Oooh, cool, more recipes to try (didn’t have time to get back here till today).
I have a similar recipe for a Dutch Baby Pancake. My favorite variation on it is to slice up an apple, saute it in a tablespoon of butter, mix with 2 teaspoons of sugar and 1/2 teaspoon of cinnamon and then pour the apple mixture over the batter before placing in the oven. I’ve also added a bit of wine to the apple while sauteing. I’ve made this type of pancake successfully in a pie tin.
Another favorite buttermilk pancake recipe is this one; they’re a bit of work, but very much worth it:
Hazelnut Oatmeal Pancakes
(makes 12-18 pancakes)
2 cups buttermilk
1 1/2 cups old-fashioned oats
2 eggs
1/2 cup flour
1 tablespoon suger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped toasted hazelnuts
Mix buttermilk and oatmeal and let stand for a few minutes (or overnight).
Whisk in eggs. Mix in remaining dry ingredients. Stir in nuts.
Heat skillet over medium high heat. Drop batter by 1/3 cupfuls. Cook until pancakes puff out and bubbles form on top, between 2 and 3 minutes. (This part seems to take longer than with other pancakes.)
Turn and cook until bottoms are browned (about 2 more minutes).
Good thing pancakes freeze well. I think I’ll be making several recipes in the near future.
Let me tell you then. I ran in to that recipe in some now long gone book about apples. Then one day I went to make it, but the page in that book had been destroyed. When the internet was new, I wrote the publisher and they sent me the recipe free of charge. HALLELLUJA!
Preheat oven to 350 degrees In a heavy skillet over low heat, melt butter; brush sides well with melted butter.
Remove from heat and add maple syrup.
Slice bananas and arrange over maple syrup.
Sprinkle with chopped pecans.
Mix up pancake mix (enough for 6) and add vanilla and nutmeg.
Pour pancake mix over the banana/pecan mixture.
Put in oven and bake for 30 minutes When done, invert on large platter, being careful not to burn yourself with the hot syrup.
Good points. Sifting is absolutely a plus for making light cakes. We had my famous purple blueberry cakes this morning. I mix the berries right into the batter, which turns it an interesting shade. My berries are from last summer and have some crowberries and lowbush cranberries mixed in.
Incidentally, for everyone’s benefit, lists of ingredients cannot be copyrighted. Directions can. Basically, if you want to pass along a recipe that might be copyrighted, simply rewrite the directions in your own words. Probably a good idea to change the title of the recipe as well.