Celebrate National Pancake Day March 1

Flapjacks are a delicious way to start or end the day, and there are plenty of hotcake variations to try

    National Pancake Day is Tuesday, March 1, so take the opportunity to celebrate the humble — or maybe not so humble — flapjack.
    Remember, you don’t have to make pancakes for breakfast. After all, families don’t always have the time to prepare a full meal in the morning.
    But at night, when you  aren’t scrambling quite as much, try your hand at pancakes. They typically aren’t too time consuming and provide a tasty, hearty way to end the day.
    And, if you have leftover batter, you can cover it and refrigerate it until the next morning or — depending on how pressed for time you are — make the extra pancakes and pop them in the toaster the next morning.
    You can make a meal of buttermilk pancakes or be a little more adventurous. After all, there is a wide variety of pancakes to try out.  They can be sweet or savory, grilled or baked and topped with syrup or just melted butter.
    The shape and structure of pancakes varies by culture. French crepes, German potato pancakes and savory Japanese okonomikayi are all examples of pancakes.
    If you’re tired of plain pancakes, add some chopped pecans, fresh fruit or even chocolate chips to the batter. For a savory bite, and a bit of protein, try adding crumbled bacon or sausage.
    You can top them with apple, blueberry or cherry pie filling, fresh strawberries and whipped cream, sliced fresh apples sautéed in butter or cinnamon or orange marmalade.
    If you want to make the meal a little more special — and appealing to children — you can top pancakes with ice cream or a fruit or chocolate sauce.
    And if you need a side dish? Try a fruit compote or a fruit salad.
    Have fun and enjoy, remembering that breakfast — even when served at night — can be a delicious and nutritious meal.
    Following are pancake recipes from foodnetwork.com.

 

    foodnetwork.com

Cinnamon Bun Pancakes

For cinnamon swirl:
2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
For icing:
1-1/4 cups confectioners’ sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
For pancakes:
1-1/2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1-1/4 cups milk, room temperature
1/2 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more as needed

    For the swirl, combine brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner. Store with the opening upright in a small glass until ready to use.
    To make icing, combine confectioners’ sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
    For pancakes, whisk together flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together milk, vanilla and eggs in a large bowl until well combined.
    Whisk butter into milk mixture, then add milk mixture to the flour mixture, whisking until smooth and well combined.
    Melt one teaspoon butter in a large nonstick skillet or griddle over medium heat. Ladle about 1/4 cup batter into the skillet. Starting from the middle of the batter, pipe a large swirl of the cinnamon swirl mixture until you reach the edge of the batter. Make one to two more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook about two minutes, until bubbles break the surface of the pancakes and the undersides are golden brown. Flip with a spatula and cook one minute.
    Serve hot with swirl-side up or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
    Top with a drizzle of the icing before serving.

 

Four-Flavor Sheet Pan Pancakes

2-3/4 cups buttermilk
2 large eggs, beaten
1-1/2 teaspoons kosher salt
1-1/2 teaspoons vanilla extract
1/3 cup plus 1 to 2 teaspoons sugar
2-3/4 cups flour
1 tablespoon baking powder
1-1/2 teaspoons baking soda
4 tablespoons unsalted butter, melted
2 tablespoons strawberry jam, preferably seedless, warmed
1/2 cup sliced strawberries
1/2 cup chocolate chips
1 banana, halved crosswise and thinly sliced lengthwise
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
3 tablespoons confectioners’ sugar
Maple syrup
Whipped cream

    Preheat oven to 500 degrees.
    Whisk buttermilk, eggs, salt, vanilla and 1/3 cup sugar together in a large bowl until completely combined. Whisk flour, baking powder and baking soda together in another large bowl until completely combined. Fold buttermilk mixture into flour mixture until just combined. Reserve two tablespoons batter in small bowl and set aside.
    Brush two tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times.
    Stir warmed jam in a small bowl until pourable.
    Imagine the batter in the pan is divided into four sections. Dollop jam, one teaspoon at a time, over the surface of one quarter. Using a toothpick or skewer, swirl jam into the batter. Top with sliced strawberries.
    Sprinkle chocolate chips over a second quarter of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter, then sprinkle fruit with remaining sugar.
    Mix brown sugar, cinnamon and reserved batter in a small bowl, and dollop one teaspoon at a time over the last section of the batter. Using another toothpick or skewer, swirl cinnamon mixture into the batter.
    Place in the oven and immediately reduce the temperature to 400 degrees. Bake 18 to 23 minutes, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean.
    Brush the pancake with the remaining butter and let cool 15 minutes before cutting.
    Stir together confectioners’ sugar and one teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
    Serve the pancakes with maple syrup and whipped cream.

Banana Sour Cream Pancakes

1-1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

    Sift together  flour, sugar, baking powder and salt.
    In a separate bowl, whisk together sour cream, milk, eggs, vanilla, and lemon zest. Add wet ingredients to the dry ones, mixing only until combined.
    Melt one tablespoon butter in a large skillet over medium-low heat until it bubbles. Ladle pancake batter into the pan to make three or four pancakes. Place a rounded tablespoon of bananas on each pancake. Cook two to three minutes, until bubbles appear on top and the underside is nicely browned. Flip pancakes and cook another minute until browned.
    Wipe the pan with a paper towel, add more butter and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Hot Chocolate Pancakes

For syrup:
1 cup pure maple syrup
1/4 cup hot chocolate or cocoa mix
For pancakes:
1-1/2 cups flour
1/2 cup hot chocolate or cocoa mix
1 tablespoon baking powder
Fine salt
1-1/4 cups milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs
1/2 teaspoon pure vanilla extract
Whipped cream, for serving

    Bring maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer about five minutes, until syrup is thick enough to coat the back of a spoon. Keep warm.
    Whisk together flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together milk, butter, eggs and vanilla in a medium bowl. Pour milk-egg mixture into the flour mixture and gently fold just to combine.
    Heat a large nonstick skillet or griddle over medium heat. Place one tablespoon butter on skillet and, when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook about four minutes, until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades. Flip pancakes and cook three minutes, until the bottoms have darkened a few shades and pancakes are springy when touched in the center. Repeat with remaining butter and batter, keeping cooked pancakes warm in a 200-degree oven.
    Serve with hot chocolate syrup and whipped cream.
    For best results, don’t use hot chocolate or cocoa mixes that contain powdered milk or other dairy products.

 

Fluffy Japanese Pancakes

1-1/2 cups flour
3 tablespoons confectioners’ sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Maple syrup

    Whisk together flour, confectioners’ sugar, baking powder and salt in a large bowl.
    Whisk together milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
    Beat egg whites and cream of tartar about two minutes in another large bowl using an electric mixer on medium-high speed until stiff peaks form.
    Stir milk mixture into the flour mixture until just combined. Stir one-third of the beaten egg whites into the flour-milk mixture, then gently fold in the remaining egg whites until just combined.
    Lightly spray the inside of four 3-inch-by-2-1/2-inch-high ring molds with nonstick cooking spray. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the ring molds in the middle of the skillet and fill each with 1/2 cup of batter. Cover skillet and cook five minutes, until batter rises to the tops of the ring molds and is golden on the bottom.
    Release bottom of the pancakes with a spatula. Grasp the sides of the molds with tongs and then carefully flip. Cover and cook five minutes, until golden on the other side. Transfer to a plate and remove the mold.
    Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
    Repeat with remaining batter.

Vanilla Dutch Baby (Puffed Pancake)

3 tablespoons butter
3 eggs
3/4 cup flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons vanilla extract
Pinch salt
Confectioners’ sugar, for dusting

    Put butter in a large, ovenproof, nonstick saute pan and place in a 400-degree oven.
    Place eggs, flour, warm milk, sugar, vanilla extract and pinch of salt in a blender and blend on medium-high speed until uniform. If mixing by hand, combine eggs with the milk and mix one minute, until mixture is light yellow and no longer stringy. Add flour, sugar, vanilla and pinch of salt and whisk vigorously about 30 seconds.
    Carefully remove hot pan from the oven. Swirl the butter around the pan to coat completely, then pour the remaining butter into the batter and pulse to blend. Pour batter into the hot pan and return to the oven. Bake 20 to 25 minutes, until pancake is puffed in the center and golden brown along the edges.
    Using a spatula, remove the Dutch baby from the pan and place on a cooling rack for a few minutes. Dust with confectioners’ sugar when cooled slightly. Slice pancake into eight wedges on a serving platter or cutting board.

Blueberry Buttermilk Pancakes

2 cups flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Whipped cream
Maple syrup.

    In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.
    Beat eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to overmix.
    Heat some butter in a skillet over medium heat. Spoon 1/3 cup batter into the skillet and sprinkle the top with some blueberries. Cook two to three minutes per side.
    Serve with a dollop of whipped cream and maple syrup.

 

Cornmeal Pancakes With Glazed Oranges and Cranberries

2 oranges
1/2 cup dried cranberries
1 cup flour
1/2 cup yellow cornmeal
1-1/2 teaspoons baking powder
Fine salt
5 tablespoons unsalted butter, plus extra for cooking pancakes
1-1/4 cups buttermilk
2 large eggs
2 tablespoons sugar
2 tablespoons orange marmalade
1/4 cup loosely packed mint leaves, torn

    Finely grate zest from one of the oranges and set aside. Trim the ends from both oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
    Put cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power about 45 seconds, until cranberries plump and liquid is absorbed. Set aside.
    Whisk flour, cornmeal, baking powder and 1/4 teaspoon fine salt in a medium bowl.
    Melt three tablespoons butter in a large non-stick skillet over medium heat. Transfer melted butter to another bowl and whisk in the buttermilk, eggs, sugar and orange zest until smooth. Stir wet ingredients into the dry until just combined.
    Heat some butter in the skillet, then drop 1/4 cup batter onto the hot skillet. Cook about four minutes, until bubbles form on the top of each pancake and bottoms brown. Flip and cook one to two minutes, until the other side is golden. Transfer pancakes to a plate and keep warm.
    Increase heat to medium-high and pour remaining orange juice and marmalade into the skillet until it simmers. Add orange segments and cranberries, then swirl in the remaining butter until glazed. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.
    Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degree-oven until hot and crisp, about 10 minutes.

 

Birthday Pancakes

For topping:
1 cup heavy cream
1/2 cup pure maple syrup
4 ounces cream cheese, cut into chunks
1 tablespoon vanilla extract
Pinch kosher salt
For pancakes:
1-1/2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup milk
4 tablespoons unsalted butter, melted, plus 2 to 3 tablespoons for cooking the pancakes
2 large eggs
1 tablespoon vanilla extract
1/2 cup confetti sprinkles, plus more for sprinkling
Sweetened whipped cream, for serving

    To make topping, heat heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat for eight to 10 minutes, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble. Remove saucepan from the heat, cover and keep warm.
    Whisk flour, sugar, baking powder and fine salt together in a large bowl. Whisk milk, butter, eggs and vanilla together in a medium bowl. Add milk mixture and sprinkles to the flour mixture and fold until just incorporated.
    Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet and cook four to five minutes, until pancakes are lightly golden on the bottom and bubbly on the top. Flip pancakes, and cook two to three minutes, until lightly golden on the bottom Transfer pancakes to serving plates and keep warm in a 250-degree oven. Repeat with remaining batter.
    Pour topping over the pancakes and top with a dollop of whipped cream and sprinkles. Add a birthday candle if desired and serve remaining topping on the side.

 

No Milk Pancakes

1/4 cup orange juice
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, separated
2 cups flour  
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Nonstick cooking spray, for the skillet

    Whisk together orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined.
    Whisk together flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir wet ingredients into the dry just until incorporated.  
    Whisk egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add egg whites to the batter and fold them in gently, being careful not to deflate them too much.   
    Heat a large nonstick skillet over medium heat. Spray skillet with nonstick cooking spray, then add a heaping 1/4 cup of the batter. Cook about two minutes, until bubbles form all over the surface and begin to pop. Flip and cook one to two minute, until cooked through. Place on a baking sheet and keep warm in a 200-degree oven. Continue with the remaining batter.
    Orange juice adds great flavor and a little extra boost to the leavening, but if you don’t have any, you can use water instead.

 

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