SUPER SIMPLE BRITISH PANCAKES
The pancakes in Britain are what we Americans would call a crepe. However this is British recipe and not a French one. I stuck with weight measurements rather than cups because it really matters, especially in regards to the flour. Some folks are light with the flour and others pack it in. This ensures it's the perfect amount...
Provided by Rachel L.
Categories Pancakes
Number Of Ingredients 5
Steps:
- 1. Place the flour in a mixing bowl with a pinch of salt. Beat the two eggs in a small bowl. Once beaten add about 50ml of the milk and the 1 tbsp oil. Whisk this together well. Make a well in the middle of the flour and add the egg and milk mixture. Start whisking. As the flour incorporates it will become very thick paste. Once all the flour is incorporated, start adding the rest of the milk a bit at a time whisking after each addition. Soon the mixture will be like a thick cream.
- 2. Some people prefer to let the batter sit for a good 30 minutes or so, but that isn't necessary. Heat a crepe or large shallow pan to medium heat. Non-stick is best. Wipe a bit of the extra oil around the bottom of the pan. add some of the batter to the pan and tilt the pan around to ensure an even thin coating around the entire bottom. You can add a little bit more if needed to cover the entire bottom. The bottom of the pancake (or crepe as it's called in America) will slightly tan or brown. Flip it over and continue to cook on the other side for another 1-2 minutes until it tan/browns.
- 3. The first pancake is almost always thrown out, or eaten by the cook, because it is used to judge the heat of the pan and temperature adjustments can be made pending on how long it took to cook the pancake. If it took more than 2 minutes to lightly tan one side, the temperature needs to go up more. If it burnt quickly, lower the temperature a bit.
- 4. Continue to cook the rest of the pancakes and oil the pan after each one if needed. I find I don't need continually oil if using a non-stick pan.
- 5. Serve them with Nutella, my kids favorite, or with a simple syrup with lemon juice mixed in.
- 6. Egg note - I have made these successfully with an egg substitute. Because these pancakes are not meant to rise and remain thin, the egg substitute found in a box (I used Ener-G) worked well.
SIMPLE HOMEMADE PANCAKES
Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.
Provided by Food Network Kitchen
Time 25m
Yield About 10-12 pancakes
Number Of Ingredients 8
Steps:
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. 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 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
BEST QUICK PANCAKES
So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
- Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
- Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
SUPER SIMPLE PANCAKES
These are the pancakes that I go for in the morning, because they don't really take much thinking, so you can just toss all the ingredients together, and just by that, you'll have a bunch of tasty pancakes.
Provided by siirinen
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together your dry ingredients. Make a well in the center, and pour in egg, milk and oil. Mix until well combined.
- Oil a frying pan and heat it over medium high heat. Pour about 1/4 cup of batter onto the pan. Pancakes are ready, when the both sides are brown.
Nutrition Facts : Calories 256.3, Fat 10.5, SaturatedFat 2.7, Cholesterol 55, Sodium 811.2, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8
SUPER FLUFFY PANCAKES
My Mom taught me this recipe and she always complained the pancakes came out "too fluffy", REALLY is that possible!! By not mixing out all the clumps the pancakes "pop" up when you flip them and are SOOOO good topped with fresh berries and whipped cream!
Provided by Crissy_T
Categories Breakfast
Time 20m
Yield 2 pancakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients in large bowl. Create a crater in the middle and then add milk, slightly beaten egg, vanilla and melted margarine.
- Mix ONLY ENOUGH TO MOISTEN, you want there to still be clumps.
- In a greased or cooking sprayed pan, over medium heat pour about 1/2 c batter.
- Let cook until bubbles break on surface or when you gently lift and edge it is nicely browned. FLIP and let cook for a bit longer checking to be sure your not burning.
- Cool pan slightly between each one, I carefully wave the pan (away from the stove and any people) a couple times to cool it quicker ;) regrease and cook another.
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