SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
PETE'S SCRATCH PANCAKES RECIPE - (4.2/5)
Provided by margiekyle
Number Of Ingredients 7
Steps:
- Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Let the batter sit at least 10 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. These will be high, but light and fluffy
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PETE'S SCRATCH PANCAKES
It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.
Provided by Bill Hilbrich
Categories Breakfast
Time 20m
Yield 9 6 inch pancakes
Number Of Ingredients 7
Steps:
- Mix the dry items first.
- Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
- Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle orpan.
- These will be high, but light and fluffy -- .
Nutrition Facts : Calories 209.6, Fat 8.2, SaturatedFat 4.7, Cholesterol 61.5, Sodium 334.9, Carbohydrate 28.1, Fiber 0.8, Sugar 4.3, Protein 5.9
PANCAKES FROM SCRATCH
My grandfather's recipe for thick and amazing pancakes! Serve with real maple syrup.
Provided by Kaylee Sawyer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
- Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.
Nutrition Facts : Calories 290 calories, Carbohydrate 35.6 g, Cholesterol 51.1 mg, Fat 13.4 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 2.9 g, Sodium 402.5 mg, Sugar 4.1 g
PANCAKES
This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.
Provided by Ellen Brody
Categories Breakfast
Time 10m
Yield 9 small pancakes
Number Of Ingredients 7
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 FROM SCRATCH
My own pancake recipe. My grandsons always ask for these. I have been making them in a "farm animal" pancake pan.
Provided by Hag chef
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the flour, baking powder, salt and sugar together in a mixing bowl.
- Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level.
- Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps.
- * Do not over stir, you will have tough pancakes if you do!
- Preheat a frying pan for 2 or 3 minutes.
- Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through.
- Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.
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