Fantastic Flapjacks

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Buttermilk Pancakes
03 Jun 2013


Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Pancakes sit on the breakfast food ladder right under orange juice and right above scrambled eggs. You would be hard pressed to find someone who doesn’t enjoy a good pancake (AKA flapjacks, hotcakes or griddle cakes)  with their morning coffee and a newspaper. That being said, the truth of the matter is that pancakes have a ton of potential yet most people never seem to use them for all that they can be. It’s kind of sad to think that people go through life without trying new or different pancake variations. That changes today.  This column will teach you how to throw your breakfast taste buds a curveball by utilizing a little imagination and a few very simple, yet unique, readily on hand, ingredients. Making pancakes is a very easy project that even the youngest helper can pitch in.


2 baking apples, cored and thinly sliced

1/2 cup raisins

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

4 large eggs

2/3 cup milk or non dairy substitute

2/3 cup flour

2 tablespoons margarine or butter – melted

powdered sugar, optional

Preheat oven to 350. Grease a 9-inch pie plate with butter or nonstick cooking spray.

In a bowl combine the apple, raisins, brown sugar and cinnamon. Spoon the apples into the prepared pie plate. Bake the apples, uncovered 10 to 15 minutes or until the apples begins to soften. Remove the apples from oven then bump the oven temperature to 450. In a bowl combine the  eggs, milk, flour, and margarine and whisk until combined. Pour the batter over the apple mixture. Bake for 15 minutes or until the pancake puffs up and is golden brown.  Sprinkle the top with powdered sugar if using and serve immediately. Serves 4.

My files source unknown


2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoons baking soda

4 tablespoons sugar

1/2 teaspoon salt

1 1/2 cups buttermilk or pareve sour cream

2 eggs

6 tablespoons butter or margarine, melted

1 teaspoon vanilla

2 very ripe medium bananas, mashed

1 cups pecans, toasted lightly and chopped

butter, for cooking the pancakes

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, mashed bananas, pecans, eggs, butter and vanilla.  Whisk the dry ingredients into the buttermilk mixture until combined.

Heat a griddle and grease with butter. Using a measuring cup drop 1/4 cup batter onto griddle (not too close together as it will spread) and cook until bubbles appear on the top (1 to 2 minutes). Flip and cook until golden brown cooked throughout (1 to 2 minutes). Serves 4

Submitted by Ronnie McCrae NY NY


3/4 cup milk

2 tablespoons melted butter

1 egg, beaten

1/2 cup corn kernels

1 cup flour

2 teaspoons baking powder

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup flaked smoked white fish

maple syrup

In a bowl combine the milk, butter and egg. Whisk to combine and add the corn and white fish. Mix to combine and set aside. In another bowl combine the flour, baking powder, sugar and salt. Add the corn and white fish mixture into flour mixture and mix gently, just to combine. Do not over mix. Using a measuring cup drop 1/4 cup batter onto griddle (not too close together as it will spread) and cook until bubbles appear on surface (1 to 2 minutes) Flip and cook until golden brown cooked throughout (1 to 2 minutes). Serve with maple syrup. Serves 4

Modified from


This recipe was sent to me by a reader and she said it was the BEST pancake she ever made. I agree!!!

Cinnamon filling:

1/2 cup melted butter, melted

3/4 cup packed brown sugar

1 tablespoon cinnamon


4 tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar, sifted

1/2 teaspoon vanilla


1 1/2 cups milk

1 cup pure unsweetened pumpkin puree

2 eggs

2 tablespoon oil

2 tablespoons apple cider vinegar

2 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons pumpkin pie spice

1/2/ teaspoon salt

1 tablespoon brown sugar

Filling: In a small bowl combine the butter, brown sugar and cinnamon. Place the filling into a sandwich sized self sealing baggie. Close and set aside.

Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

Batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until combined.

Make sure the filling mixture is combined by squishing the bag a few times. If it’s not as thick as toothpaste stick it in the freezer for a few minutes thickened. Snip off a small piece of the corner of the baggie.

To make the pancakes: Preheat a skillet or griddle and grease with butter or non stick spray. Use a 1/4 cup measuring cup spoon pour 4 pancakes onto the griddle. Spread out the batter a circle. Reduce the heat to low. Starting at the center of each pancake squeeze the cinnamon filling on top of the pancake batter in a concentric swirl.  Continue cooking the pancakes for  3 to 4 minutes until bubbles begin to appear and pop. Gently flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Place the cooked pancakes on a cookie sheet and keep them warm in the oven while you make the remaining 4 pancakes. To serve, place on a plate or platter and drizzle the cream cheese frosting on top.

Modified from a recipe from



4 tablespoons butter

3/4 cup milk

2/3 cup flour

2 large eggs, beaten

1/2 teaspoon salt

One 10-ounce box frozen chopped spinach, thawed and drained well

3 tablespoons butter

2 cups sliced fresh mushrooms

1/2 cup chopped onions

8 lox, chopped

6 ounces shredded Munster cheese (1 1/2 cups)

Preheat oven to 400. Put the melted 4 tablespoons butter in a 9-inch pie plate and set it aside. In a bowl combine the milk, flour, eggs and salt in a bowl for 3 minutes, or until smooth. Pour the batter into the prepared dish. Bake 20-25 minutes or until brown.

Melt the 3 tablespoons butter in large skillet. Add mushrooms and onion and cook for about 5 minutes. Add the spinach. Cook 3 to 4 minutes longer, or until the filling is heated throughout. Stir in 1 cup of the cheese and the lox. Remove the pancake from the oven and spoon the spinach mixture into the center of the hot pancake and sprinkle with the remaining 1/2 cup cheese. Cut into wedges and serve immediately.

Modified from

© Eileen Goltz father’s day 13a

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.