Whole Wheat Cheese Blintz Pancakes

3 eggs
3/4 cup whole-wheat flour
6 Tbsp milk
4 1/4 tsp pure maple syrup
1/4 plus 1/8 tsp baking powder
1 1/2 cups cottage cheese (can substitute ricotta cheese or yogurt)
Butter, for cooking
Berry jam, for topping

1. In a blender, combine the eggs, flour, milk, syrup, baking powder, and cottage cheese.  Blend just until combined, less than 30 seconds.
2. Heat the griddle to 350 degrees or set a large saute pan over medium low heat.  Melt the butter, and then add the batter by the spoonful and cook until lightly brown on both sides, about 5 minutes total.
3. Top with berry jam and serve warm.

Source: http://www.100daysofrealfood.com/2014/02/04/recipe-cheese-blintz-pancakes/#more-14071

Try #1 - February 8, 2014
Yum... yum.  Yum.  We used ricotta cheese.  We also did a second batch with yogurt, which made the batter a lot runnier and harder to work with.  Seems better to stick with cottage cheese or ricotta.  Did I mention yum?

Yogurt Pancakes

1 cup plain yogurt
1 cup milk
2 eggs
1 tsp salt
1 tsp baking soda
2 tsp baking powder
4 tsp oil
3/4 cup white flour
3/4 cup whole wheat flour

Blend together all but flour.  Add white and whole wheat flour, stirring just until moistened.  Cook pancakes on stovetop as usual.  Serves 4 to 6.

Source: MOPS 2008 Cookbook, submitted by Donna Dahlstrom

Try #1 - January 12, 2012
DEEEEEEEEEEEEEEEEEEEEEE-licious.  Another pancake homerun.  We used non-fat Greek yogurt.

Bing Cherry Pancakes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 Tbsp honey
1/2 tsp vanilla
1/2 cup Bing cherries

1. Preheat a large nonstick griddle or skillet over medium-low.
2. In a medium bowl, whisk together the dry ingredients.
3. In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing them only enough to combine them. Fold in the cherries. The batter will be somewhat lumpy.
4. Use a 1/4 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and golden brown on the bottom. Then cook until the other side is golden brown.
5. Serve with real maple syrup and more fresh in-season berries like strawberries!

Source: Tiny's Organics Newsletter, June 27, 2012

Cornmeal Pancakes with Honey-Pecan Butter

Honey-Pecan Butter:
1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans

Cornmeal Pancakes:
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

1. Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
2. Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
3. Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

Source: From epicurious.com, and clicking this link will also lead you to many other delicious pancake recipes!

Try #1 - February 12, 2012
Wow, these were delicious! Moist and fluffy. I didn't make the honey-pecan butter, but found they were good topped with butter and strawberry jam.

Bulgur Pancakes

1 cup #3 coarse bulgur
1 1/4 cups water
2 cups flour
2 tsp salt
1 Tbsp baking powder
2 Tbsp nonfat dry milk
2 Tbsp sugar
1/4 cup cooking oil
2 cups water

Soak bulgur in 1 1/4 cups hot water for 1 hour, then drain if necessary. Stir bulgur, flour, salt, baking powder, dry milk, and sugar together. Add oil and water and stir only until the batter is smooth. Drop by spoonfuls onto a hot, greased griddle or frying pan. Cook slowly until the pancake is covered in bubbles; turn and cook until the bottom is golden brown.

Source: http://sunnylandmills.com/cgi-bin/RecipeDisplay3.pl?ID=212

Apple-Walnut Pancakes

1 cup whole wheat flour
1 cup white flour
1 tsp salt
2 tsp baking powder
1 Tbsp brown sugar
2 cups milk
2 eggs, well beaten
2 Tbsp oil
1 cup diced apples
1/2 cup chopped walnuts

Combine dry ingredients in a bowl. Combine milk, eggs, and oil in a separate bowl. Add liquids to dry ingredients and stir until just mixed. Add apples and walnuts. Bake on moderately hot, lightly greased griddle.

Options:
- Use yogurt or juice in place of milk
- Substitute another whole grain flour or cornmeal for 1/2 cup whole wheat flour
- Use other fruit, drained and chopped, in place of apples.

Try #1 - April 2, 2011
Yummy! Another pancake success!

Steel-Cut Oatmeal Pancakes

From food.com

2 cups all-purpose flour (if substituting whole wheat, use 1 3/4 cup)
1 cup steel-cut oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup water
butter (optional, for greasing)

1. Combine dry ingredients in a large mixing bowl.
2. Combine wet ingredients in another bowl.
3. Add wet ingredients to dry ingredients. Mix until well blended.
4. Pour 1/4-cup batter onto a hot, lightly greased griddle for each pancake. Cook until golden brown on each side.

Try #1 - September 11, 2010
Good, hearty pancakes. The steel-cut oats gave it a bit of a chewy texture, but overall I enjoyed them. I could only eat 3 (and that's saying a lot for a girl who knows how to pack away her pancakes!). We'll make these again.

Cornmeal Pancakes

From cooks.com

1 1/2 c. yellow cornmeal
1 1/4 c. flour
1 tsp. baking soda
1 tsp. sugar
1 tsp. salt
2 c. buttermilk
2 tbsp. cooking oil
1 egg yolk, white beaten

Mix in order given. Beat well and fold in beaten egg white. Let batter stand for 10 minutes. Bake on hot griddle. Makes 16 (4 inch) pancakes.

Try #1 - June 28, 2010
These were very fluffy! We could definitely taste the cornmeal, so if you're not a fan of cornbread you might not like these, but we thought they were a great alternative to traditional pancakes. Definitely let the batter stand for 10 minutes before cooking - I think it helped with the fluffiness.

Whole Grain Pancakes

From allrecipes.com

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

1.In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
2.Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Whole Grain Pancakes with Wild Blueberry-Maple Syrup

This was the cover photo recipe of Bon Appetit, February 2008, and it looked AMAZING.

1 C plus 2 tablespoons maple syrup
1 C frozen wild blueberries
2 C whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes® brand)
2 C buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons blueberry sryup in meduim bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter at batter. Serve with syrup.

Whole Grain Pancakes

From cooks.com

3/4 cup flour
3/4 cup whole wheat flour
1/2 cup rolled oats
1/3 cup cornmeal
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
3 eggs, separated
3 Tbsp oil
1 3/4 cup milk

Blend the first 7 ingredients together. Whip egg whites until stiff. Blend together milk, oil and egg (yolks) together. Add to flour mixture, then fold in egg whites. Cook on greased griddle.

Try #1 - August 21, 2010
These were hearty pancakes. Not so fluffy, but definitely a "whole grain" flavor. Maybe not my favorite pancake of all time, but I'd make them again.

"Half-Wheat" Pancakes

1 cup whole wheat flour
3/4 cup white flour
1 Tbsp white granulated sugar
1 Tbsp brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 egg, slightly beaten
1 1/2 cups buttermilk (1 1/2 cup regular milk + 1 1/2 Tbsp lemon juice, stir and let stand for 5 minutes)
3 Tbsp cooking oil
1/2 cup fresh or frozen blueberries (optional)

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl (or Pyrex glass measuring cup), use fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in blueberries.
2. Make pancakes!!!

These pancakes were hearty but fluffy. We mixed white and whole wheat flour because 1) we had an abundance of white flour, and 2) the last time we did strictly whole wheat pancakes they were not very fluffy and a little mealy. The mix of flours was perfect!

(Adapted from Better Homes and Gardens New Cookbook)