Perfect pancake recipes for summer

Summer is a great time to sleep in late on Saturday and then make a delicious breakfast for the family. Each family has its own traditions and favorite breakfast foods that might include pancakes and waffles. As a gourmet improvement over the normal variety, try these recipes that include rich decadent toppings. I love hummingbird cake, so the hummingbird pancake may be one of my new favorite pancakes. Give these recipes a try and see which one your family enjoys the most.

Cinnamon Roll Pancakes

For the Pancakes:

4 cups all-purpose flour

8 teaspoons baking powder

2 teaspoons salt

4 cups milk

4 tablespoons vegetable oil

4 large eggs, lightly beaten

For the Cinnamon Filling:

1 cup butter, melted

1 1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

For the Cream Cheese Glaze:

1/2 cup butter

4 ounces cream cheese

1 1/2 cups powdered sugar

1 teaspoon vanilla

To make the Cinnamon Filling:

* Mix the three ingredients together.

* Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the pancakes:

* Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

* Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

* Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it.

* You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

* In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

* Place pancake on plate, then cover with cream cheese glaze.

Hummingbird Pancakes

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 cups buttermilk

1 cup mashed very ripe bananas

1/2 cup drained, canned crushed pineapple in juice

1/3 cup sugar

1 large egg, lightly beaten

3 tablespoons canola oil

1/2 cup chopped toasted pecans

Garnishes: sliced bananas, chopped fresh pineapple

Cream Cheese Anglaise (recipe follows)

* Stir together flour, baking powder, salt and cinnamon in a large bowl. Whisk together buttermilk, bananas, pineapple, sugar, egg and oil in another bowl.

* Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans.

* Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.

* Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200 degree oven up to 30 minutes. Serve with Cream Cheese Anglaise.

Note: When using a griddle, heat it to 350 degrees.

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

Cream Cheese Anglaise:

1 1/2 cups half-and-half

1/2 (8 ounce) package cream cheese, softened

1/3 cup sugar

3 egg yolks

1 tablespoon cornstarch

1/8 teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

* Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth.

* Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute.

* Remove from heat, and whisk in butter and vanilla. Serve immediately.

Yield: Makes about 1 3/4 cups.

Gingerbread Waffles with a Pear-Walnut Compote

Waffles:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground ginger

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/3 cup packed brown sugar

1 egg plus 1 egg white

3/4 cup nonfat Greek yogurt

1/4 cup molasses

1/4 cup vegetable oil

2 tablespoons milk

Compote:

2 tablespoons butter

1/4 cup maple syrup

1/4 cup brown sugar

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

3 pears peeled, cored and diced

1/2 cup walnuts, chopped and toasted

n Preheat a waffle iron. To prepare the waffles, place the flour, baking powder, baking soda, salt, and ground spices in a large bowl. Lightly whisk the ingredients until well combined. Set aside.

n Whisk together the brown sugar, egg, egg white, yogurt, molasses, oil, and milk in a medium bowl until completely combined.

n Pour the liquid mixture over the dry ingredients and whisk until mixture is smooth and there are no lumps.

n Spray the waffle iron with nonstick cooking spray and make the waffles. (Refer to your waffle iron instruction manual for help.)

n To prepare the compote, melt the butter in a large skillet over medium heat. Stir in the maple syrup, brown sugar, nutmeg, cinnamon, and salt and continue stirring until the sugar dissolves. Add the pears and walnuts, toss, and cook for 6-8 minutes, stirring occasionally. Serve warm over the waffles.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.