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Uniquely different recipes for National Pancake Day

National Pancake Day
National Pancake Day
http://www.perfectpancake.info

Pancakes, flapjacks, crepes, blintzes, griddle cakes, hot cakes. No matter what you call them they are one of the most common and favorite of breakfast foods. They're so perfect that you can eat them any time of the day, just ask IHOP. But for all their greatness, sometimes they can be a bit on the boring side if you just like regular buttermilk pancakes and maple syrup. Give yourself a special treat and change it up by trying out something totally different and unique!

Today, March 4 is National Pancake Day and in honor of pancakes here are some really unique and different takes on pancakes. Pancakes made with orange juice or tomatoes may not sound appealing but, hey you never know until you try it. It might just become your new favorite go to pancake recipe. If you suffer from a gluten intolerance and have taken pancakes out of your diet, you haven't been left behind. There's even a gluten free recipe or two as well as vegan and paleo recipes.

So, go get your griddles ready, check out the list and Happy National Pancake Day!

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. You can also follow me on Twitter @christiasfotos, Facebook www.facebook.com/christiafashionexaminer or my personal page on Facebook at https://www.facebook.com/christia.torres where you can read my personal notes on Lupus or my blog at XOXO, Christia.

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All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

Bacon and Corn Griddle Cakes
Bacon and Corn Griddle Cakes http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/

Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes

Ingredients:
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving
Directions:
1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Bacon Pancakes with Peanut Butter and Banana
Bacon Pancakes with Peanut Butter and Banana http://ourstudiokitchen.com/2013/10/04/bacon-pancakes-with-peanut-butter-and-banana/

Bacon Pancakes with Peanut Butter and Banana

Bacon Pancakes with Peanut Butter and Banana

Yields 8

Ingredients
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 cup buttermilk (OR 1 tbsp lemon juice + regular milk = 1 cup milk)
1/2 cup water
1 tbsp brown sugar
1/4 tsp salt
4 bacon strips (I use turkey)
Peanut Butter Syrup
1 tbsp peanut butter
2 tbsp maple syrup
Instructions
1 Make bacon. Dry on paper towel and chop.
2 Whisk dry ingredients together.
3 Add milk, sugar, and egg yolk together. Whisk.
4 Add egg white to a separate bowl. Whisk slightly to break apart.
5 Slowly add milk mixture to egg white while continuing to whisk.
6 Add frothed egg/milk mixture to flour mixture.
7 Mix. Fold in bacon.
8 Make pancakes.

Basil and Peanut Butter Pancakes
Basil and Peanut Butter Pancakes http://uktv.co.uk/food/recipe/aid/602322

Basil and Peanut Butter Pancakes

Basil and Peanut Butter Pancakes

INGREDIENTS

For the pancakes
4 medium eggs
100g ricotta cheese
handful finely choppedbasil
75g plain flour
1 tbsp sugar
1/4 tsp salt
100g smooth peanut butter
1 knob butter
For the peppered jam
600g strawberry jam
1 lemon, juice only
2 tsp coarsely ground black pepper
To serve
200g lightly whipped ricotta cheese
1kg hulled strawberries

METHOD
1. For the pancakes: separate the egg whites and yolks into two mixing bowls. Set aside the egg whites. Lightly beat the egg yolks; then stir into this the ricotta, chopped basil, flour, sugar and salt. Beat until smooth and then set aside. 

2. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. With a light touch and a large metal spoon, fold a spoonful of the egg whites into the ricotta mixture to loosen it. Now carefully fold the lightened ricotta mixture into the remaining egg whites, along with the peanut butter. 

3. Melt the butter in a frying pan over a medium heat. Spoon 4 heaped tablespoons of the batter into the pan to make 4 pancakes and fry for a few minutes until browned on both sides (use a fish slice to flip them over). Remove the pancakes from the pan. While the pancakes are cooking, make the peppered jam. 

4. For the peppered jam: mix together the jam, lemon juice and black pepper in a small bowl. 

6. To serve, slice the pancakes diagonally and top one triangle with a dollop of lightly whipped ricotta and strawberries. Cover this with the other pancake triangle so it looks similar to a club sandwich and secure with a long cocktail stick. Use up all the pancake triangles in this way and plate with the peppered jam.

Beer and Brown Sugar Pancakes
Beer and Brown Sugar Pancakes http://thebeeroness.com/2012/04/17/beer-and-brown-sugar-pancakes/

Beer and Brown Sugar Pancakes

Beer and Brown Sugar Pancakes

Ingredients:

1 cup all purpose flour
1/3 cup brown sugar
1 tsp cinnamon
1 tsp baking powder
1 egg plus 1 additional yolk
2 tbs canola oil
1/2 tsp vanilla
1 cup Amber Ale Beer
(makes 10-12)
Directions:

In a bowl add the flour, brown sugar, cinnamon, and baking powder, whisk to combine.

In a small bowl, add the egg, the additional yolk, vanilla and the oil whisk until well combined.

Make a well in the dry ingredients, add the egg mixture and beer to the center and whisk to combine.

Heat a skillet or griddle until hot. Spray with butter flavored cooking spray or brush with melted butter. Pour about 1/4 cup of the batter onto the hot griddle. Once bubbles appear in the middle of the pancakes and the edges start to look dry, flip the pancakes and cook on the other side until cooked through, about 5 minutes total (2.5 minutes per side).

*For this recipe, plain Grade A Syrup wasn't used. Put 3/4 cup of syrup and 1/2 cup of the Amber Ale in a pot on the stove over high heat for about 10 minutes and it thickened and reduced to a caramely syrup that is perfect. 

Chicken, Broccoli and Mushroom Pancakes with Stilton Sauce
Chicken, Broccoli and Mushroom Pancakes with Stilton Sauce http://uktv.co.uk/food/recipe/aid/512149

Chicken, Broccoli and Mushroom Pancakes with Stilton Sauce

Chicken, Broccoli and Mushroom Pancakes with Stilton Sauce

INGREDIENTS

Main:
225 g broccoli florets
lard or oil, for frying pancakes
25 g butter or margarine
1 onion, finely chopped
115 g mushrooms, sliced
25 g plain flour
225 ml single cream
225 g chicken, cooked
black pepper
For the batter:
1 large egg
pinch of salt
115 g plain flour
300 ml milk
For the Stilton sauce:
25 g butter or margarine
25 g plain flour
300 ml milk
115 g stilton cheese, crumbled
black pepper
METHOD
1. Put all the batter ingredients in a food processor or blender. Whizz for 30 seconds until smooth. Pour into a measuring jug and leave to stand for 10 minutes. 

2. Meanwhile, blanch the broccoli florets in a large pan of boiling water for 1-2 minutes until only just tender. Drain and set aside 

3. Now make the pancakes. Heat a non-stick crepe or frying pan and lightly grease with lard or oil. Make sure the pan is very hot. Pour about one eighth of the batter into the pan, tilting to distribute it over the base. Allow the mixture to bubble and solidify. Ease around the edges with a turner or palette knife, then toss or turn over to cook the other side. 

4. Repeat this until batter is used up, making eight pancakes in all. Allow the pancakes to cool. 

5. Preheat the oven to 200°C/gas 6. 

6. To make the filling, heat the butter in a large frying pan over medium heat. Add the onion and gently fry for a few minutes until soft, without letting it brown. 

7. Add the mushrooms and gently fry for about 5 minutes until soft. 

8. Add the flour and cook for 1 minute stirring all the time. 

9. Gradually add the cream, stirring all the time. Bring almost to the boil. 

10. Add the chicken and broccoli florets. Cook for a few minutes to heat through, then season to taste. 

11. Place equal amounts of the filling on each pancake. Roll them up and place in a single layer in a baking dish. 

12. Now make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour. Cook for about 1 minute whisking constantly, without letting the mixture brown. 

13. Gradually add the milk, stirring well after each addition to make sure there are no lumps. Bring to the boil and cook for 2 minutes, stirring all the time. 

14. Crumble in the Stilton cheese and remove from the heat. 

15. Pour the sauce over the pancakes 

16. Bake in the preheated oven for approximately 25-30 minutes. Serve hot.

Dark Chocolate Chili Pancakes with Raspberry Sauce & Coconut Cream
Dark Chocolate Chili Pancakes with Raspberry Sauce & Coconut Cream http://projecthealthyeverafter.com/2012/10/dark-chocolate-chili-pancakes-and-raspberry-sauce/

Dark Chocolate Chili Pancakes with Raspberry Sauce & Coconut Cream

Dark Chocolate Chili Pancakes with Raspberry Sauce & Coconut Cream

Ingredients

For raspberry sauce:
1 pound fresh or frozen raspberries (do not thaw if using frozen)
2 teaspoons turbinado or palm sugar, more to taste
For chocolate pancakes:
1 cup Pamela’s Gluten Free Baking Mix plus 2 tbs. if needed to thicken batter (available on Amazon)
1 cup coconut milk (I’ve used both unsweetened original and vanilla flavor)
1 egg
1 tablespoon coconut oil, melted
1/2 cup cacao powder (here’s the link to the brand I use, available on Amazon)
1 teaspoon cinnamon
1 teaspoon red chili flakes (if you want it a little less spicy, use 1/2 teaspoon instead)
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
4 ounces chopped dark chocolate with 70% cocoa content (I like Green & Blacks — they have a 70% and an 85%)
Coconut Cream, for serving (optional) (Check out my recipe here)
Maple syrup, for drizzling
Directions
For the raspberry sauce:
Add the raspberries and turbinado or palm sugar to a small pot. Bring to a boil and simmer over low heat for 25 to 30 minutes until raspberries have fallen apart and sauces has thickened. If you are in a hurry, you can simmer the berries for a few minutes until they are warmed through.
For the pancakes:
Mix all the ingredients, except the chopped dark chocolate in a bowl, making sure to stir out any lumps. Fold in chocolate last. Batter should not be too thin or too thick.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
This is how I serve them: put desired amount of pancakes on your plate, top with raspberry sauce then top with a nice dollop of Coconut Cream. Last, drizzle with maple syrup. 
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.

Eggnog Pancakes with Cranberry-Orange Syrup
Eggnog Pancakes with Cranberry-Orange Syrup http://realmomkitchen.com/4778/eggnog-pancakes-with-canberry-orange-syrup/

Eggnog Pancakes with Cranberry-Orange Syrup

Eggnog Pancakes with Cranberry-Orange Syrup

Cranberry-Orange Syrup:

1 1/2 cups fresh or frozen cranberries
3/4 cup of sugar
3/4 cup orange juice
1 tsp of orange zest
1/3 cup maple syrup
Pancakes:
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups light egg nog
2 large eggs
1/4 cup canola
1. Put all the syrup ingredients into a sauce an and mix well.
2. Cook over medium heat and bring to a boil.
3. Simmer 5-10 minutes until the cranberries pop.  Stir while simmering.
4. Remove from heat, set syrup aside to cool slightly and prepare pancakes.
5. For pancakes, mix dry ingredients together in medium bowl.
6. Add all wet ingredients (eggs, egg nog, and oil)  to a separate bowl and stir just until blended.
7. Add the wet ingredient to the dry ingredients just until combined.   Do not over mix, batter will be slightly lumpy.
8. Lightly coat skillet with oil.  Heat to medium low (I do one notch below medium or you pancakes will burn).
9. Drop 1/4 cup of batter onto heated skillet.  Use the back side of a spoon to help even out the batter.
10. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
11. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
12. Serve warm with  butter and cranberry orange syrup. Makes 10-12 pancakes.

French Currant Pancakes
French Currant Pancakes http://www.goodtoknow.co.uk/recipes/517016/french-currant-pancakes

French Currant Pancakes

French Currant Pancakes

Ingredients

1 medium egg
2 level tbsp caster sugar
4 level tbsp plain flour
1 tbsp currants
150ml (¼ pint) milk
45g (1½oz) butter
Tray of 4 Yorkshire pudding tins, buttered

Method

1. Whisk the egg and sugar in a large bowl. Stir in the flour and add currants. Put the milk and butter in a pan and heat until butter melts. Gradually stir in the dry ingredients, mix well and leave to stand for 30 minutes.
2. Set the oven to Gas Mark 6 or 200°C. Stir the batter and divide half of it between the tins. Bake them for 15-20 mins until risen and browned (they will drop when you take them out of the oven). Serve at once with lemon butter (2 tbsp softened butter, 1 tbsp sugar and grated rind of 1 large lemon mixed together), if liked, and lemon wedges. While eating those pancakes, use the rest of the batter to make the other pancakes.

Make these in a small sandwich tin if you don't have Yorkshire pudding tins.

Gluten Free Pancakes
Gluten Free Pancakes http://minimalistbaker.com/gluten-free-pancake-mix/

Gluten Free Pancakes

Gluten Free Pancakes

INGREDIENTS

1 cup brown rice flour
3/4 cup white rice flour
1 cup GF oat flour
1 cup buckwheat flour (ground from raw buckwheat groats)
1/4 cup yellow cornmeal
3/4 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
1/2 Tbsp baking soda
1/4 cup granulated sugar*
FOR PANCAKES
1 cup GF Pancake Mix
1 egg
1 Tbsp butter, melted
1 – 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
INSTRUCTIONS
1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it’s thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren’t too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
NOTES
* If you’d rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.

Gluten Free Wild Rice Pecan Pancake Recipe
Gluten Free Wild Rice Pecan Pancake Recipe http://glutenfreecooking.about.com/od/breakfast/r/wildricepancake.htm

Gluten Free Wild Rice Pecan Pancake Recipe

Gluten Free Wild Rice Pecan Pancake Recipe

Ingredients:

2 cups cooked, drained wild rice
1/4 cup chopped pecans
1/4 cup finely chopped red onions
2 lightly beaten eggs
2 tablespoons gluten free all purpose baking flour mix
1/4 teaspoon salt
Fresh ground pepper to taste
2 tablespoons olive oil for cooking pancakes
Sour cream and hot sauce for garnish (optional)
Preparation:
Cook one cup of fresh wild rice according to package directions. Drain and cool.

Mix all ingredients except olive oil and garnishes in a medium bowl. Heat one teaspoon olive oil in a heavy skillet over a medium burner. When the oil is hot, add batter. Make pancakes any size you like. I made 4-inch pancakes. Cook until golden. Gently flip and cook second side. Add a small amount of olive oil to skillet before cooking each batch to prevent sticking. Serve warm.

Yield- About 10 4-inch pancakes depending on the size you make!

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Mac and Cheese Pancakes
Mac and Cheese Pancakes http://theblondebuckeye.com/2013/10/mac-and-cheese-pancakes/

Mac and Cheese Pancakes

Mac and Cheese Pancakes

Ingredients

1 cup All-purpose Flour
1 Tablespoon Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 Egg
1-1/2 cups Buttermilk
2 Tablespoons Unsalted Butter, melted & slightly cooled
Butter or Vegetable Oil, for cooking
About 1 cup Cooked Elbow Pasta
About 1 cup Shredded Cheddar Cheese (or blend)
Hot Sauce, for serving
Good-Quality Maple Syrup, for serving
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, buttermilk and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be small lumps in the batter).
2. Preheat a large skillet or griddle to medium-high heat (like a 6 or 7 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle – if they bounce off, it’s heated up). Coat the pan with about a teaspoon of either butter or oil.
3. Scoop out about ¼ cup portions of the batter onto the hot griddle. Sprinkle some of the cooked macaroni onto each pancake. Then sprinkle with about a Tablespoon of shredded cheese. Cook until bubbles form & start to pop on the surface. Flip the pancakes over and continue to cook the other side for about another minute, or until cooked & light golden brown. Once they’re cooked through, remove pancakes from the griddle in one quick motion (or the cheese folds up).
4. Repeat this process with the remaining batter. Place any cooked pancakes in the oven at about 200 degrees F while you cook the rest. Serve with hot sauce and good-quality maple syrup.

Mexican Polenta Pancakes and Guacamole
Mexican Polenta Pancakes and Guacamole http://www.mnn.com/food/recipes/photos/5-healthy-breakfast-dishes/mexican-polenta-pancakes-and-guacamole

Mexican Polenta Pancakes and Guacamole

Mexican Polenta Pancakes and Guacamole

Ingredients

1/3 cup corn meal
1/2 cup whole wheat flour
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 eggs
2 tablespoons butter, melted
2 medium-sized avocados, chopped
1 small red onion, diced
2 tomatoes, diced
Dash red pepper powder
2 tablespoons lemon juice
Dash salt to taste
Dash ground black pepper to taste
Dollop vegetable oil
Dollop Greek yogurt, optional garnish
Dollop salsa, optional garnish
Time estimates
Prep time: 40 minutes 
Total time: 60 minutes 
 
Cooking directions
1. Combine the dry ingredients in large mixing bowl: corn meal, flour, sugar, baking powder, salt. Make a well in center of bowl.
2. Combine following wet ingredients in large bowl: buttermilk, eggs, butter. Stir until blended, about 2 minutes.
3. Add wet to dry ingredients. Whisk until wet and dry ingredients form a consistent batter, about 3 minutes. Cover and set aside.
4. To make the filling, combine avocado, onion, tomato, pepper, lemon, salt and pepper in small bowl. Stir. Cover and set aside.
5. Over medium-high heat, drizzle oil in large heavy-bottomed skillet. When hot pour 1/3 cup of batter into skillet. Cook on each side about 2 minutes, or until golden brown. Repeat process with remaining batter, about 15 minutes.
6. Place heaping tablespoon of guacamole on each pancake. Fold and serve.
Yield: 2 to 4

Mint Chocolate Chip Pancakes
Mint Chocolate Chip Pancakes http://www.epicurious.com/recipes/food/views/Mint-Chocolate-Chip-Pancakes-51147000

Mint Chocolate Chip Pancakes

Mint Chocolate Chip Pancakes

Ingredients:

1 1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract (See Cooks' Note)
3 to 4 drops green food coloring (optional)
3/4 cup mini semisweet chocolate chips, plus more for topping
Whipped cream, for serving
Vanilla ice cream, for serving
Store-bought or homemade hot fudge sauce, for serving
preparation
1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.

Okonomiyaki with Sticky Soy Pork Belly
Okonomiyaki with Sticky Soy Pork Belly http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2013/3/okonomiyaki-with-sticky-soy-pork-belly/

Okonomiyaki with Sticky Soy Pork Belly

Okonomiyaki with Sticky Soy Pork Belly

(3 cups) plain flour

½ tsp baking powder
2 eggs, lightly beaten
4 Chinese cabbage leaves, coarsely torn
3 spring onions, thinly sliced, plus extra to serve
1 small sebago potato, coarsely grated
2 tbsp finely chopped pickled ginger, plus extra to serve
50 ml vegetable oil
To serve: Japanese mayonnaise, togarashi (see note) and roasted sesame seeds
Sticky soy pork belly
1 kg piece boneless pork belly
375 ml (1½ cups) chicken stock
125 ml (½ cup) soy sauce
90 gm (¼ cup) honey
1 tbsp finely grated ginger
Thinly peeled rind and juice of 1 orange
Method
1. For sticky soy pork belly, preheat oven to 160C. Place pork in a roasting pan large enough to fit pork
snugly. Stir remaining ingredients in a saucepan over medium-high heat until combined and bring to the
boil. Pour stock over pork, cover with foil and braise in oven until very tender (2-2½ hours). Remove pork
from braising liquid, cut into chunks and set aside. Simmer half the braising liquid (discard remainder)
over medium-high heat until reduced to a glaze (10-15 minutes), then add pork and set aside.
2. Combine flour, baking powder and 2 tsp sea salt in a large bowl, make a well in the centre, add eggs and
gradually add 500ml cold water, stirring until smooth and combined. Stir in cabbage, onion, potato and
pickled ginger and set aside to rest for 30 minutes.
3. Heat one-quarter of the vegetable oil in a 15cm-diameter non-stick frying pan over medium heat, add
one-quarter of the pancake batter, spreading evenly in pan, and cook until golden on the base and
beginning to set on the surface (6-8 minutes). Turn and cook until cooked through (6-8 minutes), then
transfer to an oven tray and keep warm while you repeat with remaining oil and pancake batter. Top hot
okonomiyaki with sticky soy pork belly, spring onion and pickled ginger, and drizzle with glaze. Serve
Japanese mayonnaise, togarashi and roasted sesame seeds separately to add according to taste.
Note Togarashi is sansho pepper seasoning available from Japanese grocers

Sunrise Orange Pancakes Recipe
Sunrise Orange Pancakes Recipe http://www.tasteofhome.com/recipes/sunrise-orange-pancakes

Sunrise Orange Pancakes Recipe

Sunrise Orange Pancakes Recipe

IIngredients

7 tablespoons sugar, divided
1-1/2 teaspoons cornstarch
1-1/2 cups orange juice, divided
2 cups biscuit/baking mix
2 eggs
3/4 cup milk
Directions
In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm.
Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce. Yield: 1 dozen.

Paleo Banana Vanilla Bean Pancakes with Mixed Berry Compote
Paleo Banana Vanilla Bean Pancakes with Mixed Berry Compote http://paleomg.com/banana-vanilla-bean-pancakes-with-mixed-berry-compote/

Paleo Banana Vanilla Bean Pancakes with Mixed Berry Compote

Paleo Banana Vanilla Bean Pancakes with Mixed Berry Compote

Ingredients

2 bananas, peeled
3 eggs
3 tablespoons coconut flour
1 vanilla bean pod
1 teaspoon vanilla extract
¼ teaspoon baking soda
sprinkle of cinnamon
pinch of salt
1 cup frozen mixed berries
1-2 tablespoons honey
Instructions
1. Place banana in a food processor and puree until smooth.
2. Then crack eggs into food processor and mix together.
3. Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
4. Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
5. Puree until smooth.
6. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
7. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
8. While the pancakes are cooking, let’s make the compote.
9. Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
10. Make all your pancakes and top with berry compote.
Notes
Makes 16-18, 3 inch pancakes

Red Velvet Pancakes with Coconut Syrup and Blueberries
Red Velvet Pancakes with Coconut Syrup and Blueberries http://eclecticrecipes.com/red-velvet-pancakes-with-coconut-syrup-and-blueberries

Red Velvet Pancakes with Coconut Syrup and Blueberries

Red Velvet Pancakes with Coconut Syrup and Blueberries

INGREDIENTS:

For the Pancakes:
2 cups Bisquick
1 cup milk
2 eggs
2 tablespoons cocoa powder
2 tablespoons powdered sugar
red food coloring
For the syrup:
1 cup powdered sugar
1 tablespoon coconut cream
2 -3 tablespoons regular or coconut milk
2 cups fresh blueberries
DIRECTIONS:
Combine Bisquick, milk and eggs according to package directions for pancakes, adding the cocoa powder and powdered sugar. Make pancakes according to package directions.
Combine all ingredients for the syrup and stir well, until all the lumps are gone.
Serve pancakes topped with coconut syrup and fresh blueberries.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto
Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto http://www.foodnetwork.com/recipes/tyler-florence/ricotta-pancakes-with-roasted-golden-delicious-apples-and-roasted-prosciutto-recipe.html

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Ingredients

For the topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup
For the pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top
Directions

For the topping:
Preheat oven to 400 degrees F.

On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.

Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.

For the pancakes:

Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.

Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.

To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.

 

S’mores Stacker Pancakes
S’mores Stacker Pancakes http://www.bettycrocker.com/recipes/smores-stacker-pancakes/428cab8c-07fc-4be4-831f-6f6ca7acc2c0

S’mores Stacker Pancakes

S’mores Stacker Pancakes

1 cup Original Bisquick® mix

1/2 cup graham cracker crumbs

1 egg

1 1/4 cups milk

1 1/2 cups marshmallow creme

4 bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces

Real maple syrup, if desired

1. In large bowl, stir together Bisquick mix, graham cracker crumbs, egg and milk with whisk just until blended.
2. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
3. Stack pancakes with marshmallow creme and chocolate bars. Serve with syrup.
Makes 6 to 8 pancakes

Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes http://chocolatecoveredkatie.com/2011/07/12/strawberry-shortcake-pancakes/

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

1/2 cup chopped strawberries
1/3 cup flour (ww pastry, white, spelt, Bob’s gluten-free all work)
2 tbsp rolled oats
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 tbsp sugar or 1 packet nunaturals stevia
1/3 cup milk of choice
1 tbsp unrefined coconut oil (Omit only if you like the taste of fat-free pancakes)
Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. You can boil some more strawberries (with a bit of sugar if you wish) and smash them to make a compote.

Vegan Pumpkin Spice Pancakes
Vegan Pumpkin Spice Pancakes http://minimalistbaker.com/vegan-pumpkin-spice-pancakes/

Vegan Pumpkin Spice Pancakes

Vegan Pumpkin Spice Pancakes

Serves: 2

INGREDIENTS
3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar
1/3 cup packed pumpkin puree
1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
½ tsp pure vanilla extract
3 Tbsp brown sugar
1 Tbsp maple syrup or agave (or sub honey if not vegan)
1 tsp baking powder
½ tsp baking soda
pinch salt
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1 cup whole wheat pastry flour (sub up to half with oat flour if desired)
INSTRUCTIONS
1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
2. Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
3. Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
4. Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
5. Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.
NOTES
*Start with 3/4 cup of almond milk. If the batter appears too thick after mixing, add the remaining amount in Tbsp increments. Thickness will depend on your pumpkin puree and whether you used maple syrup, honey or agave.