Classic Pancakes with a Twist
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chocolate chips
Instructions:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chocolate chips.
Heat a non-stick pan over medium heat and scoop 1/4 cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Serve with your favorite toppings and enjoy!
Buttermilk Pancakes with Blueberry Compote
Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
1 egg
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup blueberries
2 tablespoons maple syrup
Instructions:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together egg, buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Heat a non-stick pan over medium heat and scoop 1/4 cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
In a small saucepan, combine blueberries and maple syrup. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens.
Serve the pancakes with the blueberry compote on top and enjoy!
Savory Cornmeal Pancakes with Avocado Salsa
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
1 egg
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted
1/2 cup corn kernels
2 tablespoons chopped fresh cilantro
1 avocado, diced
1 small tomato, diced
1 small red onion, diced
2 tablespoons lime juice
Salt and pepper, to taste
Instructions:
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together egg, buttermilk, melted butter, corn kernels, and cilantro.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Heat a non-stick pan over medium heat and scoop 1/4 cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
In a small bowl, combine avocado, tomato, red onion, lime juice, salt, and pepper to make the salsa.
Serve the pancakes with the avocado salsa on top and enjoy!
Conclusion
Pancakes are a delicious and versatile breakfast dish that can be customized to suit any taste preference. Whether you prefer sweet or savory, there is a pancake recipe out there for you. From classic buttermilk pancakes to innovative recipes with a twist, the possibilities are endless. So next time you’re looking for a delicious and easy breakfast option, give one of these pancake recipes a try!
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