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.
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
QUICK AND EASY PANCAKES
Golden little pancakes best served warm with your favourite toppings. They come out slightly thinner than typical pancakes; if you'd like them fluffy and thick, increase the flour and baking powder. A middle ground between crepes and pancakes; if you don't use any baking powder, they come out very similarly to crepes and you can use them as wraps for your favorite toppings, or with the baking powder, they're great as traditional flapjacks. Every pancake/waffle lover should have this recipe. If used for waffles, use 2 eggs, 6 tsp sugar, 1 1/3 cups milk, 1 1/3 cups flour, and 3/4 tsp of baking soda 2 1/4 tsp baking powder. Fast, and with only six ingredients, breakfast only gets so much easier. This is my adaptation of various recipes plus my own influence. We had a family recipe for 15 years, but this trumped even that! Hope you enjoy!
Provided by YoungCake
Categories Breakfast
Time 23m
Yield 6-12 Pancakes, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl or mixing jug, whisk together egg, sugar and half of milk (2/3 cup).
- Add the flour and mix throughly.
- Then add remaining milk (2/3 cup) and baking powder. It should be the consistency of thick cream.
- (Optional): Add 1-1/2 tsp oil if you have trouble with sticking.
- Beat until smooth.
- Pour about a soup spoon sized amount onto a pre-heated lightly greased frying pan or griddle (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
- Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side (~45 seconds/side depending on stovetop).
- Remove from pan and pile up on a plate (cover with a paper towel until served).
- Serve with whatever you like and enjoy.
EASY PANCAKES RECIPE BY TASTY
Here's what you need: self-rising flour, sugar, baking soda, eggs, butter, milk
Provided by Emma Garvey
Yield 15 servings
Number Of Ingredients 6
Steps:
- Melt butter in the microwave in 15-second intervals.
- Sift flour, sugar and baking soda together into a large bowl.
- Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
- Cook pancakes in a frying pan on medium heat.
- Serve with whipped cream and maple syrup.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
FAST AND EASY PANCAKES
Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
Provided by GERAL1012
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g
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