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Buttermilk Pancakes
2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
Preheat griddle to 375ºF. Stir together flour, sugar, baking powder and salt in large
bowl to blend. Combine buttermilk and eggs to blend. Add to dry ingredients and
stir until mixed. Pour batter by
1
⁄4 cupfuls onto griddle. Cook about 3 to 4 minutes
turning once. Makes 20-22 pancakes.
Overnight Raisin Oatmeal Pancakes
2 cups quick cooking oats
2
1
⁄2 cups milk
2 eggs
1
⁄4 cup vegetable oil
1
⁄2 cup flour
Mix together the oatmeal, milk, eggs and oil. Mix together the flour, sugar, baking
powder, baking soda, cinnamon and salt. Add to oatmeal mixture and stir to mix.
Cover and refrigerate overnight. The next morning, stir in raisins. Allow batter to sit
for 10 minutes before cooking. Preheat griddle to 375ºF. Pour batter by
1
⁄4 cupfuls
onto griddle. Cook about 5 minutes turning once. Makes 16-18 pancakes.
Apple-Molasses Pancakes
1
1
⁄2 cups milk
2 tart apples such as Granny Smith,
peeled, cored, and cut in large chunks
1 egg
4 tablespoons butter, melted
2 tablespoons molasses
Preheat griddle to 325ºF. Place milk, apple chunks, egg, butter and molasses in
blender jar.* Pulse or blend briefly (3 to 5 seconds) until apples are finely chopped.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
Stir the dry ingredients to mix. Add apple/milk mixture and stir until just combined.
Batter will be thick but still pourable. Pour batter by
1
⁄4 cupfuls onto griddle. Cook
for 3 to 4 minutes then turn pancakes and cook about 2 to 3 minutes more.
Makes 16-18 pancakes.
*If you do not have a blender, finely shred apples using a grater.
Peanut Butter and Jelly Pancakes
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1
⁄2 teaspoon salt
1
1
⁄4 cups milk
Preheat griddle to 350°F. Combine flour, sugar, baking powder, and salt.
In a separate bowl combine milk, peanut butter, egg, and oil. Stir until combined,
then add to dry ingredients. Pour batter by
1
⁄4 cupfuls onto griddle. Cook about
5 minutes turning once. Serve with jelly or preserves. Makes 14-16 pancakes.
1
⁄2 teaspoon salt
2 cups buttermilk
3 eggs
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon salt
1
⁄3 cup raisins
2 cups flour
1
1
⁄2 teaspoons baking powder
1
⁄4 teaspoon baking soda
1
⁄4 teaspoon salt
1
⁄4 teaspoon cinnamon
1
⁄2 cup peanut butter
1 egg
1 tablespoon oil
Jelly or preserves
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