Tammy's Recipes

Oh that pancake picture is killing me right now. For some reason I appreciate pancakes more in the evening than I do for breakfast.

I usually make buttermilk pancakes but lately have been into oatmeal pancakes.

My topping of choice is peanut butter with either syrup or raspberry syrup. Every now and then I like applesauce on my pancakes.

~K~

My mom would just dice up an apple and mix that with the batter and cook as usual. It made for a nice change from regular pancakes, without adding much work!

I make a specially filling pancake sometimes. They are delicious, too! Here's the link: http://www.homesteadblogger.com/mommaofmany/73231/

I make the brown sugar syrup, too, but we also enjoy homemade fruit syrup made with whatever fresh or frozen fruit is on hand, water, vanilla and some sugar, thickened with arrowroot powder.

Hi,
My bubbas love it when I slice up kiwi fruit and when the first side is cooking I put a couple of slices of kiwi fruit in the pancake batter and then flip them when they are ready so the kiwi side can cook. Mmmm. Simple variation but a big hit.
Brooke

I usually make plain ones and we have jam or real maple syrup. But I don't make pancakes too often these days. Oh, I make buckwheat pancakes now and then, too. Gotta have them with butter and molasses, mmmm...

Ruth

strawberry yogurt and small slices of strawberry mixed right in the batter, It makes them light and gives a delicious fruit flavor. As an added bonus, they are as figure friendly as I think pancakes can get since we do not use butter or syrup on them. Yum!

Saryn

We usually have buttermilk pancakes with some sort of fruit added in--blueberries or blackberries. We also enjoy pumpkin pancakes. We almost always have ours with maple syrup. If anyone has some ideas for chocolate chip pancakes, I'd love to hear them. My husband has a birthday coming up and I have some Andes mint chips I thought might go well in pancakes. :-P

We usually make oatmeal pancakes. I just throw in a couple cups of oatmeal when making whole wheat buttermilk pancakes. Then, when everyone has finished eating, I take the leftovers, add yeast, a little sugar and oil, and enough flour to make a loaf of bread. We use the loaf of bread to make french toast or bread pudding the next day.

I usually make plain, but all different kinds of plain because I can't decide which kind I like best! You know, whole wheat, 1/2 whole white, white whole wheat and all different variations of recipes with those different flours... did I mention I love pancakes? :) Maybe this week, we'll give your recipe a try. It looks fantastic!!!

We make "Swedish" Pancakes. I don't know what makes them Swedish!?! The recipe came from my mother-in-law and my husband prefers them to "fluffy" pancakes. They are something between regular pancakes and crepes. The recipe is on my blog at http://georgiamomma.blogspot.com/2008/06/kitchen-tip-tuesday-breakfast-for.html

I like to shred an apple real quick with the cheese grater and add it to the batter along with cinnamon and cooked oatmeal. I use a bit less liquid when I do it that way. I've also added leftover pumpkin or cranberry sauce.

For choc. chip pancakes I add mini-chips to the batter. Then for the perfect topping, I use cherry pie filling and whipped cream. Not exactly diet food, but it makes for happy children who sing my praises...until they crash and burn from low blood sugar!

Mmmmmmmmmmmm.....pancakes. I love them, in any incarnation. Gingerbread pancakes are a favorite of mine, as well as oatmeal raisin pancakes, blueberry pancakes, buttermilk pancakes, strawberry pancakes, apple cinnamon pancakes, pumpkin pancakes...okay, I'm waxing poetic here over pancakes. ;)

I normally just use maple syrup or brown sugar syrup. Although, lemon sauce is great on the gingerbread pancakes, boiled cider on the apple cinnamon pancakes. I have to admit though, I'm really just a standard pancakes type of girl...pancakes from the diner (made with malted milk powder!), butter and maple syrup just can't be beat.

Andrea over at Wandering through Leaves of Grass

I love pancakes and crepes...for dinner, breakfast, or lunch. I use "Pamela's all purpose pancake and gf flour mix" for part of the flour mixture but use a non-dairy milk instead of water. Occasionally I make the recipe on the back of Pamela's (think regular pancakes or crepes) and top or roll them with blueberries, chocolate, jam, cream cheese, maple syrup, or come sort of combo. But I usually try to beef up the nutritional value by subbing half of the flour with a whole grain flour like teff or buckwheat. The teff-Pamela's pancakes are especially good with bananas, chocolate chips and bananas (teff naturally has a cocoa-like flavor), or even as a pseudo hot dog bun. The buckwheat-Pamela's ones are especially good with cream cheese and smoked salmon (like belinis!) or raspberry jam. Sometimes, if I'm serving these "half-whole-grain" pancakes to picky palates, I add a drizzle of agave to the batter. I should think about adding a spoonful of ground flax seed, too! :)

Today, I made some coconut flour pancakes for the first time. I used the recipe on the back of the Bob's Red Mill package but made a non-dairy buttermilk sub by adding 1 T apple cider vinegar per cup of vanilla hemp milk and using Pamela's instead of white rice flour. They turned out fluffy, filling (coconut flour is very high in fiber), and delicious...my mother, brother, fiance, and myself all liked them! I can't wait for more pancakes!

For some reason, I dislike fruit in the batter mixture of my pancakes; I prefer to add it to the cooked crepe. However, when I make waffle dipper sticks, I add wild blueberries and that works great and is delicious!

~M

I love all pancakes, but especially blueberry & banana. My kids like plain, of course...with strawberry topping or syrup.

DH prefers plain ones but the kiddies and I prefer chocolate chip (made with mini chips). If eating them plain, we like them with pure maple syrup (not the stuff with high fructose corn syrup!) or fresh strawberry syrup. The chocolate chip type we eat with a sprinkling of powdered sugar. :-)

Good Morning!

So many great pancake ideas. YUM!!! We like blueberries in the pancakes and sometimes an apple cinnamon topping for the plain pancakes. Basically anything with syrup on it gets a star in my book:)

Another thing we like is corn fritters. I've seen them made a lot of different ways but we just use a plain pancake batter and add cream and whole kernal corn to it. (Fresh off the cob corn makes these even more delicious-er if that's possible:)

Take Care,

Trixie

We usually make 10 grain pancakes. To dress them up we add grated apples, chopped pecans, cinnamon, and nutmeg. Sometimes we add mashed bananas and pecans. Sometimes we add frozen blueberries or raspberries. We also make buttermilk oatmeal pancakes that are delicious. If we have it we put pure maple syrup on our cakes. But normally its butter and honey or butter and jam.

but all like syrup and it hypes them up....I did find that when I do 100% whole wheat pancakes it is not so bad and when they eat them at night instead of the morning. i found a recipe where you start with wheat kernals in the blender and make the batter that way. they are really good and no sweetening added, they are so good!

We make C WOW pancakes at our house. They help to keep four hungry children filled.
1 cup Cornmeal
1 cup Whole Wheat Flour
1 cup Oatmeal
1 Cup Wheat Germ
1 tsp baking soda
oil, water, and egg as usual

These will fill any hungry boy up, thin white or wheat pancakes do not fill my guys up as well as these do.

Ruhamah

We love both waffles and pancakes1 When I make pancakes it is usually a double or quadruple batch. We add all finds of things to our pancakes depending on how we plan to eat them. Leftover sausage, crumbled bacon, grated apple, pureed pumpkin/fruit cocktail, frozen fruit, banana, leftover rice/hot cereal, the little bit of jam or jelly in the bottom of the jar, nuts, etc. I love to use maple syrup for the sweetener and part of the liquid in pancakes especially if we are adding leftover sausage. For these I thin the batter down a bit so that they can be rolled up and eaten out of hand. During the winter whenever we have any leftover hot cereal I add it to our pancakes the next day. Our boys love it when I add chocolate chips and cocoa powder! The one thing we always use in our pancakes is whole wheat flour.

Sometimes we make cottage cheese pancakes in the blender. They use whole-wheat flour and make a good dinner with jam or fruit syrup and sometimes some turkey sausage.

I also like gingerbread pancakes, which use half whole-wheat flour, half white, molasses, and gingerbread spices like ginger, cinnamon, etc.

I rarely make plain pancakes. I normally do blueberyy ones from scratch and today I made apple nut pancakes werved with homemade syrup. All on my blog of course cause like you I'm the crazy lady snapping pictures of my food! HA HA!
Tereza

I made a batch of these easy whole-grain pancakes for breakfast and divided leftovers into packets of two, wrapped in plastic wrap, placed in a zip-lock bag and put them in the freezer. During our power outage we were able to have delicious pancakes for breakfast. I reheated these on the griddle. BTW these are very good!