Basic Crêpes and Salmon Roll

Happy Pancake Tuesday! Today I am going to share my basic crêpe (thin pancake) recipe and a good use for it!

Basic Crêpe Batter
2 cups milk
2 large eggs
1 cup all-purpose (plain) flour
1 teaspoon salt
1 Tablespoon granulated (white) sugar, for sweet crêpes, optional
Add dry spices or finely chopped fresh herbs, as desired 

Whisk together the milk and eggs, then whisk in the dry ingredients. Batter may seem lumpy, even if you sift the flour before hand. I nthis case, you can use a handheld immersion blender to smooth it out, or pass it through a sieve. You can also use it as is, if you don't mind a few lumps. It may seem thin, but crêpe batter should be thinner than pancake batter. If you think it is too thin, add a little more flour.

To cook, use a well-greased skillet, being sure to wipe out any excess oil. You should not need to grease it between each crêpe, just at the beginning. Pour one tablespoon to 1/4 cup batter in the skillet (depending on the size skillet and how big of a crêpe you would like). Cook until set, flip, and cook briefly again. Like all crêpe recipes, the first crêpe usually doesn't turn out great - use it to test the flavor!

For the appetizer pictured here, I combined some poached salmon with mayo, whole grain mustard, chopped dill, and a little lemon juice. I spread it on the crêpes, rolled them up, and sliced thinly, sort of like a jelly roll. I served it with some cucumber spaghetti, sweet mayo, and a sprig of dill.

Apple Pie Pancake

Well, this isn't exactly apple pie in breakfast form (who says apple pie isn't breakfast already anyway), but it is a healthy, all-inclusive breakfast that is quick to make, hot, and delicious; and does have the apple, cinnamon, and nut flavors. Just not the buttery crust and whipped cream topping. 

Apple Pie Pancake
1/3 cup whole wheat flour
2 Tablespoons hot cereal mix (or oats, or flax, or a mix)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 small finely chopped apple, peeled or not, whatever kind
1/3 - 1/2 cup milk of choice, depending on desired thickness of pancakes
optional: pinch of salt, splash of vanilla extract, sugar, honey, or other sweetener

Heat a little oil in a small frying pan over medium heat. 
In a small bowl, stir together the dry ingredients. Fold in the apple. Stir in the milk. Pour batter into prepared pan - I like to make one large, thick fluffy pancake that could serve two, but you can make miniature pancakes too.
Cook for a few minutes per side until golden.
I topped my pancake with some almond hazelnut butter, chopped walnuts, and additional chopped apple. 

Pumpkin Pancake

Pumpkin Pancake

1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger, nutmeg, cloves, or pumpkin pie spice
1/2 cup milk
1/4 cup pure pumpkin purée
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1-2 Tablespoons sweetener of choice

Preheat a little oil in a small frying pan over medium heat.
In a small bowl, stir together all the dry ingredients. Stir in the wet ingredients to make a smooth batter. Pour batter evenly into prepared pan. Cook for a few minutes per side until pancake is golden. Serve with desired toppings - fruit, nuts, yogurt, nut butter, pumpkin seeds, syrup, etc. Pictured here is some almond hazelnut butter and pumpkin seeds. 

It is pumpkin season - Halloween and Thanksgiving are approaching! This, like a few other individual pancakes I have posted on here (blueberry, banana, paleo) makes one large, fluffy, filling pancake - a complete breakfast in one! You can, of course, choose rather to make many mini, thinner pancakes if preferred. 

Banana Split Pancake

Banana Split Pancake
1 large banana
1/4 cup milk of choice
1-2 Tablespoons honey or syrup
1 peach, diced
1/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
yogurt of choice
nut butter or syrup of choice

Heat a small greased frying pan over medium heat.
Mash half of the banana. In a small bowl, mix together the mashed banana, milk, honey, and half of the peach. Stir in the dry ingredients. Spread batter evenly in prepared pan. Cook for a few minutes per side until golden.

Cut the pancake in half. Place the halves in a shallow bowl and place the remaining banana half in the middle. Place a scoop of yogurt (I used plain Greek) on either side of the banana. Scatter the remaining peach over top, and drizzle with a nut butter, honey, jam, syrup, or chocolate syrup.

This is a breakfast pancake recipe I came up with, that is slightly reminiscent of a banana split. Tailor the flavors to what you like. 

Raspberry Topped Pancake

You all know by now how much I love my breakfasts. Here is one of my latest creations - it is a pancake I have made before, a fluffy banana pancake topped with Greek yogurt and fresh raspberries. I like making individual pancakes because they are big and soft and fluffy, and you can have it all to yourself. Greek yogurt is a good pancake topping, high protein and a much better alternative than sugary syrups. And with some warmer weather finally here, fresh fruits such as berries are beginning to appear. I thought this was a colorful and hearty plate, though it would be even more colorful if I had used a few different types of fruit. Breakfast definitely is the most important meal of the day, and the tastiest too! It is vital to begin your day with a healthy breakfast, and this is a well-balanced easy to make warm breakfast that won't take too long. If you're looking to save time in the morning, the pancake could even be made the night before and reheated. 

Apple Whole Grain Pancake

This is another individual breakfast I came up with. It makes one large, moist pancake with plenty of apple flavor and the goodness of many grains. In addition, it is quite quick to whip up so you have a hot breakfast in minutes! 

Apple Whole Grain Pancake
1/4 cup whole grain flour or cereal mix (or dry multigrain oatmeal mix - I use this: Hot Cereal Mix)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup applesauce
1-2 Tablespoons milk of choice
1/2 teaspoon vanilla extract

Heat a little oil in a small frying pan over medium heat. Mix all batter ingredients together and pour into pan to form one large pancake. Cook for a few minutes per side until golden.

Serving Suggestions: all-natural peanut butter, caramel sauce and chopped apple, apple slices and maple syrup, yogurt and berries, honey and cinnamon. 

Apple Split Pancake

Apple Split Pancakes
1/3 cup whole wheat flour
1/2 Tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup applesauce
1/4 cup milk of choice
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
handful blueberries, fresh or frozen

Heat a little oil in a small frying pan over medium heat. In a small bowl, stir together the flour, flax, baking powder, and cinnamon. Stir in the applesauce, milk, oil, and vanilla. Pour the mixture into the prepared pan. I just made one large pancake, but several mini ones would also work. Sprinkle the blueberries over the batter. Cook for a few minutes until golden, then flip and cook again. Flip over onto a plate to serve blueberry-side up. Garnish as desired. 

I love breakfast, in case that wasn't obvious by now! I don't mind taking a little extra time and effort in the morning to try a new recipe and make something a little special for myself. I especially like these recipes that make individual servings - not because I don't enjoy sharing, but usually everyone fixes their own style of breakfast in the house. That's perfectly fine, and I like hearty, well-rounded breakfast like this one. I call this an apple split pancake because I got the idea from a banana pancake topped with cherries and chocolate chips. Instead, this is a pancake made with applesauce and topped with blueberries. A single pancake doesn't take as long to make as you may think, and makes for a warm, yummy breakfast. Top it with some Greek yogurt and fruit/nuts to add some protein or spread it with almond butter and enjoy with a glass of milk, for an easy breakfast that includes all four food groups. 

Paleo Pancake

The Paleo diet, also known as the caveman diet, is a diet consisting primarily of fish, meat, eggs, fruits, vegetables, roots, and nuts. It excludes grains, legumes, potatoes, dairy, and refined foods. I by no means follow this diet, I just found this recipe which intrigued me and sounded tasty. Actually, I modified the original recipe so now it is not a true Paleo recipe. If you would like to make a true Paleo pancake, simply substitute coconut flour for the whole wheat flour and omit the flax. 

Paleo Pancake
oil
1 small overripe banana, mashed
1 large egg
2 Tablespoons almond butter
1/2 teaspoon vanilla extract 
1/2 cup whole wheat flour
1 Tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon ground cinnamon

Heat a little oil in a small frying pan over medium heat. 
In a small bowl, beat the banana, egg, butter, and vanilla. Stir in the dry ingredients, mix well. Pour batter into prepared pan. Cook for a few minutes per side, until golden. Serve immediately with desired toppings. 

This makes one individual, thick and fluffy pancake. As you can see, I cooked mine in a small frying pan so it would take on a uniform round shape, and it turned out close to the size of a dinner plate. This pancake is fluffy and satisfying, especially when you top it wisely. It contains the nutrition of an entire banana, some almond butter for protein, and whole grains. 
My toppings were Greek yogurt, blueberries, and almonds, with a glass of milk - a very high protein breakfast. Other great options are nut butters, seed butters, jams or jellies, maple syrup, molasses, apple sauce or butter, other fresh, frozen, or dried fruits, chopped nuts, and seeds. 

Single Banana Pancake

I like to prepare a little something different for breakfast. I also like to make the servings individual  This is my new favorite breakfast. It is surprisingly quick and easy, and tasty too.

Single Banana Pancake
1/2 ripe banana, mashed
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 Tablespoon ground flaxseed
1 Tablespoon water
1/3 cup minus 1 Tablespoon whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)

Heat a little oil in a medium frying pan over medium heat. Mash the banana, and add the milk and vanilla. Mix the flax and water together and add. Stir in the dry ingredients. Pour the batter into the pan and cook for a few minutes on each side until golden.

This is excellent served slathered with peanut butter and the other half of the banana, sliced. It is also good with any nut butter and any type of fruit. Try it with nutella, and some nuts. Or sprinkle some chocolate chips on top. This makes one fairly large (the size of a saucer), soft and fluffy banana-flavored pancake. 

German Pancake

Here is a quick and appealing alternative to regular pancakes: a German Pancake, also called a Dutch Baby Pancake. It is not completely clear as to whether this dish first originated in Germany, Holland, or somewhere else entirely. It is a large, puffy cross between a pancake and a souffle. Usually the miniature versions of these baked in individual-sized pans are referred to as "Dutch Babies" and the larger-size designed to serve many became known as  "German Pancakes". Whatever you want to call it, this dish is good! It is also very simple and quick to make, and is a great alternative to pancakes, which require cooking carefully in batches and paying close attention to ensure they do not overcook. This pancake is poured into a preheated skillet, then put into the oven at a high temperature for a short time to create a puffy, golden pancake. This large pancake forms high sides on the edges, leaving an open center that may be filled with a variety of fillings. Fresh fruit, chutneys, preserves, maple syrup, or simply powdered sugar are all great fillings. I found this recipe in a magazine.

German Pancake
4 large eggs
1/2 cup whole milk
1/2 cup flour
1 Tbsp granulated sugar
1/2 tsp pure vanilla extract
1/2 tsp grated lemon zest
1/4 tsp kosher salt
2 Tbsp unsalted butter

Heat oven to 425◦F. In a blender, puree the eggs, milk, flour, sugar, vanilla, lemon zest and salt until well combined.
Heat a medium or large (9 to 10 inch) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.

I served my pancake with a simple apple compote. I melted a tablespoon of butter and added 3 large apples, peeled and coarsely chopped, with 1/2 cup apple juice, 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon. I boiled this mixture until it was thickened and the apples were soft, but still held their shape. Delicious!

 "German Pancake.”  http://www.womansday.com/recipefinder/german-pancake-recipe-122888?click=recipe_sr. Woman's Day, n.d. Sunday, December 18, 2011. 

Apple Oven Pancake

Tonight we had breakfast for supper. We love to do this; pancakes, pan-fried ham, French toast, sausage, waffles, scrambled eggs, these are all typical supper foods for us. 

Tonight I tried a new recipe for breakfast at supper: Apple Oven Pancake. The recipe is from the book "Essentials of Baking" which I find to be an excellent, all-inclusive, and very explanatory book that I refer to as my baking bible. The recipe states that this is a classic Dutch dish, a simple oven pancake that billows like a popover. It doesn't look like much in the picture, but it is an excellent dish. It has a nice balance of textures, from the crisp and flaky shell to the soft and fluffy inside pancake to the buttery softened apples. It is good enough on its own, but a drizzle of pure maple syrup or a dusting of icing sugar would make it even sweeter.

Apple Oven Pancake
4 Tbsp butter
4 cups diced peeled apples
2 Tbsp firmly packed golden brown sugar
Juice of 1/2 lemon, strained
1/2 tsp ground cinnamon
4 eggs, lightly beaten
1 cup milk
1 cup all-purpose flour
1 tsp vanilla 
1/2 tsp salt

Preheat oven to 425◦F. Place a 9x13 inch baking dish in the oven to preheat for 5 minutes.
In a large frying pan over medium-high heat, melt 2 Tbsp butter. Add the apples and saute, turning as needed, just until tender, 5-7 minutes. Sprinkle with the sugar, juice, and cinnamon and stir to combine.
Add 2 Tbsp butter to the preheated baking dish and tilt to coat. Evenly spoon the sauteed apples into the bottom.
In a bowl, whisk together the eggs, milk, flour, vanilla, and salt until blended. Carefully pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes.

Williams and Sonoma. "Apple Oven Pancake." Recipe. Essentials of Baking, San Francisco: Oxmoor House, 2003. 101.