Ingredients

2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter or margarine
Nutmeg
Sour cream, optional

Method
Combine peaches with sugar and lemon juice; set aside. Beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10-inch skillet; bake at 400 degrees for 3–5 minutes. Immediately pour batter into hot skillet. Bake for 20–25 minutes until pancake has risen and is puffed all over. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream. Makes 4–6 servings.

Kathy Lausted, Menomonie, Wis.

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Banana Pancakes
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Ingredients

1 cup flour
1/4 cup confectioners’ sugar
1 cup milk
2 eggs
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Method
Combine flour and sugar; add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-inch skillet; add 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown other side. Remove to wire rack. Repeat with remaining batter greasing skillet as needed.

Filling:

1/4 cup butter or margarine
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup light cream
5–6 firm bananas, halved lengthwise
Whipped cream
Cinnamon

Method
Melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2–3 minutes, spooning sauce over them. Remove from heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon. Makes 5–6 servings.

Kathy Lausted, Menomonie, Wis.

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Breakfast Puffs
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Ingredients

5 eggs
1 1/2 cups milk
1 1/2 cups whole-wheat flour
3/4 teaspoon salt
3 teaspoons oil
Butter
Syrup or honey

Method
Beat eggs with electric mixer about one minute. Add milk, flour, salt and oil; beat until smooth and blended, about one minute. Pour into well-buttered 9x13-inch baking dish and bake at 375 degrees–400 degrees for about 20 minutes. When high peaks form and surface begins to brown slightly, remove from oven and cut in squares. Puffs will collapse. Serve with butter, if desired and syrup or honey.

Elaine Schaefer, Indianapolis, Ind.

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Cottage Cheese Pancakes
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Ingredients

1 cup cottage cheese
6 eggs
1/2 cup flour
1/2 teaspoon vanilla
1/4 cup oil
1/4 cup milk
1/4 teaspoon salt

Method
Place cottage cheese, eggs, flour, vanilla, oil, milk and salt in blender. Blend for one minute. Cook on griddle using 1/2 cup per pancake.

Alice Robinson, Ft. Wayne, Ind.

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Dutch Apple Pancake
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Ingredients

3 tablespoons margarine
3 baking apples, peeled and sliced
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
2 eggs
Confectioners’ sugar

Method
Over medium heat in 10-inch oven-proof skillet; melt margarine; add apples and cook until tender. Sprinkle with cinnamon. With mixer beat flour, eggs and milk for two minutes until smooth. Pour over apples. Bake on lowest rack in oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 10–15 minutes or until brown and fluffy. Sprinkle with confectioners’ sugar.

Geraldine Beyer, Ft. Wayne, Ind.

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German Pancakes
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Ingredients

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
Syrup

Method
Blend eggs, milk, flour and salt in blender until smooth. Pour butter into 13x9x2-inch baking dish; add batter. Bake uncovered at 400 degrees for 20 minutes. Serve with syrup. Makes 8 servings.

Kathy Lausted, Menomonie, Wis.

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Golden Delight Pancakes
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Ingredients

1 cup cream-style cottage cheese
6 eggs
1/2 cup sifted flour
1/4 teaspoon salt
1/4 cup oil
1/4 cup milk
1/2 teaspoon vanilla

Method
Put all ingredients into blender. Cover and blend at high speed for one minute, stopping to stir down once. Bake on greased griddle. Makes twenty 4-inch pancakes.

Audrey Maasch, Rockford, Ill.

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Swedish Pancakes
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Ingredients

3 eggs
2 1/2 cups milk
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla
Frozen strawberries or Lingonberries
Sweetened whipped cream

Method
Combine eggs, milk, flour, sugar, salt, butter and vanilla in blender; blend until smooth. Heat a 10-inch non-stick skillet over medium heat until very hot. Lightly butter skillet and pour in exactly 1/2 cup of batter (important). Swirl pan with batter to expand to a thin layer. Cook until bubbles form and pancake is golden brown on the bottom, about 1 1/2 minutes. Flip turn and continue to cook for about 1 more minute. Remove from pan. It shouldn’t be necessary to add more butter to the pan for more pancakes.

Peggy Moss, Ft. Wayne, Ind.

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Tender Dutch Baby
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Ingredients

3 eggs
6 tablespoons flour
1 tablespoon sugar
6 tablespoons milk
3 tablespoons butter
Lemon wedges
Confectioners’ Sugar

Method
Using a blender, blend eggs, flour, sugar and milk until smooth. Place butter in a 10-inch ovenproof skillet; melt and tilt to coat bottom and sides of skillet. Quickly pour in batter; return pan to oven and bake at 425 degrees until pancake is puffed and golden, about 15 minutes. Sprinkle with confectioners’ sugar; squeeze on lemon to taste

Ft. Wayne, Ind., 1990 UB Cookbook,

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Unleavened Pancakes
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Ingredients

1 1/2 cups flour
1/4 cup wheat germ (optional)
1/2 teaspoon salt
2 eggs
2 cups milk

Method
Combine flour, wheat germ, salt, eggs and milk; beat with electric mixer until smooth. Place 2 tablespoons batter on greased hot griddle; spread with back of spoon forming 5-inch pancakes. Brown on both sides. Makes 30 pancake

Sue Elzey, Ft. Wayne, Ind.