THE FLUFFIEST PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10
Number Of Ingredients 11
Steps:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.
- Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
THE FLUFFIEST PANCAKES YOU WILL EVER HAVE
I love pancakes. Who doesn't! These pancakes are actually inspired by a book character by Dean Koontz. The characters name is Odd Thomas and I imagine that if he were to serve me his fluffy pancakes in Pico Mundo that this is how they would be. Keep in mind that this recipe is just a method. You can add ANYTHING to these guys to jazz them up. I like blueberries, raspberries, and sometimes I even add scrambled eggs, crumbled sausage, and shredded cheese. Yum!
Provided by alamahara
Categories Breakfast
Time 1h5m
Yield 12 diner size pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube.
- Combine flour, baking powder, sugar, and salt in a bowl.
- In a separate bowl beat 2 eggs with melted butter until creamy.
- Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.).
- Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter.
- Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded.
- After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious.
- ENJOY! ;).
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
FLUFFIEST PANCAKES EVER
Make and share this Fluffiest Pancakes Ever recipe from Food.com.
Provided by Alyssia Mind Over
Categories Breakfast
Time 30m
Yield 4 pancakes, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together milk and white vinegar. Set aside and allow to sit for about 10 minutes so it can "sour" the milk.
- Whisk together flour, sweetener/sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together egg, butter, and soured milk.
- Combine the wet into the dry, and whisk to remove clumps.
- Heat a skillet over medium high heat and spray it down with cooking spray. Add about ¼ cup of batter onto the skillet and allow to cook until bubbles appear on the edges. Flip with a spatula and cook until both sides are browned. Repeat for all pancakes!
Nutrition Facts : Calories 453.7, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1352, Carbohydrate 59.9, Fiber 2, Sugar 6.6, Protein 12.8
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