Hoecakes — Southerners know hoecakes from way back. They were also called ashcakes because the cornmeal mixture was baked right in the coals of the open fire. Here's a way to get the best of the colliding worlds of wheat and cornmeal.
Milkless Pancakes or Waffles — This batter will not store well, so use it all or freeze the leftovers for another day. They are good reheated in the microwave or oven. This is a lifesaver if you are out of milk or cannot tolerate milk.
Orange, Almond and Buckwheat Pancakes — Wake up to these nutritious, high-fiber pancakes and get a morning jump-start on meeting USDA dietary guidelines for the grain, milk and fruit food groups. Pair your pancakes with a glass of 100 percent orange juice to bring out their citrus flavor and contribute to your daily recommended fruit servings!
Orange Cloud Pancakes — Orange and whole wheat is a natural combination, and these feathery pancakes make a complete breakfast. They’re so light it’s hard to believe they’re made with whole wheat flour. Eat them as soon as they’re made, topped with maple syrup, and begin your day with a full tummy and enough protein to last you till lunch!
Pancakes Gone Wild — Pancakes are a wonderful launching pad for your breakfast fantasies. It's easy to make a basic batter, then either stir in your favorite enhancements, or sprinkle them on top as the cakes bake. We particularly love diced crystallized ginger; toasted coconut; and chips of all flavors (cinnamon, chocolate, cappuccino...)
Pecan Protein Pancakes — A power packed breakfast that’s made in just 15 minutes. Combine pecan pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes that are made even more nutritious with pecan halves on top.
Puffy Pumpkin Pancakes — These easy to make pumpkin pancakes are beautifully golden in color and have a fun "puffed-up" appearance. With the pumpkin adding a hint of flavor and moistness, pumpkin adds just the right touch to make these pancakes a new family favorite.