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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Peculiar, But Pleasing, Pancake Recipes

Peculiar, But Pleasing, Pancake Recipes

Spring is the time of the year when the maple sap starts to run, and kitchens and farms throughout the Northern U.S. and Canada are filled with the rich, sweet, smoky smell of homemade maple syrup. And nothing complements fresh maple syrup quite like pancakes. Break with your normal pancake routine with these unusual, and healthy, pancake recipes:

Blueberry Buckwheat Pancakes with Flaxseeds
Ingredients:
3/4 cup buckwheat flour
1/2 cup whiteflour
1/4 cup flaxseed flour, ground in a spice mill or coffee grinder
1 teaspoons salt
1 3/4 tsp baking powder
2 eggs
3 tablespoons melted butter
1 1/4 cups milk
2 tablespoons molasses
1 cup blueberries

Directions:
Combine dry ingredients in a large bowl. Combine liquid ingredients and slowly add to dry mixture. Stir until moistened. For lighter cakes, let this mixture sit for 1-2 hours. Add blueberries stir gently. Pour batter about 1/4 cup for each cake, into a hot greased skillet. Cook until the tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown the other side. Serve with maple syrup.

Peanut Butter Pancakes
Ingredients:
1 cup all purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 large egg
1/3 cup crunchy peanut butter
1 cup milk
2 tablespoons canola oil
Cooking spray

Directions:
Stir together flour, sugar and baking powder in large bowl. Beat egg and peanut butter together in a small bowl until blended. Stir in milk and oil. Add in the dry ingredients, beating until blended. Heat skillet over medium-high heat or griddle to 375 ° F. Spray with no-stick cooking spray. Pour 1/4 cup batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side. Serve with maple syrup.

Purple Pancakes
Ingredients:
1 beet, cooked
1 cup all-purpose flour, sifted
1 cup milk
1 egg
1 tablespoon vegetable oil
1 teaspoon white vinegar
2 teaspoons ground cinnamon
1/4 cup white sugar
2 oranges, quartered

Directions:
In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well. Heat an oiled skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking. Serve with maple syrup.

Banana Oat Bran Pancakes
Ingredients:

1 cup oat bran hot cereal, uncooked
1/2 cup all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
No-Stick Cooking Spray

Directions:
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined. Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown. Serve with maple syrup.

Lemon Poppy Seed Pancakes
Ingredients:

3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Cooking spray

Directions:
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about two minutes. Flip the pancakes over with a spatula and brown the other side, about two more minutes. Serve with maple syrup.

Gluten Free Pancakes
Ingredients:

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Directions:
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with maple syrup.

1 comment

1 Vicki Harris { 08.21.13 at 2:00 pm }

My family has been addicted to Buckwheat-Blueberry pancakes for many, many years. I
cannot imagine finding any other that would be anywhere near as satisfying. However, I have the nerve to make a “stab” at it . Of course, these buckwheat pancakes could never be eaten without Vermont’s MAPLE syrup to cover them.
vjh

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