Pancakes are versatile, healthy and good as breakfast or a savory meal. Learn to make both with our recipes. Just use batter that meets diet requirements and the rest is up to your creativity.
- Use any pancake batter but use buttermilk for liquid because it adds better flavor and makes food softer.
- Japanese pancakes (called Okonomiyaki ) are made with batter, shredded cabbage, other fresh, chopped vegetables and meat or seafood, topped off with Bar-B-Q sauce.
- Try to choose red and green vegetables along with the rest for a variety of color. The Japanese always add a small amount of grated cabbage to recipes.
- A general rule is three cups vegetables to one cup batter. Add chopped vegetables to a bowl. Mix batter, according to directions, in another bowl. Then pour batter over vegetables and mix.
- Make sure the skillet is hot before use. The smaller the pancake, the easier to handle.
- Add a small amount of oil (1/2 tsp) to cover pan. With a large spoon, add 3/4 cup mixture and flatten slightly with the back of the spoon. Place lid on and cook over low heat until golden brown, about 3-4 minutes. Carefully turn and cook about 3 minutes.
Use the same directions as above for batter. Spices and sweetener may be added for flavor. After pancakes are cooked, lather with butter, Maple syrup, mashed strawberries (or other fruit), whipped cream, pumpkin butter, chopped nuts, chocolate, ricotta, roasted figs or a combination.
Pancakes are versatile and left-overs can be frozen. The batter can also be refrigerated and used the next day. Be adventurous and learn that pancakes are not just breakfast food.