Breakfast - pancakes

Lemon-Blueberry Pancakes

Ingredients

• 1 tsp. grated lemon zest
• Basic Buttermilk Pancakes mixture
• 2½ c. fresh or frozen blueberries
• lemon or blueberry syrup
• 1½ c. maple syrup

Directions

1. Add grated lemon zest to the buttermilk mixture. Stir blueberries into batter.
2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
3. Serve with a squeeze of lemon or blueberry syrup: Just heat maple syrup in a saucepan with 1 cup fresh or frozen blueberries.

Banana-Bacon Pancakes

Ingredients

• 2 firm-ripe bananas
• 8 slice bacon
• Basic Buttermilk Pancakes batter

Directions

1. Stir 2 firm-ripe sliced bananas and 8 slices cooked crisp, crumbled bacon into batter.
2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle.
3. After spooning batter onto griddle, place a few slices of banana on top of each pancake. Cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
4. Serve with warm maple syrup.

Reverse Chocolate-Chip Pancakes

Ingredients

• ½ c. unsweetened cocoa powder
• ¼ c. packed dark brown sugar
• 1 tsp. vanilla extract
• Basic Buttermilk Pancakes mixture
• 1 c. white chocolate chips
• Warm chocolate sauce or a dusting of powdered sugar

Directions

1. Follow recipe for Basic Buttermilk Pancakes, but reduce flour to 1 cup, add unsweetened cocoa powder, and substitute packed dark brown sugar for 1/4 cup sugar.
2. Whisk vanilla extract into the buttermilk mixture. Stir white chocolate chips into batter.
3. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
4. Garnish with a drizzle of warm chocolate sauce or a dusting of powdered sugar.

PB and J Pancakes

Ingredients

• ½ c. creamy peanut butter
• Basic Buttermilk Pancakes mixture
• 1 c. peanut butter chips
• Strawberry jam

Directions

1. Whisk 1/2 cup creamy peanut butter into the buttermilk mixture.
2. Stir 1 cup peanut butter chips into batter. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter. Serve with warm strawberry jam, of course.

Cranberry-Orange Pancakes

Ingredients

• 1 tsp. grated orange zest
• Basic Buttermilk Pancakes
• 1 c. coarsely chopped cranberries
• 2 tbsp. sugar
• maple syrup
• 1 splash orange juice

Directions

1. Add grated orange zest to the Basic Buttermilk Pancakes mixture. Toss cranberries with sugar and stir into batter.
2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
3. Serve with warm maple syrup combined with a splash of orange juice.

Basic Buttermilk Pancakes

Ingredients

• 1½ c. all-purpose flour
• ¼ c. sugar
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1¾ c. buttermilk or whole milk
• 2 large eggs
• 3 tbsp. unsalted butter
• vegetable oil

Directions

1. Heat oven to 250 degrees F. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a 4-cup glass measure, whisk buttermilk, eggs, and melted butter; add to flour mixture. Whisk until evenly blended.
2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter. Serve with maple syrup or any topping you'd like.

Pumpkin-Pecan Pancakes

Ingredients

• 2 tsp. pumpkin-pie spice
• ½ tsp. pumpkin purée
• Basic Buttermilk Pancakes mixture
• 1 c. pecans
• 2 tbsp. unsalted butter
• ½ c. pecans
• ½ c. honey

Directions

1. Add 2 teaspoon pumpkin-pie spice to the flour mixture and 1/2 cup pumpkin purée to the buttermilk mixture. Stir 1 cup toasted, coarsely chopped pecans into batter.
2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
3. Serve with pecan honey butter: In a small skillet, melt unsalted butter. Add remaining 1/2 cup pecans; cook over medium-low heat, stirring, 4 to 5 minutes or until toasted.
4. Stir in honey, stirring until honey is runny. Serve warm.