BREAKFAST PANCAKE PLATTER
Serve a base of wholemeal American-style pancakes alongside a range of toppings. Go sweet with fruit and yogurt, or savoury with soft cheese and salmon
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 30m
Yield Serves 4 (makes 14-16 pancakes)
Number Of Ingredients 13
Steps:
- Tip the flour into a bowl, then whisk in the egg yolks and half the milk until smooth. Slowly whisk in the rest of the milk (the batter will be runny). Whisk the egg whites to soft peaks in a separate bowl, then gently fold this into the batter.
- Heat a large non-stick pan over a medium heat and wipe a drop of oil around the base using a kitchen towel. Spoon in 2 tbsp of batter per pancake (you should be able to make three at a time, well- spaced apart) and cook for 2-3 mins until bubbles appear on the surface and the bottom is set. Flip using a palette knife and cook for 2-3 mins more. Arrange the pancakes in a single layer over a large serving platter, then top one side with the salmon, soft cheese, cucumber slices, lemon wedges and onion slices. Top the other side with the yogurt, banana slices and berries. If you like, scatter the savoury pancakes with the capers, dill and spring onions, if using, and top the sweet pancakes with walnuts, seeds, cinnamon and maple syrup. Or, serve these on the side for everyone to help themselves.
Nutrition Facts : Calories 371 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
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