BEST EVER PANCAKES
I'm not a pancake lover, but these are delicious. Recipe courtesy of Feeding the Flock (For All Our Friends--From the Koffee Pot, Nampa ID) and Maxine Carroll. I threw in a splash of buttermilk to regular milk to make buttermilk. The recipe doesn't state how to cook, but I used 1/4 cup measure for the batter and cooked in a slightly greased pan (flip when you see bubbles on the first side). Serving size is estimated.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all dry ingredients in mixing bowl.
- Blend well with wire whip.
- Add remaining ingredients and mix well.
- Add more buttermilk if needed.
Nutrition Facts : Calories 276.7, Fat 7.4, SaturatedFat 1.6, Cholesterol 65.3, Sodium 429.1, Carbohydrate 42.4, Fiber 1.1, Sugar 10.5, Protein 9.1
THE BEST PANCAKES IN THE WORLD
Once you taste these light and tasty pancakes you'll never go back to another recipe. You just throw all ingredients in the blender and voilà.
Provided by Yummygood
Categories Breakfast
Time 9m
Yield 5-8 pancakes, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Just toss it all in the blender or magic bullet and blend until smooth.
- Cook on hot griddle.
- Serve with maple syrup.
- Eat. Yum!
- I substitute 3/4 c fat free half and half plus 1/4 c water for the 1 c buttermilk.
Nutrition Facts : Calories 277.9, Fat 12.6, SaturatedFat 2, Cholesterol 44.3, Sodium 390.4, Carbohydrate 35.3, Fiber 0.8, Sugar 12.5, Protein 6
BEST-EVER HOMEMADE PANCAKES
These are delicious! Sweet, salty, yet light and fluffy. Recipe from 1990 America's Best Recipes courtesy of The Woman's League of Ozona, Texas.
Provided by AmyZoe
Categories Breakfast
Time 35m
Yield 12 4" pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder, salt, and sugar in a large bowl and stir well.
- Combine milk, eggs, and butter in a small bowl and stir well.
- Add to dry ingredients, stirring just until blended.
- For each pancake, pour abour 1/4 cup batter onto a hot, lightly greased griddle.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
Nutrition Facts : Calories 240.2, Fat 9.2, SaturatedFat 5.1, Cholesterol 91.5, Sodium 578.3, Carbohydrate 32.5, Fiber 0.8, Sugar 6.5, Protein 6.7
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk 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 heat; lightly brush with butter. Pour 1/2 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 medium-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.
FLUFFY PANCAKES
Whipped egg whites make these pancakes light in texture and give them extra height.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
- 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; 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.
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BEST PANCAKES EVER
These pancakes are so easy to whip up on the weekends. They always turn out perfect. They are not to flat, just light and fluffy. My kids beg for them. I double or triple my recipe and put the leftovers in plastic bags in the refrigerator. The kids or whomever wants them can heat them up in the microwave in the mornings. Hope you like these as much as my family does.
Provided by Sweetkitty
Categories Breakfast
Time 20m
Yield 10-12 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except flour.
- Add aproximately 2 cups of flour gradually, enough to make batter able to spread well on griddle.
- Using 1/4 or 1/3 measuring cup pour onto hot griddle. Wait until edges set up and flip.
Nutrition Facts : Calories 290.4, Fat 11.9, SaturatedFat 7, Cholesterol 67, Sodium 314.2, Carbohydrate 37.6, Fiber 1.1, Sugar 1.6, Protein 8.1
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
CANADIAN BEST EVER PANCAKES AND PANCAKE MIX
This mix makes the lightest and tenderest pancakes because it's made with soft low gluten cake and pastry flour (not self rising flour). It's also less expensive than bought pancake mixes and just as handy. Best of all, it takes just minutes to put together. Fresh or make ahead and frozen, pancakes are a delicious start to any day. Serve with favorite toppings or try nifty pancake sandwiches (below).
Provided by Olha7397
Categories Breakfast
Time 10m
Yield 15 cups
Number Of Ingredients 11
Steps:
- BEST PANCAKE MIX: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs.
- Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes about 15 cups.
- BEST EVER PANCAKES: In bowl and using fork, stir together 2 cups Best Pancake Mix, water, egg and nutmeg until blended.
- Heat griddle over medium high heat; brush with butter. Using 1/4 cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill inches.
- Using spatula, turn and cook for about 1 minutes or until bottom is golden brown. (Pancakes can be layered between waxed paper, wrapped well in plastic wrap and frozen in airtight container or freezer bag for up to 2 weeks.) Makes nine 4inch pancakes.
- ONE MINUTE PANCAKE SANDWICHES: With pancakes in the freezer, it's easy to whip up a quick and nutritious portable breakfast the whole family will enjoy. Simply pop frozen pancakes into a toaster or toaster oven and warm through, then sandwich together with you choice of flavorful fillings. Serve with a glass of milk and you have a complete meal.
- PIGGIE IN A BLANKET: In nonstick skillet, cook 1 breakfast sausage over medium high heat, or microwave at High for 2 minutes, or until no longer pink inside. Spread 1 pancake with 1 1/2 teaspoons maple syrup; wrap pancake around sausage, securing with toothpick.
- FRUIT AND CHEESE: Thinly slice one quarter of an apple or pear and 1 oz. Cheddar cheese; sandwich between 2 pancakes.
- HONEY AND BANANA: Spread 1 tablespoons creamed honey evenly over 2 pancakes; top 1 with half a thinly sliced banana. Sandwich together.
- CREAM CHEESE AND RAISIN: Spread 2 tablespoons spreadable cream cheese evenly over 2 pancakes; sprinkle with 1 tablespoons raisins. Sandwich together.
- Easy Cooking Canadian Living's Best.
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
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4.8/5 (65)Total Time 20 minsCategory BreakfastCalories 147 per serving
- Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.Get out 3 mixing bowls: large, medium, and small.Add the butter to the large bowl and microwave until it is melted.
- Set aside to cool a little bit.In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.Add the buttermilk and milk to the melted butter.Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl.
- Whisk in the yolks.Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly.
- It will help them fold in evenly.Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon.
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