Three types of Pancake Batter

As a child, I always looked forward to the meals on Saturdays. It was the one day that my Dad would cook. He never strayed from his tried and true menu. For dinner, it was always freshly made hamburgers with fresh French fries. For breakfast, it was pancakes.

To this day, pancakes are my favorite breakfast. Often, I will fix them for dinner as well. If you think that pancakes only come in one flavor, you haven’t heard of IHOP. There are multiple toppings that you can put on pancakes. Today, I’m concentrating on three different batters. They are Sweet Potato Pancakes, Buttermilk Pancakes with Cane Syrup and Pecan butter, and Blueberry Pancakes. Get out your griddle, and Let’s head to the kitchen!

Sweet Potato Pancakes

Here’s a pancake that makes a great brunch meal. The sweet potatoes add an extra special flavor to these pancakes. Try these next time you have a leisurely breakfast.

1 1/2 cups sifted all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/4 cups mashed cooked sweet potatoes

2 eggs, beaten

1 1/2 cups milk

1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.

Buttermilk Pancakes with Cane Syrup and Pecan Butter

Here’s a basic pancake recipe with a not so basic topping. The Cane Syrup and Pecan Butter adds a nice New Orleans flair to your breakfast.

Steen’s Cane Syrup and Pecan Butter

1/2 cup softened butter

1/3 cup Steen’s cane syrup

2 tablespoons pecans, chopped

Blend ingredients well with a wire whisk and allow to sit at room temperature, away from the heat, until pancakes are cooked.

Buttermilk Pancakes

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

3 eggs

2 tablespoons vegetable oil

1 tablespoon Steen’s cane syrup

Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl, add buttermilk, eggs, vegetable oil, and cane syrup. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons of vegetable Oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat. Pour batter, 1/4 cup at a time, onto the hot griddle. When the batter bubbles on top, turn and cook the second side until golden brown. Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.

Blueberry Pancakes

Here’s a recipe for one of the more popular flavored pancakes. If you need to, you can use frozen blueberries. Just make sure that they are fully thawed.

2 eggs

2 cups buttermilk

2 cups flour

1 tablespoon sugar

1 tablespoon baking soda

1 teaspoon salt

6 tablespoons melted butter

1 cup fresh blueberries

Preheat griddle to medium.

Beat eggs until light and fluffy. Add milk.

Sift together flour, sugar, baking soda, and salt. Add to egg-milk mixture; beat until smooth with an electric mixer.Stir in butter and fold in blueberries.

Oil griddle. Pour or scoop batter onto the griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Once you have your batter, you can add any toppings that you want to your pancakes. I find my choice is always the simple one. I top mine with butter and syrup, sometimes maple, sometimes cane. Pancakes are a great meal to start a family weekend tradition.