BEST EVER PANCAKE/WAFFLE BATTER
This recipe is from my aunt and it is truly the best pancake/waffle batter that I've had. If using salted butter, cut the salt. For other variations, add grated apple with cinnamon, a mashed banana, blueberries, pecans or walnuts, chocolate chips, pumpkin, or whatever your imagination comes up with. May use flavored yogurt in place of plain yogurt.
Provided by Husky Brigade
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix wet ingredients into dry, let sit for a minute or two and gently mix again.
- Fry on lightly greased griddle or in waffle maker.
- Serve with Maple Syrup.
PANCAKE AND WAFFLE MIX
"This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch," says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right).
Provided by Taste of Home
Time 10m
Yield about 6 pancakes or 13 waffles (about 4 inches) per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
PANCAKE & WAFFLE MIX
I received this recipe when I was with MOPS (Mothers Of Pre Schoolers). This is such a great tasting pancake that you can add whatever to. We like vanilla, nutmeg and at Christmas....Eggnog! I never checked to see how much the mix makes but the batter will make about 6 or 8 nice size pancakes.
Provided by Suellen Anderson
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat all batter ingredients well with 1 1/2 cups pancake mix and fry in skillet.
Nutrition Facts : Calories 643.9, Fat 6.7, SaturatedFat 1.1, Cholesterol 35.1, Sodium 2392.1, Carbohydrate 123.2, Fiber 3.4, Sugar 24.8, Protein 21.9
PANCAKES AND WAFFLES
Pancakes and waffles why choose have both. I found this recipe from Dr. Weil's recipe of the day. When I made this recipe I made both waffles and pancakes. I got 6 square waffles and 8 small pancakes. I made the pancakes plain and some with blueberries. I topped my plain waffles with bananas, walnuts and sugar free syrup.
Provided by internetnut
Categories Breakfast
Time 15m
Yield 30 pancakes, 30 serving(s)
Number Of Ingredients 8
Steps:
- Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork.
- Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
- Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
- To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.).
- To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
- FOR MEDALLION-SIZED BLUEBERRY PANCAKES:.
- 1 pint blueberries, washed.
- To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
- FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:.
- 1 pint strawberries, washed, hulled, and sliced in half.
- 1 pint blueberries, washed.
- 1/2 cup pure maple syrup.
- Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
- When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.).
- WAFFLE TOPPING:.
- (Per Serving).
- 1/2 banana, sliced.
- 1/4 cup walnuts.
- 1 tablespoon pure maple syrup.
Nutrition Facts : Calories 47.6, Fat 1.1, SaturatedFat 0.5, Cholesterol 29.6, Sodium 46.1, Carbohydrate 7.1, Fiber 0.4, Sugar 0.3, Protein 2.1
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