Sunday Morning Pancakes Recipes

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Steps:

• Combine 1st 5 ingredients in a large bowl.
• whisk together buttermilk and eggs.
• gradually stir buttermilk mixture into flour mixture.
• Gently stir in butter.
• (Batter will be lumpy).
• Pour 1/4 Celsius batter mix onto hot butered griddle.
• cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy.
• Turn and cook 304 minutes or until golden brown.
• place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Steps:

• Sift flour, baking powder, sugar, baking soda and salt together. Combine remaining ingredients and whisk into dry ingredients until mixture is smooth. Pour by large spoonfuls onto non-stick griddle that has been pre-heated to 350 degrees and cook until top is bubbly. Carefully turn over and continue cooking until done.

Steps:

• Heat skillet on med-high heat with vegetable oil.
• Mix all other ingredients together, we try to use left over mashed potatoes, buy fresh are just as good. Crumble bacon up, and make sure to mix very well together.
• Patty up, and place in skillet; cook each side 5-10 minutes or until browned and crispy on the outside.
• Remove from heat, serve and enjoy!

Steps:

• Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
• Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.