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.
PANCAKE AND WAFFLE MIX
"This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch," says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right).
Provided by Taste of Home
Time 10m
Yield about 6 pancakes or 13 waffles (about 4 inches) per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
GREAT-GRANDMOTHER'S PANCAKE/WAFFLE BATTER
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)
Provided by highcotton
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients well.
- Add wet ingredients one at a time, in order listed, stirring well after each addition.
- Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
- Cover batter and refrigerate overnight.
- Preheat ungreased electric skillet or griddle to 400 degrees.
- Spoon pancake batter into skillet.
- (We like them'silver dollar' size-- about 2 tablespoons of batter).
- Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
- Flip, and cook on other side until done.
- The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
- Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).
Nutrition Facts : Calories 310.7, Fat 14.1, SaturatedFat 3.6, Cholesterol 81.9, Sodium 1202.3, Carbohydrate 36.8, Fiber 1.1, Sugar 0.2, Protein 9.1
OAT PANCAKE/ WAFFLE BATTER
This is a variation from a Bob's Red Mill recipe. Very hearty and healthy. I like serving these with berry sauce instead of maple syrup. My small children (under 3 years) also enjoy eating the pancakes cold as a snack.
Provided by Actressdancer
Categories Breakfast
Time 15m
Yield 12-15 Pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- Put whole oats through blender, food processor, or grain mill to make a course meal.
- Mix all dry ingredients.
- Stir in the buttermilk, eggs, (oil if making waffles) and butter until well blended.
- Make pancakes or waffles immediately or store in fridge/freezer.
PANCAKE & WAFFLE MIX
I received this recipe when I was with MOPS (Mothers Of Pre Schoolers). This is such a great tasting pancake that you can add whatever to. We like vanilla, nutmeg and at Christmas....Eggnog! I never checked to see how much the mix makes but the batter will make about 6 or 8 nice size pancakes.
Provided by Suellen Anderson
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat all batter ingredients well with 1 1/2 cups pancake mix and fry in skillet.
Nutrition Facts : Calories 643.9, Fat 6.7, SaturatedFat 1.1, Cholesterol 35.1, Sodium 2392.1, Carbohydrate 123.2, Fiber 3.4, Sugar 24.8, Protein 21.9
BEST EVER PANCAKE/WAFFLE BATTER
This recipe is from my aunt and it is truly the best pancake/waffle batter that I've had. If using salted butter, cut the salt. For other variations, add grated apple with cinnamon, a mashed banana, blueberries, pecans or walnuts, chocolate chips, pumpkin, or whatever your imagination comes up with. May use flavored yogurt in place of plain yogurt.
Provided by Husky Brigade
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix wet ingredients into dry, let sit for a minute or two and gently mix again.
- Fry on lightly greased griddle or in waffle maker.
- Serve with Maple Syrup.
BIG-BATCH PANCAKE AND WAFFLE MIX
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Provided by Anna Stockwell
Categories Sunday Stash Breakfast Brunch Pancake Waffle Crêpe Butter Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly Small Plates
Yield Makes about 9 cups
Number Of Ingredients 6
Steps:
- Place butter on a plate and freeze until very firm, about 15 minutes.
- Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
- Do Ahead: Mix can be made 1 month ahead. Keep chilled.
- Pancakes
- To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
- Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
- Waffles
- To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
- Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
- Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
- Crepes
- To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
- Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.
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