Banana and Vanilla Pancakes

We tried these pancakes and they were great. It was just a nice change from the normal pancakes.

Banana and Vanilla Pancakes
This recipe came from Cooking with the Diabetic Chef by Chris Smith

2 cups all-purpose flour (I did half white, half wheat and threw in some flax seed)
1 tsp salt
1 Tbsp sugar
1 tsp baking soda
1 pint reduced-fat (2%) milk
2 large eggs, beaten
2 oz butter, melted
1 fresh vanilla bean
1 banana, sliced
nonstick cooking spray

1. Sift all the dry ingredients together in a mixing bowl. In a separate bowl, combine the milk, eggs, and butter. Combine the wet and dry ingredients until they form a batter. Slice the vanilla bean in half and scrape out the pulp from the center of the bean. Mix the vanilla pulp into the pancakes batter. Gently mix the sliced bananas into the batter.
2. Spray the pan with nonstick cooking spray and heat the pan over medium heat. Use about 1/3 cup of batter per pancake.

**I couldn't find a vanilla bean at the store but I also just went to WalMart. I just used liquid vanilla. I'm sure it would have been even better with the real thing. Also, I sliced the banana like the recipe called for but I think it would be better if the banana was mashed.

Pumpkin Pancakes and Apple Cider Syrup

One year for our anniversary Mike took me to this cottage in the woods. It was the best anniversary present he could have given me. For breakfast the owners had stocked the fridge with stuff for breakfast. They had pumpkin pancake mix and syrup in the fridge. It was spectacular. Since then I've looked for a good pumpkin pancake recipe. This is the best one I've found so far. It is from the Sisters' Cafe. I just cut and paste directly from their site. We used this recipe around Thanksgiving when we had left over pie filling.

Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Blueberry Sour Cream Pancakes

We found this recipe from The Sisters' Cafe. We have tried it twice. The only change we made this time was to put half white, half wheat flour. So good!

Blueberry Sour Cream Pancakes

2 c. all purpose flour
1/4 c. sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 c. milk
1 c. (8-oz) sour cream (can use light)
1/3 c. butter, melted
1 c. fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by 1/4 cupfulls onto a greased hot griddle; flip when golden on bottom. Cook until the scond side is golden brown.