Area pancake breakfast chefs usually make their pancakes using a commercial mix. But if lounging around in your pajamas until noon is part of your weekend plan, you might want to try one of the recipes below for a satisfying breakfast.

Game Lodge Pancakes

Below is a pancake recipe from the Game Lodge at Custer State Park. The Game Lodge was known as one of the top restaurants in the region when Charles Mateer of Custer worked at a nearby gas station and often ate the lodge pancakes for breakfast. Their pancake recipe was a closely guarded secret.

After World War II began, Mateer joined the armed services and became a fighter pilot. Before he went to war, Mateer asked chef Joe Mason for the recipe. Mason said he would give it to him if he came back alive from the war. Mateer said the visit to get the recipe was the second stop he made (after home) when he returned.

Game Lodge Pancakes (cut down to family size)

1 egg

2/3 tablespoons sugar

Dash of salt

5 and 1/3 ounce milk (about 2/3 cup)

1/2 cup plus 1/3 cup flour

1-1/2 ounce vegetable oil

2/3 tablespoon baking powder

Beat well. Hot griddle, watch carefully.

Soda Water Pancakes

St. James Lutheran Church in Belle Fourche holds a pancake feed for Shrove Tuesday every year. According to the Rev. Jeff Otterman, the recipe starts with a commercial pancake mix and soda water.

The soda water is to help make the pancakes lighter, according to Otterman.

There is a long list of add-on choices that attendees can have in their pancakes, including raspberries, blueberry, dried fruit, choppeddate, a variety of chocolate chip flavors, sesame seed, poppy seed and more. A favorite with the younger set is Oreo crumb pancakes. The cookies are slightly crumbled, added to the uncooked side of the pancake and then flipped to finish the cooking process.

Oatmeal Cinnamon Pancakes

Mix together the ingredients below to make enough dry mix for several batches of pancakes:

1 cup instant nonfat dry milk

4 cups old-fashioned oats

3 tablespoons baking powder

2 cups all-purpose flour

2 tablespoons cinnamon

2 cups whole-wheat flour

5 teaspoons salt

1/2 teaspoon cream of tartar

1 cup packed brown sugar

Store in a sealed gallon size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.

When you want to have pancakes, combine the following ingredients:

2 eggs

1/3 cup canola oil

2 cups pancake mixture

1 cup water

To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Preheat and oil griddle. Pour 1/3 cup batter per pancake onto griddle. Cook until bubbles form around edges. Turn and continue to cook until done. Yield: about 10 pancakes.

From Carla Dailey, Belle Fourche

Buttermilk Pancakes

2 cups flour

4 tablespoons sugar

2 tablespoons baking powder

1 teaspoon baking soda

2 eggs

2 cups buttermilk

1/2 cup melted butter or margarine

Mix dry ingredients well in a large bowl. Beat eggs and add, along with buttermilk and melted butter. Blend lightly, batter can be slightly lumpy. Heat griddle or frying pan, grease lightly and cook your cakes. This recipe works well for "dollar-size" pancakes and makes enough for 4-5 people.

From Laura Tonkyn

The last two recipes are from Scripps Howard News Service.

Dad's Pancakes

Makes 6-8 pancakes

Patrick Powers says that Saturday mornings were his favorite because his dad would put on his apron and cook pancakes for the seven kids in the family. This is the Powers family recipe for pancakes.

1 egg

1 cup whole milk

1 cup flour

1/2 cup buckwheat flour

3 teaspoons baking powder

1 tablespoon brown sugar

1 tablespoon oil plus extra for greasing the griddle

Beat egg until fluffy. Mix in the milk. Beat in the remaining ingredients until smooth.

Heat the griddle or skillet over medium heat until a few drops of water sizzle when sprinkled on the griddle. Grease the griddle with oil if necessary. For each pancake, use about 1/4 cup of batter. Pour batter into cakes on the griddle. Cook until bubbly on top and dry around the edges. Turn and cook the other side until golden brown.

Fruit variations: When the first side is brown, add fruit such as blueberries, banana slices, sliced strawberries, diced orange segments. Spoon a little batter on top, then flip.

For the hard-to-please sibling, add 2 tablespoons creamy peanut butter to the batter. Cook pancakes, then top with strawberry or apricot jam.

Gingerbread Pancakes

Serves 6

This recipe, from "Biscuits, Pancakes and Quick Breads" by Beverly Cox, makes pancakes with a punch. Try serving them with chunky applesauce and melted butter or warm maple syrup.

2 eggs

1/2 cup plain yogurt or buttermilk

1/4 cup brown sugar

1 cup brewed coffee

2 cups flour

1-1/4 teaspoons ground ginger

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons melted butter or vegetable oil

In a medium bowl, whisk together eggs, yogurt and sugar. Gradually whisk in coffee. In a separate bowl, sift together flour, spices, baking powder, baking soda and salt. Gradually whisk flour mixture into wet ingredients, mixing until just combined. Stir in 2 tablespoons of the melted butter.

Use remaining butter to grease a griddle and heat it until medium-hot. Ladle batter by 1/4-cupfuls onto griddle to make 3- to 4-inch pancakes. When bubbles appear on the top, in about 2 minutes, turn pancakes and cook until browned on other side, about another 2 minutes. Serve with butter and warm maple syrup or top with applesauce.