Happy International Pancake Day!

Try our delicious ‘Trio of Pancakes’ from Chef Clyde’s Kitchen!

(One of our most popular requests)

Buttermilk

 

3            Cups All-Purpose Flour

4            teaspoons Baking Soda

½            teaspoon Salt

1               Tablespoon Sugar

4            Eggs

4            Cups Buttermilk

½            Cup Melted Butter

Sift dry ingredients in a mixing bowl.  Beat together eggs, buttermilk, and butter.  Add dry ingredients to wet ingredients.  Stir together, don’t over mix.

Lemon Ricotta

 

1               Cup All-Purpose Flour

1               teaspoon Baking Powder

½            teaspoon Baking Soda

¼            teaspoon Salt

2               Tablespoons Sugar

3               Tablespoons Melted Butter

½            Cup Ricotta Cheese

¾            Cup Milk

1               Egg, separated

Grated Zest of One Lemon

In a large mixing bowl, sift together the dry ingredients.  In a medium bowl mix the butter, cheese, egg yolk, milk, and lemon zest.  Make a well in the dry ingredients and add the milk mixture.  Stir together.  In a small bowl beat the egg white until a soft peak forms.  Fold into the batter.

Home Ranch Flapjacks

 

¾            Cup Whole Wheat Flour

½            Cup All Purpose Flour

½            Cup Oats

¼            Cup Cornmeal

1 ½            teaspoons Baking Powder

¼            teaspoon Baking Soda

½            teaspoon Salt

2               Ounces (6 Tablespoons) cold cubed butter

2            Eggs

1            Pint Buttermilk

¼            Cup Honey

½             Cup chopped Pecans

 

In a food processor, mix dry ingredients.  Pulse in cubed butter until you have a coarse mealy mixture—set aside.  In a large mixing bowl mix eggs, buttermilk, and honey.  Add dry ingredients and pecans and blend together.  Adjust with milk for consistency.

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