wilkes

APPLE - CINNAMON PANCAKES

1 c. pancake mix (12 to 14 pancakes)
1 c. milk
1 egg
1 tsp. cinnamon
1/2 c. peeled apples
1 tbsp. vegetable oil
1/4 tsp. vanilla extract

Combine milk, egg, cinnamon, apples, vegetable oil and vanilla extract into the pancake mix. Stir approximately for 2 minutes until everything is combined smoothly. Pour into buttered saucepan and turn the pancakes over once you see the edges slightly brown and flip over once again.

Serving suggestion: Pour hot syrup over the pancakes with a spoonful of Cool Whip for a better taste!

FLUFFY PANCAKES

Dry Ingredients:

1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt

Liquid Ingredients:

1 1/4 cups milk
1/4 cup oil or melted butter
1 egg
1 teaspoon vanilla

In a medium bowl, combine dry ingredients. In a measuring cup, combine liquid ingredients.

Pour liquid ingredients into dry ingredients and mix to combine.

Preheat frying pan. When frying pan is hot enough, a drop of water will "dance" and sizzle away.

With a good non-stick frying pan, you won't have to use cooking spray. If not, use cooking spray or a small pat of butter.

Pour a soup ladle full of batter into the frying pan.

Flip when the top has bubbles and a half inch of the edge looks dry.

Cooks Note: Variation - For extra fluffy pancakes, separate the egg and whip the white until soft peaks form. Buttermilk may be also be used instead of milk - reduce baking powder to 1 1/2 teaspoons and 1/2 teaspoon soda. Add 1/2 teaspoon vanilla, if desired.

Makes about eight 8-inch pancakes.

FLUFFY EGGLESS PANCAKES

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

PANCAKES

2 eggs
2 cups all-purpose flour
2 3/4 cups milk, *see note
1/4 cup vegetable oil
2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.

Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).

Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one.

Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.

This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don't have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf).

Makes about 18 four inch pancakes.

I know this sounds crazy but can you tell me how to make a panckar=e from scrap???Without the premade batter