Clark Gables Pancakes Recipes

WHOLE-GRAIN PANCAKES WITH EGGS AND BACON

Steps:

• Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
• Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
• Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
• Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

CLARK GABLE PANCAKES

Steps:

• In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth. Pour ¼ cup of batter for each pancake on hot, oiled griddle. Turn when golden brown. Serve hot.

CLARK GABLE'S PANCAKES

Steps:

• In a medium bowl, stir together the egg, milk and oil. Add dry ingredients and whisk until smooth. Pour 1/4 cup batter onto prepared griddle (I spray with Pam). Turn when golden brown. Serve hot. Makes 12 4" pancakes!

CLARK GABLE PANCAKES

Steps:

• In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth.
• Pour 1/4 cup of batter for each pancake on hot, oiled griddle. Turn when golden brown. Serve hot.

CLARK GABLE PANCAKES

Steps:

• In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth.
• Pour 1/4 cup of batter for each pancake on hot, oiled griddle. Turn when golden brown.
• Serve hot.