4 Decadent Pancake Recipes

pancakes with blackbarry syrupMany of my fondest memories growing up happened in the presence of pancakes, at holiday brunches, midnight suppers. family camping trips, and birthday parties. Our family pancake tradition began with Bisquick flapjacks topped with butter and syrup, and moved on to encompass a wide variety of pancakes, crepes and latkes from all over the world, made of all sorts of ingredients, and topped with a mind boggling array of yummy extras. The most delicious recipes have stuck with us for years. Here are 4 of our more decadent favorites for your pleasure.

Cornmeal Pancakes with Camembert and Blackberry Syrup
A favorite for Sunday breakfasts and camping trips, Cornmeal Pancakes are buttery and crunchy on the outside with a fluffy, fragrant center. We love them with ripe Camembert cheese and blackberry syrup.

This Blackberry Syrup is so fast and easy and it beats supermarket blackberry syrup by light years. Make it before starting the pancakes.

Blackberry Syrup Ingredients:
1 pint blackberries
1/2 cup sugar
1/2 cup water
2 tablespoons cornstarch, sifted or sieved

Blackberry Syrup Preparation:
In a saucepan, combine blackberries, sugar, and water.
Bring to a gentle boil and cook for 5 minutes on low.
Sift in cornstarch and stir well.
Continue cooking, using a whisk or spoon to mash the  blackberries into smaller bits.
Remove from heat when it thickens.

Pancake Ingredients:
1/2 cup yellow cornmeal
3/4 cup white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
1-1/4 cups milk
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons butter, melted

You’ll also need a ripe Camembert cheese at room temperature

Pancake preparation:
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
In a separate bowl, whisk together milk, egg, melted butter and vanilla.
Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until everything is moist, but not well mixed. Lumps are fine.
Set batter aside. If it’s overly thick, add a splash of milk and barely mix. Do not over mix.
Heat pan on medium heat and butter it.
Pour in 1/4 cup batter per pancake and cook until bubbles form and pop and the cooked side is golden brown.
Gently turn over and cook until golden brown on second side.
Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.
Serve with ripe Camembert and Blackberry Syrup.
Serves 4.

Maple Pecan Pancakes with Strawberry Cheesecake Ice Cream and Caramelly Palm Sugar Syrup
A favorite at parties, Maple Pecan pancakes are heavenly topped with ice cream, Syrup, chopped pecans and whipped cream.

If you’ve never tried Palm Sugar Syrup, you’re in for a special treat. It tastes like caramel, but richer and more flavorful, like the difference between Ben and Jerry’s New York Super Fudge Chunk and supermarket chocolate chip ice cream. Palm sugar comes granulated or in a small block that you grate before cooking. Get it at your local Asian market, health food store, or online.

Make the Palm Sugar Syrup before starting the pancakes.

Palm Sugar Syrup Ingredients:
1 cup Palm Sugar, granulated or grated
1/3 cup water
1 tablespoon butter

Palm Sugar Syrup Preparation:
Place grated/granulated palm sugar in a sauce pan with water on over medium heat.
Cook until sugar is dissolved and begins to bubble.
Take off heat.
Add butter and stir well. Do not cook after adding butter.
Let cool.

Pancake Ingredients:
1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup raw pecans, finely chopped (blender or food processor)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
OR 1-1/4 cups milk with 1 tablespoon white wine vinegar (stirred)
1/4 cup pure maple syrup (we like grade B)
1 large egg
Butter for cooking

Pancake Preparation:
Mix all dry ingredients together in a medium bowl.
In a separate bowl whisk together buttermilk, maple syrup and the egg.
Make a well in the dry ingredients and stir in the wet ingredients until just moistened. Lumps are okay.
Heat pan on medium heat and butter it.
For each pancake pour a 1/4 cup of batter onto hot pan.
Cook on first side until bubbles form and begin to pop and first side is golden brown.
Turn and cook until second side is golden brown.
Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.

Sundae Ingredients:
Pancakes
Ben & Jerry’s Strawberry Cheesecake Ice Cream (or your favorite flavor)
Caramelly Palm Sugar Syrup
Whipped Cream
Pecans, chopped

Sundae Preparation:
Place 1 or 2 Maple Pecan Pancakes in a medium sized bowl.
Top with 1 or 2 scoops of ice cream.
Add a blob of whipped cream.
Drizzle Palm Sugar Syrup all over.
Sprinkle chopped pecans on top.
Serves 4.

Sweet Potato Pancakes with Lemon Curd
Whether you call them sweet potatoes or yams, this recipe is a brilliant way to use up leftover holiday sweet potatoes. Make Sweet Potato Pancakes for breakfast the day after a holiday dinner. They are moist, tender and have a rich, mellow flavor, sort of like sweet potato (or pumpkin) pie. We love them with sour cream and Lemon Curd.

It’s takes no time at all to make this easy Lemon Curd recipe. Make it before starting the pancakes.

Lemon Curd Ingredients:
3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup sugar
3 large eggs
1/2 cup unsalted butter, cubed

Lemon Curd Preparation:
In a mixing bowl, whisk eggs until whites and yolks are well mixed.
In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
Cook over medium-low heat until it thickens and the first bubble appears on the surface. Another way to tell is that, when you touch the lemon curd with your whisk, the marks stay instead of melting away. This can happen quickly, so start watching and stirring after 5 minutes cooking.

Pancake Ingredients:
1 cup white flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1-1/4 cups mashed sweet potatoes or yams
1/2 cup sour cream and 3/4 cup milk
OR 1-1/4 cups buttermilk
1 large egg
1 tablespoon maple syrup
2 tablespoons butter, melted

You’ll also need sour cream for serving.

Pancake Preparation:
Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and whisk to combine.
Stir together mashed yam, sour cream and milk (or buttermilk), egg, melted butter and maple syrup in a medium bowl and whisk together well.
Make a well in the dry ingredients.
Add wet ingredients to dry and stir until just combined. Do not overmix. Lumps are fine.
Heat pan on medium heat and butter It.
Drop 1/4 cup of batter onto the pan, smoothing with the back of the ladle.
Cook until bubbles appear and start to burst and the first side is golden brown.
Turn and cook until browned on second side.
Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.
Serve with sour cream and Lemon Curd. Serves 4.

Buckwheat Buttermilk Pancakes with Orange Flower Honey
A favorite for Sunday brunches and late night suppers, Buckwheat Buttermilk Pancakes have a distinctive, savory flavor. We love them with butter and Orange Flower Honey.

Orange flower water makes the flavor and fragrance of the honey and orange zest extra special. It can be found in markets that carry European foods, some health food stores, and online.

Make the Orange Flower Honey before starting the pancakes.

Orange Flower Honey Ingredients:
1 cup honey
2 teaspoons orange zest
1/2 teaspoon orange flower water

Orange Flower Honey Preparation:
In a small bowl, stir orange zest and orange flower water into the honey.

Pancake Ingredients:
1 cup buckwheat flour
OR 1/2 cup buckwheat flour and 1/2 cup white flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
OR 1 cup milk with 1 tablespoon white wine vinegar (stirred)
1 tablespoon butter, melted
Butter for serving

Pancake Preparation:
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate smaller bowl, whisk the egg, buttermilk and melted butter together.
Make a well in the center of the dry ingredients and stir the wet ingredients into them until just moistened. Lumps are fine.
Heat a frying pan on medium heat and butter it.
Pour 1/4 cup batter into pan and cook until bubbles form on top of pancakes, start popping and the cooked side is golden brown.
Turn over and cook until second side is golden brown.
Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.
Serve with butter and orange flower honey.
Serves 4.

What are your favorite decadent pancake recipes?

Leave a Reply

Your email address will not be published. Required fields are marked *