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Polish Lowland Sheepdog - pons - pon the dog

 

 

 

"Exquisite Wonder" -The Netherlands (Vasko having fun !)

http://members.home.nl/exquisite.wonder/index.htm 

 

 

 

 

 

International Recipe Exchange

 

 

 

We are featuring pancake recipes this  month

 

 

 

Dutch Pancake Recipe

 

Serves 6
INGREDIENTS:
BATTER:
bullet 1 1/2 cups flour
bullet 1 cup milk
bullet 1 cup water
bullet 1 egg
bullet 2 tablespoons vegetable oil
bullet 1/4 teaspoon salt
   

TOPPING:

bullet 1 tablespoon cinnamon
bullet 4 tablespoons sugar
bullet 2 tablespoons butter
bullet 1 teaspoon lemon juice
   
PREPARATION:
Pancakes:
  Mix first five ingredients together until blended but still lumpy.
  Add oil to skillet over medium heat.
  When oil is hot, pour in enough batter to cover bottom of pan (about a 1/4 cup.)
  When bottom seems done, flip and continue cooking until done.
Pancake topping:
  As you pull each pancake from the pan, spread a small amount of topping on each pancake and fold or roll up.
Serve immediately

 

 

BAKED APPLE PANCAKES WITH CARAMEL SAUCE




8 large eggs
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
11/2 cups buttermilk
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup butter or margarine
3 Granny Smith apples, peeled and thinly sliced
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Powdered sugar
Vanilla ice cream Caramel Sauce
Chopped, toasted pecans

WHISK together first 5 ingredients. (Mixture will be lumpy.) Add
buttermilk
and vanilla, whisking until batter is blended.

COAT 8 (7- x 4- x 11/2-inch) oval baking dishes with cooking spray.
Place 1
table­ spoon butter in each dish.

BAKE at 4250 for 3 to 4 minutes or until butter melts. Place apple slices
evenly into dishes; bake 5 more minutes. Spoon about 1/2 cup batter into
each dish. Sprinkle batter evenly with brown sugar and 1/2 cup chopped
pecans. Bake 20 more minutes.

SPRINKLE pancakes with powdered sugar, and top with a scoop of vanilla
ice
cream; drizzle with Caramel Sauce, and sprinkle with chopped, toasted
pecans. MAKES 8 servings.

Caramel Sauce:
Prep: 5 min., Cook: 5 min., Cool: 5 min.

1 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 teaspoon vanilla extract

COMBINE brown sugar and whipping cream in a heavy saucepan; cook over
medium-low heat, stirring constantly, 3 minutes or until bubbly. (Mixture
may look curdled.) Cook, stirring constantly, 2 more minutes. Remove from
heat; add butter and vanilla, stirring until blended. Cool 3 to 5
minutes.
MAKES 1 cup.

 

 

Pumpkin Pancakes Pancake Recipe

1-1/2 cups all purpose flour
1/2 cup whole wheat flour
2 TB brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1-1/2 cups fat free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 TB canola oil

In a large bowl, combine the first eight ingredients.

Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
   
Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; turn when bubbles form on top.

Cook pancakes until second side is golden brown.

Yield:  6 servings.

 

 

Good Old Fashioned American Pancakes

Original recipe yield: 8 servings.


INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

 

 

Basic Buttermilk Pancakes

This recipe yields 4 servings

  • 1 cup all-purpose flour

  • 1 Tablespoon sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 beaten egg

  • 1 cup buttermilk

  • 2 Tablespoons oil

Mix the dry ingredients together. Mix the egg, buttermilk and oil together and add all at once to the dry ingredients.

Stir until slightly lumpy. Cook in a hot non-stick and lightly-greased or buttered skillet

 

Banana Walnut Pancakes

This recipe yields 4 servings

  • 1 medium banana (the more ripe the better) - mashed

  • 1 cup flour

  • 1 cup buttermilk

  • 1/2 cup crushed walnuts

  • 1 large egg - beaten

  • 2 Tablespoons canola oil

  • 2 teaspoons sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon vanilla extract

In a large bowl, sift together flour, sugar, baking powder and salt.

In a separate medium bowl, mix together buttermilk, egg, cooking oil and vanilla.

Add wet ingredients to dry ingredients and mix well.

Stir in banana until just mixed. Fold in walnuts.

Pour in 1/2 cup portions onto a heated (medium-high), greased griddle or large fry pan.

Turn the pancake when the visible side starts to show a lot of bubbles. Turn and cook other side until golden brown.

Serve with butter and syrup, or any other favorite topping.

 

Banana Bread Pancakes

This recipe yields 10 servings

  • 2 medium firm-ripe bananas peeled and sliced

  • 1 tablespoon granulated sugar

  • 2 cups buttermilk complete pancake mix

  • 1 cup water

  • 1 cup mashed very ripe bananas

  • 1 teaspoon ground cinnamon

  • 1 cup syrup warmed

  • 1/2 cup coarsely chopped pecans

Combine sliced bananas and sugar in small bowl; set aside

Combine pancake mix, water, mashed bananas, and cinnamon in medium bowl; stir with wire whisk until large lumps disappear. For each pancake, pour 1/4 cup batter onto hot lightly greases griddle; top with 3 to 4 banana slices. Turn when bottoms are golden grown.

Serve topped with warm syrup and pecans

Makes about 10 -5 inch pancakes