New buttermilk pancake recipe!

I found a great new recipe for buttermilk pancakes.  The other one that I have on here is good, but these ones are pretty much divine.  AND they use 3 cups of buttermilk...something I have a lot of.  I got it on allrecipies.com, of course and here it is!  I put the batter into a ziploc baggie this time and snipped the corner.  I then made snakes (a huge hit) and the first letters of the kids' names.  It made a
TON of pancakes, so unless you want some for breakfast, too, you might want to halve the recipe.

Buttermilk pancakes II
by BURYGOLD

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

German pancakes and blueberry syrup

This is the last of the pancake posts.  Honestly, we don't do this one very often because they don't fill us up as much as the other one's that we've posted.  This is a meal that I often make for breakfast if I've run out of cereal.  Speaking of cereal, my Kroger store had kellog's cereals on sale for 50% off.  By combining that sale with coupons, I was able to get several boxes of cereal for just a dollar.  So we're pretty set in the breakfast department right now.  But, nonetheless, here is the german pancake recipe:

6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
4 Tablesppons butter or margerine

In a bowl, combine eggs, mikl, flour and salt; beat until fluffy and smooth.  But 2 T. butter in each of two pie pans; melt as oven preheats.  Pour half  of batter in each pan.  Bake at 450 degrees for 20 minutes.  Pancakes will puff up (which the kids think is pretty cool).  These can be eaten with syrup, warm jam, or warm fruit.  The fruit obviously makes it more filling.

 I am planning to grow my own blueberry bushes next year so I can have a good supply of fruit to make my own fruit syrup.  Have you ever done that before?  Just put some berries, a little corn starch and some water in a small pot and boil it.  The berries will release their sugary juices and combine with the corn starch to thicken up and make a really yummy syrup.  You can do it with any kind of berry.  Ask around, there may be someone in your neighborhood who has an abundant supply of fruit on their bushes.  They may be willing to just give it to you or sell it to you for really cheap.  A lady that lives about an hour away from us used to have her children cultivate blueberries and sell them in order to earn the money the things they wanted.  Now that they are all grown, she sells them to people in the area for like, $3 a quart.  Super cheap for blueberries!  The neighbor who told me about the blueberry lady would buy about $50 worth and freeze them so she would always have them on hand. 

Buttermilk pancakes

I rarely need more than a cup or two of buttermilk, but only buy it in quarts.  Luckily, buttermilk freezes really well. (Buttermilk is also used for the chicken pot pie a few posts back).  I like the buttermilk pancakes because they have a lot more weight to them and keep us full longer.  This is the recipe that we use:

Mix together in a large bowl:

2 cups flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda

In a separate bowl, beat together:
2 1/2 cups buttermilk
2 eggs

Combine the dry ingredients with the liquid ingredients with a few strokes and them cook them up on the griddle (or a couple of frying pans). 

Swedish pancakes

This is one of my kids' favorite dinners.  My dad used to make these for us for breakfast all the time and they put a smile on my face every time. We called them "daddy's pancakes."  He always made them from memory and he's never written down the recipe.  So when I found this recipe for Swedish pancakes in my "where's mom now that I need her?"  cookbook, I was hooked.  These are kind of like crepes, but you can put whatever you want to on them.  We put butter on them and then sprinkle the butter with cinnamon sugar and roll them up.  They are also delicious with jam or peanut butter (it gets all melty and gooey and I LOVE them).  We usually have to triple the recipe:

3 eggs
1 1/4 cup milk
3/4 C. sifted flour
1 T. sugar
1/2 t. salt

Combine ingredients, beat with wire whip or mixer on medium speed until thoroughly mixed.  Cook as thin pancakes on a medium heat setting.  Brown on both sides, roll or fold in quarters and serve with favorite topping (again, we put the topping on before we roll it).   We often  have a couple of skillets going at the same time to make cooking them go a little faster. 

pumpkin pancakes

This will be the first of 3 posts about pancakes.  Pancakes are easy.  Pancakes are cheap.  Lately, we've really been loving pumpkin pancakes because they have so much flavor AND are made with a vegetable.  So we feel like we're putting a slightly higher nutrition on our kids' plates.  We usually pair them with eggs for protein and a glass of milk for dairy.  Canned pumpkin usually lasts for a year or so, so we stock up on it when it's on sale. Recently we found our store brand pumpkin on sale for $.79.  Not a GREAT deal, but good enough.  We bought maybe 5 cans in hopes that we'll be able to find it even cheaper later on.  Here is the recipe that we use.  I found it on allrecipies.com and was submitted by Ruth.  Thank you Ruth. 

Ingredients

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.               

I don't always use the exact spices that she calls for.  It seems like last time I made them, I didn't have any ginger, so I substituted nutmeg.  I think I may sometimes just use pumpkin pie spice, too.  Just whatever I have on hand.  There have also been times when I haven't had brown sugar, so I just mix up a little molasses with 2 Tablespoons of sugar to make my own.  We also don't put maple syrup on them.  We usually sprinkle some powdered sugar on top or just eat them plain.  They are very filling and always put a smile on our face.