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.
YOGURT PANCAKES
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
FLUFFY YOGHURT PANCAKES
Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 7
Number Of Ingredients 9
Steps:
- Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
- Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g
FLUFFY ALMOND PANCAKES WITH BLUEBERRY RIPPLE YOGURT
Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.
Provided by Good Food team
Categories Brunch
Time 30m
Number Of Ingredients 7
Steps:
- Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
- Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
- Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
- Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.
Nutrition Facts : Calories 277 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium
PANCAKES
This is a quick and easy recipe for pancakes using self-rising flour.
Provided by Jan
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Yield 5
Number Of Ingredients 4
Steps:
- Beat eggs, oil, and milk together, and add to flour. Stir until combined.
- Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 20.9 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 351.5 mg, Sugar 2.4 g
FLUFFY YOGURT PANCAKES
Steps:
- Gather the ingredients.
- Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
- Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
- While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- In another medium bowl, whisk together the yogurt and eggs.
- Add the yogurt-egg mixture to the flour mixture and stir to combine.
- Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
- Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
- Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
- Transfer the pancakes to a platter or individual plates.
- Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.
Nutrition Facts : Calories 270 kcal, Carbohydrate 35 g, Cholesterol 96 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 386 mg, Sugar 10 g, Fat 10 g, ServingSize 8 pancakes (4 servings), UnsaturatedFat 0 g
FLUFFY GREEK YOGURT PANCAKES
I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.
Provided by Jessie Crosby
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
- Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g
FLUFFY YOGHURT PANCAKES
I found this recipe in Taste Magazine (New Zealand) and it is amazing. Easy to make, never gloppy in the middle, light and fresh. They will fill you up at the time but not weigh you down and are not overloaded with sweet! These are my signature dish.....Enjoy!
Provided by KiwiYank
Categories Breakfast
Time 13m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk eggs, milk, yoghurt and lemon zest until smooth.
- Add flour and sugar and whisk again until smooth.
- Batter should be dropping consistency; if too thick, add more milk; if too runny, add more flour.
- Heat large skillet/pan to medium. I don't use a spray as long as pans are non stick. Test heat of pan by dropping water on it; water should sizzle in drops.
- Using 1/4 cup measure, drop batter into pan ( I get three per pan) and cook until bubbles form and pop on surface (sides will start to look cooked rather than runny), flip and cook until golden. Second side will only take 30-60 seconds.
- Serve hot, in stacks of three, layered with bacon strips. Top with banana and raspberries, and of course (real) maple syrup! Yum!
Nutrition Facts : Calories 367.2, Fat 7.4, SaturatedFat 3.6, Cholesterol 122.5, Sodium 887.4, Carbohydrate 60.6, Fiber 1.7, Sugar 10.6, Protein 13.4
FLUFFY CORNMEAL YOGURT PANCAKES
Fluffy wholesome pancakes that my preschooler loves to help me make, and most of all loves to eat. They taste great with just butter, but maple syrup really soaks into them well.
Provided by Cindylbb
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients, then wisk together.
- Beat egg preferably into a 2+ cup measuring cup, add yogurt.
- Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
- Stir liquid into dry ingredients just enough to mix (mash any lumps).
- Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
- When a few bubbles form, check by lifting an edge and if brown, flip once.
- Cook for another minute or so til this side is brown also.
Nutrition Facts : Calories 271.6, Fat 6.5, SaturatedFat 3.2, Cholesterol 69.4, Sodium 667.5, Carbohydrate 44.1, Fiber 3.4, Sugar 6.5, Protein 10.6
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5/5 (2)Estimated Reading Time 3 minsCategory BreakfastTotal Time 15 mins
- In a medium bowl, add the eggs, nut milk, yogurt, melted coconut oil, honey and vanilla. Whisk until well combined.
- In the same bowl, sift in the rice flour, baking powder, cinnamon and salt. Using a whisk or spatula, stir until well combined and you have a smooth consistency.
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Servings 4Estimated Reading Time 9 minsCategory Breakfast, BrunchTotal Time 40 mins
- Heat the oven to 250º F. Prepare a wire rack inside a large baking sheet. This is to keep the panckaes warm as you cook them. If you are not making a very large batch, feel free to skip this step.
- Whisk flour, baking powder, baking soda, sugar, and kosher salt together in a bowl. Using the whisk, make a well in the center. Add the yogurt to the well and crack in the two eggs. Pour in the milk, vanilla, and melted butter. Using a whisk, or a large fork, beat the eggs and wet ingredients slowly incorporating it all with the dry ingredients, as though you were making pasta dough. Mix only until the dry stripes of flour have disappeared and are no longer visible. A lumpy batter is fine so don't overmix. Allow the batter to rest for 10 minutes. Tip: if you don't feel confident cracking the eggs straight into the bowl, crack them into a small separate bowl first.
- While the batter is resting, heat a large cast-iron griddle or skillet over medium-low heat for about 10 minutes (see recipe notes if using a non-stick pan). Once the pan is hot, add 1 tablespoon oil to the skillet and spread to coat the bottom. Using a measuring cup, ladle 1/4 or 1/3 cup batter for each panckae into the skillet. Without disturbing the pancakes, cook for 2 - 3 minutes or until pancakes slightly puff up and bubbles appear on the surface.
- Flip the pancakes and cook until the underside is golden and the edges are crispy. Repeat the process with remaining batter, adding more oil to the pan as needed. If at any time you find the pancakes are browning too quickly, or the pan is smoking, lower the heat. If they are taking too long to cook, increase the heat slightly. I find that hovering over a medium to medium-low heat works best.
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