Divine Wind Pancakes Food

DIVINE WIND PANCAKES

Divine Wind Pancakes image

Inspired by Kamikaze Pancakes from Egg & I in Minneapolis, and guided by the griddle cakes recipe in Fanny Farmer, I have crafted nutritious pancakes which are all things to all people. Or at least to me and my husband. Made with a banana to replace the oil and sugar, the hearty, stick-to-your-ribs buckwheat pancake can be customized easily for each diner. Pancakes are more art than science. Expect to sacrifice the first victim of the griddle to the Pancake Gods as you adjust temperature. The amount of buttermilk or milk is approximate, and will have to be adjusted based on the size of the banana and your personal preference. Also, the batter will thicken as it stands, and may have to be thinned if your pancakes are coming out too thick.

Provided by Podkayne

Categories Breakfast

Time 30m

Yield 12 pancakes, 3 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 ripe banana
1 cup buttermilk (or 1/2 cup plain yogurt and 1/2 cup milk.)
1/2 cup fresh blueberries or 1/2 cup thawed frozen blueberries
1/4 cup chopped walnuts

Steps:

Combine the dry ingredients and mix well.
In a separate bowl, mash the banana.
To the banana, add the egg and 1/2 of the buttermilk or all of the yogurt, and mix.
Combine the dry ingredients with the banana mixture, and slowly add part or all of the remaining buttermilk or milk until the batter reaches the desired thinness. (Reserve some milk to adjust the thickness of the batter as time goes on).
Heat a non-stick griddle or large skillet over medium high heat until a drop of water will dance on the surface.
Pour 1/4 cup of batter onto the griddle.
Sprinkle blueberries and/or walnuts onto the pancake as desired.
When the edge of the pancake is no longer shiny, flip the pancake. The cooked side should be golden brown. If it's dark brown, turn down the heat.
Continue cooking until the other side is also golden brown. Be sure there is no raw batter around the blueberries.
If the pancake is too thick for your tastes, thin the remaining batter with a bit of milk or buttermilk.
Serve the pancakes warm with butter and pure maple syrup.

Nutrition Facts : Calories 312.6, Fat 9.8, SaturatedFat 1.8, Cholesterol 73.8, Sodium 709.9, Carbohydrate 47.9, Fiber 4.8, Sugar 12.1, Protein 11.6

FLUFFY PANCAKES

Fluffy Pancakes image

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

Provided by kris

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Steps:

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g

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