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
BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
- Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
- Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
- Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.
- Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
MOMMA'S PANCAKES
Steps:
- Beat egg with wire whisk until fluffy. Beat in remaining of ingredients until smooth. For thinner pancakes, stir in additional milk as needed.
- Heat griddle or pan until medium-hot. Use butter or margarine as needed.
- Cook each pancake until golden brown on each side turning once.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOMMA'S SPECIAL PANCAKES
I gave my pancakes a makeover and added a special ingredient: Sprite. Sounds unusual, but once you try it, you won't make pancakes the regular way any more.
Provided by luvinmykids
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a lightly greased non-stick griddle to 300°.
- Beat eggs with a wire whisk and add milk, Sprite and oil. Whisk until frothy.
- Add flour and sugar and whisk until completely mixed. (There will be small lumps.).
- Pour by 1/3 cupfuls onto hot griddle and cook about 1 minute or until golden brown on underside. Flip and cook 45 seconds or until golden brown on other side.
- Serve with favorite toppings.
Nutrition Facts : Calories 258.2, Fat 9.2, SaturatedFat 2.2, Cholesterol 76.2, Sodium 508.1, Carbohydrate 36.4, Fiber 1, Sugar 7.3, Protein 7
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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