FIVE INGREDIENT COOKING: Shrove Tuesday, Feb. 12

Staff Writer
The Destin Log

German Pancakes

2 eggs 2 Tbsp. white sugar 3 Tbsp. all-purpose flour 3/4 cup milk

Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.

Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side.

Serve immediately with syrup, or fresh berries and whipped cream. Makes 4 servings.

Cornbread Pancakes

1 (7 oz.) pkg. sweet cornbread mix or corn muffin mix 2 Tbsp. baking mix 1 large egg 2/3 cup milk

Heat griddle until water "dances" when dropped on surface.

Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.

Add egg and milk.

Mix everything together with whisk just enough to combine; don't over mix or pancakes will be tough.

Cook pancakes on griddle.

Serve with butter and syrup or honey. Makes 4 servings.

Ricotta Breakfast Pancakes

1/2 cups pancake mix 2 2/3 cups skim milk, or as needed 2 cups part-skim ricotta cheese

Whisk ingredients together in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Makes about 30 small pancakes.

Oatmeal Cottage Cheese Pancakes

1 cup oatmeal 1 cup cottage cheese 2 tsp. vanilla 1 tsp. cinnamon 4 eggs

Blend all ingredients in blender.

Spray skillet with cooking spray and cook like "silver dollar" pancakes, a few small ones at a time.

Top with your favorite pancake topping. Makes 2 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.