Pancakes have existed for centuries in just about every culture in the world, in one form of another. But for most people in the western world, the power of pancakes lies in their ability to get a day off to a great start. You just know something great could happen when your day starts with a freshly made stack, hot of the griddle.

The buttermilk pancake mix recipe will save you money over its store bought counterparts as well as make it handy to have pancakes anytime. But since I always like to play with my food, here are several other more exotic pancake interpretations. Enjoy!


Buttermilk Pancake Mix

You can save money by preparing a big batch of this dry pancake mix to use whenever the mood for a special breakfast strikes. Instructions are included below for making the basic pancakes, but the mix, just like its store bought counterpart, can be used for other recipes as well.

For Mix
2 C dry buttermilk powder
8 C flour
2/3 C sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

To Make Pancakes

1 egg
2 T vegetable oil
1 1/2 C pancake mix
1 C water (more as needed)

To Make Mix (Recipe Makes About 10 Cups)
Sift all ingredients together. Store in an airtight container and use within 6 months of making.

To Make Pancakes with Mix (Recipe Makes About 10 Pancakes)

Mix all ingredients until blended together and let the mixture stand for about five minutes.

Lightly oil a large griddle or skillet (preferably nonstick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200 degree F oven until all pancakes are cooked.


Peanut Butter & Jelly Pancakes

This recipe is a big hit with the kids. Use our buttermilk pancake mix to make this one.

1 egg
1 T vegetable oil
1 1/2 C pancake mix
1 C water (more as needed)
1/2 C peanut butter
jelly for topping

Makes About 10 Pancakes

Mix all ingredients until blended together and let the mixture stand for about five minutes.

Lightly oil a large griddle or skillet (preferably nonstick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately topped with jelly, or keep warm on a baking sheet in a 200 degree F oven until all pancakes are cooked.


Pumpkin Pancakes

Here's the prefect thing for nippy autumn breakfasts. Canned pumpkin works fine in this recipe, making it easy to make anytime.

2 C flour
2 T sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 C milk
1 C pumpkin puree
4 eggs, separated
1/4 C melted butter

In a large bowl, sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff. Stir ¼ of beaten egg whites into batter to lighten it. Gently fold remaining egg whites into the batter. Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200 degree F oven until all pancakes are cooked.


Apple Pancakes

It's amazing how some simple can fruit can turn an ordinary pancake into something special. This makes a thinner, more crepe-like pancake.

1 C flour
2 T sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1 egg
1 C milk
1 T vegetable oil
4 large apples, peeled and thinly sliced

Makes About 12 Pancakes

In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients, minus the apple. Add to dry ingredients and mix until smooth. Gently fold in the sliced apples.

In a bowl, combine flour, sugar if desired, and salt. In another bowl, lightly beat egg; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples.

Pour batter onto a lightly greased hot griddle or skillet 1/2 cup at a time and spread to form a 5-inch circle. Turn when bubbles form and continue cooking until golden brown and apples are tender.

Sprinkle with confectioners' sugar if desired.


Lemon Ricotta Pancakes

These pancakes are sophisticated, yet accessible, nearly everyone loves their creamy, light lemon flavor. It's hard to find a more perfect start to a special breakfast or brunch. Serve with jam or maple syrup.

1 C flour
1/2 tsp. nutmeg
1 1/4 C ricotta cheese
4 tsp. sugar
1 1/4 tsp. baking powder
2 eggs
3/4 C milk
juice of 1 lemon
grated zest of 1 lemon

Makes About 14-16 Pancakes

Combine dry ingredients. Combine remaining ingredients, then mix with the dry ingredients Use about 1/4 cup batter for each pancake and cook on a hot, oiled griddle or in a skillet. Flip when bubbles start to form on the top and cook on second side until golden brown. Dust with confectioner's sugar if desired.


Chocolate Chip Pancakes

Adults don't like to admit it, but they like these decadent chocolate chip pancakes almost as much as the kids do.

1 1/4 C flour
1 T sugar
1/4 tsp. cinnamon
1 T baking powder
1/4 tsp. salt
2 eggs
1 C milk
4 T melted butter
3/4 tsp. vanilla
3/4 C chocolate chips

Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and beat into dry mixture until smooth. Fold in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with your favorite syrup.

About the Author
Cheri Sicard is the editor of FabulousFoods.com, a content rich online cooking community. She lives in Los Angeles. http://www.fabulousfoods.com

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