3 am: 41°FClear

5 am: 39°FClear

7 am: 38°FSunny

9 am: 48°FSunny

More Weather


Celebrate February as National Pancake Month

Feb. 14, 2012 @ 11:05 PM

HUNTINGTON -- February is the month to flip over one of the most versatile foods on Planet Earth. It's National Pancake Month.

One of the earliest forms of bread was not called pancakes until sometime in the late 1800s. When, how or where the flapjacks, Johnny cakes or pancakes were named doesn't actually matter -- they were, and are, enjoyed in all parts of the world.

They can be eaten at any time -- breakfast, brunch, lunch, dinner or late-night snack -- and stacked as high as one would like. There are also so many different ways to eat them -- slathered with syrup and butter, sprinkled with sugar, spread with jam, fruit added as the toppings, stuffed with any number of ingredients and the list goes on.

Pancakes also freeze well when fully cooked. The batter can be made ahead of time and refrigerated for one or two days. Little real cooking experience or skill is required in preparing pancakes, and no special equipment is necessary other than a spatula, hot pan or griddle.

As part of the St. Jude Children's Research Hospital Radiothon, WTCR Radio 103.3 FM sponsors a pancake breakfast from 7 to 9 a.m. Friday, Feb. 17, at Huntington's Kitchen, 911 3rd Ave. The menu includes pancakes, sausage links, coffee, milk and juice for a $5 suggested donation per person. Proceeds benefit research to cure childhood cancer.

Live remote coverage from the radio station, which has been part of this radiothon for more than 25 years, is also available during the breakfast. Call 304-522-0887.

This recipe, submitted by Jane Edelen of Barboursville, volunteer, cook and instructor at Huntington's Kitchen, is like her Mom used to make when she was a little girl.

OLD-FASHIONED PANCAKES

3/4 cup all-purpose flour

13/4 teaspoons baking powder

1/4 teaspoon salt

11/2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons milk

1/2 large egg (2 tablespoons)

1 tablespoon plus 11/2 teaspoons unsalted butter, melted

1/2 teaspoon vanilla

Cinnamon chips, optional

In large bowl, sift together first four ingredients. In small bowl, mix together milk, the half egg, butter and vanilla. Make a well in center of dry ingredients. Pour in milk, egg, butter and vanilla mixture. Mix together until smooth. Heat lightly oiled griddle or frying pan over medium high heat. Using approximately 1/4 cup of batter, pour or scoop onto griddle. Brown on both sides and serve hot. Add cinnamon chips the last few seconds pancakes are in the pan in order for them to melt slightly while they are warm.

This recipe is from "The Busy Family Cookbook":

FRUIT-FILLED PUFF PANCAKE

1 tablespoon butter

1/3 cup all-purpose flour

3 tablespoons sugar, divided

1/4 teaspoon salt

3 eggs, lightly beaten

1/2 cup milk

11/2 cups fresh or frozen blueberries

1 medium ripe banana, sliced

1/4 teaspoon ground cinnamon

Place butter in 9-inch pie plate. Bake at 400 degrees 4-5 minutes or until melted. Meanwhile in large bowl, combine flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth. Pour into hot pie plate. Bake at 400 degrees 10-12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and banana. In small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

Makers of Aunt Jemima products share this recipe:

CARAMEL APPLE PANCAKES

Caramel apples:

1/2 cup packed brown sugar

1/4 cup butter

3/4 teaspoon ground cinnamon

2 small (21/2 -3 inch diameter) Gala or Fuji apples, cored, cut crosswise into very thin slices

Pancakes:

1 cup pancake and waffle mix

1 teaspoon ground cinnamon

3/4 cup milk

1 egg, beaten

1 tablespoon butter, melted

1/2 cup syrup, warmed

For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted. Add apples, stirring to coat with sugar mixture. Cook over medium heat 5-7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.

For pancakes, combine mix and cinnamon in medium bowl. Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture. Stir with wire whisk until large lumps disappear. Let stand 1-2 minutes to thicken. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn when pancakes bubble and bottoms are golden brown. Serve topped with apple mixture and syrup.

Betty Crocker provides this recipe:

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES

2 cups Bisquick mix

1 cup milk

1 tablespoon sugar

2 tablespoons lemon juice

2 teaspoons baking powder

2 eggs

Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees; grease with cooking spray, vegetable oil or shortening. (Surface is ready when few drops of water sprinkled on it dance and disappear.) Stir ingredients until blended. Pour by slightly less than 1/4 cupful onto hot griddle. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil; place in 200-degree oven up to 10 minutes.

This recipe is provided by "Taste of Home":

SWEET POTATO PANCAKES WITH CARAMEL SAUCE

2 cups all-purpose flour

2 tablespoons packed brown sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 egg

13/4 cups 2 percent milk

1/2 cup canned sweet potatoes, mashed

2 tablespoons butter, melted

1 (12-ounce) jar hot caramel ice cream topping, warmed

3/4 cup coarsely chopped unsalted cashews, toasted

Whipped butter, optional

In small bowl, combine first eight ingredients. In another bowl, whisk next four ingredients. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter, if desired.

The 53rd annual pancake festival, sponsored by East Kiwanis Club of Huntington, has a new location of New Baptist Church. This year's event is from 7 a.m. to 7 p.m. Saturday, March 17. Donation is $5 in advance or $6 at door. Tickets are available at Chandler's Kitchens, Moore's Hardware, Goldie's Market, Muffler Brothers, Tic Toc Tire, Service Glass, Spurlock's Flowers and club members.

()