GRANDPA MACK'S FIFTH-GENERATION PANCAKE RECIPE
This is a fourth generation family-favorite recipe for delicious yet simple pancakes that my husband's great grandpa Mackinaw Johnson used to make for the hired hands on his homestead in Montana. Guests from all over the world now enjoy it daily at our dude ranch.
Provided by myrecipebox
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 9
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder, and salt together in a bowl. Add oil and eggs; pour in milk to moisten to desired consistency. Batter may be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook in batches until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 241 calories, Carbohydrate 28.1 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 2.5 g, Sodium 416.2 mg, Sugar 6.7 g
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
GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
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
DUMPLINGS IN MAPLE SYRUP (GRANDPERE)
Categories Bread Dessert Yogurt Winter Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (dessert) servings
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder and soda, salt, and nutmeg into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork just until dough is evenly moistened (do not overmix).
- Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide. Drop 8 1/2-cup measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Serve warm.
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
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).
GRANDPERE'S PANCAKES
Steps:
- Stir dry ingredients together, create well in middle. Add milk and mix until only small lumps remain. Pour onto lightly greased/buttered griddle pan or cast iron skillet. Top with real maple syrup and mixed berry compote.
GRANDPERES
This is a very old Canadian recipe that was handed down from one generation to the next. It is still as good today as it was then.
Provided by Elmotoo
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder and salt.
- Cut in butter with pastry blender. Add milk and mix well.
- Combine maple syrup with water in a saucepan and bring to a boil.
- Drop the dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes.
- Serve very hot, pouring over them the syrup in which they were cooked.
Nutrition Facts : Calories 764.9, Fat 11, SaturatedFat 6.6, Cholesterol 29.3, Sodium 685.3, Carbohydrate 162, Fiber 1.2, Sugar 95.4, Protein 7.3
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!
GRAND PERES AUX BLEUETS (BLUEBERRY DUMPLINGS)
Make and share this Grand Peres aux Bleuets (Blueberry Dumplings) recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes.
- In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender.
- Add milk and stir until a uniform batter is formed.
- To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade.
- Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.
GRANDPERE DANS LE SIROP
This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day.
Provided by COUNTRY_BUMKIN24
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.
- In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.
- Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.
Nutrition Facts : Calories 686.3 calories, Carbohydrate 139.3 g, Cholesterol 34.6 mg, Fat 13.2 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8.1 g, Sodium 366.4 mg, Sugar 106.1 g
GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)
Make and share this Grand Peres (Quebec Style Maple Syrup Dumplings) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
- While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
- Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
- When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
- Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.
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