French Banana Pancakes
Oatmeal Pancakes
Blueberry-Cornmeal Pancakes
Swedish Pancakes
Hawaiian Pancakes
Pancakes with Blueberry Sauce
German Pancakes

 French Banana Pancakes
Pancakes
1 cup flour
1⁄4 cup powdered sugar
1 cup milk
2 eggs, beaten
3 tbls. margarine, melted
1 tsp. vanilla
1⁄4 tsp. salt
Filling
1⁄4 cup margarine
1⁄4 cup brown sugar
1⁄4 tsp. cinnamon
1⁄4 tsp. nutmeg
1⁄4 cup cream
6 firm bananas, halved
Whipped cream
Cinnamon
Stir together flour and powdered sugar. In a bowl, combine milk, eggs, margarine, vanilla and salt. Heat a lightly greased 6-inch skillet; add about 3 tbls. batter, spreading to almost cover the bottom of the skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with the remaining batter, greasing skillet as needed.
Filling:
In a large skillet, melt the margarine. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook slightly until thickened. Add half of the bananas at a time to skillet; heat 2 to 3 minutes spooning sauce over them. Remove from heat. Roll a pancake around each banana half and place on serving dish. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon. Yields 10 to 12 servings. Anita Milligan, Bethany, Mo.
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Oatmeal Pancakes
11⁄2 cup milk
1 cup oatmeal
1⁄4 cup oil
2 eggs
1 cup flour
2 tbls. sugar
1 tbls baking powder
1 tsp. salt
Preheat grill to 375°. Pour milk over oats and set aside. Beat eggs. Mix dry ingredients. Add oil and eggs to oats. Stir in dry ingredients. Pour on grill. Serve while hot with butter and syrup. Yields 15 pancakes. Marlo Bockting, Morrison, Mo.
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Blueberry-Cornmeal Pancakes
1 cup all-purpose flour
2 tbls. cornmeal
1 tbls. sugar
1⁄2 tsp. baking powder
1 tsp. baking soda
1⁄4 tsp. salt
1⁄4 tsp. ground cinnamon
1 egg, beaten
1 cup buttermilk or sour cream
2 tbls. cooking oil
1 cup fresh or frozen blueberries
In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of flour mixture; set aside. In another bowl, stir together the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries. For each pancake, pour or spread about 1⁄4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Yields 10 servings. Linda Rothove, Westphalia, Mo.
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Swedish Pancakes
3 eggs, beaten well
2 cups milk
2 tsp. salt
2 tbls. sugar
1 cup flour
1⁄2 tsp. vanilla
Fruits of choice
Mix all ingredients (it is suitable to use a blender). The batter will be thin. Spread thinly on a hot griddle. They cook very quickly. Put strawberries, peaches, blueberries or other fruit choices inside. Roll up. Drizzle with powdered sugar icing or powdered sugar. Yields 6 to 8 servings. Sheryl Riley, Unionville, Mo.
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Hawaiian Pancakes
Pancakes
2 cups sifted all-purpose flour
4 tbls. baking powder
1⁄4 cup sugar
1 tsp. salt
2 cups milk
2 eggs, beaten
1⁄4 cup salad oil
Topping
1 (20.5 oz.) can pineapple tidbits
2 tbls. cornstarch
1⁄3 cup orange juice
1⁄3 cup honey
2 tbls. butter
Sift together flour, sugar, baking powder and salt. Combine milk, eggs and salad oil. Add dry ingredients, beating until smooth. Use 1⁄3 to 1⁄4 cup of batter for each pancake. Bake on hot, lightly greased griddle until golden brown; turning once.
Topping:
Drain pineapple, reserving syrup. Add enough water to syrup to make 1 cup. In a sauce pan blend syrup and cornstarch; add pineapple, orange juice, honey and butter. Bring to a boil stirring constantly. Yields 4 to 6 servings. Eli Borntrager, Clark, Mo.
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Pancakes with Blueberry Sauce
Pancakes
1 egg
2 tsp. baking powder
2 tsp. sugar
1⁄4 tsp. salt
1 cup flour
1 cup milk
Blueberry Sauce
11⁄2 cup blueberries
1⁄4 cup sugar
1⁄8 cup orange juice concentrate
11⁄2 tsp. corn starch
Beat eggs, baking powder, sugar and salt with fork. Stir in flour and milk. Brown pancakes on pre-heated, no-stick grill.
Blueberry Sauce:
Cook on medium heat, stirring constantly. Boil one minute. Serve blueberry sauce warm on top of pancakes. Yields 6 to 8 servings. Jill Peters, Cape Girardeau, Mo.
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German Pancakes
1⁄2 stick of butter
4 eggs
1⁄2 tsp. salt
2 tbls. sugar
1 tsp. vanilla
2 shakes of nutmeg
1 cup flour
1 cup milk
Preheat oven to 400°. In a 9x13-inch cake pan, melt butter. In a large bowl, lightly whip eggs; add salt, sugar, vanilla, nutmeg, flour and milk. Beat until smooth. Pour over butter in cake pan. Bake for about 20 minutes, or until brown (bubbles and forms funny shapes). Pancakes will settle when taken from oven. Serve with powdered sugar, honey, preserves, sugar with cinnamon or syrup. Yields 4 to 6 servings. Dorothy Strack, Cape Girardeau, Mo.
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