Perkins Pancakes Food

COPYCAT PERKINS FAMILY RESTAURANT PANCAKES

Copycat Perkins Family Restaurant Pancakes image

Make and share this Copycat Perkins Family Restaurant Pancakes recipe from Food.com.

Provided by ChefOnTheMoon

Categories Breakfast

Time 30m

Yield 10 pancakes, 3-5 serving(s)

Number Of Ingredients 4

Ingredients

4 cups Bisquick or 4 cups Jiffy baking mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted Crisco shortening, room temperature

Steps:

Place the dry pancake mix into a large bowl.
Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix).
Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
Makes about 10 pancakes 8 inches in diameter.

COPYCAT PERKINS RESTAURANT PANCAKES

Copycat Perkins Restaurant Pancakes image

Make pancakes just like the restaurant does! This recipe contains baking mix, eggs, club soda, and melted margarine or shortening.

Provided by luckytrim

Time 29m

Yield 10 pancakes

Number Of Ingredients 5

Ingredients

4 cups Bisquick or Jiffy baking mix
3 jumbo eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted vegetable shortening or margarine, room temperature
vegetable oil

Steps:

Place the dry pancake mix into a large bowl. Add the eggs, club soda and melted margarine. Use a wire whisk to mix carefully until there are no lumps (don't be vigorous). Allow the batter to rest while you preheat your griddle or skillet over medium-high heat. Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake. Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake. cook's notes You can use this same recipe to make waffles.

Nutrition Facts :

THE BEST BUTTERMILK PANCAKES

The Best Buttermilk Pancakes image

It's not an exaggeration- these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.

Provided by Annalise

Categories Breakfast

Time 30m

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour ((240 grams))
2 tablespoons granulated sugar ((25 grams))
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk ((475 ml))
2 large eggs
1 tablespoon vanilla extract
¼ cup unsalted butter (, melted and slightly cooled (56 grams))
Additional butter or oil, for the pan

Steps:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
Serve immediately or keep warm in a 200°F oven until ready to serve.
Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.

Nutrition Facts : Calories 157 kcal, Carbohydrate 21 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 197 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving