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.
JAFFLE PANCAKES
Make and share this Jaffle Pancakes recipe from Food.com.
Provided by tuckatesta
Categories Dessert
Time 15m
Yield 8 10, 8 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients in a bowl whisk it through.
- once everything is combined pour a half a cup of mixture (or however much you can sensibly fit into a jaffle maker) into the appliance where you would normally put the bread.
- let that cook for 5-10 minutes flipping once or until golden brown.
- enjoy :).
Nutrition Facts : Calories 261.4, Fat 8.2, SaturatedFat 2.3, Cholesterol 31.8, Sodium 39.9, Carbohydrate 40.9, Fiber 0.8, Sugar 14.1, Protein 6
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- Whisk together flour, baking powder, and salt in a medium bowl. Whisk together 6 egg yolks, milk, and vanilla in a large bowl. Gradually sift flour mixture into yolk mixture; whisk until smooth. Chill at least 20 minutes or up to overnight (about 8 hours).
- Place 8 egg whites in bowl of a heavy-duty stand mixer (save remaining yolks for another use). Freeze until egg whites are partially frozen, about 15 minutes. Add lemon juice to egg whites, and beat with a whisk attachment on medium speed, gradually adding sugar, until glossy and stiff peaks form, 6 to 8 minutes. Using a hand whisk, gently fold egg white mixture into chilled batter, in 2 additions, until just incorporated. Using a rubber spatula, finish folding, if needed, to fully incorporate. Transfer half of batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep remaining batter chilled, uncovered, while cooking the first batch.
- Preheat a large electric griddle to 300°F. Lightly grease griddle with butter. Pipe 4 cone-shaped mounds of batter, about 3 inches wide on bottom and 3 inches tall (do not layer the batter), leaving at least 2 inches between mounds. (Make sure pancakes are close enough so that all 4 mounds will fit under the aluminum pan.) Spoon 2 tablespoons water on surface of the griddle around the pancakes. Immediately cover pancakes with the inverted aluminum pan to steam-griddle them. Cook until top of batter looks dry and bottom of pancakes are lightly browned, 5 to 6 minutes. Using 2 thin spatulas (such as fish spatulas), carefully flip pancakes. Spoon 2 tablespoons water on surface of griddle around pancakes. Cover with inverted aluminum pan, and cook until pancakes are set, 5 to 6 minutes. Transfer pancakes to serving plates. Repeat process with remaining batter and water. Top with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.
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