Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pancake Seasonings

Johan Sjöberg

Recommended Posts

First of all, this is my first post here, so hi, everyone. I'm Johan, a university student from Sweden. I'm in my first year of the Bachelor's programme in molecular biology at Lund University. I try to eat as healthy as possible, so I avoid using a lot of sugar, butter and stuff in my recipes. Well, that's that, I guess.

Anyway, I'd like to try some new and interesting ways to season pancakes. This is my basic pancake recipe (makes two 7-inch diameter pancakes):

• 1 dL (0.4 cup) graham flour

• 1 dL (0.4 cup) oat milk (I'm lactose intolerant)

• 1 whole egg

• 1 tsp baking powder

So far, I've tried adding curry, blueberries, and gingerbread spices (cardamom, cinnamon, cloves, and ginger). The gingerbread ones are the best so far, but I'm eager to try other variants. If you have any nice ideas, please share!

Edited by Johan Sjöberg (log)

"He who has a mind to eat a great deal, must eat but little; eating little makes life long, and, living long, he must eat much."

—Luigi Cornaro, Discourse on the Sober Life

Link to comment
Share on other sites

There's a great pancake topic around here somewhere, loaded with ideas. This will probably get mixed in with that one, but I'll reply here anyway.

With that blend, I bet bananas would be excellent. mashed bananas in the mix, or diced up and on top. Or coconut. Or grated citrus rinds, or even a combination of all three. Walnuts sound like they would be good in that, too, or pecans, or other nuts. Of course, the first thing I thought was "Nutella" but it doesn't sound like what you're looking for :) But then, Nutella is the first thing that pops into my mind for a lot of things.

Link to comment
Share on other sites

Thanks, Lilija. Bananas sound great - I could mix them together with the milk and eggs in a blender, and then add the flour and baking powder. Nutella sounds tasty, but it has a lot of sugar - too much for me, but YMMV. It also contains lactose, so I think my stomach would react badly to it.

"He who has a mind to eat a great deal, must eat but little; eating little makes life long, and, living long, he must eat much."

—Luigi Cornaro, Discourse on the Sober Life

Link to comment
Share on other sites

Peeled, chopped apples or drained, stewed apples would be good. Sort of like an apple pie pancake.

Did you like the blueberry addition? If so, try cranberries or some other tart berry.

Here's the pancake thread- The pancake topic to end all pancake topics

Shelley: Would you like some pie?


Twin Peaks

Link to comment
Share on other sites

Hard-cheese like parmesan might be OK for you. I love cheese in and on my pancakes. With parmesan I would cook one side, then when I lifted the pancake to flip it, I'd sprinkle the parmesan on the pan, so it would make a nice crust on the other side.

Sliced apples are really good, too.

Link to comment
Share on other sites

Blueberry pancakes were good, although the pancakes had a very interesting blue-grey color. I'll see what other kinds of frozen berries I can find.

Maybe I could bake the pancake in the oven and add apple slices on top?

"He who has a mind to eat a great deal, must eat but little; eating little makes life long, and, living long, he must eat much."

—Luigi Cornaro, Discourse on the Sober Life

Link to comment
Share on other sites

King Arthur Flour's Whole Grain Cookbook has a stunning pancake recipe that uses muslei in the mix.


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to comment
Share on other sites

I don't know if you can have any cheeses like swiss, Jarlsberg, cheddar, or similar that can be sliced? I don't use baking powder in mine, just eggs, flour, and milk. Pour a ladle full in the pan, take a slice or two of cheese and dredge through the wet dough in the pan, flip over and lay it in, making sure it's completely covered with liquid dough. Eventually flip the thing and you end up with a pancake with melted cheese filling, very very tasty! Make some fresh tomato sauce to fold in, just onion, garlic, tomatoes (fresh in summer, canned in winter), some parsley and basil, salt, sugar, red pepper if you like). Put pancake on plate, ladle in some sauce on one half, fold over. Sprinkle with more cheese if you like, enjoy! Hmmm, haven't made that in a while, I think I'll put it on this weeks dinner list!

Of course, an other delicious thing with pancakes is Nutella or simply some very good honey.

Or you can mix some diced salami and parsley into the batter (and some diced cheese if you like) for an other treat.

You can probably tell that I lost my sweet tooth with my baby teeth..... :-)

"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

Link to comment
Share on other sites

I love making pancakes using blue cornmeal - it adds a unique texture and taste that forms the basis for lots of different flavor combinations. One I really like is blue corn blueberry pancakes with lemon curd topping (or, if you've got a foamer, a honey-lavender foam).

Also of note: blue corn and banana or blue corn and cottage cheese, or for a more savory combination, blue corn pancakes topped with cotija cheese or goat cheese.

Link to comment
Share on other sites


  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
      Pasta Mish-Mash
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.

      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!

      Onions. White onions. We didn’t know they came in other colours.
      Tomatoes. Scottish tomatoes are surprisingly good.
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!

      Pepper. Black pre-ground and stale.

      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Polish Salad
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.


      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)

      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.

      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
      Father's 'recipe' coming up next.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...