GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)
My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious.
Provided by Andrrreag
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
- Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
- Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.2 g, Cholesterol 37.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 356.4 mg, Sugar 12.4 g
GRANDMA VIRGINIA'S PANCAKE/WAFFLE BATTER
Steps:
- Mix together buttermilk and egg (yolks only) in a bowl. Add flour, sugar and melted butter. Mix until combined. In another bowl, beat egg whites until stiff. Gently fold egg whites into batter. Do not over combine. Fold just until egg whites are just barely mixed into batter.
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
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
GRANDMA'S BASIC PANCAKES
Make and share this Grandma's Basic Pancakes recipe from Food.com.
Provided by FabulousMissV
Categories Breakfast
Time 30m
Yield 10 pancakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients together. Beat egg into milk and add to dry ingredients. Melt then cool the butter so you are not adding to your pancake mixture hot! Finish batter by stirring in vanilla.
- Cook on a HOT griddle (around 400 degrees).
- Enjoy!
GRAMMA NICKY'S TOM AND JERRY BATTER
This recipe has been in my family for 3 generations. I've been making it for 40 years. It makes a wonderful fluffy batter that keeps in the refrigerator for about week, but it never lasts that long at my house. For health reasons, make sure you add the egg yolks while the mixture is still very warm. Enjoy!
Provided by Moseslakecooker
Categories Beverages
Time 45m
Yield 5 Cups
Number Of Ingredients 8
Steps:
- Mix the sugar, water and syrup in a medium pan. Boil on medium high heat until mixture forms a thread (230 to 233 Degrees F).
- While mixture is boiling, beat 6 egg whites until stiff peaks form, saving beaten yolks in a separate bowl.
- In a Kitchen Aid Mixer on 2 to 4 speed, slowly pour hot syrup mixture over the stiffly beaten egg whites. Do not scrape the hot pan. Beat mixture on high until it cools slightly -- 2 to 3 minutes. Then SLOWLY add beaten egg yolks. Beat a few more minutes more, then add vanilla and baking powder. Beat until mixture is cool.
- (Note: Before adding beaten egg yolks, make sure the mixture is very warm, BUT NOT HOT. You don't want the eggs to scramble, but you do want to kill any bacteria. You more experienced cooks can also temper the yolks with about 1/4 cup of the hot mixture, before adding to the mixer.).
- Store in refrigerator in a covered container for about a week.
- To make Tom & Jerry drink:.
- Pour a shot of Rum or Brandy or Cognac into a coffee mug.*.
- Fill mug about 2/3's full with boiling water.
- Top with 2 to 3 heaping tablespoons of batter.
- Sprinkle top with grated nutmeg.
- *Can also use about 1/4 tsp rum extract for non-alcoholic drink.
Nutrition Facts : Calories 574.4, Fat 5.7, SaturatedFat 1.9, Cholesterol 223.2, Sodium 161.4, Carbohydrate 126.5, Sugar 122.1, Protein 7.5
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
GRANDMA'S "WESTERN STYLE PANCAKES"... AND/OR WAFFLES!
My grandma made these pancakes since I was a little girl, then passed on the recipe to my mom and dad (it still remains one of the only things Dad claims that he can actually make), who passed it on to me. After tasting these, I have the hardest time eating pancakes from a mix! I also double the recipe and make waffles, flash-freeze them, and store them in a zipper-lock bag - my family likes these better than the frozen boxed ones!
Provided by KindergartenMom
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder and salt in a large bowl.
- In a separate bowl, beat eggs and add wet ingredients *and sugar*. (If you add sugar to the dry ingredients though, it's still good -- for some reason it seems better if it's added to the wet ones, though!).
- Add wet ingredients to the dry, and mix well (by hand).
- Pour into your waffle maker and follow the waffle maker directions, or pour approximately 1/4 cup onto a hot griddle (I use an electric griddle at approximately 350 degrees).
- When the top of the pancakes start to bubble and the bubbles start to pop, they are ready to flip. Flip the pancakes and cook until the other side has cooked and the pancakes are golden brown.
- Serve with whipped cream and strawberries or with butter and maple syrup --
- Enjoy! (Mmmmm!).
Nutrition Facts : Calories 555.8, Fat 25.7, SaturatedFat 6, Cholesterol 122.8, Sodium 967.5, Carbohydrate 68.3, Fiber 1.7, Sugar 12.8, Protein 13.6
GRAMMA MOMO'S WW PANCAKES
This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.
Provided by IAgardener55
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
- Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 62 calories, Carbohydrate 11.5 g, Cholesterol 16.3 mg, Fat 1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 142.9 mg, Sugar 4.1 g
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.
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
VIRGINIA BOX BREAD
This melt-in-your-mouth recipe was given to me when I lived in the South. Cutting the dough in the baking pan lets you easily separate the rolls for serving. My family devours these tender treats as soon as they come out of the oven! -Thelma Richardson, La Crosse, Wisconsin
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. On a lightly floured surface, roll dough into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Using a sharp knife, cut dough into 16 pieces. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20 minutes or until golden brown. To serve, separate into rolls.
Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 192mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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