Harvest Moon Pancakes Recipes

HARVEST PANCAKES

Steps:

• sugar cornstarch and cinnamon in saucepan.
• Add apple juice and apple.
• Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes.
• Remove from heat and stir in butter.
• For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon.
• In another bowl, beat egg oil and milk until smooth.
• Mixed together egg and flour mixtures all at once. Better should be lumpy.
• Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking.
• Serve pancakes topped with warm apple syrup.

100% WHOLE WHEAT HARVEST PANCAKES

Steps:

• Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
• Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
• Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
• Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
• Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

HARVEST PANCAKES

Steps:

• Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.

HARVEST MOON PANCAKES

Steps:

• Combine low-fat milk and lemon juice in a small bowl and set aside.
• While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to sour/butter milk mixture and whisk together until blended.
• Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk.
• Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done.