Pancake, Blintz and Crepe Recipes, page 3

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• Hawaiian Pancakes with Pineapple Syrup — Buttermilk pancakes studded with macadamia nuts and coconut and topped with Pineapple Syrup.
• Health Nut Pancakes
• 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.
• Honeyed Blueberry Breakfast Blintzes
• Hawaiian Pancakes with Pineapple Syrup
• Hootenanny Pancakes
• Hopi Hotcakes — Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.
• Hot Cereal Pancakes
• Hot Pancake Topping
• Jellyroll Pancakes
• Kahlua and Chocolate Pancakes
• Kiwi Fruit Pancakes
• Lemon Poppyseed Pancakes
• Lemon Ricotta Pancakes with Lemon Ricotta Cream — Swirl ricotta cheese into pancakes to make them light and fluffy. Add pure lemon extract for lemon flavor without tartness.
• Lemon Soufflé Pancakes
• Lemony Ricotta Pancakes — Serve this for company or for a special brunch. With mixed fruit and a quiche, it's a great beginning to a great day!
• Light and Fluffy Pancakes
• Louisiana Sweet Potato Pancakes — These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
• Meltaway Pancakes
• 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.
• Old Fashioned Bread Pancakes
• 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!
• Orange Crepes with Fruit Filling
• Orange Pancakes with Tropical Citrus Sauce — Feature these fruity pancakes at a brunch accompanied with ham or Canadian-style bacon slices, assorted fresh fruit and frosty glasses of Florida orange juice.
• Oreo Pancakes
• Packsaddle Pancakes
• 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...)
• Peaches and Cream Pancakes
• Peanut Butter Feathery Pancakes
• Peanut Butter 'n' Jelly Pancakes
• 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.
• Peter Paul Pancakes
• Pineapple Upside Down Pancakes
• Praline Pecan Crepes
• Puffy Eggnog Pancake
• 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.
• Pumpkin Pancakes
• Pumpkin Pancakes 2
• Pumpkin Pancakes with Hot Cider Syrup
• Pumpkin Pie Pancakes — Canned pumpkin, allspice and cinnamon bring the flavor of fall to the breakfast table in our pumpkin pie pancakes that are ready in just 15 minutes.
• Pumpkin-Orange Pancakes — A burst of pumpkin flavor in each bite, these moist and fluffy pancakes make a great back-to-school breakfast treat.