Glorious Pancakes

Last Tuesday (one week ago) was Shrove Tuesday/Pancake Tuesday/Pancake Day. A certain little someone in our house has long declared pancakes one of his most favourite foods ever. So when Pancake Day rolls around, it's a given that they will be served for dinner.

We have a couple of favourite recipes in our house. (Not including Aunt Jemima's box of pancake mix for emergency situations!)

Our long-standing most often made recipe is High-Protein Pancakes. These are a thin sweet crepe-like pancake. I make these every Wednesday morning while Max is at his 6:30am hockey practice. He looks so forward to eating pancakes after hockey and before heading off to school. I cook all the pancake batter at the same time and store the leftover pancakes in the fridge. They are easy to re-heat in either the toaster oven or microwave for quick breakfast the next couple of mornings.

The other recipe that has recently become a favourite is Blueberry Pancakes. (pictured below) and are what you'd expect of a traditional pancake. They are AWESOME!  Whenever we have the more traditional style pancakes, I make a batch of hot cooked apples to go over top. You must try it. Very sweet and tasty and they easily take the place of maple syrup. All the recipes are listed below.

Our favourite go-to lunch on Sunday's (in the fall and winter) involves pancakes and sausages. Very tasty and they're quick and easy to make. ;-)

Blueberry Pancakes

Source: my mama via an old Five Roses Cookbook

1 1/3 cups Five Roses all-purpose flour

3 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 egg

1 cup milk

3 tbsp melted butter

1/4 tsp vanilla

1 cup floured blueberries

Stir flour, baking powder, salt and sugar together.

Beat egg thoroughly; add milk.

Make a well in centre of dry ingredients; slowly add the egg-milk mixture.

Add melted butter and vanilla.

Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.

Add floured blueberries.

Drop by 1/4 cupfuls on hot pancake griddle.

Cook the pancakes until they are filled with bubbles and the under-surface is golden brown.

Turn and brown the other side.

Serve as hot as possible with syrup, honey, jam, jelly, bacon or sausages.

Do not turn the pancakes more than once during cooking.

You may have to cook them slower than plain pancakes.

Yield: 10 - 12 pancakes

High-Protein Pancakes

Source: More-with-Less Cookbook

1 cup cottage cheese

4 eggs

1/2 cup flour

1/4 tsp salt

1/4 cup oil

1/2 cup milk

1/2 tsp vanilla

Whirl on high speed for 1 minute in a blender. Note: the batter is very thin and runny. Bake on a lightly greased griddle. Enjoy!

Cooked Apples

Source: A combination of recipes found on-line.

2 cups peeled, sliced apples (basically 2 big apples)

1/4 cup sugar

1 tbsp cornstarch

1/4 tsp cinnamon

3/4 cup apple juice (roughly 1 drinking box)

Combine all the ingredients. Cook over medium heat until mixture boils and thickens. Stir occasionally until apples are soft. Serve hot over pancakes. Yum Yum!