Eleanore Merrymans Pancakes Recipes

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Serve with fresh berries, Greek yogurt and mint.

Steps:

• Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
• Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
• Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.

Steps:

• mix flour,baking soda, sugar and salt.
• add starter,butter.milk and the egg.
• Mix well - Some lumps are fine.
• let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled.
• when pan is hot drop by 1/8 c amounts
• cook until bubbles appear and then flip after about 45 seconds they are done.
• remove from pan and serve as you like with syrup or fruit.

Steps:

• Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
• Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
• Make the second pancake the same way. Dust with confectioners' sugar and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
• Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
• Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
• To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

Steps:

• Preheat the oven to 425˚ F.
• In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
• Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
• Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
• Cut into squares and serve with butter and warm syrup!

Steps:

• Sift flour,baking powder, salt and sugar in a large bowl.
• Mix in milk, egg, melted butter and vanilla until smooth.
• Heat lightly oiled griddle over medium high heat.
• Pour about 1/4 cup for each pancake.
• Brown on both sides.
• (I brush melted butter on each pancake as I add them to the stacks.).

Steps:

• Combine all ingredients.
• Beat until smooth.
• Let rest 10 minutes.
• Use very hot griddle.
• This mixture will look very wet, not as thick as other pancake mixes.