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for a number of occasions; whether it's a Holiday like Mothers Day or Christmas, a Birthday for a
3 year old or Grandma and Grandpa, for the Bride-to-Be or Anniversary, the Honeymonner's Return
or your Valentine, a New Home, or just because! Perhaps it's Springtime Gardening or the Fall
Harvest enticing the Hearth & Home. A basket of soup may be just what the Doctor ordered?
Pamper yourself or some one special with our products. From a "bucket of lemons" to the
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Pancake Recipes
Tips on How to Make a Pancake
Pancakes & Jelly offers delicious buttermilk or buckwheat batter selections with each pancake food gift basket online. We'd also like to offer you our special tips for making the very best, moist, mouth-watering pancakes. We suggest that you e-mail these tips on how to make a pancake to the friends or family that you send pancake baskets to help them enjoy their gift.
Lisa's Pancake Tips
Making the best batter
- Easy does it: Mix the batter just enough to blend in the dry ingredients. Leave the lumps alone, they are just fine and make for a good pancake.
- Let it be: Let the batter sit for about a minute before putting on the griddle. With homemade batter, some people like to let it rest for 3 to 6 hours before cooking for extra-yummy results. (This does not apply if you beat the egg whites yourself or your cakes are raised with yeast)
- Give it a test: Give your batter a test run. Dribble some batter onto the heated grill to make a mini cake. If it is too thick, add a little water -- too thin, add a little flour.
Adding sweet things
- If you're adding fruit, such as for banana pancakes, lightly mix the ingredient into the dough. If you are adding multiple ingredients, mix the hardest ingredient, such as nuts, in first, followed by the softest, such as banana. Don't over beat the batter when you do this. A few gentle folds are fine.
Preparing the griddle
- Heat the griddle or pan on medium high for 2-3 minutes. Make sure you do this BEFORE adding butter or oil. This will keep the delicate flavor of your cakes by not burning the oil.
- Put a few drops of water on the pan, if it bounces or steams, it's hot enough.
- Turn the heat down just a little, to med- or med-low, so you don't burn the grease.
- For non-stick griddles and pans, use little to no grease.
- For crepe and other kinds of pans, grease lightly with oil or butter.
* For best results, select an oil or butter that has a high burning point. Yes, you can just pull out the butter from the fridge and it will be fine, but for the gourmet in you once you are smitten, choose clarified butter (ghee), canola or coconut oil. For pancake adventurers, try different oils, such as hazelnut or other gourmet oils, to make more tasty variations.
Making the cakes
- The pour: Let the pancake batter pour slowly onto griddle from a spoon for a nice round cake. Don't "dive drop it" from above or you cake will not be shapely.
- The bubble watch: In about 2-3 minutes from when the batter hits the griddle you will see bubbles appear on top. Take a peak beneath with spatula, and if the cake is browning nicely, flip it before the bubbles break.
- The flip side: Side two will take about 1-1.5 minutes. With all those bubbles it will brown less evenly, but that's part of the charm.
- Straight to the plate: Pancakes are their very best if you serve them right away. Besides, why wait?
Serving the cakes
- Keep them warm! If you are making pancakes for several people and can't serve them all at once, heat your oven to 200 degrees, and keep pancakes warm separated on an oven-safe tray or platter. Aficionados may prefer to cover with or use tea towels to stack.
- Top them with the things you love: Butter, fruit, syrup or whatever your food fancy.
- Serve with a smile and get one back.
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Banana Pancakes with Butter Rum Sauce
Banana Pancakes
1 cup flour
1-1/4 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp grated nutmeg
1 cup buttermilk
1/4 cup brown sugar
2 Tbsp butter, melted
1 large egg
1 tsp vanilla extract
3 ripe bananas, mashed |
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Butter Rum Sauce
1/2 cup maple syrup
1 Tbsp butter
2 Tbsp dark rum |
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Directions
In a mixing bowl, add the flour, baking powder, cinnamon and nutmeg. Mix well. Add the buttermilk, brown sugar, melted butter, egg and vanilla extract. Whip well until smooth. Let rest for 30 minutes. Fold in the mashed bananas.
Spray a flat pan or griddle with vegetable spray, or grease with butter or oil, and heat. When hot, pour 3 to 4 tablespoons of the batter for each pancake. Let the pancake cook until bubbles appear on top. Turn the pancake over and cook for another minute. Repeat to cook remaining pancakes.
For the sauce: In a saucepan, combine all of the sauce ingredients and heat over low heat until the mixture simmers. Pour over the pancakes and serve at once. |
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Creamy Pancakes with Peaches
Ingredients
4 ripe peaches
1 to 2 tsp fructose or brown sugar
1/4 tsp nutmeg, freshly grated if possible
1 cup sour cream
1 cup fine-curd cottage cheese
1-1/2 tsp pure vanilla extract
4 eggs, separated
1/2 cup whole wheat pastry flour
1/4 cup unbleached white flour
1/4 tsp salt
2 tsp sugar
2 to 3 tsp butter
1/2 cup maple syrup
Directions
Dip peaches into boiling water for 30 seconds; drain and peel. Slice into a bowl; sprinkle with fructose (or brown sugar) and nutmeg. Cover and set aside.
In a large bowl, thoroughly blend sour cream, cottage cheese, vanilla and egg yolks. Sift together dry ingredients and stir into the creamy ones. Whip egg whites to soft peaks; fold gently into batter.
Lightly rub a crepe or frying pan with butter; heat over medium-high. Cook pancakes, using about 1/3 cup batter for each. Brown pancakes on each side (1 to 3 minutes per side) and keep warm on a platter.
When all cakes are made, serve with maple syrup and peach slices.
Serves four to six.
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Apple Crisp Oven Pancake
Pancakes
2 cup Bisquick
3/4 cup milk
3/4 cup chunky applesauce
1/4 tsp vanilla |
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Apple Crisp Topping
1/2 cup oats regular
1/4 cup Bisquick
1/4 cup brown sugar
2 Tbsp butter softened
3/4 tsp cinnamon
1 egg |
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Directions
Heat oven to 425ºF. Grease jelly roll pan. Mix oats, 1/4 cup Bisquick, brown sugar, butter (or margarine) and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture.
Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.
Serves six.
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Pumpkin Pie Pancakes
Ingredients
2 cups flour
4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3/4 cup sugar
1 1/2 cups cooked and mashed pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 tsp vanilla
Directions
In a medium bowl, sift the dry ingredients. In a large bowl, beat the pumpkin, eggs, milk, oil and vanilla. Add the dry ingredients and blend well. Cook the pancakes one at a time, pouring 1/4 cup of the batter onto a hot, greased griddle. Cook until the bottom is lightly brown and bubbles form. Turn and cook the other side.
Serve hot with syrup.
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