Tag: pancakes

Categories
Breakfast Dutch Oven Main Dish Quick Prep

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Categories
Bases & Stored Food Preparation Breakfast Quick Prep Side

Fresh berry syrup

Ingredients:

  • 2 cups fresh or frozen berries (blueberries, raspberries, strawberries, or triple berry)
  • ½ cup water
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract

Directions:

  1. In a saucepan over medium heat, combine the berries, water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries.
  4. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  5. Remove from heat and gently stir in vanilla.

This leaves the berries intact but if you want a smoother syrup you can blend it after you finish.

A family favorite that we call strueberry is made with ½ strawberries and ½ blueberries.

Categories
Breakfast

Buttermilk Pancakes

Ingredients

  • 2 cups Flour
  • 1 ½ tsp Baking Soda
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 2 Eggs
  • 2 ½ cups Buttermilk*
  • ¼ cup Butter
  • 1 cup Blueberries (optional)

Directions

Mix all. Cook batter.

*1 cup milk + 1 tbsp lemon juice or vinegar = 1 cup buttermilk

Categories
Breakfast

Oatmeal Pancakes

Ingredients

  • 2 cups Oatmeal
  • ½ cups Flour
  • ½ cups Sugar
  • ½ tsp Baking Powder
  • ¼ tsp Cinnamon
  • 2 Eggs
  • 1½ cups Milk or 1 cup Yogurt + ½ cup Water
  • Dash of Salt

Directions

Mix all ingredients together.

We usually double this recipe.

Categories
Breakfast

Butter Syrup

Ingredients

  • ½ cup Buttermilk*
  • 1 cup Sugar
  • 1 cube Butter (8 tbsp)
  • ½ tsp Baking Soda
  • 1 tsp vanilla

Directions

Mix buttermilk, sugar, and butter. Then add baking soda. Melt in microwave. Then add vanilla.

* ½ tbsp vinegar + ½ cup milk = ½ cup buttermilk

Categories
Breakfast

German Pancakes

Ingredients

  • 6 Eggs
  • 1 cup Milk
  • 1 cup Flour
  • ¾ tsp Salt
  • 3 tbsp Butter

Directions

Melt Butter in 9X13 pan in 375° oven while mixing the rest of the ingredients in a separate bowl. Pour the batter into the pan with the melted butter and cook for 15 minutes.

Categories
Breakfast

Whole Wheat Pancakes

** Can use squeeze bottle to make shapes on griddle

Ingredients

  • 1 ½ cups Whole Wheat Flour
  • 3 tsp Baking Powder
  • ⅛ cup Sugar (perhaps even less)
  • ½ tsp Salt
  • 2 Eggs
  • 2 cups Milk
  • 8 tsp Oil

Directions

Mix well and cook up as either pancakes or waffles.