Pancakes Food

PANCAKES

Steps:

• Beat egg until fluffy.
• Add milk and melted margarine.
• Add dry ingredients and mix well.
• Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
• 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 and tip to spread out or spread with spoon.
• When bubbles appear on surface and begin to break, turn over and cook the other side.

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

PANCAKES

Steps:

• Mix first 4 ingredients.
• Beat egg, milk and oil in medium bowl with whisk until blended. Stir in flour mixture.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

HOW TO MAKE PANCAKES

Steps:

• You're probably making pancakes for more than one person. To properly serve them warm all at once, heat your oven to 325 degrees, and store the pancakes there on a wire rack-lined baking tray until all the pancakes are made. It's helpful to have all your ingredients ready before beginning to cook. This means the dry ingredients are measured out, the buttermilk is poured and the butter is cooled and melted. A griddle is the best surface for making pancakes, but if you don't have one, a large, well-seasoned cast-iron skillet is ideal. It will distribute heat evenly and give you a hassle-free, non-stick experience. Or use a non-stick skillet.You'll need a whisk or fork for mixing and a spatula for flipping. Choose a spatula that is large, wide, angled and heat-proof. Fish spatulas are actually a great tool here, providing the proper width and flexibility needed to flip.
• Great pancakes start with a great batter. A well-seasoned, well-balanced batter, mixed properly (yes, there's a way to do that) makes for a perfect pancake every time. The instructions below are for a classic buttermilk pancake, but we'll take you through flour experiments and mix-ins later on. The correct ratio of eggs to buttermilk will create a tangy, custard-like interior; there is no true rule of thumb for this, but our master recipe below will give you a good template. Baking powder and baking soda will build the ideal lift and a light texture, and the right amount of sugar will help crisp the edges without crossing into dessert territory. And yes, there is quite a bit of salt. But if you try to cut back, you will miss it. As with any food, pancakes need proper seasoning.Whisk all the dry ingredients together in a large bowl, then create a well in the center to pour the buttermilk and crack the eggs (no need to combine the eggs with the buttermilk first - there are only so many mixing bowls you should wash this early in the day). Starting from the center and moving towards the edges, incorporate all the dry ingredients into the wet until no obvious dry bits remain. Pancake batter should never be overmixed. This develops gluten, which will make a tough pancake. Do not be afraid of a few lumps here. They'll take care of themselves.
• Cooking pancakes properly requires patience and all your senses. Listen for the slight sizzle as the batter hits the skillet, look for tiny bubbles forming on top, and smell for browning (before it burns). Finding the correct heat setting for cooking pancakes, which is medium-low, is tricky. Too hot, and you'll likely burn the exteriors before the insides get cooked; too low and there will be no sizzle and no crispy edges. The temperature truly does need to be just right. Most oven burners are so different that medium-low is not an exact science, so play in the space somewhere in the middle of your middle and lowest setting. When using a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium-low.To test if the skillet is ready, hit it with a small spoonful of batter. It should sizzle right away. If it doesn't, turn the heat up just slightly. If the skillet starts to smoke, the heat is too high, so turn off the burner and wait a few minutes before trying again. It should go without saying, but pancakes are not the time to use restraint, especially when it comes to your cooking fat. This is by no means a deep fry, but you do need plenty of fat to get the exterior properly browned and those edges wonderfully crisped, which are arguably the best part. Yes, we all love butter, and it definitely belongs inside and on top of your pancakes. But butter will burn at the heat needed to cook a proper pancake, so choose an oil with a high smoke point. Vegetable or canola will do, but if you can get your hands on some coconut oil (refined or unrefined), you'll be rewarded with an almost buttery flavor and delightfully subtle, nutty, tropical vibes. Avoid olive oil, though.The perfectly sized pancake cooked at home falls somewhere between the ones you might find at your favorite breakfast spot and the gimmicky silver-dollar pancake: about 4 inches across, the diameter of a generously sized orange. The best tool for ladling out properly-sized pancakes is a measuring cup, either 1/4 or 1/3 cup, depending on your preference. When scooping the batter into the skillet, resist the temptation to make too many pancakes at once. The batter will spread and puff slightly, so make sure you are spacing them about 1 inch apart. This gives them room to grow without bleeding into each other, and it gives you plenty of space to flip. For good flipping technique, timing is everything. Wait too long and you've got blackened bottoms, but be too impatient and you'll end up with a mess of batter everywhere. Each side will take about 2 to 3 minutes, but look for visual cues as well. As the pancake cooks, the top will start to form many tiny bubbles and appear just set around the edges. You can always give it a little peek, but avoid moving the pancakes around too much during this stage. The baking soda and baking powder need time to activate and create gas, which makes air, which makes for a delightfully fluffy pancake. Your reward for being the cook is a pancake called "the tester." This is the first pancake of the lot, and it will almost certainly not turn out well. But do not let this get you down, because it is a blessing in disguise: a chance to make a misshapen, slightly burned and poorly flipped pancake, and learn from your mistakes. Adjust your heat, increase the fat in the pan if need be, and keep cooking.
• Here is a simply excellent pancake recipe: fluffy, deeply flavored, appropriate for the weekday rush or the weekend splendor. This is a basic recipe, but it lends itself to all sorts of variations. Try swapping in different flours or mixing in some berries or chocolate chips. This recipe has more salt than the average pancake recipe, but it results in sensational cakes that will turn out to be your favorite breakfast treat. Read on to learn how to vary the recipe with alternative flours and mix-ins.
• Because of their manageable size and unfussy cooking method, pancakes are the perfect place to experiment with the flour itself. Swapping in different flours, like buckwheat or coconut, with some of the all-purpose flour will change the pancake's texture and taste in a delightful way. A good rule of thumb for most alternative flours is to substitute 25 percent of the flour, which, if you go by our master recipe above, is 1/2 cup. BUCKWHEAT FLOUR Because the flavor of buckwheat is so assertive, a little bit goes a long way. Substitute 1/4 cup flour here. These deeply earthy pancakes are decidedly a little bit more "adult" and especially delicious with warmed honey and flaky salt. COCONUT FLOUR Very mild in flavor, naturally sweet coconut flour will give you a softer, more delicate pancake without tasting like a bottle of sunscreen. These are clearly destined for banana pancake hall of fame. CORNMEAL The classic cornmeal pancake will have a little more than 25 percent in the mix, but even a small amount is still enough to lend some sweetness and welcomed texture. Both white and yellow cornmeal can be used. This flour is an obvious match made in blueberry pancake heaven. GLUTEN-FREE FLOURS Of all the gluten-free flours on the market, Bob's Red Mill All-Purpose blend works best here. Its main ingredient is chickpea flour, the darling of the gluten-free world, which behaves more like all-purpose flour. It does have a relatively assertive (but not unpleasant) flavor, and works far better for pancakes than a gluten-free option like rice flour, which will give you a gummy texture. If going gluten-free, use 2 1/2 cups of flour. OAT FLOUR One of the trendier alternative flours out there, oat flour is just finely ground oats. Adding a bit to the batter is like stealthily giving your decadent breakfast a little protein boost without interfering with its flavor. It's surprisingly delicious with chocolate. WHOLE-WHEAT FLOUR For something a little more wholesome and deeper in flavor, splurge for a bag of the nice freshly milled stuff to let the nuttiness of the wheat shine through. Whole-wheat pancakes are best eaten minimally adorned with some warm maple syrup and lots of extra butter.
• While straight-up buttermilk pancakes are as good as gold, sometimes you want a little extra flavor. When introducing different ingredients into the batter, be modest: a little bit will go a long way. Too many mix-ins can make the pancake heavy or unbalanced. For larger items like fruit and chocolate, start with 1 1/2 cups and adjust based on your preference. While blueberries definitely have the pancake market cornered, raspberries and blackberries are also delicious. Slice large berries in half. To prevent berries from sinking to the bottom, toss them with a little bit of flour before folding into the batter. Adding berries to the batter can enhance a pancake made with flour swap: cornmeal and blueberries are a perfect match, or try blackberries and oat flour.Bananas are great as a topping, but try them inside the pancakes. Not only do they provide a luxuriously creamy interior, but their banana flavor is intensified as the pancakes cook (think: the cheater's banana bread). Slice up two bananas about 1/2 inch thick and stir them into the batter. For an especially gorgeous version, add a few slices to the top of the cooking pancake just as you're about to flip. Mixing chocolate into your pancakes in the form of chips or chunks may push them towards more cake than pancake, but sometimes that's just the kind of thing you need to start the day. Choose a chocolate with some proper bitterness (look for anything 66 percent and above) to prevent them from becoming overly sweet. You can also try chocolate shavings, which will give the batter a sweet unctuous flavor.Vanilla beans, lemon zest, a bit of ground cinnamon, and freshly grated ginger are all welcome additions to pancakes. Add them into the batter before you start cooking. For these, just a pinch will do. Also consider cardamom, freshly grated nutmeg, allspice and even a tiny bit of pumpkin pie spice.
• Not everything belongs inside a pancake, and that's where the toppings come in. Melted butter and maple syrup are the classics, followed by a dollop of good jam or preserves. But try granola for a bit of crunch, or smashed berries for a luxurious sweetness. Use restraint when topping your pancakes, and sometimes it's best to dip them in the topping, to preserve those delicious crunchy edges.Good maple syrup is much easier to find these days, and grade B generally has the richest flavor. If it's labeled "pure," it's a pretty good indication of quality, but when in doubt, read the label to make sure nothing has been added. Other syrupy friends include warmed honey and agave syrup. When adding sticky sweet things to your pancakes, sometimes it's better to dip bits of pancake in the syrups than to douse them, in order to preserve those crispy edges.Yes, there is butter inside the pancake, but that's no reason not to slather some on top. For the iconic just-melted perfect pat, make sure your butter is room temperature before dabbing it onto those hot-off-the-griddle pancakes. And while whipped cream might not be your speed for a weekday morning, there is definitely a time and a place for it. The canned stuff is tempting (and fun), but for a truly luxurious breakfast, make your own. Other great dairy alternatives include lightly sweetened mascarpone cheese, crème fraîche or even sour cream. Chopped nuts, toasted coconut flakes, or a sprinkling of candied seeds are all welcome on top of a pancake, especially when paired with warm butter and syrup. Granola makes a delicious, unusual topping (we have some recipes), and adds a bit of savory crunch to a sweet breakfast. Don't be afraid of a little flaky sea salt for texture here, either.Fresh sliced fruit, like bananas, strawberries and peaches, and smashed berries make a great option for a lighter pancake topping. When tossed with the teeniest bit of sugar, they'll even create their own syrup. Or try warming them in a bit of maple syrup first. Choose what's in season, going for the ripest, juiciest things you can find. While not exactly "farm fresh," high-quality preserves and expensive Luxardo cherries are excellent here.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

ULTIMATE FLUFFY PANCAKES

Steps:

• Beat egg.
• Stir in butter and milk.
• Combine flour, salt, sugar, and baking powder.
• Stir into egg mixture.
• Lightly grease a griddle.
• Heat griddle and drop about 1/4 cup batter onto griddle.
• Spread lightly with a spoon.
• When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
• (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
• For me, the temperature usually ends up somewhere between medium and medium-high.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

FLUFFY PANCAKES

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.

GOOD OLD FASHIONED PANCAKES

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.

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.

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

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.