Pancakes Archives - ingredientsinc.net

10 Minute Protein Pancakes

Start your week off right with these 10 Minute Protein Pancakes. I love breakfast for dinner, and these provide you with plenty of great flavor and protein. They contain chia seeds – the highest known plant source of omega 3’s and omega 6’s. These are also said to help to energize and detox the body. I made these for the kids, and they loved them (they had no idea what was inside). Thanks to Veria.com for sharing this recipe, one that you should keep in your files for sure.

July 4th Cupcakes other Fourth of July Creations

Where is the summer going? I can’t believe Fourth of July is next week. I have seen some of the most amazing creations this year via the internet. Here are a few of my FAVS. First, I’ll take you back in time for a look at my Fourth of July Buttermilk Pancakes

Patriotic Floral Star Cookies by Sweet Sugarbelle

Great DIY from Room to Inspire

Crispy Star Pops from Taste of Home

Patriotic Pinwheels from Tomkat Studio

Red, White and Blue Sangria via Recipe Girl

Firecracker Ice Pops via Martha Stewart

Star-Spangled Sundaes

Blueberry Pancakes for Mother’s Day

What a week… I can’t believe that a week ago I buried my mom, and tomorrow it’s Mother’s day. It’s been such a rough week, but I have so many of you to thank for the sweet messages, notes, emails, calls, flowers, comments, lunches, etc. I am trying to pick myself up every day and move forward, and this blog is one great way to push me to do that. I thought I would share a super simple recipe for Blueberry Pancakes for Mother’s Day or any day since my mom always loved Mother’s Day brunches and who doesn’t love pancakes and blueberries?

Happy Mother’s Day to all of the beautiful, wonderful, giving moms out there. For those of you who still have a mom, give her a big hug today! All the best, Alison

Recipe adapted from Allrecipes.com

Buttermilk Pancakes & Guest Post by “Today’s Nest”

I am so excited to announce that my post today is by Sam Henderson of Today’s Nest, one of my favorite sites. Please be sure to check out his site and his incredible talent! I am honored to have him share his incredible work with you for National Hot Breakfast Month. Take it away, Sam….

Pancakes are an American staple and go by many names–flapjacks, hot sales, griddle cakes, etc. The breakfast standard has a long history and is even surrounded by a bit of folklore. Perhaps you have read the story of Paul Bunyan and his love for flapjacks. Some say it took nearly 20 men to make enough pancakes to satisfy him. I sometimes feel as though I could use a little help getting enough for my crew. They seem to disappear from the plate faster than I can flip them. We used a box mix for a long time until we discovered we could make better cakes on our own.

There is no magic in box pancake mix. The ingredients are, for the most part, already in your pantry. The only exception here is that many pancake mixes require just water to be ready to go. If you desire the taste of true buttermilk pancakes, you will be required to keep some buttermilk on hand. The good news is you can make some Homemade Butter or purchase some and keep it for other purposes.

Sam’s 10 Pancake Tips:

1. A word about syrup… I believe in saving money where it is sensible and doesn’t compromise good taste (in every sense of the word). REAL Maple syrup is not a meaningless purchase. Buy REAL Maple Syrup.

2. As a nice gift, double the dry ingredients and place them in an airtight jar. Tie a card around the top with the recipe written inside.

3. When you pour in the wet ingredients, mix quickly and just until moistened. That’s all. There may be some lumps, but it won’t be evident when your light and fluffy pancakes are served.

4. If you have the time, allow the batter to rest before using. Even after an hour the results are better.

5. Pancakes should be flipped only once. Pull up the side to see if the bottom is the color you want and then flip it gently. The second side should only take half to three quarters the time it took for the first side.

6. If you are using a non-stick pan or griddle you should not need any additional butter or oil.

7. I find a griddle much easier to manage for pancake making. I don’t have to struggle with the side of the pan and I can cook many more at a time.

8. I use an ice cream scoop to measure out my pancakes. Ours holds exactly 1/4 cup of batter, and I am able to maintain consistent results.

9. Freezing pancakes is simple. Place cooled cakes on a parchment lined baking sheet. Top with another sheet of parchment and another layer of pancakes. Continue until all are single layered between parchment sheets. Place in freezer until frozen. Remove frozen pancakes from parchment and store in a sealable freezer bag.

10. Reheat frozen pancakes covered with a damp paper towel in a microwave for 1-2 minutes.

Almond Butter-Flaxseed Pancakes

Since I have been obsessed with almond butter for quite some time, I thought I would try my hand at making these Almond Butter Flaxseed Pancakes. You combine almond butter with your favorite homemade or store-bought pancake mix, flaxseed meal (which can be found at most local groceries), banana and even nonfat Greek yogurt. My kids went nuts over these, and I felt great serving them such an incredibly healthy breakfast. They called them, “Banana-Nut Pancakes” which was a great name. These pancakes taste great reheated, and they make a great healthy afternoon snack. Enjoy anytime of the year, but they are perfect for a healthy Christmas break, New Year’s or weekend breakfast.

Weekend Favorite: Buttermilk Blueberry Pancakes

My daughter, Leigh, loves to make pancakes, and we make saturday. These Blueberry Pancakes are delicious and are at the top of the list. They’re so easy and are as good as they look.