Our favorite pancake topping is 2 additional pancakes. Find out how to make 3 different pancakes for under $2 a plate!
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon kosher salt - 2 packets (1T) sugar packet
In a large bowl, whisk together the flour, baking powder, salt and sugar. Store in an airtight container for 3 to 4 months.
Classic pancakes with bacon and blistered blueberries
In a large bowl add pancake mix and make a well in the center. Pour in the milk, egg and melted butter and mix until smooth. Small lumps are ok.
Preheat oven to 200 degrees.
In a cast iron, on medium heat, add a packet of butter. When melted pour the ¼ cup batter onto pan. Flip after 2 to 3 minutes. Keep warm in a low oven until ready to serve. Repeat until all batter is gone. Turn heat to high, add blueberries. Let berries blister, shake pan several times. When berries are shiny and dark, remove from heat. To serve, plate 2 pancakes with 3 slices of bacon and top with some berries. Top with butter and syrup.
Swiss Chard Pancakes—
- 1 large shallot, fine dice
- 1 garlic, minced
- 1 bunch (5 stems) swiss chard, fine dice
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 tablespoon grated parmesan cheese
- 1 cup pancake mix
- 1 ¼ cup milk
- 1 egg
- 2 tablespoons extra virgin olive oil
- 1 cup sour cream
- Zest of 1 lemon
- Juice of half a lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 oz breakfast sausage
- 1 tablespoon extra virgin olive oil
In a cast iron on medium heat, sauté shallots, garlic, salt and pepper in oil for 1 minute. Add swiss chard saute for 5 to 7 minutes. Remove and cool.
In a large bowl, add egg, milk, salt, pepper, cumin whisk until combined. Add pancake mix, parmesan mix until combined.Stir until combined.
Preheat oven 200 degrees.
In a cast iron, on medium heat, add oil. Scoop 1/3 cup of batter into pan. Let cook for 1 minute on each side. Remove to sheet tray and keep in a warm oven until ready to serve. Repeat with remaining batter.
In same cast iron, add breakfast sausage and cook until longer pink, shake pan frequently to prevent burning, about 4 to 6 minutes.
In a small bowl, stir together sour cream , zest, lemon juice, salt and pepper. To serve dollop sour cream on top of pancakes and serve with sausage on the side.
Sweet Potato Pancakes
- 1/2 pound sweet potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon kosher salt
- 1 1/2 cup pancake mix
- ½ teaspoon ground nutmeg
- 1/2 teaspoon cumin
- 1/2 cup chopped chives
- 1 1/4 cups milk
- 1 egg
- 3 packets (3 T) butter, melted
- 1 bunch sage
- 1 stick butter
- 1/2 teaspoon kosher salt
Bring a large potato of water to a boil. Add salt and sweet potatoes. Cook until sweet potatoes pierce easily with a fork. Drain. Mash until smooth. Add egg, milk and melted butter. Mix until combined. Add chives and stir. Stir in cumin, nutmeg, salt, pepper and pancake mix. Carefully stir until smooth, small lumps are ok. If batter is a bit thick, then add 1 tablespoon of water at a time.
In a cast iron, on medium heat, add a 2 packet of butter. When melted pour the ¼ cup batter onto pan. Flip after 1 to 3 minutes. Keep warm in a low oven until ready to serve.
In a small skillet, add butter. Melt until it becomes foamy and brown. Add sage leaves and let cook for 30 seconds. Remove sage to a paper towel lined plate. Pour brown butter over stack of pancakes, top with fried sage and sprinkle with salt and pour over.