North Woods Pancakes Food

FLUFFY PANCAKES

Fluffy Pancakes image

Whipped egg whites make these pancakes light in texture and give them extra height.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
Butter and maple syrup, for serving

Steps:

Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

NORTH WOODS PANCAKES

North Woods Pancakes image

My son brought this recipe home from school after a study of "Tall Tales." Supposedly Paul Bunyan ate these! I did tweak the recipe a bit to fit our tastes. This is the only recipe I use for everyday pancakes! Serving size really depends on how big you make your pancakes.

Provided by MommaEllen

Categories Breakfast

Time 15m

Yield 8-10 pancakes, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups milk (I use powdered dry milk, reconstituted)
1 egg (add 2 if you want more protein)
3 tablespoons melted butter or 3 tablespoons margarine
1 teaspoon vanilla extract

Steps:

In a large bowl, sift together the flour, baking powder and salt.
In a smaller bowl, mix together the sugar, milk, egg, melted butter and vanilla.
Add the milk mixture to the flour mixture, stirring until smooth.
Let set for about 5-10 minutes for the flour to absorb the milk mixture.
Pour 1/4 cup batter onto a preheated griddle (mine is set at 325 degrees).
Brown on both sides and serve hot with butter, syrup, fresh berries, or roll them up and eat plain like my son does.
I sometimes add chocolate chips to each pancake individually, after pouring onto the griddle. This keeps the chips from all clumping at the bottom of the bowl or someone not getting any chips in their pancake.

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