessary, but does seem to improve results slightly). 
The amount of milk shown is only approximate, just keep adding it until the
consistancy is what you like, that will come with experience.

Now melt butter in the pan that will be used to cook the pancakes.  Pour off
excess butter into the pancake mixture and mix in well.  Now pour  "puddles" of
the mixture into a the hot pan (approx. 360 Degree F).  When they start to
bubble on the top side, flip over and cook slightly more.  

Can be served with various toppings, Karo Syrup, Maple syrup, fruit, sugar,
chocolate sauce, butter etc.  We make these almost every week and the favorite
topping seems to be crushed strawberries and a little whipped cream.

If it is available, Bisquick has a reasonably good recipe on their box and it
works well.  I don't how much it is exported, but I suspect it may be readily
available.

    I just came back from a sailing trip and got a neat clue from the
    captain... substitue BEER for the liquid in pancakes.. preferably stale
    warm beer.. the yeast makes the pancakes a little lighter...
    
    Worked for us in Beer Cinamon Apple pancakes... but then everything
    tastes better at sea. (The old Dinty Moore camping phenomenon.)
    
    Bob

re -1

Hi Bob,

I've tried the pancakes you mentioned, using cold lager.  Works a treat.

regards,

joyce

    If you are really relying on the beer yeast to raise your pancakes you
    have to be careful which beer you use.  Many of the mass produced
    American beers have no active yeast since they are pastuerized or
    filtered.

ALL bottled American beer has no active yeast.  It is required to be either 
pasteurized or micropore filtered to remove the yeast and other active 
organisms.

--PSW

    Well maybe its the foam or some other factor... the pancakes were
    lighter.. or maybe I drank the beer and my head was lighter.. I just
    cracked open the nearest beer at hand (Bud?)... or just the fact I was
    on a boat... makes everything lighter.
    
    Bob

�ALL bottled American beer has no active yeast.  It is required to be either 
�pasteurized or micropore filtered to remove the yeast and other active 
�organisms.
    
    I don't think ALL do.  I know of homebrewers that cultivate yeast from
    bottles of beer to use to ferment their own stuff.  Sierra Nevada is
    popular for this purpose.

    I've been searching for the classic potato pancake (you know,
    the great jewish latka stuff?)
    We experimented with grating/processing potatoes, and usually ended
    up having to laugh at the mess, and cry at the quality of the resulting
    food.
    I need someone's tried and true recipe for these wonders. I once asked
    my jewish buddy how he made his - he said he used a mix!!!
    
    I want to try from scratch. Anybody know the secret?
    
    Monica

re: .87

>    I've been searching for the classic potato pancake (you know,
>    the great jewish latka stuff?)
>    We experimented with grating/processing potatoes, and usually ended
>    up having to laugh at the mess, and cry at the quality of the resulting
>    food.
>    I need someone's tried and true recipe for these wonders. I once asked
>    my jewish buddy how he made his - he said he used a mix!!!
>    
>    I want to try from scratch. Anybody know the secret?
    
Well, one secret is to make sure you remove as much moisture from the
potatoes as possible.  After you grate them, wrap them up in cheesecloth
or a towel and wring the heck out of them.

I'm sure I have detailed recipes in one of my many cookbooks.  If you
don't get sufficient help from in here, nag me by e-mail and I'll try
to look something up for you.

-Hal

    RE: .87

    Check out these notes for potato pancake recipes:

	837.4
	837.6
	837.23
	837.30
	837.32

    Good luck!

    Cara

    see 427.17 for recipe