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Pancake 1

We’re in the midst of developing a new line of pancake mixes. We have twelve new pancake mixes under development, just developed, or planned for development. That sounds like a lot but there are many recipe books dedicated to pancakes. You can stick stuff on or in pancakes and go on forever.

(The pancakes to the right are stuffed with raspberries and Bavarian cream.) See how to stuff pancakes.

Today we launched two new pancake mixes. The first is a Brown Sugar Cinnamon Sweet Potato Pancake, which is absolutely scrumptious. It’s made with sweet potato flour and loaded with cinnamon chips. It really does taste like a sweet potato casserole. You can even top your pancakes with a marshmallow syrup which comes with the mix for a buck.

The other is a Chunky Monkey Pancake. You may remember the ice cream flavor. This is a banana pancake mix loaded up with chocolate chips and pecan pieces. We used a light, cake-like pancake mix so almost like eating the cupcake.

Here are ten more ways you can serve pancakes at home:

#1.  Put fruit IN them.  Of course, you can add blueberries—just don’t stir them too much or your batter will turn blue.  Or mash a couple bananas and mix them into the batter.  Grate some apples and add those.  Chopped peaches or whole raspberries work.  Just adjust the liquid in the instructions as needed.

#2.  Put fruit ON them.  It’s even better to put fruit on them.  Sliced peaches or strawberries are prefect.  So are a handful of berries.  Any soft fruit will work.

Pancake 2

#3.  Top them with whipped cream.  Whipped cream and fruit on pancakes is delightful but just whipped cream and syrup is great too.  But make it flavored whipped cream.  Caramel whipped cream is my favorite.

#4.  Add Bavarian cream.  It’s common to use Bavarian cream with crepes; why not with pancakes?  Just spread this luscious cream filling between the pancakes before drizzling the syrup.

#5.  Add nuts.  Merri Ann, my wife, routinely adds chopped pecans to her pancakes.  She pours the batter on the griddle and then sprinkles nuts over the batter.  When she turns the pancakes, the nuts get toasted.  Easy.

#6.  Make stuffed pancakes.  My daughter, Debbie, does this regularly.  She traps pastry filling in folded pancakes.  Think empanadas on the griddle.  See how to make stuffed pancakes.

See our choice of fillings for stuffed pancakes.

#7.  Make maple bacon pancakes.  Top your pancakes with crisp bacon and shredded cheddar.  Pour hot maple syrup over the stack so that the cheddar melts.  Maple syrup and bacon is a terrific combination.

#8.  Add Peach Melba to your pancakes.  Since it’s almost peach season, consider this luscious peach topping.  Peach Melba is a combination of peaches and raspberries with a splash of vanilla.  The recipe follows.  Top it with a dollop of whipped cream.

Pancake 3

#9.  Add cinnamon chips to your pancakes.  Cinnamon chips make most pancakes better.  If you want them extra-cinnamony, add a teaspoon of ground cinnamon too.

#10.  Add baking chips to your pancakes.  The pancake houses sell pancakes with chocolate chips added.  You can do the same.  Mini chips, so that you get chocolate in every bite, work better than full-sized chips.  We sell a chocolate chip pancake mix. You can also use raspberry, blueberry, or strawberry baking chips.  Raspberry is my favorite.  The chips melt for a splash of color and flavor and make terrific pancakes.

Peach Melba Recipe

This also makes a great ice cream topping.

2 1/2 cups fresh peach slices
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 cup fresh or individually frozen raspberries
2 teaspoons vanilla extract

  1. In a medium saucepan, mix the sugar and cornstarch together.  Add the water.
  2. Cook over medium heat until the mixture has thickened and translucent. Add more water if necessary to get a thick sauce.
  3. Add the peaches, raspberries, and vanilla to the saucepan. Stir until combined.  Serve warm.

 

About the Author

Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He and his wife Merri Ann are the founders of The Prepared Pantry in Rigby, Idaho and he is the author of How to Bake: The Art and Science of Baking available as an E-book.

Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and six beautiful granddaughters.