Recipe: Pancakes, Waffles, French Toast (15)

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10-19-99 Breakfast Breads: Pancakes, Waffles, French Toast

Kelly,WA (09:35:31) :

Title: Buckwheat Pancakes
Posted by sara, ga on 5:46:54 pm 1/30/98:

BUTTERMILK BUCKWHEAT PANCAKES
3/4 c. buckwheat flour
1/2 c. oat bran
1/4 c. oat flour
2 tbsp. sugar
1 3/4 tsp. double-acting baking powder
2 eggs, lightly beaten
2 tbsp. safflower oil
Buttermilk

In a bowl, mix together the buckwheat, oat bran, oat flour, sugar and baking powder. Stir in the eggs, oil and buttermilk to make batter the consistency of a thick liquid. Let rest for about 5 minutes to allow baking powder to act. Add more buttermilk to desired consistency. Ladle the mixture onto hot, oiled griddle. When holes appear on surface of pancakes, turn to brown second side. Yield: 8 large pancakes.

YEAST BUCKWHEAT PANCAKES

1 pkg. yeast dissolved in 2 c. warm
water
2 c. buckwheat flour
1 c. plain flour
1 tsp. salt
2 tbsp. molasses
1/2 tsp. soda
1/2 c. buttermilk

Mix dry ingredients and add molasses to yeast and water mixture. Mix the two, beat vigorously. Let set one hour. Cover and refrigerator overnight. Before frying; put 1/2 teaspoon soda in 1/2 buttermilk. Mix well and stir into yeast mixture. Fry. Serve with warm syrup. Dough will stay in refrigerator 5 to 7 days.

BUCKWHEAT PANCAKES

1 c. buckwheat flour
1 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. melted butter

Mix together and fry in hot oil until done.

BUCKWHEAT PANCAKES

2 c. buttermilk
1 c. buckwheat flour, unsifted
1 c. sifted all-purpose flour
1 tbsp. sugar
2 tbsp. melted butter
1/2 pkg. dry yeast
2 lg. eggs, beaten
1 tsp. baking soda
1/4 c. heavy cream (opt.)

In deep bowl place milk. Stir in flour and add sugar and butter. Sprinkle yeast on top. Stir in eggs.
Cover bowl with a towel and let stand at room temperature for several hours or leave overnight in a cool place, if for breakfast. Stir in soda and cream. Buttermilk and egg should be at room temperature. Serve with maple syrup and sausage. May add fresh blueberries.

JOHN'S FAVORITE BUCKWHEAT PANCAKES
12 tsp. EnerG egg replacer
24 tbsp. water
5 c. lowfat soy beverage
3 to 4 tbsp. molasses
4 c. whole wheat pastry flour
1 c. buckwheat flour
8 tbsp. wheat germ
4 tsp. low sodium baking powder
2 tsp. baking soda
1 tsp. vanilla

Mix together egg replacer and water. Add soy beverage and molasses and blend. Add remaining ingredients and mix well. Heat a nonstick griddle over medium heat. Cook pancakes until the bottoms are golden and the tops begin to bubble. Flip and cook until the undersides are golden. Serve immediately, plain or with fruit or real maple syrup. Refrigerate leftover batter. Will keep several days in a tightly covered container.

QUICK BUCKWHEAT PANCAKES
1 c. buckwheat flour
3/4 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. molasses
2 egg yolks
1/3 c. melted butter
1 2/3 c. milk or 1 3/4 c. buttermilk
2 egg whites, beaten

Mix the dry ingredients and combine with the mixed liquids. Fold in stiffly beaten whites last. Fry on a well greased hot griddle.

Kelly,WA (09:32:52) :

Title: LENINGRAD SPECIAL BUCKWHEAT PANCAKES
Categories: Diabetic, Quickbreads, Breakfast, Pancakes, Breadmaker
Yield: 6 servings

1/2 c All-purpose flour;
3/4 c Buckwheat flour;
1 ts Baking powder
2 ts Sugar substitute
1 lg Egg; beaten slightly
1 c Water
1 tb Margarine; Melted
1 ts Margarine; for cooking

Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to cook until bubbles form around the pancakes. Thin remaining batter with additional water if necessary. Turn pancakes over with a spatula. Continue cooking until pancakes are done. Place on heated dish and continue cooking until all the pancakes have been prepared.

lottie-ak (06:40:10) : We used to call similar pancakes Dutch Babies. These are tasty!

Desiree's Lemon Pancake

4 eggs
1/4 C. soy flour or soy powder
2 Tbsp. water
2 Tbsp. heavy cream
Pinch of salt
3-4 oz. butter
Cinnamon
Lemon extract or fresh-squeezed lemon juice
3-4 packets sweetener

Melt 2 oz butter in a pie plate in the oven while preheating to 425. Mix eggs, cream, water, flour, salt well. Pour mixture into melted butter in pie plate.

Cook at 425 for 8 minutes. Turn down to 275 for 7 minutes. When finished it should look like a great big egg "bowl" with the sides puffed up.

Dot the remaining butter in the egg dish. Lightly sprinkle cinnamon and add 1/4 tsp lemon extract or 1 Tbsp fresh squeezed lemon. Sprinkle 2-3 packets of sweetener over that. Then roll the egg pancake and sprinkle more sweetener and cinnamon on top.

Serves one very hungry person, or 2 not so hungry people.

cc.in.ohio (01:04:12) : Mom's Sour Milk Pancakes

1 cup soured milk (leftovers, past dated, almost curdled, icky, not good to
drink)
1 cup flour
1 egg
2tsp Baking Soda
salt
sugar

Stir until almost smooth, let it sit while griddle is heating. I add blueberries when frying... due to the demand I usually have to make a double batch. They are good with heated home made chunky apple sauce. My kids also like them cold, (leftover) buttered, sprinkled with sugar, and rolled up.
ENJOY!

cc.in.ohio (12:56:40) :Mom's Sour Milk Pancakes

1 cup soured milk (leftovers, past dated, almost curdled, icky, not good to
drink)
1 cup flour
1 egg
2tsp Baking Soda
salt
sugar

Stir until almost smooth, let it sit while griddle is heating. I add blueberries when frying... due to the demand I usually have to make a double batch. They are good with heated home made chunky apple sauce. My kids also like them cold, (leftover) buttered, sprinkled with sugar, and rolled up.
ENJOY!

cc.in.ohio (11:08:42) : Oven-baked French Toast with Cranberry Maple Sauce (great Christmas a.m.)

1 8 oz. pkg. cream cheese, softened
3/4 c. sugar
1/4 c. margarine
2 t. vanilla
1 t. cinnamon
4 eggs
2 1/2 c. milk
1 loaf french bread cut in 1 1/2" slices
Preheat oven to 350

Beat cream cheese, sugar, margarine, vanilla and cinnamon in lg. mixing bowl.
Add eggs, one at a time mixing until well blended. Stir in milk
Pour cream cheese mixture over combined bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread occasionally to moisten evenly.
Arrange bread in rows in greased 13x9" pan. Pour remaining cream cheese mixture over bread. Bake 40 minutes or until golden brown. serve with Cranbery maple Sauce which follows.

Cranberry maple Sauce

1 c. syrup
2 c. cranberries
2 T sugar

Bring syrup to boil in medium saucepan. Add cranberries and sugar.
Cook over low heat 10 minutes, stirring occasionally. Cool slightly.

ValPal,.Ca (11:38:32) : Stuffed French Toast

12 slices of bread (with crust removed if preferred)
12 eggs
2 cups of milk
16 oz. of cream cheese, softened
1 teaspoon of vanilla (or flavor as desired)

Cube bread and set aside. Mix eggs, milk, cream cheese and vanilla together in a bowl. Grease a 9X13 inch pan and then line it with the following:

add 1 layer of bread cubes, spread evenly
add 1/2 of the liquid mixture, pour evenly
add the rest of the bread cubes, spread evenly
add the rest of the liquid mixture, spread evenly

Then refrigerate overnight. The next morning take it out and let it cool to room temperature (very important). Then bake in a 375 oven for 45 min. Enjoy! Serves 6 (approx.)

Shelby,.IA (05:16:23) : Tutti-Frutti Waffles

2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1-1/3 cups club soda
1/4 cup crushed pineapple, drained
1/4 cup chopped pecans
1 pint fresh respberries, optional
2 med. ripe bananas, sliced, optional

In a mixing bowl, combine biscuit mix, eggs and oil. Add soda and stir until smooth. Gently fold in the pineapple and pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with raspberries and bananas if desired. Yield: 6-7 servings

Shelby,.IA (04:52:50) : Stuffed French Toast

8 slices French bread(1-1/2-in. thick)
2 Tbsps butter or margarine, softened
1 pkg(8oz)brown-and-serve sausage patties, cooked
1 cup(4oz) shredded Swiss cheese
2 eggs
1/2 cup milk
1-1/2 tsp sugar
1/4 tsp ground cinnamon
Maple syrup, optional

Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. Cut sausage into bite-size pieces; toss w/cheese. Stuff into pockets. In a shallow bowl, beat eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve w/syrup if desired. Yield: 4 servings.

Shelby,.IA (03:46:44) : Stuffed French Toast

8 slices French bread(1-1/2-in thick)
2 Tbsps butter or margarine, softened
1 pkg(8oz) brown-and-serve sausage
patties, cooked
1 cup(4oz) shredded Swiss cheese
2 eggs
1/2 cup milk
1-1/2 tsp sugar
1/4 tsp ground cinnamon
Maple syrup, optional

Cut a pocket into the crust of each slice of bread. Butter the inside of pocket. Cut sausage into bite-size pieces; toss with cheese. Stuff into pockets. In a shallow bowl, beat eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired. Yield: 4 servings.