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
FLUFFY PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup
Provided by Frank Tiu
Categories Breakfast
Time 35m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams
PERFECT PANCAKES (AND TOPPINGS!)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
- Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
- Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
- Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.
THE SIMPLE BUT PERFECT PANCAKE
This recipe is from King Arthur's All-Purpose Baking Book and my family's current favorite recipe. They have a spongy texture and soak in the syrup.
Provided by Roxygirl in Colorado
Categories Breakfast
Time 15m
Yield 4-6 Pancakes
Number Of Ingredients 8
Steps:
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
- Stir in butter or oil.
- Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
- Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
- Grease and preheat griddle.
- The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
- Drop ¼ cupfuls of batter on the lightly greased griddle.
- Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).
Nutrition Facts : Calories 363.1, Fat 14.3, SaturatedFat 8.1, Cholesterol 126.6, Sodium 767.7, Carbohydrate 46.6, Fiber 1.3, Sugar 6.8, Protein 10.6
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
EASY PANCAKES
Make every day delicious with this easy pancake recipe. It takes 20 minutes, requires only a handful of pantry staples, and results in tender, fluffy pancakes.
Provided by Mark Bittman
Time 20m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
- Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
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SIMPLY PERFECT PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (349)Total Time 45 minsServings 12Calories 100 per serving
- Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the butter or vegetable oil., Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener., Gently and quickly mix into the egg and milk mixture.
- Let the batter rest for at least 15 minutes, while the griddle is heating; it'll thicken slightly., Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F.
- Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately., Drop 1/4 cupfuls of batter onto the lightly greased griddle.
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