GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
THIN EGG PANCAKES
"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.
Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.
GRANDMA'S EGG PANCAKES
On a recent visit by my mother she reminded me of my grandmother's "egg pancakes". Both used to make these rich pancakes for us kids when there was extra butter and eggs in the house. They are an unbelievable breakfast treat! Cook-off all batter as they re-heat well in the microwave (about 25 seconds)
Provided by COTopChef
Categories Breakfast
Time 20m
Yield 12 3-4, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients together (sift if needed).
- Whisk the eggs, melted butter, vanilla and milk together.
- Whisk in the dry ingredients in thirds. Some small lumps or OK.
- Allow to sit 5-10 minutes.
- Heat a skillet over medium high heat.
- Add some butter to coat the bottom plus some.
- When the butter begins to simmer, ladle the batter into the heated butter.
- The pancakes should be kind of lacy and absorb some of the butter.
- Turn the cakes when the tops have bubbled edge to edge and cook 30 seconds longer.
- Plate the pancakes, top with more butter and syrup or whipped cream, fruit and powdered sugar.
- NOTE: You can use a vegetable spray lightly sprayed on a griddle to reduce calories and fat but it's not the same!
Nutrition Facts : Calories 237.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 138.8, Sodium 654.8, Carbohydrate 31.2, Fiber 0.9, Sugar 3.5, Protein 8.9
GRANDMA'S LIGHT AND FLUFFY PANCAKES
When my children and grandchildren were young, we used to get together for a pancake supper. They used to love these pancakes and asked for them often. These pancakes come out light and fluffy and are a big hit every time. Hope y'all enjoy!
Provided by Elaine Bovender
Categories Pancakes
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a mixing bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients (use a wooden spoon or spatula, not a mixer).
- 2. Pour batter from 1/4 cup measuring cup onto a medium-hot, lightly greased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. Makes 12 to 14 pancakes.
- 3. Serve hot with your favorite kinds of syrup and/or toppings. You may also stir in blueberries, chocolate chips or nuts to the batter before cooking.
GRAMMA MOMO'S WW PANCAKES
This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.
Provided by IAgardener55
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
- Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 62 calories, Carbohydrate 11.5 g, Cholesterol 16.3 mg, Fat 1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 142.9 mg, Sugar 4.1 g
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