Melt In Your Mouth Pancakes Food

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

BISQUICK ULTIMATE PANCAKES

Steps:

• Lightly grease griddle or skillet with cooking oil. Heat griddle to 350°F, or heat skillet over medium-low heat.
• In medium bowl, stir all ingredients with whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
• Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each ultimate pancake. Cook about 1-2 minutes, until there are bubbles across the top and until edges are dry. Using a pancake turner, turn and cook other side until golden brown. Serve warm with butter and maple syrup.

COCONUT FLOUR PANCAKES

Steps:

• In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
• Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
• Heat a large skillet over a medium flame, or heat griddle to 325oF.
• Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray.
• Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds.
• Transfer to a plate and cover with foil. Repeat with remaining batter.
• Serve with toppings of choice.

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F;.
• grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.
• To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

NO MILK IN THE HOUSE-MELT IN YOUR MOUTH PANCAKES

Steps:

• Stir all ingredients except blueberries in a 4 cup measuring cup. Melt 1 to 2 tablespoons butter unto heated grill or flat frypan. Pour 3 to 4 pancakes on melted butter then sprinkle fresh blueberries on uncooked side of pancake. When edges turn slightly brown flip once only and cook until golden brown. Serve with syrup, jelly or powdered sugar. YUMMY!

ISLAND PANCAKES

Steps:

• Drain pineapple and reserve liquid.
• In a large bowl, mix the oats, milk, oil, banana, eggs, and 1/2 cup of the reserved pineapple juice.
• Mix flour, baking powder and salt. Add to oat mixture. Beat well.
• In a small saucepan, blend the cornstarch and syrup until smooth. Stir in 1/2 cup reserved pineapple juice.
• Cook, stirring constantly, for 2-3 minutes until syrup begins to thicken. Stir in pineapple pieces and remove from heat.
• Heat griddle (when a drop of water dripped onto the griddle sizzles, it's ready). Spray lightly with cooking spray. Pour batter onto hot griddle, about 1/4 cup per pancake. Cook until batter bubbles and edges begin to look dry. Flip and cook until golden brown.
• Serve pancakes with warm pineapple sauce.

MELT-IN-YOUR-MOUTH PANCAKES

Steps:

• Mix Bisquick, milk and eggs in medium bowl.
• Stir in sugar, baking powder, lemon juice and vanilla.
• Don't stir too much, batter should be lumpy.
• Pour 1/4 cupfuls of batter on preheated greased griddle.
• Cook until edges are dry and turn, cook until pancakes are golden.