Healthier Good Old Fashioned Pancakes Food
HEALTHIER GOOD OLD FASHIONED PANCAKES
I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.
Provided by MakeItHealthy
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g
HEALTHY PANCAKES
These easy healthy pancakes get their fluffy texture from whipped egg whites. Stack them high with fresh berries and a spoonful of low-fat yogurt
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don't make lumps in the batter.
- Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter - try not to squash out all the air.
- Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.
Nutrition Facts : Calories 53 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
GOOD OLD FASHIONED PANCAKES
I used to use Krustease Buttermilk pancake mix for many years, always wih success.I don't know why I even tried this recipe, but I'm so glad I did! I hope you will try it and enjoy it too. If you have a small or medium ice cream scoop, it's great to scoop up the batter and pour it onto the griddle! Feel free to add your favorite fruits, chocolate chips, even trail mix into the batter.Whenever I make pancakes, I always prepare the batter the night before, it just seems to make them better. I always throw away the first one, maybe two pancakes, until the grill gets just right.Source: KVVU
Provided by FLUFFSTER
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 515.6, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
OLD FASHIONED HOTCAKES/PANCAKES
these are delicious. i make them on lazy saturdays and even for dinner (serve with some link sausage and scrambled eggs!). my husband and son both love them. my little boy will even eat them without syrup (they're so good you don't have to have any!) I hope you and your family enjoy them as much as we do!
Provided by Vanessa M
Categories Breakfast
Time 30m
Yield 15-25 pancakes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter and sugar together in a bowl. Mix in eggs and milk. Add flour and baking powder, stir until just blended. DON'T OVERMIX. (Once the flour and baking powder are mixed, stop stirring. Overmixing will result bad pancakes.) Add batter to a nonstick skillet or griddle that is on medium heat. I don't add any butter to my nonstick griddle. Don't lift the pancake with a spatula to check the other side. Watch the bubbles. When you can see bubbles all across the pancake, gently flip. After flipping, leave the pancake on the heat for about 3 minutes or until done. Don't over-flip your pancakes, either. Flip only once. Transfer to plate and cover cooked pancakes with aluminum foil until all cakes are done. Enjoy!
Nutrition Facts : Calories 547.2, Fat 13.6, SaturatedFat 7, Cholesterol 186.7, Sodium 366.7, Carbohydrate 89.8, Fiber 2.1, Sugar 25.5, Protein 15.8
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