My Family Pancakes Food

MY FAMILY PANCAKES

Steps:

• Mix all ingredients together.
• Fry like regular.

JAPANESE PANCAKES

Steps:

• Combine flour, sugar, baking powder and salt in large bowl; set aside. Whisk egg yolk, milk, butter and vanilla in medium bowl until blended. Add to flour mixture; stir just until blended. (Some lumps may remain.)
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 2 to 3 min. or until stiff peaks form. Fold into pancake batter just until blended. (See tip.)
• Spray insides of 4 (3-inch diameter and 2-1/2-inch-deep) ring molds with cooking spray. Heat large nonstick skillet on medium-low heat; spray with additional cooking spray. Place ring molds in prepared skillet; ladle 1/2 cup batter into each mold. Cover with lid. Cook 5 to 7 min. or until bubbles form on tops of pancakes and batter rises to tops of molds.
• Slide spatula under each filled ring mold, then grasp side of mold with tongs and quickly flip pancake and mold over; cover. Cook 3 to 5 min. or until bottoms of pancakes are golden brown. Transfer pancakes to serving plate; carefully remove molds. Cover pancakes to keep warm. Repeat with remaining batter to make 4 additional pancakes.
• Microwave chocolate chips and cream in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Serve spooned over the pancakes.

EASY BLUEBERRY PANCAKE RECIPE

Steps:

• Mix first 4 ingredients until blended.
• Whisk egg, milk and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.
• Heat griddle or large skillet, brushed lightly with some of the remaining oil, on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Immediately sprinkle 2 Tbsp. blueberries over batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Serve topped with remaining berries and COOL WHIP.