Sweet Potato Pancakes with honey-cinnamon butter

For the honey-cinnamon butter
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoons ground cinnamon

For the sweet potato pancakes
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bough pancake mix
1 small pinch ground nutmeg
1 small sweet potato, broiled, peeled and mashed (about 1 1/2 cups)

Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.

In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).

Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more.

Serve, topped with the honey-cinnamon butter and a little maple syrup. YUM!

from cookie magazine

German Puffy Pancakes

This is from a cookbook Aaron brought me back from Utah " the Essential Mormon Cookbook: Green Jello, Funeral Potatoes, and other Secret Combinations" by Julie Badger Jensen.
These were really good. It recommends that you serve them with sour cream, brown sugar, and strawberries...and we laughed at that but tried it and it was really good. You can also add syrup to that. We also had topping options of pecans, whipped cream, cherry jam, powedered sugar, peaches, and blueberries.

1/4 cup butter
1 1/2 cups of milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon of salt
Toppings:
3 cups fresh strawberries, halved
2 tablespoons sugar
1 carton of sour cream
1/4 cup packed brown sugar
Maple Syrup

Preheat oven to 425 degrees F. Put butter in a 9 inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt in belnder. blend on medium until smooth. remove pie plate from oven. Immediately pour mixture into pie plate. Return pie plate to the oven. bake for 20 minutes then reduce oven temperature to 350 degrees F and bake 8-10 more minutes until edges are puffed and brown. remove from oven, cut into wedges and serve with toppings.
I really like these, they are interesting looking and super easy. I doubled the recipe and had enough for a pie plate, a tart pan, and a round serving dish.
Here is a picture of the breakfast casserole (see next recipe) and the 3 German Pancakes!

Pumpkin Pancakes

1 c. flour
3 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1 egg
1 c. plain low-fat yogurt
1/4 c. canned pumpkin puree
2 T. butter, melted and cooled, plus 1 T. for the skillet

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all dry ingredients.

2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 T. melted butter and beat well.

3. Stir in dry ingredients and beat just until combined.

4. Grease skillet lightly with butter. Pour 1/4 c. batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Keep pancakes warm until ready to eat. I like to add chocolate chips if my kids have been good and if I've got the craving for chocolate - which is usually the case.

Yield: 4 servings
Parenting Magazine, October 2006

Banana-Pecan Pancakes

A family favorite... inspired by Jack Johnson's Banana Pancakes song. I heard it one day and it really made me have a taste for these. So I found this recipe and it's been a hit ever since. It makes quite a few, so I freeze them, and pull them out in the mornings and microwave. And they still taste good!!

2 large eggs

2 c. flour

2 c. buttermilk

2 c. mashed ripe bananas (4 medium)

1/4 c. granulated or packed brown sugar

1/4 c. vegetable oil

2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. chopped pecans, toasted

Beat eggs first, then beat in the remaining ingredients - except the pecans - just until smooth. Stir in pecans. Then cook!

(I hate pecans... so I omit those... but I wanted to give ya'll the chance to keep them or omit them!)

Oatmeal Cookie Pancakes

Hearty and yummy!

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

SIDENOTE: I usually double this, and freeze the ones that we don't eat. They taste just as good heated up in the microwave for a quick breakfast.

By: Rachael Ray

Whole Wheat Pancakes

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten

In a food processor or large bowl, combine whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, brown sugar, and salt. Cut the butter into small pieces and add to flour mixture. Process or cut into mixture until it has a sand-like consistency. Combine eggs and buttermilk; pur into dry mixture and stir until fully incorporated. Cook on a skillet or griddle.