Austrian Pancakes

4 egg yolks
1/2 c. cake flour
8 egg whites
3/4 c. sugar
1/2 tsp vanilla

Beat yolks lightly in cake flour. In a separate bowl, beat egg whites until they are stiff, then add sugar and vanilla. Lightly fold yolk and flour mixture into egg white mixture.
Heap mixture into individual oven-proof dishes, making it appear like mountain peaks. Bake at 375º F until golden brown, about 10 minutes. The center should remain soft. Place individual baking dishes on serving plate. Great with warm raspberry sauce and dollop of whipped cream.

Baked Pancakes

2 eggs
1/2 c. milk
1/2 c. sifted all-purpose flour
1/8 tsp ground nutmeg
1/8 tsp salt
2 Tbsp butter
2 Tbsp confectioners' sugar for dusting

Place a 10 inch cast iron skillet inside oven and preheat oven to 475º F (245º C).
In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
Remove skillet from oven and reduce oven heat to 425º F (220º C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar. Serve warm with favorite syrup and toppings.

Buttermilk Pancakes

1 1/4 c. sifted flour
1 Tbsp sugar
1/2 tsp salt
1/2 tsp soda
2 tsps baking powder
1 egg, lightly beaten
2 Tbsp vegetable oil
1 1/2 c. buttermilk

Sift dry ingredients into medium bowl. Mix egg, oil, and buttermilk together and add to dry ingredients. Stir only until just mixed. Do not over beat! Cook on hot griddle. Great with Blueberry Sauce.

Cinnamon Wheat Pancakes

1 tsp baking soda
1-1/2 c. buttermilk
1 c. whole wheat flour
1 Tbsp cinnamon
1 Tbsp sugar
1 egg
1 teaspoon vanilla

Pancakes: Dissolve baking soda in buttermilk in a small bowl; set aside. In a large bowl, combine flour, cinnamon and sugar. Add buttermilk mixture, egg whites and vanilla to flour mixture; blend. Great topped with a blueberry sauce!

Cheesy Corn pancakes

2 Tbsp butter
2 eggs
3/4 c. whole milk
1 c. cornmeal
1/2 c. all-purpose flour
1 Tbsp white sugar
2 tsps baking powder
1/2 tsp salt
1 (8.75 ounce) can whole kernel corn, drained
1/2 c. shredded Cheddar cheese

Melt butter in a large nonstick skillet and set aside to cool slightly.
In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

Cottage Cheese Pancakes

1 c. cottage cheese
1 c. all-purpose unbleached flour
4 extra large eggs
6 Tbsp melted butter or oleo

Mix cottage cheese, eggs and butter. Fold in flour with a spatula. Bake on griddle. Great with your favorite sauce! Serves 2

Eggnog Pancakes

2 c. pancake mix
1 egg
1 1/2 c. eggnog
1 1/2 tsp vanilla extract
1/4 tsp gr. nutmeg

Place pancake mix in a bowl. In a another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
Cook until second side is golden brown. Serve warm.

Gingerbread Pancakes

1 1/3 c. flour
1 tsp baking powder
1/4 tsp each baking soda and salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1 egg
1 1/4 c. milk
1/4 c. molasses
3 Tbsp oil

Stir together flour, baking powder, soda, salt, ginger and cinnamon. Beat egg with milk in a large bowl. Beat in molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy.)

Grease seasoned pancake griddle, if necessary, and place over medium heat until a few drops of water dance on the hot griddle. Pour a scant 1/4 cup batter onto hot griddle for each pancake.

Cook pancakes on first side until they are puffed, full of bubbles, and look dry at edges. Then turn and cook until second side is browned. Serve with a hot Lemon Sauce.

Makes approx 18 (3 1/2-inch) pancakes

Huckleberry Puff Pancakes

4 large eggs
1 c. milk
1 tsp vanilla
1 c. flour
1/3 c. butter
2 c. fresh huckleberries
Powdered sugar

Preheat oven to 450 degrees. Whisk together eggs, milk, and vanilla. Add flour and beat until very smooth. Place butter in quiche pan and melt in oven. When margarine has melted, pour in batter. Bake 20 minutes until puffed and golden.

Dust with powdered sugar and serve with favorite syrup or fruit.

Ice Cream Pancakes

2 c. Bisquick baking mix
2 extra large eggs
1 c. French vanilla, maple walnut, OR butter pecan ice cream
3/4 c. fresh berries

Beat eggs, add to Bisquick. Melt ice cream in microwave or over medium heat until cool and pour into Bisquick. Mix thoroughly. (Add more ice cream to thin or less to thicken, depending on your preference.) Heat griddle to 350 º F. Pour 1/2 cup of batter onto griddle per pancake. With a spoon, add berries (sliced if strawberries) to each pancake individually by placing into pancake, batter side up. When edges bubble, turn pancake. Remove from griddle when golden brown and serve with favorite syrup.

Oatmeal Raisin Pancakes

1 c. uncooked regular oats
1 c. whole wheat flour
1/4 c. instant nonfat dry milk powder
1/4 c. wheat germ
1 Tbsp. brown sugar
1 tsp baking soda
1/4 tsp salt
2 c. nonfat buttermilk
2 large eggs
1 1/2 c. raisins
1/4 c. light butter, melted
cooking spray

Run oats in food processor until ground.
Combine ground oats, wheat flour, and next 5 ingredients in a large bowl. Whisk together buttermilk, eggs, and butter; stir into oat mixture. Fold in raisins.
Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Makes 10 servings of 2 pancakes each

Peach Pancakes

1 c. all-purpose flour
2 Tbsp cornmeal
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/3 tsp salt
3/4 c. milk
2 peaches
1 egg, beaten
2 Tbsp cooking oil

Pit, peel, and quarter 2 large peaches. Place in a food processor bowl or blender container. Cover and process or blend until smooth.

In a bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another bowl, combine milk, pureed peaches, egg, and cooking oil. Add milk mixture all at once to the dry mixture. Stir until just moistened (batter should be lumpy).

Pour 1/4 cup of batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with favorite sauce.

Pina Colada Pancakes

2 c. all-purpose flour
2 Tbsp baking powder
1/4 c. sugar
1/2 tsp salt
1 (15-1/4 oz.) can crushed pineapple
2 eggs, beaten
1 c. milk
1/4 c. vegetable oil
1 c. flaked coconut; additional coconut, if desired
pineapple rings, if desired

In a large bowl, mix flour, baking powder, sugar and salt. Drain pineapple; reserve syrup. Add water to syrup to make 1 cup of liquid. In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will still be lumpy.

In small bowl, mix pineapple and coconut. Preheat griddle. Brush with oil. Pour 1/4 cup batter for each pancake onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook over med-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with a hot Buttered Rum Sauce, additional coconut and halved pineapple rings. Makes approx 16 pancakes.

Strawberry Pancakes

2 Tbsp butter or margarine
4 eggs
1 c. milk
1 c. flour
2 Tbsp sugar
1/2 tsp. vanilla
1 pint strawberries, hulled and quartered
1 Tbsp confectioners sugar

Heat oven to 425 degrees. Melt 1 tablespoon butter in each of two 9 inch pie plates in oven. Beat eggs with milk, flour, sugar and vanilla.
Remove pie plates and pour half of batter into each plate; scatter with berries. Bake 20 minutes or until golden. Sprinkle with confectioners sugar.
Makes 4 servings.

Sweet Potato Pancakes

3/4 pound sweet potatoes
1 1/2 c. all-purpose flour
3 1/2 tsps baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs, beaten
1 1/2 c. milk
1/4 c. butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Remove skins, chop, and mash.
In a bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble. Serve hot with your favorite syrup.

Tasty Vanilla Pancakes

2 c. complete buttermilk pancake mix
1 Tbsp French vanilla flavored powdered creamer
2 Tbsp cinnamon sugar
1/4 c. water
1/2 c. milk
1 tsp vanilla extract
1 tsp honey

In a medium bowl, mix together the pancake mix, coffee creamer, and cinnamon sugar. Add the water, milk, honey and vanilla; mix until just blended, but do not over mix.
Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Use about 2 tablespoons of batter per pancake, and spoon onto the griddle. Cook until bubbles form, then flip and brown on the other side. Serve hot with favorite syrup or fruit butter.

Tropical Baked Pancakes

1 stick of butter
1-1/2 c. flour
dash of salt
1-1/2 tsp nutmeg
1-1/2 c. milk
6 eggs

Cut one stick of butter into 6 pieces and place one each in a round, 1- inch high non-stick cake pan. Need one pan per person. The pancakes will make their own bowl as they bakel. Serve each on a large plate.

Put tins with butter in the hot 400-degree oven for 30 seconds to melt.

In medium bowl, mix flour, dash of salt, nutmeg, milk, and eggs well. Divide mixture between the 6 pans and place in oven. Bake until each pancake has formed it's own bowl and bottom is dry. Approx. 10 - `12 minutes.
Placel bowls of fruits, chopped nuts, coconut, papaya, banana, pineapple, strawberries, and tropical fruits to put inside each pancake on the table. When placed on each plate the pancake will stand up, waiting to be filled with syrup, fruit butter and other toppings for great eating!
Fruit butter or syrup is spread on the bottom of the pancake before adding toppings and whipped cream or yogurt.