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.
FAVORITE EVERYDAY PANCAKES
I got this recipe from Shirley Baker, the mom of one of my college roommates. Her family cookbook is still one of my prized possessions because every recipe is a great one! These are hyper-fluffy; I make them with white whole wheat flour to help make them a bit more healthy. Kids love them.
Provided by Fuzzys Finds
Categories Breakfast
Time 20m
Yield 8 4 inch pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
- Surely you know what to do with the pancake batter from this point, right?
Nutrition Facts : Calories 273.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 55, Sodium 611.5, Carbohydrate 36.7, Fiber 1.1, Sugar 3.3, Protein 7.6
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
FAVORITE PANCAKES
This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.
Provided by Kellie in SLO
Categories Breakfast
Time 8m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, sugar, and salt.
- Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
- Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
- Makes about 12 dollar size or 8 4-inch pancakes.
Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8
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