All American Pancakes Food

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

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.

FLUFFY AMERICAN PANCAKES

Steps:

• Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
• Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
• Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
• Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
• Serve with lashings of real maple syrup and extra butter, if you like.

AMERICAN PANCAKES

Steps:

• Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
• Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
• Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
• Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don't put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
• Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

ALL-AMERICAN PANCAKES

Steps:

• Preheat griddle to medium-high heat.
• In large bowl, beat eggs; stir in milk and oil.
• Add flour, sugar, baking powder, and salt.
• Stir just until large lumps disappear.
• For thicker pancakes, add 1/4 cup flour; for thinner pancakes, add 1/4 cup milk.
• Lightly grease heated griddle.
• Pour batter, about 1/4 cup at a time onto the prepared griddle.
• Bake until bubbles form and edges start to dry; turn and bake other side.
• Serve hot. Great with strawberries and freshly whipped cream; on Fourth of July or Memorial Day weekend, add blueberries.

ALL-AMERICAN PANCAKES

Steps:

• Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken.
• Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
• Whisk the egg and melted butter into the milk until combined.
• Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined--a few lumps should remain; do not overmix.
• Heat a large nonstick skillet over medium heat until hot, 3-5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet.
• Cook the pancakes until large bubbles begin to appear, 1 1/2-2 minutes.
• Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2-2 minutes longer.
• Serve immediately.
• Repeat with the remaining batter, using remaining vegetable oil only if necessary.