Daddys Fluffy Homemade Pancakes Food
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
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
SIMPLE HOMEMADE PANCAKES
Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.
Provided by Food Network Kitchen
Time 25m
Yield About 10-12 pancakes
Number Of Ingredients 8
Steps:
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
DAD'S BLUEBERRY BUTTERMILK PANCAKES
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa
Provided by Taste of Home
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.
GRANDAD'S PANCAKES
This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!
Provided by Erin MacInnis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
- Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
- Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g
DADDY'S FLUFFY HOMEMADE PANCAKES
I make these pancakes at least once a week for my girls. They love them. They are simply to make and delicious. If you like a little sweeter pancake add a bit more sugar. Have fun and enjoy!!!!!! P.S. Variation: 3/4 Cups Buttermilk and 1/2 Cup Milk for Buttermilk Pancakes
Provided by srooc1
Categories Breakfast
Time 10m
Yield 20 1/4 Cup Pancakes, 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Put all dry ingredients in a medium size bowl and mix well.
- Add milk,oil and egg.
- Whisk with fork until blended.
- Cook on greased skillet or griddle.
- Cook to desired doneness.
- Only flip once -- more than once will result in tough pancakes.
FLUFFY PANCAKE WITH FONTINA
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h25m
Yield about 2 to 3 large pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending.
- Pour into a bowl and set aside in refrigerator for 30 minutes.
- Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot.
FLUFFY PANCAKES
I got this recipe from a Good Housekeeping recipe book years ago and have committed it to memory. My husband loves these and will eat no other kind.
Provided by Nell Majeran
Categories Breakfast
Time 15m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
- Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
- Mix liquid ingredients into dry ingredients.
- Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
- Cook until golden brown.
- Serve with butter and syrup or your favorite topping.
Nutrition Facts : Calories 655.4, Fat 29.5, SaturatedFat 7.2, Cholesterol 115.7, Sodium 1351.8, Carbohydrate 81, Fiber 2.1, Sugar 12.9, Protein 16.5
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