FLUFFY OAT BRAN PANCAKES
Folding beaten egg whites into the batter is the secret to this light-as-a-feather, heart-healthy pancake recipe.
Provided by EatingWell Test Kitchen
Categories Diabetic Low-Calorie Breakfast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.
- In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain).
- Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon 1/4 cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges.
Nutrition Facts : Calories 180 calories, Carbohydrate 32 g, Cholesterol 1 mg, Fat 4 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 299 mg
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.
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
BRAN BUTTERMILK PANCAKES
This is a variation on my Only Bran Pancakes (#190871). It's not as strict on the diet, but still doesn't use any flour, and much more fluffy and buttery! I used a half oat and half wheat bran mixture. (Prep time is only to prepare the batter.)
Provided by chieming
Categories Breakfast
Time 10m
Yield 4-6 pancakes, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together bran, baking soda, and salt.
- In a small pot, heat together milk and butter until hot (not boiling).
- Stir in hot milk to bran mixture, and let sit for 10 minutes.
- Add egg to bran mixture, and mix until well blended.
- Stir in buttermilk until the batter reaches desired consistency.
- Cook pancakes!
Nutrition Facts : Calories 215.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 126.5, Sodium 1720.2, Carbohydrate 28.4, Fiber 8.8, Sugar 11, Protein 11.2
BUCKWHEAT AND OAT PANCAKES
I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.
Provided by sugarpea
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
Steps:
- Mix dry ingredients in a large bowl.
- Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
- Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
- Serve with syrup or topping of choice.
BUTTERMILK BRAN LOAF
Fibre, anyone? This is very easy and good, too. Sometimes I lose track of the point and replace the raisins with chocolate chips.
Provided by Jenny Sanders
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all the dry ingredients.
- Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
- Preheat the oven to 350°F.
- Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.
Nutrition Facts : Calories 210.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.6, Sodium 205.9, Carbohydrate 50.1, Fiber 7, Sugar 26.9, Protein 6
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
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