Flip for flapjacks
Farmhouse Banana Pancakes
2 ripe medium bananas
1 cup all-purpose flour
1 tbls. sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
¾ cup milk
2 tbls. butter, melted
1 large egg
Vegetable oil to coat pan
In a mixing bowl, mash one banana. Cut remaining banana into ½ inch pieces and set aside. In a large bowl, sift flour, sugar, baking powder, salt and baking soda. Add milk, butter and egg into mashed banana. Beat with a wire whisk until well blended. Add milk mixture to flour mixture and stir just until flour is moistened (do not over mix). Fold in diced banana. Heat griddle or skillet over medium heat until hot; brush lightly with oil. Drop batter by ¼ cups onto hot griddle cook for 4 to 6 minutes or until golden brown and flip. Transfer pancakes to warm platter. Keep warm or serve at once with banana, maple syrup and cream if desired. Yields 4 to 6 servings. Mrs. Henry Yoder, Clark, Mo
Eggnog Pancakes
2 cups pancake mix
1 egg
1 ½ cups eggnog
1 ½ tsp. vanilla extract
Pinch of ground nutmeg
1 (16 oz.) can whole-berry or jellied cranberry sauce
Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1⁄3 cups onto a lightly greased, hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yields 6 servings. Anna Shirk, Barnett, Mo.
Baked Cranberry-Apple Pancakes
2 tbls. butter or margarine
¼ cup dried cranberries
1 small apple, peeled, cored and chopped
¼ cup brown sugar, packed
1 tsp. finely shredded orange peel (set aside)
¼ cup orange juice
¾ cup flour
4 tsp. sugar
½ tsp. baking powder
½ tsp. baking soda
1⁄8 tsp. salt
1 egg, beaten
½ cup buttermilk
4 tsp. cooking oil
Melt butter in 9-inch pie plate. Stir in dried cranberries and apple. Bring brown sugar and orange juice to a boil. Reduce heat to medium and continue to boil for 5 minutes. Pour brown sugar mixture over fruit. Blend flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture. Set aside. Stir together the egg, buttermilk, oil and reserved orange peel. Add egg mixture, all at once, to flour mixture. Stir until combined. Pour batter over fruit mixture. Bake at 350° for 15 minutes or until top springs back when lightly touched. Cool on wire rack for 5 minutes. Carefully invert pancake onto a serving platter. Cut into wedges. Yields 8 servings. Martha Powell. Centralia, Mo.
Tuna-Sauced Waffles
2⁄3 cup milk
2 tbls. salad oil
1 egg, well beaten
1 cup packaged biscuit mix
Creamy Tuna Sauce:
2 tbls. onion, finely chopped
¼ cup green pepper, cut into strips
1 (10.5 oz.) can cream of mushroom soup
1 (7 oz.) can chunk-style tuna, drained and broken up
1 (3 oz.) can mushrooms chopped
½ cup of milk
Processed American cheese, shredded
Combine milk, oil and egg. Stir into biscuit mix; mix well. Bake in preheated waffle maker. Add butter to a skillet and cook onions until tender, but not brown. Add green peppers and continue to cook for one minute more. Stir in can of cream of mushroom, tuna, mushrooms and milk; heat until boiling. Stir occasionally. Serve over waffles. Sprinkle each waffle with shredded cheese. Anna Shetler, Madison, Mo.
Blue Ribbon Pancakes
1 ¼ cup flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 egg, beaten
1 ¼ cups buttermilk
2 tbls. butter, melted
¼ cup sugar
Stir together flour, baking soda, baking powder and salt; mix egg and butter milk; add to flour mixture, stirring until smooth. Add melted butter and sugar. Fry on greased griddle. Yields 4 servings. Sheryl Riley, Unionville, Mo.
Crisp and Tender Corn Waffles
2 eggs, separated
2 cups flour
2 ½ tsp. baking powder
½ tsp. salt
1 ½ cups milk
1 (8.5 oz.) can creamed corn
½ cup vegetable oil
Place the egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large bowl, combine flour, baking powder and salt. Combine milk, corn, egg yolks and oil; stir into dry ingredients just until combined. Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by ¼ cup full into a preheated waffle iron; bake according to the manufacturer’s directions until golden brown. Mrs. Eli Miller, Clark, Mo.
Blueberry Oatmeal Pancakes
2 eggs, beaten
2 tbls. oil
1 cup milk
2⁄3 cup water
½ cup fresh blueberries
2 cups all-purpose flour
1 cup quick oats
2 tbls. sugar
2 tbls. baking powder
½ tsp. salt
Mix dry ingredients, add eggs, oil, milk and water. Stir only until mixed. Add blueberries; stir. Fry pancakes in a lightly oiled electric skillet at 300°. Yields 8 servings. Mrs. Able Leinback, Versailles, Mo.
Chocolate Chip Pancakes
1 ¼ cups flour
1 tbls. baking powder
1 tbls. sugar
2 tbls. oil
1 cup milk
Mini chocolate chips
Mix dry ingredients; add oil and milk. Mix with whisk until blended. Put butter in skillet and heat until melted. Put about 4 tablespoons batter per pancake in skillet. Add 1 teaspoon mini chocolate chips to each pancake. Cook until golden brown. Flip pancakes and cook other side until golden brown. Yields 6 large pancakes. Tammy Ostendorf, Cape Girardeau, Mo.
Potato Pancakes
3 cups potatoes, peeled and shredded
3 eggs, well beaten
1 ½ tbls. flour
1 tsp. baking powder
½ to 1 tsp. salt
½ tsp. grated onion or powdered garlic
In a mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion (or garlic); stir into potato mixture. Drop by tablespoon onto a preheated and greased skillet; brown lightly on both sides. Serve with applesauce, eggs, syrup and or meat of any kind. Barbara Borntrager, Clark, Mo.
This month’s recipes were tested by the east central district of The Missouri
Association for Family and Community Education.
Macaroni recipes will be featured in the May issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Feb. 11. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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