SIMPLE, FLUFFY PANCAKES
Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn't spread too thinly so you get nice fluffy pancakes.
Provided by Nagi
Time 20m
Number Of Ingredients 8
Steps:
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
- Serve with toppings of choice!
Nutrition Facts : ServingSize 62 g, Calories 108 kcal
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
PANCAKES I
My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.
Provided by CYNDILB
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium-high heat.
- Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
- Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.2 g, Cholesterol 68.5 mg, Fat 13 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 580.9 mg, Sugar 8.2 g
BEST FLUFFY PANCAKES
Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!
Provided by Karina - Cafe Delites
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Nutrition Facts : Calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, ServingSize 1 serving
OAT FLOUR PANCAKES RECIPE
These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.
Provided by Alyssia Sheikh
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
- Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
- Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
- Fold dry mixture into wet mixture, but don't overmix.
- Allow batter to sit for 5-10 minutes to thicken slightly.
- Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
- Add a drizzle of oil or melt butter onto the griddle.
- Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
- Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
- Serve and enjoy with maple syrup and your favorite toppings!
- Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
- Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
- Follow cooking procedure described above.
Nutrition Facts : ServingSize 3 medium pancakes, Calories 378 kcal, Fat 9 g, Carbohydrate 56 g, Fiber 8.5 g, Protein 12.5 g
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