Feather Pancakes Recipes

Steps:

• In bowl, stir flour, baking powder, sugar and salt.
• Combine egg, milk and oil.
• Add all at once to dry ingredients.
• Pour batter onto hot griddle, and cook as for pancakes.

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Steps:

• STIR together flour, sugar and baking powder in large bowl.
• BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
• HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
• SERVE with syrup, fresh fruit or powdered sugar.

Steps:

• Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
• Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
• Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
• Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
• For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
• Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
• STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.

Steps:

• Sift dry ingredients. Combine egg, milk and oil. Add dry ingredients to liquid Beat until smooth Bake in a hot, lightly greased griddle. Turn once.

Steps:

• In a large bowl, mix flour, sugar, baking powder, and salt.
• In a smaller bowl, beat egg with peanut butter.
• Stir in milk and oil.
• Add to the dry ingredients, stirring until well blended.
• Cook on a lightly greased skillet till bubbles break on the surface.
• Flip to cook the other side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack.
• Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces.
• Lightly grease a skillet with vegetable oil and place over medium-high heat.
• Whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter.
• Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

Steps:

• Put the cottage cheese, eggs, oil and vanilla into a blender or food processor and spin until smoothly mixed.
• Add the flour and blend again.
• Let the batter rest for 10 minutes then add the baking powder.
• Heat a griddle on medium heat, then add a pat of butter.
• When the butter is sizzing, spoon the batter onto the griddle, leaving plenty of room for them to spread.
• Cook until bubbles appear on the tops of the pancakes, then turn and briefly cook the other side.
• Serve immediately with maple syrup or strawberry sauce.

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.