Thin And Lacy Pancakes Recipes

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• Add the flour, sugar, baking powder and salt to a NutriBullet® tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined.
• Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet® into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed.

Steps:

• Make the strawberry sauce: Cook 3 cups chopped strawberries, 1/4 cup sugar, the juice of 1/2 lemon and 2 tablespoons water in a saucepan over medium heat, stirring, until the berries break down, 10 minutes. Stir in 1 teaspoon vanilla. Strain through a fine-mesh sieve, pressing on the solids; let cool. Meanwhile, make the pancakes: Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a large bowl. Whisk 1 1/4 cups milk, 1/2 stick melted butter, 2 eggs and a little vanilla in a medium bowl, then whisk into the flour mixture until just combined. Cook by 1/4 cupfuls in a hot buttered skillet until golden. Stack the pancakes, then drizzle with the strawberry sauce and insert a knife into the top.

Steps:

• Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.