Cinnamon Apple Dutch Baby

dutch 1So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!

What about Dutch Babies? The pancakes, not the people.  🙂

As I started Continue reading

Carrot Cake Pancakes

WIN_20160116_102115Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.

This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.

WIN_20160116_095823Ingredients (Makes about 24 pancakes – they freeze well!)

1 cup finely grated carrot

2 eggs

2 tablespoons brown sugar

2 1/4 cups flour

1/2 teaspoon salt

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 cup oil

1/2 cup small pineapple chunks

WIN_20160116_101509Directions

Step 1) Combine all ingredients except for pineapple. Blend well.

Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.

Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.

Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!

Peanut Butter Pancakes

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Peanut Butter Pancakes with Bananas and Honey

Pancakes are a popular comfort food here at Crowded Earth Kitchen, and these Peanut Butter Pancakes are the newest addition to our collection of pancake recipes. We enjoyed them topped with sliced bananas and honey. I imagine a few mini chocolate chips, or perhaps a drizzle of grape jelly, would be delicious as well.

WIN_20150328_092754Ingredients (Makes 8 pancakes)

3 tablespoons all-natural peanut butter (the kind you need to STIR before using)

1 tablespoon sugar

1 egg

1 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

WIN_20150328_093546Directions

Step 1) Whisk together peanut butter, sugar, and egg.

Step 2) Add remaining ingredients and whisk until smooth.

Step 3) Ladle 1/2 cup of batter per pancake onto a hot, nonstick pan. Cook for about 90 seconds, flip, and cook second side for about 60 seconds.

Step 4) Serve with desired toppings and enjoy!

Pumpkin Apple Pancakes

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Imagine the flavors of pumpkin, apples, cinnamon, cardamom, and cloves mingled together on your breakfast plate… it’s no wonder that this recipe includes very little sugar, yet tastes sinfully sweet.  Even better, this pancake batter is bound together with whole wheat flour.  No white flour here, folks.  So go ahead and enjoy.  You won’t even want syrup on these, they’re that good.

Ingredients (makes 10 large pancakes, or 5 servings)

1 thinly sliced apple

1 cup pumpkin puree

1 1/2 cups skim milk

2 eggs

2 tablespoons oil

2 cups whole wheat flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon salt

picture397Directions

Step 1) Combine pumpkin, sugar, skim milk, eggs, and oil in a large bowl.  Mix well.

Step 2) Add dry ingredients to bowl and mix until just combined.  It’s OK if your batter has a few lumps.

Step 3) Place your griddle or large sauté pan over low – medium heat.  Spray picture398pan with canola oil.  Place 2 apple slices in the pan.

*Note:  The heavy amount of baking powder in this recipe means that your pancakes will expand more than you might expect!  Leave at least two inches between pancakes in your pan… really.

Step 4) Ladle batter over apple slices and wait.  These pancakes require a bit longer to cook on each side than conventional pancakes.  Check with the edge of your spatula after 3 minutes.  Somewhere between 3 – 5 minutes, the bottom of your pancakes should be cooked and lightly browned.

Step 5) Carefully flip your pancakes.  If an apple slice falls off, just put it back where it belongs and move forward with your day.

Step 6) Wait another 3 – 6 minutes for the bottom side to turn golden brown.  Poke the middle of a pancake with a toothpick and remove.  If the toothpick is clean, your pancakes are done.

Step 7) Serve while still hot, apple side up!  If you love toppings on your pancakes, I recommend applesauce instead of maple syrup.  But hey, it’s your breakfast.  Enjoy!