Sometimes nothing is better than homemade pancakes from scratch and surprisingly enough, they are extremely easy to make!
I've compiled all my favorite recipes over the years in honor of the unofficial National Pancake Day celebration! Who doesn't want to celebrate with a big ole stack of pancakes? I know I do!! Yes, you are correct the real day is March 8th according to IHop but for the sake of my stomach, and yours let's get down to business.
In order to make pancakes from scratch, you'll need the following ingredients: flour, sugar, baking powder, salt, baking soda, milk, melted butter, and an egg.
First, you need to whisk 1 1/2 cups flour and 3 T sugar, 1 1/2 t baking powder, 1/2 t salt, and 1/4 t baking soda in a medium size bowl.
Next, whisk 1 c plus 2 T milk, and 4 T melted butter, plus the egg in a separate bowl. Fold into the flour until just combined. Lumps are ok!
Using a self-rising flour in the pancakes will make them more American in style. They will be fluffy and thick. If you use plain flour the pancakes will be thinner ones, more like European crepes.
Here are some interesting twists on pancake recipes that include fried chicken and a spicy sauce!
Fried Chicken Pancakes with a Spicy Sauce
Ingredients: Pancakes
1 3/4 c yellow cornmeal, spooned and leveled
all-purpose purpose flour, spooned and leveled
4 t sugar
1 1/2 t baking powder
3/4 t baking soda
3/4 t kosher salt
2 1/4 c buttermilk
3 large eggs
1/4 c unsalted butter, melted. More will be needed for cooking.
Crispy Chicken Fingers
2 1/2 c all-purpose flour
3 3/4 t baking powder
1 1/2 t onion powder
1/2 t cayenne pepper
2 t kosher salt
1 t ground pepper
1 1/2 c buttermilk
1 1/2 lb. chicken tenderloins
6 to 9 c canola oil
Spicy Syrup
1 c pure maple syrup
1 t tabasco sauce
1/2 t ground pepper
1/4 kosher salt
To make:
Mix pancake batter like directed in the first pancake recipe. Whisking together the ingredients in separate bowls and folding into flour.
Prepared chicken in a separate bowl. Combine dry ingredients. Whisk together eggs and buttermilk in a separate bowl.
Coat chicken, one piece at a time into flour mixture. Then into the buttermilk, and back into the flour. Let sit in four mixes for 10 minutes to get fully coated.
Heat canola oil in the pan to about 360 degrees. Cook chicken for 40 minutes or until internal temp reaches 160. Season with salt. Set aside in warmed oven at the temp of 170.
Place chicken in oven on a wire rack so air can circlate around the chicken. Making sure it comes out crispy and not soggy.
To make the sauce add all the ingredients and whisk together. Let stand for 5 minutes.
Place pancakes on plate, add chicken finger to top, and cover with spicy sauce!! #heaven
One of my favorite things to eat with my pancakes is peanut butter. Now, I know some of you are like "EEWWW" but I grew up eating them that way with my Daddy. Every time I have them like that, I enjoy the fond memories of his tasty homemade pancakes. My Dad makes the best pancakes in the West!! I'd put them up against anyones. :)
So for our next recipe, it has wonderful peanut butter and of course chocolate chips!
Peanut Butter Chocochip Pancakes
Ingredients: Pancakes
1 c pancake mix
1 large egg
1/2 c peanut butter
1 c milk
1/2 t vanilla
1 c semisweet chocolate chips
1 T unsalted butter
Combine all ingredients and whisk together, mixing well. Heat skillet and add 2 t butter. Cook pancakes about 2 or so minutes a side until golden brown.
Top with peanut butter and syrup!
Last but not least is one I have not tried nor heard of before, it's S'mores Pancakes!
Ingredients: Pancakes
1 c all-purpose flour
1/2 c crushed graham crackers
1 t baking powder
1 t salt
1 1/4 c milk
1 large egg, beaten.
1/2 c semisweet chocolate chips
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Stir in the milk, beaten egg, and the chocolate chips. Mixing very well to incorporate all ingredients.
Heat skillet, add butter and about 1/4 cup batter into the pan. Cook about 2 minutes a side or until golden brown.
Marshmallow Syrup
1 c marshmallow fluff
2 T warm water
In another bowl stir together marshmallow fluff and water until smooth. If it's too thick you can add more water to thin it out. Warm in the microwave if desired. The marshmallow will expand so be ready for that!! Drizzle on pancakes and eat them up yum!
For a Blueberry syrup:
1 c frozen blueberries
5 T sugar
1 t cornstarch
1 1/2 lemon juice
6 T pure maple syrup
Add the berries, sugar, and the 1/2 c water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat. Dissolve the cornstarch in 1 T cold water. Whisk into berries. Return to heat and bring to a boil while stirring for 2 minutes. Add lemon juice. Strain the syrup through a sieve into a bowl or jar. Pressing berries with the spatula to remove all the liquid. Discard the berries and stir in maple syrup.
You can also dress any pancake up by adding a few pieces of chops bacon, fruit, or nuts!
