Recipes

NOVEMBER


Sweet Potato Pancakes and Marshmallow Sauce                            Serves 4

Sweet Potato Pancake Ingredients:

• 1 tsp. baking powder
• 2 tbsp. sugar
• 1 cup sifted flour 
• 1/2 tsp. ground cinnamon
• pinch ground cloves
• 2/3 cup cooked, mashed sweet potatoes
• 2 tbsp. butter, melted
• 1 egg, beaten
• 1 1/4 cups milk

Directions:

In a large bowl, combine flour, baking powder, sugar and spices.

In a separate bowl, whisk together remaining ingredients until smooth.

Add potato mixture to flour mixture and mix until blended.

Spray a griddle with non-stick spray (or brush with vegetable oil).

Drop 2 large tablespoons (for each pancake) onto sizzling hot griddle. Lower heat and cook until bottom of pancake is nicely browned and tiny bubbles form along top edges; flip with spatula. Brown other side.

MARSHMALLOW SAUCE:

Ingredients:

1/4 lb. miniature marshmallows
1 c. powdered sugar
1 1/4 c. boiling water

Directions:

Melt marshmallows in double boiler. Mix sugar and water. Add to marshmallows. Stir until thoroughly blended. Makes about 2 cups.

OCTOBER

Pumpkin Waffles/Pancakes with Cinnamon Maple Syrup                *Serves 4

Ingredients:

• 1 cup  pure maple syrup
• 1 cinnamon stick
• 1 1/2 cups  all-purpose flour
• 1 cup  white whole wheat flour (such as King Arthur)
• 1 teaspoon  baking soda
• 1/2 teaspoon  salt
• 2 cups  buttermilk
• 1 cup  canned packed pumpkin
• 4 eggs, beaten
• 1/3 cup  packed brown sugar 
• 1/4 cup  unsalted butter, melted   

  Directions

1. Heat waffle iron/griddle/skillet. In a small lidded pot over medium heat, combine maple syrup and cinnamon stick. Cook, uncovered, until it steams (do not boil). Turn off heat, cover and let stand 15 minutes. If not immediately serving, transfer to an airtight container with cinnamon stick. Cool; refrigerate until ready to use.

2. Whisk together both flours, baking soda and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter. Stir dry mixture into wet mixture until smooth.

3. Coat waffle iron/griddle with nonstick cooking spray. Cook waffles/pancake.

4. If not immediately serving, cool and freeze in resalable bags in a single layer or stack with parchment paper in between waffles/pancakes. To serve: Toast frozen waffles and reheat syrup.

**Recipe adapted from "Pumpkin Waffles with Cinnamon Maple Syrup" from familycircle.com**
**Picture from familycircle.com** 



SEPTEMBER

Back to School PB & J Pancakes                                    *Serves 4

 Peanut Butter Pancakes Ingredients :

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup plus 2 tablespoons milk, plus extra if needed to thin
• 1/2 cup creamy peanut butter, melted
• 2 tablespoons oil
• 4 tablespoons butter

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peek on the underside reveals a golden pancake. Repeat with remaining butter and batter. 4 tablespoons butte. Serve with blackberry syrup. If blackberries are hard to come by you can also heat jam or jelly in a sauce pan and use as syrup.

Blackberry Syrup Ingredients :

• 2 pints fresh blackberries
• 3/4 cup sugar
• 1 cup water
• 1 lemon, zested 

 In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. 

**Recipe adapted from "PB & J Pancakes" from foodnetwork.com recipe courtesy of Sunny Anderson**

**Picture from pinterest.com ** 

AUGUST

 Blueberry Season Cornmeal Pancakes                           *Serves 4 

Whisk together in a large bowl:

• ·         1 Cup all-purpose flower (spooned and leveled)
• ·         1/2 cup corn meal
• ·         2 Tbsp.  sugar
• ·         1 ¼ baking powder
• ·         ½ tsp. baking soda
• ·         ¼ tsp. fine sea salt

Whisk together in a medium bowl:

• ·         1 ¼ cups of buttermilk
• ·         4 Tbsp. melted unsalted butter
• ·         1 large egg

Whisk the wet ingredients into the dry ingredients.

Fold in 1 pint of blueberries. (*if using the Pancake Chef sprinkle the blueberries on the pancakes before you flip them on the griddle the first time*)

Melt ½ Tbsp. unsalted butter in large nonstick skillet or griddle over medium heat.

For each pancake you could set your Pancake Chef on dial setting 5 or 6 depending on your pancake size preference. If ladling or spooning batter there should be about a half of cup of batter for each pancake.

Cook until bubbles appear evenly over pancake, 2 to 3 minutes.

Flip and cook until cooked thoroughly, about 1 to 2 minutes more.

Repeat buttering the skillet between batches.

Serve with butter and maple syrup.

 **Recipe adapted from "Blueberry Cornmeal Pancakes" from realsimple.com **

**Picture from pinterest.com **