PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
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
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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