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
MY FAMILY PANCAKES
This has been the pancake recipe for my family since I was able to eat them. I don't know where my mother got this recipe but it's the best I've ever had. They rise up nice and high. I sometimes add vanilla and spices like cinnamon and nutmeg. Very tasty!!
Provided by byZula
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Fry like regular.
Nutrition Facts : Calories 374.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 114.3, Sodium 728.8, Carbohydrate 48.9, Fiber 1.3, Sugar 9.8, Protein 10
PANCAKES
Be the breakfast hero with this pancake recipe. Invest 10 minutes in prep and expect big smiles and, possibly, the key to the city for this pancake recipe.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients.
- Beat egg, milk and oil in medium bowl with whisk until blended. Stir in flour mixture.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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.
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
More about "family pancakes recipes"
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- Coconut Cream Pancakes. Tropical coconut cream pancakes are a wonderful way to enjoy the taste of the islands. Whip up a batch any time you want to imagine yourself on a beach.
- Peppermint Hot Chocolate Pancakes. Here's a sweet and ultra-decadent chocolate pancake recipe your family is sure to add to their favorite foods list. This dish takes the fabulously rich and bold flavors of peppermint hot chocolate and puts them right into your breakfast pancakes.
- Easter Bunny Pancakes. Start off your Easter morning on the right (rabbit) foot, when you serve up these adorable bunny-shaped pancakes. Kids will love these Easter pancakes, complete with a fluffy marshmallow tail.
- Single Dutch Baby Pancake. These little oven pancakes, also known by the name Dutch babies, are super easy to make and delicious to eat. Serve them for a special Sunday morning treat, with sliced fruit and syrup or warmed preserves, and a dusting of powdered sugar.
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- Cinnamon Roll Pancakes. When you can't decide between cinnamon rolls and pancakes, try this recipe. It combines the two favorite breakfast foods, complete with vanilla-flavored cream cheese sandwiched between cinnamon-flavored pancakes.
- Japanese Soufflé Pancakes. Japanese soufflé pancakes are extraordinary. The batter for these fluffy cakes is not much different than a standard pancake recipe and includes cake flour, milk, butter, and baking powder.
- Banana Pancakes. Kids will enjoy finding the fruity surprise inside these banana pancakes. The batter includes sour cream and cottage cheese and most of it is mixed in the blender.
- Red Velvet Pancakes With Cream Cheese Icing. Luscious red velvet pancakes are the perfect treat for a Valentine's Day breakfast, Christmas brunch, or a special weekend morning treat anytime.
- Cream Cheese Pancakes. This flour-free pancake is ideal for those on special diets but is delicious enough to please the whole family. More like a delicate crepe than a fluffy pancake, these cream cheese pancakes require just four ingredients.
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