Flapjack Paddywack

I didn't realize that in England, they have a Pancake Day. I am apparently 20 days too late! To celebrate (late) I found these recipes for pancakes that simply make my mouth water.

From HungryGirl:

Strawberry Short Stack (entire recipe): 289 calories, 1.75g fat, 471mg sodium, 60.5g carbs, 7.5g fiber, 7g sugars, 14g protein POINTS®value 5* Ingredients: 1/3 cup whole-wheat flour 2 tbsp. old-fashioned oats 1/2 tsp. baking powder 1 no-calorie sweetener packet (like Splenda) Dash salt 1/4 cup fat-free liquid egg substitute(like Egg Beaters Original) 1 tbsp. light vanilla soymilk 2 tbsp. sugar-free strawberry preserves 1/2 cup sliced strawberries 1/4 cup Cool Whip Free, thawed Optional: Fat Free Reddi-wip, sugar-free pancake syrup Directions: To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix well and set aside. Place preserves in a microwave-safe bowl and nuke for 20 seconds, until softened and warm. Stir into pancake batter until thoroughly integrated. Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside. Remove skillet from heat, re-spray, and return to med heat. Repeat with remaining batter to make a second pancake, and then set that aside as well. While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top. If you like, add a squirt of Reddi-wip and a drizzle of pancake syrup. Woohoo! MAKES 1 SERVING Gimme S'more Pancakes PER SERVING (entire recipe): 281 calories, 3.25g fat, 523mg sodium, 52g carbs, 5.5g fiber, 14.5g sugars, 13g protein -- POINTS®value 5* Melty, chocolatey s'mores in pancake form?! S'mokin'!!!!! Ingredients: 1/3 cup whole-wheat flour 1/2 tsp. baking powder 1 no-calorie sweetener packet (like Splenda) Dash salt 1/4 cup fat-free liquid egg substitute 1 tbsp. light vanilla soymilk 1/2 tbsp. mini semi-sweet chocolate chips 10 mini marshmallows, halved 1/2 tbsp. Hershey's Lite chocolate syrup 2 tbsp. Fat Free Reddi-wip 1/2 sheet (2 crackers) low-fat honey gm crackers, crushed Directions: To make the batter, combine flour, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix thoroughly. Stir in chocolate chips. Stir in halved marshmallows, adding them slowly and individually so they don't stick to each other. Bring a skillet sprayed with nonstick spray to med heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Stack your pancakes and top them with chocolate syrup, Reddi-wip, and crushed graham crackers. Enjoy!!! MAKES 1 SERVING

From Betty Crocker:

Strawberry Puff Pancake

Bake a puffy pancake and

impress your brunch bunch

with a delicious fruity treat.

Prep Time: 10 min
Total Time: 45 min
Makes: 8 to 10 servings

2/3	cup water
1/4	cup butter or margarine
1	cup Original Bisquick® mix
4	eggs
1	to 2 cans (21 oz each) strawberry pie filling

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	About Concordance™

1.	Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
2.	With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
3.	Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.

Peanut Butter and Chocolate Pancake

Simply mix peanut butter and mini chocolate chips in with regular

batter! yum yum. and a large glass of milk :)

These are DEFINITELY not diet material, but delicious nonetheless!

Thanks to Taste Of Home:

Apple Sausage Pancakes Recipe

Photo by: Taste of Home

• 1/2 pound bulk pork sausage
• 1 egg
• 2/3 cup milk
• 2 tablespoons canola oil
• 1 cup pancake mix
• 1/2 teaspoon ground cinnamon
• 1/2 cup shredded peeled apple
• CIDER SYRUP:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon pumpkin pie spice
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

In a large skillet, cook sausage over medium heat

until no longer pink; drain and set aside.

In a large bowl, beat the egg, milk and oil.

Stir in pancake mix and cinnamon just until moistened.

Fold in apple and sausage.

Pour batter by 1/4 cupfuls onto a lightly

greased hot griddle;

turn when bubbles from on top. Cook

until second side is golden brown.

For syrup, combine the sugar,

cornstarch and pumpkin pie

spice in a saucepan. Gradually stir

in cider and lemon juice until smooth.

Bring to a boil; cook and stir for 2 minutes or

until thickened. Remove from the heat;

stir in butter until melted.

Serve warm with the pancakes.

From Beautiful Life:

Strawberry Vanilla Pancakes

• 1 cup all-purpose flour

• 2 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 egg

• 1 cup milk

• 2 tablespoons vegetable oil

• 2 tablespoons vanilla extract

• 3 tablespoons brown sugar

• 1 cup chopped fresh strawberries

DIRECTIONS

1. In a medium bowl, stir together the flour, brown sugar,

baking powder and salt. Pour in the milk, oil, egg, brown

sugar and vanilla, and mix until well blended. Stir in the

strawberries.

2. Heat a large skillet or griddle over medium heat, and

coat with butter or cooking spray. Pour batter into desired

size of pancakes. Flip with a spatula when bubbles appear

in the center. Cook until golden brown on the other side.

**I love when you go to restaurants and they make smiley faces for you out of your cakes. I didn't realize the wide array of pancake molds out there in the wide world. Speaking of wide world....what if your pancakes came from outer space? Thanks to Outer Space Molds at Williams Sonoma you can have alien cakes!

I hope pancakes are in my future! Happy Eating!