If you run a bed and breakfast cooking your visitors a delicious breakfast to enhance their stay. Having been to many bed and breakfasts at Niagara-on-the-Lake, there is nothing like waking up early and meeting with other guests to sit around a dining table covered with plates of food.
Many bed and breakfast owners I’ve spoken to constantly strive to improve their menu sometimes offering healthy options, while others may stick to more basic and traditional recipes like bacon and eggs (not that there is anything wrong with that, I’m a HUGE fan of bacon and eggs).
Below are 5 pancake recipes for anyone to try out that are sure to leave you or your visitors satisfied.
5 Spot Banana Pancakes
- 3/4 cup all-purpose flour
- 6 tablespoons whole-wheat flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 1/2 cups buttermilk
- About 3 tablespoons melted butter or margarine
- 2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 2-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
Makes 12 pancakes
4 Grain Pancakes
1 pint blueberries (or strawberries, etc.)
=== 4-GRAIN PANCAKE BATTER ===
- 1 1/2 cups all-purpose flour
- 2 tablespoons old-fashioned oats – (heaping)
- 2 tablespoons toasted wheat germ – (heaping)
- 2 tablespoons coarse yellow corn meal
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup milk
- 5 tablespoons melted butter (reserve 1 tbsp for griddle)
Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together eggs and milk. Pour the liquid into the dry ingredients and use a fork to mix until there are no pockets of dry mix left. Do not overbeat. Drizzle in the melted butter and cut it through the batter. Its OK if a few streaks show on the surface.
Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. Butter the heated griddle or pan. Knowing that you’re making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.
Pour the first pancake and distribute the blueberries evenly over the surface. Avoid the extreme edges. Proceed with the next pancake. If you’re using a griddle that will accommodate 6 or more pancakes, continue this way until you’ve maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.
Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
Note: If a berry should break on the cooking surface and you’re going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
This recipe yields 10 pancakes.
Applesauce Pancakes with Spiced Apple Syrup
- 2 cups flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 tablespoon salt
- 2 cups buttermilk
- 2 eggs, slightly beaten
- 2 tablespoons melted butter
- 2/3 cup finely chopped apples
- Spiced Apple Syrup (recipe below)
Sift flour with sugar,soda salt.Combine buttermilk,eggs, melted butter, add to dry ingredients.Stir just enough to mix.Fold in chopped apples.
Bake on hot, lightly greased griddle or electric skillet till golden brown on both sides. Serve with syrup.
Spiced Apple Syrup (Makes 2 cups)
- 2 apples
- 1 cup apple cider
- 3/4 cup brown sugar
- 1 tablespoon butter or margarine
- 1/4 tablespoon cinnamon
Peel, core thinly slice apples.
In a saucepan, combine apple cider, brown sugar, cinnamon butter or margarine. Heat to boiling. Add apples, simmer about 10 minutes or till apples are tender.
Banana Oat Pancakes
- 1/2 cup rolled oats
- 1/2 cup unbleached flour
- 1/4 cup soy flour
- 1 tablespoon baking powder
- 1 1/2 cups plain soy milk
- 2 bananas, thinly sliced
In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soy milk, and blend with a few swift strokes. Fold in the banana slices.
Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface.
Flip the pancake and cook for another minute or until heated through.
Serve the pancakes with maple syrup, fruit spread, or applesauce.
- 6 eggs
- 1 cups low-fat cottage cheese
- 1/2 cup all-purpose flour
- 2 tablespoons cooking oil
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon vanilla
Place all ingredients in a blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat with electric mixer or rotary beater until well blended. For each pancake, pour ¼ cup batter onto hot, lightly greased skillet or griddle (380°F for electric griddle). Cook on both sides until golden brown. Fill and fold and top with apple butter, honey, syrup, or fresh fruit.
Yield: Approx. 16 cakes
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