Cooking from your pantry is a great way to stumble on the makings for pancakes
Every new year I vow to waste less food. I live alone, so you wouldn't think it would be too hard, but as a recipe developer, I tend to stock up on things that I may only use once or twice.
I took a quick look in my pantry, fridge and freezer and realized I had everything to make pancakes. Other than pizza, pancakes are my second favorite food - in case you were wondering.
Pantry and fridge staples such as baking powder, flour, sweetener and any type of milk mean you pretty much have everything to make pancakes. Make the whole batch, and freeze them to eat later in the week. I love taking frozen pancakes and putting them in my regular toaster, and it tastes as if they were freshly made.
The secret to fluffy pancakes is letting the batter sit for at least 30 minutes. This allows the baking powder to do its magic, and you'll have fluffy pancakes every time.
If you only try one of these recipes, try the poppy seed pancakes with lemon curd. My friend Vic from New Zealand gave me her recipe for this microwave lemon curd, and it's a game-changer. I find excuses to put that lemon curd on everything.
Here are four of my favorite pancake recipes. I had to laugh because I didn't realize that I added blueberries to every recipe until I uploaded the photos. Feel free to add your favorite fruit, though. I guess mine is blueberries!
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Poppy Seed Pancakes with Lemon Curd
For the Lemon Curd
½ cup lemon juice (I used bottled, but you can use fresh)
2 large eggs
¼ cup Splenda (or any non-calorie sweetener)
Whisk everything together for a good minute to make sure the eggs are mixed well.
Microwave for 30 second intervals, four times, stirring after each 30 second interval.
Makes 2 servings of 1/3 cup each
For the Poppy Seed Pancakes
½ cup self-rising flour (you can use regular flour)
½ cup oats (I used quick)
½ cup cottage cheese
2 large eggs
1 teaspoon cinnamon
2 teaspoons baking powder
¼ cup gluten-free flour (I used Bob's Red Mill 1-to-1 gluten-free flour)
1 tablespoon Splenda
Pinch of salt
1 teaspoon poppy seeds
¼ cup unsweetened almond milk
Mix the above together. I put the quick oats in my coffee grinder to make a powder, but you can skip that step if you want.
Let the batter sit for 30 minutes to let the baking powder do its magic.
Using a 1/3 measure, cook each pancake 2-3 minutes a side.
Enjoy with your favorite fruit and lemon curd.
Makes 4 servings
Biz Velatini
Cottage Cheese Pancakes
Hear me out on this one - no one will know that there is cottage cheese in these pancakes. The batter is blended in the blender.
½ cup fat-free cottage cheese
½ cup oats (I used quick)
2 eggs
1 teaspoon cinnamon
1 teaspoon baking powder
3 tablespoons self-rising flour
1 tablespoon Splenda
Pinch of salt
Place all the ingredients in a food processor or blender in the order above (liquid on the bottom, dry on top) and process.
Use 1/3 cup measure for each pancake. Cook each pancake over medium heat for 2-3 minutes a side.
Serves 1
Biz Velatini
Banana Bacon Pancakes
I call these "Elvis" pancakes because they have peanut butter, bacon and bananas. A great hack if you don't have buttermilk is to mix vinegar with milk and let it sit for 5 minutes. These are thick, so cook with a lid on so the middle cooks through.
½ cup self-rising flour
½ cup oat flour
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon Splenda (or non-calorie sweetener)
1 egg
1 banana, sliced
½ cup almond milk
1 tablespoon vinegar
2 slices cooked bacon, chopped
Mix the vinegar with the almond milk. Let sit 5 minutes.
Mix that with the flour, oat flour, salt, baking powder, Splenda and egg. Mix and let it sit for at least 30 minutes.
Heat skillet with avocado oil spray. Use a tablespoon of batter, then place a sliced banana and a bit of chopped bacon, then top with another tablespoon of batter.
Cook with a lid on for 2-3 minutes over medium low heat per side. Garnish with more sliced banana, blueberries and sugar-free pancake syrup.
Makes 8 pancakes
Biz Velatini
Pumpkin Zucchini Pancakes
I have just as much trouble getting my vegetables in as small children. This blender pancake recipe hides zucchini and no one will be the wiser.
1.5 cups self-rising flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup canned pumpkin*
1 cup zucchini, shredded and squeezed dry
¾ cups unsweetened almond milk
2 large eggs
½ cup Splenda
Place ingredients in a food processor or blender, liquid first, and dry ingredients on top. Blend and let sit at least 15 minutes, but preferably 30 minutes.
Use 1/3 cup measure for each pancake. Cook each pancake over medium heat for 2-3 minutes a side.
*Be sure to buy the pumpkin puree and not the canned pie filling, which has added ingredients.
Makes 8 pancakes
Biz Velatini