RECIPE.md

Pancake Recipe Book

Description

A collection of pancake recipes.

Table of Contents

• Pancake Recipe Book
  • Description
  • Table of Contents
  • Buttermilk Pancakes
    • Ingredients
    • Directions
  • Blueberry Pancakes
    • Ingredients
    • Directions
  • Banana Pancakes
    • Ingredients
    • Directions
  • Chocolate Chip Pancakes
    • Ingredients
    • Directions
  • Savory Pancakes
    • Ingredients
    • Directions
  • Apple Pancakes
    • Ingredients
    • Directions
  • Carrot Cake Pancakes
    • Ingredients
    • Directions
    • Cream Cheese Layer
      • Ingredients
      • Directions
  • Pumpkin Pancakes
    • Ingredients
    • Directions
  • Blueberry Lemon Ricotta Pancakes
    • Ingredients
    • Directions
  • Whole Wheat Pancakes
    • Ingredients
    • Directions
  • Sourdough Pancakes
    • Ingredients
    • Directions

Buttermilk Pancakes

Ingredients

Ingredient	Quantity	Unit
Buttermilk	710	milliliters
All-Purpose Flour	250	grams
Granulated Sugar	45	grams
Baking Powder	2	teaspoons
Baking Soda	1	teaspoon
Salt	1/2	teaspoon
Egg	2	large
Unsalted Butter	56	grams, melted, plus 1 tablespoon for cooking

Directions

1. In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar. Make a well in the center and pour in the eggs, buttermilk and melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Blueberry Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Granulated Sugar	50	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Blueberries	100	grams

Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the blueberries.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Banana Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Banana	1	large, mashed

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the mashed banana.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Chocolate Chip Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	125	grams
Granulated Sugar	25	grams
Baking Powder	2	teaspoons
Salt	1	teaspoon
Milk	240	milliliters
Egg	1	large
Vegetable Oil	2	tablespoons
Miniature Semisweet Chocolate Chips	170	grams

Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and vegetable oil.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the chocolate chips.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Savory Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Cheddar Cheese	100	grams, grated
Green Onions	2	chopped
Bacon	2	slices, cooked and crumbled

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the cheddar cheese, green onions, and bacon.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Apple Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Apple	1	large, peeled and grated
Cinnamon	1	teaspoon

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the grated apple and cinnamon.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Carrot Cake Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Carrot	1	large, peeled and grated
Cinnamon	1	teaspoon
Nutmeg	1/4	teaspoon
Brown Sugar	50	grams

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the grated carrot, cinnamon, nutmeg, and brown sugar.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Cream Cheese Layer

Ingredients

Ingredient	Quantity	Unit
Cream Cheese	113.4	grams
Powdered Sugar	60	milliliters
Vanilla Extract	2.5	milliliters

Directions

1. In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.

2. Spread a layer of the cream cheese mixture on top of each pancake, then stack the pancakes to create a layered effect.

3. Serve hot with your favorite toppings.

Pumpkin Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Pumpkin Puree	120	grams
Cinnamon	1	teaspoon
Nutmeg	1/4	teaspoon
Ginger	1/4	teaspoon

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the pumpkin puree, cinnamon, nutmeg, and ginger.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Blueberry Lemon Ricotta Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Ricotta Cheese	120	grams
Lemon Zest	1	teaspoon
Blueberries	100	grams

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the ricotta cheese, lemon zest, and blueberries.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Whole Wheat Pancakes

Ingredients

Ingredient	Quantity	Unit
Whole Wheat Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Honey	2	tablespoons

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, melted butter, and honey.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.

Sourdough Pancakes

Ingredients

Ingredient	Quantity	Unit
All-Purpose Flour	250	grams
Baking Powder	2	teaspoons
Salt	1/2	teaspoon
Milk	240	milliliters
Egg	1	large
Unsalted Butter	56	grams, melted
Sourdough Starter	120	grams

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, whisk together the milk, egg, and melted butter.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Fold in the sourdough starter.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60 milliliters for each pancake. Brown on both sides and serve hot.