Variations from a Pancake Mix

The main reason I keep a pancake mix in the pantry is so that my husband can keep waking me up to pancakes on Saturday mornings. I realize this mix could be purchased or homemade, but if he is going to make them, I'll take however he makes them. He usually adds grated apple to the mix. While we were on vacation, I thought, why not add some oatmeal to the mix too? They turned out so good that I started trying other variations and they each turned out wonderful! Scroll down for more. 

Apple Oatmeal Pancakes

Ingredients:

• 1 cup pancake mix
• 1 cup rolled oats (quick cooking)
• 1 cup buttermilk (or milk)
• 1 egg
• 1 teaspoon vanilla
• 1 grated apple 
• 1 - 2 apples, thinly sliced, for topping (optional) 

Method:

1. Preheat griddle between low and medium heat setting.
2. In mixing bowl, add rolled oats to measured pancake mix. 
3. Stir in buttermilk, egg and vanilla. Do not over mix.
4. Add grated apple.
5. Cook between low and medium heat until tiny bubbles form on top. Flip and continue cooking until golden brown. Keep pancakes warm on oven proof plate at 175 F. 
6. Serve with steamed apples or berries. Yield: 8 pancakes
7. To steam apples, thinly slice 1 - 2 apples and cook in saucepan with 1 - 2 tablespoons butter and 1 - 2 tablespoons brown sugar, until tender (5 - 10 minutes) while cooking pancakes.

Coconut Pancakes

These are truly for the coconut lover! Delicious with slices of mango or any canned or fresh fruit.

Ingredients:

• 1 cup pancake mix
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup canned coconut milk
• 1 egg
• 1 teaspoon almond flavoring

Method:

1. Pre-heat griddle between low and medium heat setting.
2. In mixing bowl, add coconut to measured pancake mix.
3. Stir in milk, egg and flavoring until combined.
4. Cook between low and medium heat until tiny bubbles appear. Flip and continue cooking until golden brown. Serve with fruit and a drizzle of syrup. Yield: 8 pancakes

Blueberry Ricotta Pancakes

Deliciousness without a lot of sweetness! I've been trying to cut down on syrup and found this topping just what was needed on these.

Ingredients:

• 1 cup pancake mix
• 1 cup ricotta cheese
• 3/4 cup milk
• 1 egg
• 1 cup blueberries
• zest from half an orange

Sauce:

• 1 cup blueberries
• 1/4 cup water
• juice from one orange
• zest from half an orange
• 2 tablespoons sugar
• 1 tablespoon cornstarch

Method:

1. If you are using frozen blueberries, put them in a sieve and run cold water over them for a  minute or set in bowl of cold water and then drain.
2. In a small bowl mix ricotta, milk and egg.
3. Add to measured pancake mix in a mixing bowl. 
4. Gently stir in blueberries and orange zest. Do not over-stir. Wait for griddle to heat.
5. Cook with setting between low and medium, closer to low if your element tends to get very hot, until tiny bubble appear on top.
6. Flip when golden brown and continue to cook until done, maybe another 5 minutes. You may hear a tiny sizzle from the blueberries. Yield: 8 thick pancakes
7. While pancakes cook, mix sauce ingredients in a small pot and bring to boil. Simmer for a few minutes.

Tips on cooking thick pancakes with added ingredients:

Be sure the heat setting is not too high, or the pancakes will cook too quickly on the outside and not be done inside. Once they are mixed, do not keep stirring. Keep the first batch of cooked pancakes warm in the oven at 175 F until you are done with the last ones. Leftover pancakes can be frozen to toast later.

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