Regional Pancakes

Breakfast Recipes
Here's all the recipes listed under Regional Pancakes along with the comments posted by the breakfast lovers that submitted them.
Blue Buck Pancakes
Blue Buck Pancakes
"Blue is for blueberries. Buck is for Buckwheat. Makes about twenty-four 3-inch pancakes."
1/2 cup flour, 1/2 cup buckwheat flour, 2 teaspoons double-acting baking powder, 2 teaspoons sugar, 1 teaspoon salt, 1/4 cup (1/2 stick) unsalted butter, 2 eggs, 1 cup milk, 1 and 1/2 cups blueberries, vegetable oil for brushing griddle
Buckwheat Pancakes
Buckwheat Pancakes
"These are honey-sweetened buttermilk buckwheat pancakes with a secret ingredient of toasted sunflower seeds."
1 and 2/3 cups flour, 1/2 cup buckwheat flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 cups buttermilk, 2 eggs, 1/4 cup honey, 1 Tablespoon butter, vegetable oil to coat griddle, 1/2 cup toasted sunflower seeds
Cheese Pancakes
"My husband likes these plain. No toppings. I prefer a small dollop of sour cream on mine and chives if I have them."
4 eggs, 2 cups shredded cheese (I've used both Ceddar and Jack - both with good results), 1/2 cup yogurt or buttermilk, 1/4 cup flour, 2 Tablespoons butter (for frying), 2 teaspoons yellow mustard, 1/2 teaspoon salt
Gingerbread Pancakes (Austin Recipe)
"I brew a fresh pot of coffee first and set aside a cup to cool for use in this recipe. Coffee is one of the key ingredients. "
3 eggs, 1/4 cup brown sugar, 1/2 cup buttermilk, 1/2 cup brewed coffee (room temperature), 2 and 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking power, 1 and 1/2 teaspoon baking soda, 1 teaspoon cloves, 1 Tablespoon cinnamon, 1 Tablespoon ginger, 1 Tablespoon nutmeg, 4 Tablespoons butter
Rye Pancakes
"Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor."
1 cup rye flour, 1/2 cups flour, 1 egg, 1 cup milk, 1 Tablespoon shortening, 3 teaspoons baking powder, 1 pinch salt
Southern Hoe Cakes
"An old favorite from the deep South. Back in the day, field workers would actually cook these on a hoe over an open fire. Today, it's easier to use a skillet over a stove. Dependiing on your lifestyle, it's usually untrue that this recipe has anything to do with loose women, aka ho's (no "e")."
2 cups FINE stone-ground cornmeal, 2 cups milk, 2 eggs, 2 Tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon salt, cooking spray or butter for the skillet (or bacon fat like old times)
Vermont Flannel Cakes
Vermont Flannel Cakes
"A classic buttermilk hotcake with oats and flour. Use any favorite topping. We like applesauce in our family."
1 cup quick oats (not instant), 2 cups buttermilk, 1 Tablespoon sugar, 1 teaspoon baking soda, 3/4 cup flour, 2 eggs, applesauce - for topping