ONE-CUP PANCAKES
Make a batch of pancakes for Shrove Tuesday, or a lazy weekend brunch. This one-cup recipe means you can make pancakes without weighing scales
Provided by GF member Leacejellybean
Categories Breakfast, Brunch, Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream.
- Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like.
Nutrition Facts : Calories 193 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
PANCAKES I
My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.
Provided by CYNDILB
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium-high heat.
- Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
- Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.2 g, Cholesterol 68.5 mg, Fat 13 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 580.9 mg, Sugar 8.2 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.
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- First, crack the egg into a large mixing bowl. Using a cup or mug, measure out the level cup of flour and add it to the bowl. Repeat with the milk and then throw in the salt.
- Next, warm a large non-stick skillet over a high heat. Add half a pat of butter to the pan and heat until bubbling, swirling it around so that the melted butter coats the base and sides.
- Spoon 2 tablespoons of batter into the pan to form a small pancake. Continue spooning in more batter—you’ll probably fit 3 or 4 pancakes in your pan at once, but make sure there’s plenty of space between them as it’ll make flipping them easier.
- Cook the pancakes on one side for 1–2 minutes then, using a spatula, carefully flip them over and cook for a further minute on the other side until nicely golden.
- Add another pat of butter to the pan and continue to make more pancakes until you’ve used up all the batter.
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