Pancakes for Breakfast? Or Dessert? You Decide.

This week, Feb. 19-25, has been National Pancake Week. An entire week devoted to the round, fluffy breakfast cakes we loved as children isn’t too shabby, right? 

For those who enjoy a leisurely morning at home, making pancakes and spending quality time with the family, here are a few recipes that can sweeten the day. First, add pancakes to your dessert list. Yes, dessert. These cupcakes are soft, have just the right amount of sweet, and are perfect for consuming while under the blanket, on the couch, while watching a great movie. The cream cheese icing brings each cupcake bite full circle, and will send your palate singing. If cupcakes are not your thing, the recipe works as mini loaves as well, with or without the cream cheese.

The two pancake recipes below are a personal spin on the traditional pancakes made with all-purpose flour, on which we all grew up. Not to worry; they are not complicated and remain void of complicated equipment, are straightforward to make, and only involve a (preferably non-stick) skillet or flat-top grill for cooking. But, to ensure successful, light and fluffy pancakes, refrain from over-mixing the batter. And, lightly spray the skillet with olive or canola oil spray, non-stick or not, to prevent any pesky sticking. Short on time? The batters can be made a day ahead. Just be sure to leave it out for about 10 minutes before using, and stir the mixture before cooking.

How are these pancakes different? The flour. The first pancakes are made with spelt flour, an ingredient which can be found in most stores that carry natural grains/flours, like Whole Foods or Dekalb Farmer’s Market. Spelt is protein rich, more than whole wheat, and is easy to digest. The flour offers a nuttier, almost sweetened taste to its breads and muffins and pairs beautifully with almond milk. When storing spelt flour, do so in an airtight container and leave it in an cool, dry and dark place for 6 to 12 months.

The second pancake recipe, a play on the peanut butter and jelly sandwich we all know and love, is made with roasted peanut flour instead of enriched all-purpose flour. Peanut flour, which can be found and stores like Trader Joes or Whole Foods, is high in protein (about 31 grams per cup) and fiber, and is relatively low in fat. Gluten free, peanut flour is also a great thickener for soups, tasty in breads, flavorful in cookies, sauces, and fantastic for breadings and batters.

Blueberry Pancake Cupcakes

2½ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ tsp. ground cinnamon
½ cup unsalted butter, room temperature
¼ cup sugar
2 large eggs
¾ cup(s) maple syrup
2 tsp. vanilla extract
1 cup buttermilk
1 pint blueberries, tossed in 1 Tbsp. flour, then excess dusted off
Maple Cream Cheese Icing (recipe follows)

Heat oven to 350 degrees F. Line 18 muffin cups with liners. Whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl, fitted with the paddle attachment (or with a hand mixer), cream the butter and sugar at medium speed until fluffy. Beat in the eggs one at a time, scraping down the bowl after each addition. Add syrup and vanilla. In thirds, alternately add in flour mixture and the buttermilk. Stir in floured blueberries. Fill muffin cups with about 2 ounces batter, about ¾ filled, and bake about 20 minutes, or until a tester comes out clean. Do not overbake. Cool completely on a wire rack.

Maple Cream Cheese Icing

Three (8-ounce) packages cream cheese, softened
2 sticks unsalted butter, at room temperature
3-4 cups confectioners’ sugar
¼ cup pure maple syrup
1 cup blueberries for garnish (optional)

In a stand mixer or with a hand held mixer, on medium speed, beat the cream cheese and butter until smooth. Slowly add 3 cups of the sugar, when syrup. If the mixture loses its pliable thickness, gradually add the remaining sugar until the preferred texture is achieved. Frost the cupcakes, decoratively, according to preference. Top with blueberries.

Spelt Flour Pancakes

1 cup spelt flour
1 ½  tsp. baking powder
2 tsp. raw ( Turbinado) sugar
¼ tsp. salt
1 cup almond milk
1 tsp. vanilla
¼ cup egg substitute or 1 egg. lightly beatened

In a bowl (with a pouring spout if you have one), stir together all ingredients. Don't worry about any little lumps in the batter; they'll be just fine. Let batter sit for a couple minutes before scooping about ¼ cup of batter onto the hot, buttered (or sprayed) griddle or pan. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Makes 5–6 large pancakes, 10-12 small-medium pancakes, depending on the cook. 

Cook’s Notes:
1. Griddle Readiness Test- A drop of water dropped onto the heated surface sizzles.
2. While the batter is sitting you can start to warm your maple syrup (or amber agave nectar).
3. Raw sugar and almond milk can be replaced with granulated sugar and regular milk.

Peanut Butter and Jelly Pancakes

1 cup peanut flour
2 large egg whites
¼ cup wheat germ
¾ cup almond milk
1 ½ tsp. baking powder
½ tsp. vanilla extract
Jelly, syrup and butter for topping (optional)

Mix all ingredients until you have a thick, but pourable batter. It will be thick and lumpy. Heat a griddle or large cast iron skillet over medium heat. Pour approximately ¼ cup of batter onto the skillet (or, use the amount appropriate for the size pancake you’d like.) Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Makes about 12 small, or 6 large pancakes, depending on the cook. 

Cook’s Notes:
1. Griddle Readiness Test- A drop of water dropped onto the heated surface sizzles.
2. Almond milk can be replaced with regular milk or soy.
3. Leftovers can be used as "bread" for a fun PBJ sandwich.

And, as if a National Pancake Week wasn’t enough, the International House of Pancakes (IHOP) has their National Pancake Day immediately following, on Mar. 1.  Per their website, “On Tuesday, Mar. 1, 2011, 7 a.m.-10 p.m., [stop into IHOP] for National Pancake Day and receive one complimentary short stack. (Valid with participating stores only, dine-in only, limit one free stack per guest,and/or a while supplies last.) In return for the free flapjacks, [IHOP] asks you to consider leaving a little something behind for Children's Miracle Network Hospitals and other designated local charities. Thanks to [their] guests' generosity, IHOP raised more than $2.1 million last year, and has raised $5.35 million for Children's Miracle Network Hospitals and other local charities since beginning National Pancake Day in 2006."

How about a chance to win free IHOP pancakes for an entire year. How? The simple act of kindness. Click here for more information. Feel free to check here for the closest IHOP near you.