the Pence family cookbook

Recipes Tagged with “pancake”

Double Blueberry Whole-Wheat Pancakes

breakfast blueberry pancake untested



  • 1/4 c. water
  • 1 tsp. corn starch
  • 1 1/2 c. blueberries
  • 1/4 c. sugar
  • 1/8 tsp. salt
  • 2 tsp. lemon juice


  • 1 c. milk
  • 1 tbsp. butter, melted
  • 1 egg, beaten
  • 1/2 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 c. blueberries


To make sauce, stir together water and cornstarch in saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.

To make pancakes, stir together milk, butter, and egg in small bowl. In separate large mixing bowl, stir together dry ingredients. Pour milk mixture into dry ingredients; stir until just blended. Fold in blueberries.

Grease griddle or heavy-bottomed skillet. Heat over medium heat until water sizzles when dropped on griddle. Drop batter by 1/4 cup measures onto griddle. Cook pancakes about 3 minutes on each side, or until golden. Serve pancakes with sauce.


Whole-Wheat Oatmeal Pancakes

breakfast pancake


  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus
  • 2 tablespoons well-shaken buttermilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar


Soak oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Gourmet, February 2008

Filled Pancakes

breakfast pancake


[CP: If making this recipe for two, halve it!]

For the pancakes:

  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 4 eggs, separated
  • 2 cups milk
  • 4 tbsp unsalted butter, melted plus more for cooking
  • fillings
  • syrup

For the cinnamon filling (optional):

  • 1/2 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 1 1/2 Tbs. ground cinnamon
  • 1/4 tsp. salt
  • 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature

For the cream cheese frosting (optional):

  • 3 oz. cream cheese, at room temperature
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 3 to 4 Tbs. milk


If making the cinnamon filling: In a bowl, stir together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

If making the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.

_For the pancakes: _In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks. Then whisk in the milk and the 4 tbsp melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 min. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 tsp butter in each well of the filled pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbsp batter into each well. Put 1 tsp of the filling of your choice in the center of each pancake and top with 1 tbsp batter. (Good fillings other than the cinnamon include cheese/bacon, fresh berries, or banana.) Cook until the bottoms are golden brown and crispy, 3-5 min. Using 2 wooden skewers (or chopstick), flip the pancakes over and cook until golden and crispy, about 3 min more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream, or topped with the frosting. Makes about 40.