My Favorite Pancakes Food

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FAVORITE EVERYDAY PANCAKES



Favorite Everyday Pancakes image

I got this recipe from Shirley Baker, the mom of one of my college roommates. Her family cookbook is still one of my prized possessions because every recipe is a great one! These are hyper-fluffy; I make them with white whole wheat flour to help make them a bit more healthy. Kids love them.

Provided by Fuzzys Finds

Categories     Breakfast

Time 20m

Yield 8 4 inch pancakes, 4 serving(s)

Number Of Ingredients 7

1 1/4 cups all-purpose flour, sifted (I use white whole wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil (or coconut oil)

Steps:

  • Sift together dry ingredients.
  • Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
  • Surely you know what to do with the pancake batter from this point, right?

Nutrition Facts : Calories 273.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 55, Sodium 611.5, Carbohydrate 36.7, Fiber 1.1, Sugar 3.3, Protein 7.6

MY FAVORITE PANCAKES



My Favorite Pancakes image

Make and share this My Favorite Pancakes recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 20m

Yield 10-12 pancakes, 4-6 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3 tablespoons vegetable oil or 3 tablespoons canola oil
1 1/2 cups milk
1/2 teaspoon vanilla extract

Steps:

  • In large bowl, stir together flour, sugar, baking powder and salt.
  • In another bowl, whisk eggs, oil, milk and vanilla.
  • Add liquid to dry mixture and whisk.
  • Don't overmix; batter should be lumpy.
  • Heat a heavy griddle or fry pan which is greased with a little butter or oil .
  • The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 412.2, Fat 16.6, SaturatedFat 4.3, Cholesterol 118.6, Sodium 644, Carbohydrate 53.4, Fiber 1.5, Sugar 6.7, Protein 11.8

FAVORITE PANCAKES



Favorite Pancakes image

This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.

Provided by Kellie in SLO

Categories     Breakfast

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 1/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or 2 tablespoons melted shortening

Steps:

  • Sift together flour, baking powder, sugar, and salt.
  • Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
  • Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
  • Makes about 12 dollar size or 8 4-inch pancakes.

Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8

MY KIDS' FAVORITE BANANA PANCAKES



My Kids' Favorite Banana Pancakes image

Provided by Debra Ponzek

Categories     Milk/Cream     Fruit     Breakfast     Brunch     Kid-Friendly     Banana     Pecan     Spring     Pan-Fry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes eighteen 4-inch pancakes

Number Of Ingredients 10

2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter

Steps:

  • In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
  • In a small bowl, mix the flour, sugar, baking soda, and salt together.
  • Add the dry ingredients to the wet ingredients, stirring until just combined - don't worry if there are a few lumps. Stir in the bananas and pecans.
  • Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
  • Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

MY FAMILY'S FAVORITE PANCAKES



My Family's Favorite Pancakes image

This developed from my quest for yummy pancakes that even I loved. I'm not a huge fan of pancakes, but I LOVE these fluffy (not too fluffy!) and sweet (not too sweet!) babies. I hope you try them and enjoy them, too!

Provided by Yia Yia

Categories     Breakfast

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 1/4 cups all-purpose flour
1 egg
1 cup buttermilk
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon vanilla (or 1/2 scraped bean)
1/4 cup oil

Steps:

  • Combine all ingredients in a blender until smooth.
  • Pour about 2/3 - 1/2 cupful of batter onto a preheated griddle or skillet sprayed with non-stick spray.
  • Turn when plenty of bubbles appear on the surface of the pancake.
  • Enjoy with your choice of syrup or fruit!

Nutrition Facts : Calories 178, Fat 7.9, SaturatedFat 1.4, Cholesterol 27.7, Sodium 244, Carbohydrate 22.8, Fiber 0.5, Sugar 7.8, Protein 3.8

FAVORITE PANCAKES



Favorite Pancakes image

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 25m

Number Of Ingredients 7

1 1/4 cups sifted flour
3 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 beaten egg
1 cup milk
2 Tbsp salad oil

Steps:

  • Sift together dry ingredients. Combine egg, milk, and salad oil in a bowl. Add to dry ingredients. Stir until moistened.
  • Spoon pancake batter onto prepared griddle or large skillet.
  • Cook 1 to 2 minutes; turn and cook until golden brown. Repeat using remaining batter.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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