Cheddar And Veggie Pancakes Recipes

CHEDDAR PANCAKES

Cheddar Pancakes image

This is our favorite special-occasion breakfast. I usually double the recipe and freeze leftovers for a quick midweek morning meal. -Virginia Mae Folsom, Agincourt, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8-10 pancakes.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1 cup whole milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup shredded sharp cheddar cheese
Applesauce, warmed, optional

Steps:

In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.

Nutrition Facts :

VEGETABLE PANCAKES

Vegetable Pancakes image

Make and share this Vegetable Pancakes recipe from Food.com.

Provided by JoJoStar

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrot
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

Steps:

in a mixing bowl stir together the flour, baking powder, salt and pepper.
In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat.
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Add the remaining oil to the pan as needed.
Serve immediately.

Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2

CHEDDAR-AND-SCALLION SAVORY PANCAKES

Cheddar-and-Scallion Savory Pancakes image

Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 cups unbleached all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
2 large eggs, room temperature
1 1/2 cups low-fat buttermilk, room temperature
2 tablespoons safflower oil, plus more for skillet
1 cup shredded sharp white cheddar (2 1/2 ounces)
3 scallions, thinly sliced (1/2 cup), plus more for serving
Crisp-cooked bacon and Greek yogurt, for serving

Steps:

Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

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