Speaking of Pancakes

We usually have breakfast for dinner at least once a week. It's always a hit. I'm a big fan of waffles, but we've been on a pancake kick for, well, months. I just might have to try Laurel's pumpkin pancakes tonight. I figured I'd add our top two pancake recipes to the list and wrap up the pancake topic. We used to go through bags and bags of the krusteaz mix but we were out of it one day and I figured I'd make pancakes from scratch. I'm not kidding, it took maybe three minutes longer than making them with the add water mix, so don't be afraid to make pancakes from scratch! Our favorites are Blueberry-Buttermilk pancakes and Applesauce Pancakes. Both have a little extra going on in the grain department (cornmeal or wheat germ). Also, both recipes call for buttermilk. In theory, you could substitutde sour milk, but in batters like these, buttermilk would be preferable. It's not expensive and nonfat versions are great with all the tangy flavor. If you have extra, make some muffins or marinate some fried chicken (that's another post).

Blueberry-Buttermilk Pancakes
From the Better Homes and Gardens red and white cookbook (which I think everyone should own)

1 cup all-purpouse flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk (you can substitute sour milk, but I always use buttermilk for this)
1 cup fresh or frozen blueberries
Maple syrup, powdered sugar, or other desired toppings

1. In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of dry mixture; set aside.
2. In another medium mixing bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Gently fold in blueberries.
3. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greasted griddle or heavy skillet. I use a large disher (ice cream scoop) to get matching-sized pancakes. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Pass syrup or powdered sugar. Makes 8-10 pancakes.

Applesauce Pancakes
From: some random magazine I got in the mail and tore the recipe out of

1 cup flour
1 tsp baking soda
1/8 tsp salt
2 tablespoons toasted wheat germ (from the ceral aisle, near the oatmeal and cream of wheat)
1 cup nonfat buttermilk
1/4 cup applesauce
2 tsp vegetable oil
1 egg, lightly beaten
Maple syrup, or cinnamon syrup is especially tasty

Preheat skillet over medium heat. Combine flour, baking soda, salt, and wheat germ in medium bowl and make a well in center of mixture. In a separate bowl, combine buttermilk, applesauce, vegetable oil, and egg. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Drop batter onto skillet using a 1/3 cup measurer (or ice cream scoop again) and brown on both sides.