This was on Food Network, Sandra Lee made it on her show Semi-Homemade. I thought this would be a good pancake for my DS because he loves pumpkin. He doesn't care for it, but he only likes cereal for breakfast. It states that it only serves two, but that will depend on how many you eat!
At summer’s end when I was growing up we all headed to the woods and fields surrounding our home, ice cream buckets held aloft, to pick the proliferation of wild blueberries that grew there in abundance. This was one of our favourite things to make with them.
This is inspired by the contents of my freezer and the cottage cheese pancake recipes on this site. For fluffier pancakes let the batter stand for longer. You could add the cottage cheese into the pancake mix too for a change.
My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.
These are "silver dollar" style pancakes. I don't like sweets, so I eat them as-is, without any syrup, etc. They are very light and I usually make tons of tiny pancakes, ending up with a huge stack. If they are getting too dark by the time they bubble, then the pan is too hot, and vice versa. If you use the buttermilk, substitute one teaspoon of baking soda for one of the teaspoons of baking powder (using 1 teaspoon each).
While I was in Lisbon for a few months on a study abroad program, my friend suggested a twist on our traditional Belgian pancakes: savory ones! Great for a fun lunch!
Everyone can decide individually what goes on their pancake. The ingredients below are just a suggestion, but you can let your imagination run wild: spinach and goat cheese is great, or even smoked salmon and some sour cream.
These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.