Best Pancakes And Waffles Recipes

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

SOURDOUGH WAFFLES AND PANCAKES

Steps:

• Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
• Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• The next morning, preheat your waffle iron for 10-15 minutes.
• Uncover the batter and whisk in the eggs and baking soda.
• Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
• Let each waffle cook for 3-5 minutes until golden brown and crisp.

BLUEBERRY TOPPING FOR PANCAKES AND WAFFLES

Steps:

• Place blueberries in a medium saucepan over medium heat. Bring to a boil; cook until thickened and syrupy. Serve with pancakes or waffles.

PANCAKES AND WAFFLES

Steps:

• Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork.
• Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
• Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
• To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.).
• To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
• FOR MEDALLION-SIZED BLUEBERRY PANCAKES:.
• 1 pint blueberries, washed.
• To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
• FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:.
• 1 pint strawberries, washed, hulled, and sliced in half.
• 1 pint blueberries, washed.
• 1/2 cup pure maple syrup.
• Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
• When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.).
• WAFFLE TOPPING:.
• (Per Serving).
• 1/2 banana, sliced.
• 1/4 cup walnuts.
• 1 tablespoon pure maple syrup.

QUICK FRESH FRUIT SAUCES FOR YOGURT, PANCAKES, AND WAFFLES

Steps:

• Peach or Nectarine Sauce: Combine 2 cups finely diced peaches or nectarines with 2 to 3 teaspoons all-fruit peach or apricot preserves. Stir together well.
• Strawberry or Strawberry-Blueberry Sauce: Combine 1 pint thinly sliced strawberries (or 1 cup each blueberries and sliced strawberries) with 2 to 3 teaspoons strawberry jam. Stir together well.
• Pear and Mango: Perfect for winter! Combine 1 cup diced, peeled pear and 1 cup diced mango with 2 to 3 teaspoons peach or apricot all-fruit preserves. Stir together well.
• Purely Mango: Combine 2 cups diced mango with 2 to 3 teaspoons mango, peach, or apricot all-fruit preserves. Stir together well.

ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES

Steps:

• Put all ingredients into a saucepan and heat slowly over low heat until sugar has dissolved. Increase heat and boil the syrup for 10 minutes.
• Cool and store in the refrigerator for up to 2 weeks. (Leave pods and zest in while storing, but strain before using).

HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES

Steps:

• Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
• Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
• Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

WHOLE GRAIN PANCAKES AND WAFFLES

Steps:

• 1. Combine all dry ingredients.
• 2. Add the remaining ingredients & let sit a few minutes for the oats & flour to absorb some of the liquid.
• 3. Prepare as you would pancakes using a 1/4 cup measuring cup to measure out batter. This should make about 12 6" pancakes.
• 4. About 80 calories per pancake & about 18 grams carbohydrate
• 5. This mix can also be used to make waffles.
• 6. To make cookies add to the dry ingredients: 2/3 cup brown sugar, 2 tsp cinnamon, 2/3 cup raisins or chocolate chips, 1/2 cup applesauce, 2 eggs & 1 tsp vanilla. Mix & drop onto greased baking sheet & bake for about 12 minutes at 350'
• 7. FOR THE LARGE BATCH: COMBINE ALL INGREDIENTS, STORE IN A GALLON SIZE JAR OR CONTAINER. USE 2 CUPS MIX, 2 CUPS MILK, 2 EGGS & 1/4 CUP MELTED BUTTER, OIL OR APPLESAUCE & PREPARE AS PANCAKES

SOURDOUGH PANCAKES AND WAFFLES

Steps:

• At night add flour and water to starter. Thicker batter works best for waffles. Next morning take out 1/2 of batter and mix with soda salt, egg and honey. Mix well. For extra light pancakes add 1 teaspoon baking powder. You can add 1/4 cup corn meal, blueberries, or chopped nuts if you wish.

GRANDMA'S "WESTERN STYLE PANCAKES"... AND/OR WAFFLES!

Steps:

• Combine flour, baking powder and salt in a large bowl.
• In a separate bowl, beat eggs and add wet ingredients *and sugar*. (If you add sugar to the dry ingredients though, it's still good -- for some reason it seems better if it's added to the wet ones, though!).
• Add wet ingredients to the dry, and mix well (by hand).
• Pour into your waffle maker and follow the waffle maker directions, or pour approximately 1/4 cup onto a hot griddle (I use an electric griddle at approximately 350 degrees).
• When the top of the pancakes start to bubble and the bubbles start to pop, they are ready to flip. Flip the pancakes and cook until the other side has cooked and the pancakes are golden brown.
• Serve with whipped cream and strawberries or with butter and maple syrup --
• Enjoy! (Mmmmm!).

HEALTHY PANCAKES AND WAFFLES

Steps:

• Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.
• In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.
• For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
• For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping.

RICH PANCAKES AND WAFFLES

Steps:

• Seperate eggs and beat whites till fluffy but not dry, set aside.
• Mix all dry ingredients together, set aside.
• Beat yolks and milk.
• Slowly add dry ingredients beat till smooth.
• Mix in melted butter.
• Do not overbeat.
• Fold in egg whites.
• Cook over medium heat till golden.

BLUEBERRY SYRUP FOR PANCAKES AND WAFFLES

Steps:

• Insmall saucepan cook 1 cup blueberries and maple syrup over moderate heat until berries burst. about 3 minutes. Pour syrup tru sieve to remove solids. Stir in lemon juice and about 1/2 extra cup of blueberries to syrup. Keep the rest to use over in pancakes or waffles if needed