Baked Pancakes (German or Dutch Babies)

Ingredients:

3 eggs, room temperature
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners’ sugar

Method:

1. Preheat oven to 450ºF.
2. Butter a 12-inch skillet or four small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
3. Break the eggs into a mixing bowl and beat until thoroughly mixed.
4. Add the milk into the bowl and mix well.
5. Sift the flour and salt onto a square of wax paper.
6. Lift the wax paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. (Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.)
7. Add the melted butter and mix briskly so the batter is smooth.
8. Pour the batter into the pan or pans and bake for 15 minutes for small pancakes but if you are baking just one big pancake, reduce the heat to 350ºF and bake for another 10 minutes. 
9. Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners’ sugar.
10. Serve at once while hot and high and mighty.

Nutella Banana Crepes

Ingredients:

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

Method:

1. With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
2. Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
3. Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

Flapjacks

Ingredients:

1 cup all-purpose flour
1 cup buckwheat flour
3 tsp baking powder
1/2 tsp salt
2 eggs
2 cups milk

2 tsp canola oil

Butter for cooking

Method:

1. Mix all ingredients except butter in a bowl.
2. Heat a pan on medium-high heat.
3. Melt a slab of butter on the pan and pour about half a cup of batter into the pan.
4. When the edges of the pancake round, flip it and cook until firm.
5. Serve with sliced banana, berries, and maple syrup on top.

Banana & Raisin Pancakes

Ingredients:

Batter:
3 tbsp plain flour
1 tbsp corn flour
1½ tbsp rice flour
3 tbsp caster sugar
1 tsp baking powder
½ tsp salt
¼ tsp vanilla essence
100ml fresh milk
180ml water

Topping:
4 eggs (lightly beaten)
3 bananas (sliced)
2 tbsp raisins
2 tbsp toasted sesame seeds
some butter for pan frying pancake

Method:

1. Combine all ingredients for batter and stir until smooth. Set aside for 10- minutes.
2. Melt butter in a heating pan, pour in some batter and spread into a round shape. Fry on medium low heat for about 2 minutes. Arrange sliced banana and raisins on top and pour over 2 tbsp beaten eggs. Cover with lid and cook for 2 minutes.
3. Open the lid, turn over to fry the other side of pancake until cooked and golden brown.
4. Dish up, sprinkle toasted sesame seeds on top and serve. Use the same method to finish up batter and topping.

Preparation Time: 20 minutes
Cooking Time: 10 minutes per pancake

Best Ever Pancakes

Ingredients:

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Method:

1. Combine the milk and vinegar in a small bowl for 10 minutes to "sour". Skip this step if using buttermilk. 
2. Combine the dry ingredients in a bowl. 
3. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!! 
4. The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. 
5. GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. 

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.