Pancakes and Syrup, Not Just for Breakfast

Ricotta-Cottage Cheese Pancakes

1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) granulated sugar
1/4 tsp (1 ml) salt
1 tsp (5 ml) Watkins Baking Powder
4 eggs
1 cup (250 ml) ricotta cheese
1 cup (250 ml) small-curd cottage cheese
3/4 cup (180 ml) fat-free milk
1 tsp (5 ml) Watkins Vanilla Extract
1 tsp (5 ml) grated lemon rind

Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl beat the eggs with the ricotta, cottage cheese, milk, vanilla, and lemon zest. Add this mixture to the flour mixture, stirring until moistened. Do not stir any more than necessary to thoroughly combine ingredients. Drop a small amount on a lightly greased griddle or skillet over moderate heat and turn when the edges appear golden brown and dry, and the surface is bubbly. Makes about 2 dozen 3- to 4-inch (7 to 10 cm) pancakes.

Consider serving this dish for dessert as well as at the breakfast table.

Banana Cinnamon Pancakes with Butter Rum Sauce

1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) Watkins Baking Powder
1/2 tsp (2 ml) Watkins Ground Cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) Watkins Vanilla Extract
2 – 3 bananas, peeled and mashed

Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4.

Butter Rum Sauce

3/4 cup (180 ml) maple syrup
2 Tbs (30 ml) butter
2 Tbs (30 ml) dark rum or 1/2 teaspoon Watkins Rum Extract

Combine all ingredients in a small saucepan and heat over moderate heat until the butter has melted. Makes 1 cup (250 ml).

These pancakes and the accompanying syrup will make you think you’re having apple pie for breakfast.

Apple Pecan Pancakes with Apple Spice Syrup

1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) brown sugar
2 tsp (10 ml) Watkins Baking Powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) Watkins Ground Cinnamon
3/4 cup (180 ml) plus 2 Tbs (30 ml) milk
2 eggs, separated, whites stiffly beaten
1 tsp (5 ml) Watkins Vanilla Extract
1/2 cup (125 ml) peeled and finely chopped apple
1/2 cup (125 ml) finely chopped pecans

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl.� Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). Makes 12 pancakes.

Apple Spice Syrup

1/4 cup (60 ml) packed brown sugar
2 Tbs (30 ml) cornstarch (cornflour)
1/4 tsp (1 ml) Watkins Ground Allspice
1/4 tsp (1 ml) Watkins Ground Cinnamon
1/4 tsp (1 ml) Watkins Ground Nutmeg
2 cups (500 ml) apple juice or cider

Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups (500 ml).

The bright flavor of lemons is a real eye-opener in the morning. Try these light, fluffy pancakes topped with fresh raspberries or strawberries.

Lemon Pancakes

3 eggs, separated
1/2 cup (60 ml) all-purpose flour
3/4 cup (180 ml) cottage cheese or yogurt
4 Tbs (60 ml) butter, melted
3 Tbs (45 ml) sugar
1/4 teaspoon Watkins Lemon Extract
A pinch of salt
The grated zest of 1 lemon

Beat the egg whites until stiff and set aside. In a separate bowl, beat the egg yolks and remaining ingredients until thoroughly combined. Gently fold the egg whites into the flour mixture until it is uniform in color. Spoon about 3 tablespoons (45 ml) onto a lightly greased griddle over moderate heat and cook for about 1 1/2 minutes. Turn and cook about 30 seconds. Serves 3 to 4.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/feb15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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