Scottish Pancakes

So, whilst browsing on Pinterest the other day, I came across a recipe for Scottish Pancakes.  Here's the picture:

Wow!  Just look at those beautiful, fluffy, TALL pancakes!  These are the most beautiful pancakes I've ever seen!!  Made my mouth water!  So, I tracked down the recipe at http://diethood.com/scottish-pancakes/ and made them for breakfast this morning.  

Here's the recipe:

Scottish Pancakes

2 eggs

1 1/4 cups milk

1 1/2 cups + 1 tablespoon all-purpose flour

1 tablespoon baking powder

Pinch salt

1 tablespoon sugar

1 teaspoon cinnamon

Butter

Syrup or Honey and Berries, if desired for topping

Beat the eggs and milk until foamy.  Combine the flour, baking powder, salt, sugar and cinnamon. Whisk the flour mixture into the milk mixture  just until combined.  Let stand 15 minutes.

Heat a griddle until it's hot, then coat the surface with a little butter.  Drop 1/8 cup of batter on the griddle to form the pancakes and cook until they start to rise up and bubble, then flip them over and cook until golden brown.  I made about 20 pancakes this way. 

And they didn't look anything at all like the beauties on Pinterest!  Very disappointing.  They tasted good....a little dense, but they were OK.  Here's a picture of mine:

They look like regular pancakes.  So, back to the original blog post I went to see what I did wrong.  Hmmm.  I followed the recipe exactly.  Then I read the reviews.  Ah hah!  If I had read the entire post (instead of just looking at the gorgeous pictures!) I would have seen that she cooked her pancakes in biscuit rings!  Light Bulb moment!!!

This recipe is not as good as some others I've made over the years...I bet I could use one of my favorites, cook them in my English Muffin rings and force them to rise up in fluffy gloriousness!  I'll try that one day.  Maybe.  We all know I'm a lazy cook and making them in rings sounds kinda time consuming.  

Sunny's PB&J Pancakes

Sunny's PB&J Pancakes


1/2 cup creamy peanut butter, melted
2 tablespoons butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk + extra, if needed
Butter for the griddle
Boysenberry Syrup (or whatever fruity syrup you like)

Preheat a griddle.

In a large bowl, whisk together the dry ingredients.  Slowly mix in the egg, milk, peanut butter,and melted butter until combined.  Add a little extra milk if the batter feels too thick.  Let the mixture sit for 5 minutes.

Melt a little butter on the griddle and spoon 1/4 cup scoops of the batter to form each pancake.  Cook until the top starts to bubble then flip each one until browned and fully cooked.

Serve with the Boysenberry Syrup.

These were good, but a little dry I think.  I prefer my old recipe for PB&J Pancakes.  Adapted from Sunny Anderson's recipe on Food.com  Her recipe included instructions for Blackberry Syrup, which sounded great, but alas, I had no berries.  Smucker's is quite tasty though!

Orange Pancakes with Sunshine Orange Sauce

Orange Pancakes with Sunshine Orange Sauce

Pancakes:
2 cups Bisquick mix
3 tablespoons sugar
2 large eggs
3/4 cup orange juice
3/4 cup milk

Sauce:
3/4 cup orange juice
1/4 cup sugar
1 1/2 tsp cornstarch

Combines Bisquick and sugar in a large bowl.  Make a well in center of mixture.  Combine egg, orange juice and milk until well mixed.  Pour into well in Bisquick mixture and stir just until moistened.

Pour 1/4 cups of batter for each pancake onto a hot, lightly greased griddle.  Cook until the tops are bubbly and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the orange juice, sugar and cornstarch.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minutes or until sauce thickens to syrup consistency.  Serve with the pancakes.

Yum!!  Makes about 16 pancakes.  I don't remember where I found this recipe.  It's been in my "To Try" file for a long time though.  Glad I finally tried it!

Todd's Famous Blueberry Pancakes

Todd's Famous Blueberry Pancakes

1 1/4 cups all purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 1/4 tsp sugar
1 egg
1 cup milk
1/2 Tbsp butter, melted
1/2 cup fresh blueberries (or thawed frozen blueberries)

In a large bowl, stir the flour, salt, baking powder and sugar together.  Add the egg, milk and melted butter and stir until combined.  Fold in the blueberries.

Let sit for 1 hour.  I did NOT do this.  And they were fine!

Heat a griddle over medium high heat.  Brush with a little melted butter.  Scoop 1/4 to 1/3 cup portions of batter onto the griddle and cook until the pancakes are bubbly and dry around the edges. Flip them and continue cooking about 1 minute or until browned on the bottom.

Serve hot with butter and syrup (or butter and brown sugar according to Todd's recipe).

Very good pancakes!  Next time I'll wait the hour and see if it makes any difference.  I might also add a little lemon peel to perk up the blueberries.

Recipe from allrecipes.com

Apple Pie Pancakes with Vanilla Maple Syrup

Apple Pie Pancakes with Vanilla Maple Syrup

Pancakes:

1 cup all-purpose flour
2 Tbsp light brown sugar, packed
1 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch salt
1 cup milk
1 egg
1 Tbsp melted butter, cooled
1 tsp vanilla extract
1 medium apple, grated
Butter for griddle

Syrup:

1/2 cup maple syrup
1 tsp vanilla extract

In a medium sized bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves and salt.  Add the milk, egg, melted butter and vanilla and stir until just combined.  Fold in the grated apple.

Warm the maple syrup and stir in the vanilla.  Set aside.

Preheat a griddle and brush with a bit of melted butter.  Using a 1/4-cup measure, scoop batter onto griddle and cook 1-2 minutes or until small bubbles begin to form on the pancakes.  Flip them and continue cooking until golden brown (about 1 more minute).  Serve immediately with the warm syrup.

Good pancakes.  Not as tender as my favorite Buttermilks, but the apple-spice flavor makes these a winner!

Adapted from a recipe found on Pinterest from www.averiecooks.com.

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

SYRUP:
1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to chef-in-training.com.

Orange Pancakes with Sunshine Orange Sauce

Orange Pancakes with Sunshine Orange Sauce

2 cups biscuit mix
3 tablespoons plus 1/4 cup sugar, divided
2 large eggs
1 1/2 cups orange juice, divided
3/4 cup milk
1 1/2 teaspoons cornstarch

Combine biscuit mix and 3 Tbsp sugar in a large bowl; make a well in center of mixture. 

Combine eggs, 3/4 cup orange juice, and milk in a small bowl, stirring well; pour into well of biscuit mix mixture, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the remaining 1/4 cup sugar, cornstarch, and remaining 3/4 cup orange juice; bring to a boil over medium heat, stirring constantly; boil 1 minute.

Serve pancakes with warm orange sauce.

Seriously, these may be the BEST pancakes I've ever eaten in my life!  I loved them!!  From Mr. Food.

Oatmeal Brown Sugar Pancakes

Oatmeal Brown Sugar Pancakes

2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon

Combine all ingredients and stir until batter is smooth.  Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it.  Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.

Serve hot with butter and syrup.

This made about 15 pancakes and they were very good!    Adapted from recipe found at www.bakingjunkie.com.

Sourdough Pancakes

You need to start this the night before you plan to make them.

Sourdough Pancakes

Overnight Sponge:
1 cup sourdough starter, unfed
2 cups King Arthur unbleached all-purpose flour
2 tbsp sugar
2 cups buttermilk

Stir down your unfed starter and measure 1 cup into a large mixing bowl.  Stir in the flour, sugar and buttermilk.  Cover and let rest at room temperature overnight.

Pancake Batter:
All of the Overnight Sponge
1/4 cup melted butter
2 large eggs
3/4 tsp salt
1 tsp baking soda

In a small bowl or mixing cup, beat the eggs and melted butter. Add to the overnight sponge mixture and stir to mix.  Add the salt and baking soda, stirring to combine.  The batter will poof up and start to bubble!  (It's alive!)

Spoon the batter onto your hot, buttered griddle and cook until the pancakes start to bubble and get dry on the edges, then flip them and cook until done. Serve with butter and syrup.

Since this was my first time making Sourdough Pancakes I wasn't entirely sure what to expect.  They were tasty, a little bit of a sour bite on the tongue, but good.  They were a lot thinner than the pancakes I usually make...almost crepe-like, with a pretty lacy look as they browned.

Recipe from the King Arthur Flour website.  You can use the same batter for waffles, which I will be trying soon!

Gingerbread Pancakes

Gingerbread Pancakes

2 1/2 cups Bisquick mix
3/4 cup apple butter
1 cup milk
2 tbsp canola oil
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 eggs

Combine all ingredients in a bowl and stir until well blended.  Spoon by 1/4 cupfuls onto a hot, buttered griddle and cook until bubbles appear on top and the edges are dry.  Turn and cook until browned.  Serve with butter, warm maple syrup and crispy bacon.

These are mildly spicy but taste nothing like gingerbread to me.  However, they are quite tasty and I'd definitely make them again.

Buttermilk Pancakes

Buttermilk Pancakes

1 cup flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
1 egg
1 cup buttermilk (plus extra if needed)
2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

PB&J Pancakes

1 1/2 cups all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1/4 cup peanut butter (I prefer crunchy)
1 Tbsp vegetable oil
1/2 tsp vanilla
2 eggs, lightly beaten
Your favorite Jam (grape if you're a pb&j purist)

Combine flour, sugar, baking powder, and salt in a bowl. Combine milk, peanut butter, oil, vanilla and eggs in a separate bowl until well mixed. Add liquid mixture to flour mixture and stir until smooth.

Spoon 1/4 cup batter onto hot nonstick griddle for each pancake. Turn when tops are covered with bubbles and edges look cooked

Serve with jam.

Confession time: I forgot to add the eggs to mine and I used 1 1/2 cups of milk (misread the recipe) and they were perfectly fine! In fact, they were quite delicious! I ended up with 14 pancakes and not a one was left over, 'cause John ate 10 of them!! Original recipe from my Publix meal plan from e-meals.

Applesauce Pancakes

Applesauce Pancakes

2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk

In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These pancakes were awesome! Fat & fluffy! From allrecipes.com

Fluffy Canadian Pancakes

Fluffy Canadian Pancakes

3 egg whites
1 tbsp sugar
1 cup flour
1 tbsp baking powder
Pinch salt
1 cup milk
3 egg yolks

Beat the egg whites and sugar in a large glass or metal bowl until stiff peaks form. I love my Kitchen Aid Mixer! It was busy beating while I put the rest of this together.

In another large bowl, combine the flour, baking powder and salt. Stir in the milk and egg yolks until smooth. Fold in 1/3 of the egg whites, then quickly fold in remaining whites until no streaks remain.

In the meantime, heat a lightly buttered girddle over medium high heat. Pour or scopp the batter onto the hot griddle and cook until pancakes are golden brown on both sides. Makes about 16 pancakes.

Serve hot with butter and warm syrup! These may well have been the best pancakes I've ever made! They were fluffy and light and tasted great!! John loved them...I swear the man ate a dozen by himself and would have ate more if I hadn't beat him to them!

Adapted from allrecipes.com

German Pancake

German Pancake

5 tbsp butter
4 eggs
1/4 tsp salt
1 cup all-purpose flour
1 cup milk
1 tbsp sugar
1/2 tsp vanilla

Preheat the oven to 425^F.

Melt the butter in 9x13" baking pan while you mix the batter. Combine eggs, salt, flour, milk, sugar and vanilla and whisk until blended. Pour into the hot pan and bake for 15-20 minutes or until the mixture is puffed up and golden brown. Serve immediately with syrup (or lemon juice and powdered sugar).

I liked the Dutch Babies a wee bit better than this recipe, but only because it looks more rustic in the iron skillet! There's not much difference in the taste and I like these a lot.

Brown Sugar Bacon & Dutch Babies

Brown Sugar Bacon

1/4 cup light brown sugar
1/2 tsp cayenne pepper
1/2 tsp black pepper
6 sliced thick-cut bacon

Preheat the oven to 375^F. Mix the brown sugar, cayenne and black pepper in a shallow bowl. Add bacon and toss to coat each slice. Live a baking sheet with a wire rack and lay bacon on the rack. Pat any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, 15-20 minutes. Remove from oven to a serving dish and let cool slightly before serving.
Adapted from Food Network's "Down Home with the Neelys". This was very tasty, but not crisp enough in the middle for my taste.


Dutch Babies

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch nutmeg
1 pinch salt
2 tbsp butter
2 tbsp confectioners' sugar for dusting

Place a 10-inch cast iron skillet inside oven and preheat oven to 475^F. In a medium bowl, beat eggs with a whisk until light. Stir in milk. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce heat to 425^F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter into the skillet and return to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar. Serve with warm maple syrup and wedges of lemon, if desired. From allrecipes.com - I LOVED these! I can definitely see this becoming one of my favorite Sunday breakfasts!