Best Dog Gone Pancakes Ever Recipes

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Steps:

• Mix oil, egg and milk.
• Sift in dry ingredients.
• Add 2 Tbsp oil.
• Fry on hot griddle.

Steps:

• Combine flour, baking powder, salt, and sugar in a large bowl and stir well.
• Combine milk, eggs, and butter in a small bowl and stir well.
• Add to dry ingredients, stirring just until blended.
• For each pancake, pour abour 1/4 cup batter onto a hot, lightly greased griddle.
• Turn pancakes when tops are covered with bubbles and edges look cooked.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another large bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened. Place 2/3 cup of batter in a small bowl; stir in chocolate syrup. Place 1 teaspoon of batter in another bowl; stir in strawberry syrup., For puppy ears, pour eight 1 tablespoonfuls of chocolate batter onto a lightly greased large hot griddle. For muzzle and eyes, spoon eight 1 teaspoonfuls and eight 1/4 teaspoonfuls of chocolate batter onto the griddle. For tongues, spoon four 1/8 teaspoonfuls of pink batter onto the griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Repeat for plain pancakes, pouring batter by 1/4 cupfuls onto griddle., To assemble, arrange ears, eyes, muzzle and tongue on plain pancakes; top eyes with chocolate chips.

Steps:

• Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside. Combine flour, sugar, baking powder, baking soda and salt in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT! The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. Gently dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely. Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda. You can substitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar. A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes which deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.

Steps:

• Mix the dry items first.
• Beat the egg and egg white until nice and fluffy.
• Combine the eggs and melted butter to the milk and slowly stir in the flour.
• Let sit at least 5-6 minutes while heating the pan.
• These will be high, but light and fluffy.