One Cup Pancakes Food

BUDDY'S ONE-CUP PANCAKES

Steps:

• Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it's nice and smooth.
• Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter then, once the butter has melted and starts to sizzle, add large spoonfuls of batter to the pan - you'll need to cook your pancakes in batches.
• Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.
• Carefully wipe out the pan with a ball of kitchen paper, then add another small knob of butter and cook the next batch.
• Serve the pancakes right away with your favourite toppings - I like a bit of fruit and a drizzle of honey.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

EASY PEASY PANCAKES - PERFECT FOR KIDS AND ADULTS ALIKE!

Steps:

• Pour your flour into the first cup till it is even with the top then sieve it into the mixing bowl and poke a hole in the middle.
• Pour your milk into the second cup till it is even with the top then pour it into the hole in the middle, it will go out of the hole a lot but that helps it to mix in just a little bit easier
• Crack the egg into the middle, making sure that none of the egg shell has been dropped into the pancake batter, then wash your hands.
• Whisk or mix it all together until it is has the consistency of a thin cream, then it is time to turn on the stove to a low heat.
• This is the time where you will have to put in your little knob of butter if your pan isn't non stick, you may want to add some butter if your pan is a little old too.
• Pour approximately one fifth of batter into your pancake pan then swirl it around till it covers the whole surface area of your pan by moving the pan around,
• After about 30 seconds flip the pancake over if you can or just take your spatula and use that to flip it over, then wait another 30 seconds, repeat this process until your pancake is golden brown on both sides, be careful not to overcook! Repeat this with all your pancakes, then its time for toppings!
• Tip: you can leave you batter in the fridge for one day if you want to use it again tomorrow!!!

PANCAKES FOR ONE

Steps:

• Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
• Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
• Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.