Lemon Ricotta Pancakes

 Mix together:

2 eggs

1 cup ricotta cheese

3 tbl. vegetable oil

1 tsp. vanilla

Juice and grated rind of one lemon

Sift:

1 cup flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. sugar

Add the sifted ingredients for the ricotta mixture, thinning the batter with up to a cup of milk until it is to your liking. Cook on a lightly buttered griddle. 

Oatmeal Pancakes

If you are traveling through Las Cruces, be sure to have some breakfast at The Shed restaurant. I can personally vouch for the oatmeal pancakes they serve! If you can't make it to southern New Mexico for breakfast, try this version that I came up with at home.

3/4 cup quick oatmeal

1 1/2 cups buttermilk

2 eggs

2 tbl. vegetable oil

1 tsp. vanilla

1 tbsp. brown sugar

1/2 all purpose flour

3/4 tsp. baking soda

3/4 tsp. salt

Stir oatmeal and buttermilk together in a large bowl. Let sit for 10 minutes.

Stir in eggs, oil, vanilla, and brown sugar. Mix well.

Sift together the flour, baking soda, and salt. Mix into the oatmeal mixture.

Cook pancakes on a hot greased griddle for about two minutes per side. Keep the cooked ones in a warm oven until all are ready to be served.

Serve with warm syrup, sliced bananas, or warm applesauce.

Banana Cardamom Pancakes

I miss Oznot's Dish.
It has been closed for a few years now, but I'm no less pissed off about it. Marsha and I used to eat brunch there regularly. Usually I had the Moroccan steak and eggs, with the most wonderful roasted potato home fries on the side and a little bit of Sriracha hot sauce (my introduction to the stuff). Marsha would get the cardamom french toast with bananas. Then, one day, Oznot's Dish was closed. Gone forever. I never found out why. When I think about the time and work that must have gone into hand-setting all of the glass mosaic tiles that decorated the place I get really agitated, because someone probably destroyed it all in one day. Desert Candy has a suitable replacement for the french toast:

--2 large Eggs
--2 cups Buttermilk
--6 tbsp Unsalted Butter, melted
--1 1/2 cups All-purpose Flour
--1/4 cup Sugar
--2 tsp Baking Soda
--1/2 tsp Sea Salt
--1/8 tsp Cardamom
--2 large Bananas, diced

In a medium bowl, whisk together the wet ingredients (eggs, buttermilk, melted butter). In a small bowl, mix the dry ingredients (flour, sugar, baking soda, cardamom and salt). Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas (Don't be tempted to smash the bananas into the batter, these work best when the bananas are distinct within the pancakes, soft compliments to the fluffy batter). Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 1/4 cup of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.

Apple Pancakes

Don't these sound delicious?

3-4 tart apples

2/3 cup melted butter

2/3 cup sugar

1/8 tsp ground nutmeg

1/4 tsp ground cinnamon

2 eggs

1/2 cup milk

1/2 cup sifted all-purpose flour

1/4 tsp salt

Peel and core apples. Slice thin and saute in 1/3 cup butter for 5 minutes. Mix 1/3 cup sugar and spices and add to apples. Cover & cook 10 minutes. Cool. Mix eggs, milk, flour & salt. Beat with rotary beater for 2 minutes. Heat 1 tablespoon butter in 10-in ovenproof skillet. Pour batter into pan. Bake in preheated oven (450) for 15 minutes. Lower heat to 350 and bake for 10 minutes. Remove from oven and spoon 2 tablespoons melted butter over surface. Sprinkle with 2 tablespoons sugar. Spread apple mixture over half the surface; fold in. Spoon 2 tablespoons melted butter over top; sprinkle with 2 tablespoons sugar.

The recipe originally recommended puncturing the pancake as it puffs up in the oven. I like puffy pancakes, so I have eliminated that step.

What To Put On or In Your Pannekoeken

The Dutch Pancake Café (Nederlandse Pannekoeken Café) in Stowe, Vermont serves their pannekoeken in the traditional Dutch way, with the added ingredients cooked into the pancake. Their mouthwatering menu, quoted below, will have you packing your bags for Vermont. In the meantime, this list will give you some ideas for your own pannekoeken.

"We serve over 80 varieties of 12 inch sweet and hearty Dutch Pancakes. Dutch pancakes are specially prepared, crepe-like pancakes with a variety of ingredients baked in. Pancakes range from apples, cinnamon and bacon to chocolate chip with cream to shredded potato, onion and cheese."

DUTCH PANCAKE MENU

THE SWEET SPOT

Apple Cinnamon: Fresh Apple slices sprinkled with cinnamon.

Blueberry Cream: Maine blueberries with whipped cream.

Chocolate Chip: Plain pancake with chocolate chips.

Apple Blueberry: Fresh apple slices with Maine blueberries.

Banana: Fresh sliced bananas cooked inside.

Coconut Chocolate Chip: Plain pancake with chocolate chips and sprinkled with shredded coconut.

Banana Blueberry: Fresh sliced bananas with Maine blueberries.

Banana Chocolate Coconut: Fresh sliced bananas cooked in then topped with chocolate chips and toasted coconut.

Apple Raisin: Fresh apple slices with raisins.

Fresh Strawberry Banana: Plain pancake topped with fresh sliced strawberries(seasonal) and bananas finished with whipped cream.

Banana Pineapple: Fresh sliced bananas with diced pineapple.

Strawberry, Chocolate, and Cream: Fresh sliced strawberries (seasonal) on top of pancake drizzled with chocolate sauce and whipped cream.

Maple Walnut: Pancake topped with walnut-infused maple syrup.

Banana Walnut: Fresh sliced bananas with chopped walnuts.

Pineapple Almond: Diced pineapple topped with toasted almonds.

Lemon Butter: Spread with lemon compound butter and sprinkled with confectionary sugar.

Pineapple Coconut: Diced pineapple sprinkled with shredded coconut.

For an extra special treat add a Belgian chocolate truffle cup of Vermont's own Ben & Jerry's French Vanilla ice cream.

HEARTY HELPINGS

Shredded Potato, Onion and Cheese: Sautéed potato and onions cooked into the pancake with cheddar cheese. Served with sour cream and applesauce.

Italian Sausage, Peppers and Onions: Sliced Italian link sausage with sautéed red and green bell peppers and onions.

Bacon, Cheese and Tomato: Crumbled crispy bacon, cheddar cheese and fresh diced tomato.

Tomato, Onion, Mushroom and Cheese: Fresh diced tomato and onion with sliced mushrooms and cheese.

Ham & Swiss: Diced ham and Emmanthauler Swiss cheese.

Spinach, Onion, Mushroom and Bacon: Sautéed fresh spinach, onion, mushroom slices and crumbled bacon cooked into the pancake.

Sausage Gravy: Plain pancake served with a side of southern style sausage gravy.

Apple Bacon: Fresh sliced apples and crispy crumbled bacon.

Broccoli and Swiss: Sautéed fresh broccoli florets and Emmanthauler Swiss cheese.

BaconCrumble: Crispy bacon in pancake.

Potato, Broccoli, Ham and Cheese: Sautéed fresh red potatoes, broccoli florets and ham topped with cheddar cheese.

Pineapple Canadian Bacon: Diced pineapple accompanied by thin slices of Canadian bacon.

Canadian Bacon and Cheese: Thin slices of Canadian bacon and cheddar cheese cooked in pancake.

Bacon and Cheese Crumble: Crisp bacon and cheddar cheese cooked in the pancake.

Vegetarian Canadian Bacon and Pineapple: Thin slices of soy based Canadian bacon and diced pineapple.

Vegetarian Italian Sausage, Peppers and Onion: Spicy Italian vegetarian sausage with sautéed bell peppers and onions cooked in the pancake.

NEDERLANDSE PANNEKOEKENCAFÉ SPECIALTIES

Breakfast Pannekoeken: Eggs and bacon or sausage cooked in the pancake and topped with cheddar cheese.

The Rembrandt: Apple, shredded potato, pineapple, raisins, ham and cheddar cheese seasoned with curry.

Farmers Pannekoeken: Sautéed shredded potato and onions with tomato and cheese.

Nor-Easter Pannekoeken: Apple slices with walnuts and raisins sprinkled in.

Vegetable Fantasy: Basil pesto, artichoke hearts, sliced black olives, tomato and cheese.

Hawaiian Pannekoeken: Ham, pineapple and Swiss cheese.

Pina Colada Pannekoeken: Pineapple, banana and toasted coconut pancake topped with whipped cream.

Fresh Fruit Pannekoeken: Featuring the freshest in seasonal pickings layered on top of a pancake.

Pannekoeken Recipes

My son suggested that I include some pannekoeken recipes as a part of this series. These are the real Dutch Pancakes, as opposed to those delicious Dutch Babies that also appear on this blog.

Rich Vermunt, on his delightful web page called Dutch Cooking, which is part of his larger site Going Dutch, tells us that the best pancakes are made with yeast. The first recipe below is another variation which uses lots of eggs instead of yeast, and the yeast pancake recipe is also given (in Rick's words). Be sure to visit his website--it's a very entertaining and informative introduction to The Netherlands.

Ingredients for one large pancake:
1 cup flour
salt
2 large eggs or 3 medium (fills ½ cup when beaten)
1 cup milk
at least ¼ cup butter or margarine
(multiply the above recipe with the number of pancakes you wish to make)

Put the flour and salt in a bowl, make a well in the middle and add the beaten eggs. Mix to a smooth batter. Add the rest of the milk. Melt half the butter in a heavy skillet. Pour the batter into it. Turn these pancakes frequently, each time adding some butter. They should then become golden brown and crisp at the sides.

Gewone Pannekoeken (Regular Pancakes).
This recipe makes 4 big pancakes.
4 cups of flour (or 4 cups of proprietary pancake mix if available)
salt
1 cake yeast (60 grams) [or 1 tbl. dry yeast]
4 cups lukewarm milk
butter or margarine

Put the flour and the salt in a bowl. Make a depression in the center. Add the diluted (with a little milk) yeast. Add 2 cups of milk and mix to a smooth batter. Add the rest of the milk. Leave to rise for three quarters of an hour. Heat enough butter in a heavy skillet. Pour in part of the butter and fry the pancake on both sides. You can toss the pancake in the air for turning, if you like. Try out with someone standing by to catch them is advisable if this is your first attempt ! :-) Otherwise use a spatula. Keep them hot in the warming drawer and serve with sugar or molasses, golden syrup or treacle.

Tomorrow: Some serving suggestions for pannekoeken.

Pancakes For Your Face

You wouldn't think there would be many pancake videos, would you? Take a look at Scottish songwriter/video producer James Provan's second one. You'll see that he has a much fancier kitchen now, and I suspect that has to do with his video successes. Check out his YouTube page for more of his works and his biography.

Cheese Blintzes

In the 1950s, Cheese Blintzes were a big favorite at luncheons for the ladies. I don't have a copy of my mother’s recipe, but I found this one on Cooks.com.

Cheese Blintzes

2 eggs, well beaten
1/2 c. flour
1/2 c. milk
1/2 tsp. salt

FILLING:
1/2 lb. hoop cheese [dry cottage cheese] or Ricotta
1 small package cream cheese
2 egg yolks, beaten
1 tbsp. butter, melted
1 tbsp. sugar
1/2 tsp. vanilla
Dash of cinnamon

Make batter by adding milk to salt and eggs. Sift in flour gradually until smooth. Heat 7 to 9 inch iron skillet, grease with butter. Pour in enough batter to cover bottom of pan, tilt quickly to cover evenly. Cook on one side until it blisters. Do not turn. Quickly turn out onto towel-covered board.

Filling: Leave cheeses at room temperature. Mix with fork, combine with rest of ingredients. Place heaping tablespoon of filling onto uncooked side of blintz. Fold envelope style. Cook in heavy skillet in small amount of butter until lightly browned on both sides.

Serve with sour cream and/or strawberry jam.

Chocolate Chip Pancakes

Just when you thought there couldn't possibly be any more pancake videos, I bring you one showing the right way to make pancakes. This comes to you from startcooking.com, a great place to learn basic techniques.

Best Pancake Recipes

A few days ago I gave you my best yogurt pancake recipe. Today I would like to direct you to some other "best" recipes. Here are some sites to start with:

101 Cookbooks.com: My Favorite Pancake Recipe

Recipezaar: The Best (No Kidding) Buttermilk Pancakes 

Baking Bites: Crepes for Pancake Day

For a nice big list of every kind of recipe from everywhere—India to Ireland—and with every kind of ingredient from sour cream to lavender and from matzoh meal to red lentils, go to the Global Gourmet and search the word "pancakes."

Pumpkin Pancakes in Sugar Season

Back in New Hampshire during maple sugar time, we sometimes took the family on the beautiful drive to the Monadnock region to visit Parker's Maple Barn. There was always a line to get in for breakfast, so we would get our place reserved and then head over to the sugar house to watch the syrup-making process. It was usually freezing cold, and often snowing or raining, so when we got too chilly we would warm up in the gift shop. When our names were finally called over the outdoor loudspeaker, we would step into the big restaurant/barn that smelled of wood fires, maple syrup, and breakfast.

My favorite was the pumpkin pancake breakfast. What follows is not the Parker's recipe, but one that I put together that reminds me very much of the great breakfasts we had together there.

Pumpkin Pancakes

3 eggs
1 cup yogurt
¼ cup molasses
1 cup cooked or canned pumpkin
2 tbl. melted butter or vegetable oil
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
¾ tsp. salt
1 tsp. cinnamon
½ tsp. each: cloves, mace, ginger
Strong coffee

Mix first five ingredients together in a large bowl; sift the dry ingredients and add to the pumpkin mixture, stirring in enough coffee to make the batter the consistency you like.

Serve pancakes with warm applesauce or maple syrup.

Healthy Whole Wheat Pancakes

This recipe verges on being good for you, except for the sauce. Perhaps you can come up with a healthier orange alternative.

Whole Wheat Pancakes with Orange Sauce

2 cups whole wheat flour
3 tsp. baking powder
1 tsp. salt
1 tbl. brown sugar or honey
3 eggs, separated
2 cups milk
½ cup oil

Sift flour with baking powder, salt, sugar. If using honey, add it to the milk and oil. Beat milk and oil into beaten egg yolks.

Combine wet ingredients with dry, fold in stiffly beaten egg whites. Cook on griddle, serve warm with orange sauce.

Orange Sauce: Combine ½ cup butter, 1 cup sugar, ½ cup frozen orange juice concentrate. Bring just to a boil, stirring constantly.

French Crepes

Long ago, my then-9-year old son carefully studied a breakfast menu in a restaurant and announced to the waitress in a clear and carrying voice that he would like to order "the French creeps, please." I believe this recipe is what he was thinking of, because it was always a popular one in our home. It comes from an older edition of The Joy of Cooking. I hear that the new edition no longer contains this recipe. I can’t imagine why they would leave it out.

French Pancakes (or Crepes)

Sift these dry ingredients:
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tbsp powdered sugar

Mix these ingredients in a bowl with a whisk:
2 eggs
2/3 cup milk
1/2 tsp vanilla, or a little grated lemon rind
1/3 cup water

Add the dry ingredients to the wet and stir a bit, just until the dry bits disappear. Lumps are ok as they will disappear during the cooking. Spray a little cooking oil in the pan, or wipe quickly with a paper towel scrunched up and dipped in vegetable oil. Pour in a couple of tablespoons of the batter and swirl the pan to spread it around. Cook until a peek underneath shows that the pancake is brown, flip it over to finish cooking, and put it on a plate to keep warm in the oven.

These can be rolled up with jam; or with powdered sugar, butter, and/or lemon juice.

Dutch Babies

Here is a treat for a special breakfast. These pancakes are simple to make but impressive to serve, as they puff up beautifully.

This will make one 8-9 inch pancake.
2 eggs
½ cup flour
½ cup milk
¼ tsp. salt
2 tbl. butter


Put the butter in a Pyrex pie plate, place the plate in a preheated 400 degree oven for 3-5 minutes to melt the butter. Beat the eggs well in a bowl and add the flour, salt and milk; stir or whisk until smooth. Take the hot pie plate out of the oven and pour the egg mixture into it.


Return the pie plate immediately to the oven and bake 25 minutes or until the pancake is puffed up. Remove from oven and sprinkle with powdered sugar or topping of your choice. Serve immediately.

Pancake History

The Food Timeline website is written by Lynne Oliver, a reference librarian with “a passion for culinary history.” Here is a tiny taste of what Oliver has to tell us about pancakes.

"Pancakes, as we Americans know them today, were "invented" in Medieval Europe. Throughout history, pancake ingredients (finest available wheat flour, buckwheat, cornmeal, potatoes), cooking implements (ancient bakestones, medieval hearths, pioneer griddles perched on campfire embers, microwave ovens), social rituals (Shrove Tuesday crepes, Chanukah latkes, mass quantities for community fundraisers) and final product (thick or thin, savory or sweet, slathered with butter and smothered with syrup, or gently rolled around delicate fruit) have reflected regional cuisine and local customs. Cake-like galettes [France], thick potato pancakes [Germany], Boxty [Ireland], paper thin crepes [France], palascinta [Hungary] drop scones [Scotland], coarse cornmeal Indian cakes [colonial America], flapjacks[19th century America], rich blini [Russia], poori [India], qata'if (Middle East) dadar gutung [Indonesia], bao bing [China] and simply-add-water instant mixes [late 20th century] are all members of the pancake family."

To learn more about pancakes and how they are cooked, the place of pancakes in cultures around the world, and for a sampler of historic pancake recipes, go to the Pancakes & Crepes section of the Food Timeline.

It's Time for Pancakes!

Did you know? Shrove Tuesday is the day before Ash Wednesday and is sometimes known as Pancake Day or Pancake Tuesday. Its date varies from year to year, as it is linked to Easter, which also varies. It usually falls in February, or sometimes in early March. 

Here is my favorite pancake video in the world. It has the best pancake song ever. Big warning: The song is extremely addictive and I predict that it will get stuck in your head. I know I always sing it when making pancakes now. By the way, the producer of the video is James Provan, screen name "GiR."

Yogurt Pancakes

Here is my very best pancake recipe ever. It evolved from a 1960s Sour Cream Pancakes recipe, but this version is much better for you.

2 eggs
¾ cup plain yogurt
2 tbl. vegetable oil

1 ¼ cup flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. sugar

Milk or water to blend.
******************
Mix the first three ingredients. Sift the dry ingredients and add to wet mixture. Stir in milk or water until the batter is the right consistency. I'll leave the cooking part up to you, but I hope you'll use a very hot griddle.

Optional: Add blueberries, fresh or frozen.

Sourdough Pancakes

1 cup of sourdough starter

1 cup of plain yogurt

2 eggs

3 tbl. corn oil

1 1/2 cups flour

1/2 tsp. salt

2 tsp. sugar

1 tsp. baking soda

Mix starter, yogurt, eggs, and corn oil. Sift flour, salt, and sugar. Mix dry ingredients with wet; beat until smooth. Let batter stand while you prepare the rest of your breakfast.

Just before cooking the pancakes on a hot griddle, add the baking soda and mix well.

Pancake Recipes

Here is a pancake recipe index from my other blog, The Zees Go West, back when I lost all control of my subject matter there and had a Pancake Week that went on and on.

I'm in the process of moving all of these recipes over to this blog. In the meantime, the entire collection is still on The Zees Go West--just click below. 

Best Pancake Recipes
Cheese Blintzes
Cottage Cheese Pancakes
Dutch Babies
French Pancakes
Healthy Whole-Grain Pancakes
It's Time for Pancakes!
Making Chocolate Chip Pancakes Without Singing
Pancake History
Pancakes for Your Face
Pannekoeken Recipes
Pumpkin Pancakes in Sugar Season
What to Put in Your Pannekoeken
Yogurt Pancakes