Everyone’s favorite breakfast food, pancakes are a great way to start your morning. They are simple to make and delicious to eat. Try out these new recipes and bring back the smiles to your breakfast table. Featuring innovative flavors found in different cuisines, these pancakes have new textures and tastes which are sure to make your mornings brighter.
1. Crepes – the quintessential French treat, crepes are neither as difficult nor plain as they sound. Basically a thin pancake, crepes can be filled with nearly anything. Try any of these ideas: Super elegant, and simple enough to make for a crowd, crepes will quickly become a favorite. See below for an easy recipe.
2. Belgian Pancakes – a fun take on traditional Belgian Waffles, these pancakes are sure to impress. Any pancake batter can be used, just add 1/2 teaspoon of additional baking powder to each cup of dry ingredients. After cooking, simply add sliced fresh strawberries, whipped cream, and drizzled chocolate. Feel free to eat this one for dessert too!
3. Yogurt Blueberry Griddlecakes – similar to a sourdough griddlecake, but even easier and tastier. Two cups of flour and 3/4 cup of sugar are stirred together. Then, two cups of milk is mixed into yogurt (1/2 cup), and beaten with four eggs and 1/2 cup of oil or melted butter. Blend the flour and milk mixtures together, and refrigerate 1-2 hours or up to overnight. Stir in fresh blueberries and cook over an oiled pan until done on both sides. Serve with powdered sugar.
Breakfast doesn’t have to be boring- with these pancake ideas you’ll enjoy sitting down to eat. Try topping any of these recipes with the traditional maple syrup, or go all out and drizzle with fruit-flavored syrups. These tasty versions of the basic pancake will have your family and friends asking for more. Invite them over if you feel like being nice and sharing, or just keep these breakfast treats all to yourself!
1 1/4 cups milk
1/4 teaspoon salt
1 cup flour
Whisk together eggs and milk until combined, then add in salt and flour. Whisk until thoroughly mixed, but do not overmix. Let the batter sit for 20-30 minutes to soften and hydrate the flour. Whisk again, then pour a small ladleful onto a buttered non-stick pan heated over medium low.
Quickly rotate the pan, swirling the batter until it is spearhead thinly and evenly over the bottom of the pan. Cook for approximately 2 minutes over medium heat until done on the edges. Flip carefully with a spatula, and cook on the other side for another 1-2 minutes. (Every chef knows the first crepe is like the first pancake- not very pretty! Don’t despair, after a few you’ll get a feel for it and be churning out beautiful bistro-style crepes in no time.)