Egg-less Pancakes

I know, it doesn't sound that good. But these are, I promise! We all gobbled them up. My kids woke up wanting pancakes last Saturday, and it sounded good to me too, but we didn't have any eggs in the fridge. So I found a recipe, modified it to our liking, and came up with this:

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup white flour
• 1 tablespoon ground flaxseed
  
• 2 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
  
• 1/2 teaspoon vanilla extract
• 1/2 cup water
• 1/2 cup milk (I used lactose free)
  
• 1/4 cup chopped pecans
• a handful of chocolate chips (oh yes I added that to the recipe)

Directions:

1. In a medium bowl, stir together the flours, flaxseed, sugar, baking powder, salt and cinnamon. Pour in the vanilla, water and milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans and chocolate chips.
2. Cook pancakes (about 1/3 cup of batter) over medium heat on a large skillet or griddle.

Buttermilk Pancakes

I make these probably once a week for dinner.

1 C buttermilk (or 1 C milk +1 T. vinegar)
1 t. salt
2 1/2 T oil
2 T. baking powder
2 1/2 T sugar
1 C. flour
1 egg

Mix together and let batter rise. Do not stir again. batter will be thick. Pour on griddle. Makes 12 small-medium pancakes.

Pumpkin Pancakes

~My cousin Kimi tried these out and her family raved about them so she passed it on to me! Its from Martha Stewart's website. We ate them this morning and they were soooooo good. Canned pumpkin is getting its own spot in our year supply now!

Pumpkin Pancakes

Ingredients:

1 1/4 cups all-purpose flour

2 TBS sugar

2 tsp baking powder

1/2 tsp each cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/8 tsp nutmeg

a pinch of ground cloves

1 cup milk

6 TBS canned pumpkin puree

2 TBS melted butter

1 egg

Directions:

Whisk flour, sugar, baking powder, cinnamon, ground ginger, and salt, nutmeg, and ground cloves. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium-low heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8.

~This recipe was barely enough to feed all 4 of us, so I'll be doubling it next time and freezing any leftovers for the next morning!

~Bethany S.

Baked German Pancakes

For me, this is a lot faster than regular pancakes or waffles, and the kids both like it, which is pretty much the definition of a good recipe these days!

4 eggs
1 cup flour
1 t salt
1 cup milk
3 T margarine

Preheat oven to 425. Place margarine in a 9X13 pan; put it in the preheating oven to melt. In a bowl, mix flour and salt, then whisk in milk, then eggs. Take pan out of the oven, and pour mixture over melted butter. Bake for 15 minutes, or until the edges of the pancake start turning very dark brown. Take out, cut in squares and serve with maple syrup.

*Notes: The original recipe calls for 6 eggs, but it's too eggy for me, so I cut it down. I also cut down the margarine by 1 T from the original recipe. When the pancake bakes, it will puff up and get really big, then fall kind of flat after you pull it out. That's normal!