Who doesn’t love pancakes? They are delicious and easy on the tummy. Did you know you could switch up the basic recipe you have to have an even better yummy experience? Well, now you do. You can have them for breakfast or as a light evening meal. The recipes are as follows:
  1. Basic Pancakes:
Ingredients: Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Directions: Whisk 1 1/4 cups milk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers
  1. Chocolate-Chip Pancakes
Make Basic Pancakes (No. 1); sprinkle with chocolate chips before flipping.
  1. Oat Pancakes
Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour.
  1. Lemon-Strawberry Cakes
Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.
  1. Cocoa-Banana Pancakes
Make Basic Pancakes (No. 1) with just 1 cup plus 3 tablespoons flour; add 1/3 cup cocoa powder with the flour and use 2/3 cup sugar. Add 2 mashed bananas and 1/2 cup mini chocolate chips to the batter.
  1. Bacon-Apple Pancakes
Make Basic Pancakes (No. 1); add 1/4 cup crumbled bacon and 1/2 grated apple to the batter.
  1. Buttermilk Pancakes
Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cup buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupful onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. Food Stylist: Stephana Bottom Prop Stylist: Lynsey Fryers
  1. Cherry-Topped Pancakes
Cook 2 cups pitted cherries, 1/2 cup sugar and 1 tablespoon water over low heat until syrupy. Make Buttermilk Pancakes (No. 7); top with the cherry syrup.
  1. Rum-Raisin Sundaes
Make Buttermilk Pancakes (No. 7); add 1/4 cup plumped raisins to the batter. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.
  1. Yogurt Pancakes
Make Buttermilk Pancakes (No. 7) with 1 1/4 cups plain yogurt instead of buttermilk.
  1. Banana-Spice Cakes
Make Buttermilk Pancakes (No. 7) with 3/4 cup sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon to the batter. Add sliced bananas before flipping. Top with sour cream and brown sugar.
  1. Red Velvet Pancakes
Make Buttermilk Pancakes (No. 7) with just 1 cup flour; add 1/2 cup cocoa powder with the flour. Use 1/2 cup confectioners' sugar instead of granulated and omit the butter. Tint the batter with red food colouring. Top with sweetened mascarpone or whipped cream cheese. Source: Food Network