Secret Ingredient Pancakes Food
SECRET INGREDIENT PANCAKES
Crisp on the outside, moist on the inside, and tasty! See if your kids can guess the secret ingredients. Mine did!
Provided by Galynn
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, and salt together in a bowl. Beat eggs in a separate bowl using an electric mixer for 1 minute; add beer, milk, oil, and vanilla extract and beat on low for 30 seconds. Pour egg mixture into flour mixture and mix just until combined.
- Heat a lightly oiled griddle to 400 degrees F (200 degrees C). Drop 1/2 cup batter onto the griddle 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 batter.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 78.3 g, Cholesterol 95.4 mg, Fat 17.7 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 744.2 mg, Sugar 26.9 g
SECRET INGREDIENT PANCAKES RECIPE - (4.5/5)
Provided by theinletgirl
Number Of Ingredients 11
Steps:
- *If you don't want to bother with making these pancakes from scratch, use buttermilk pancake mix and substitute the liquid requirement with any carbonated beverage such as sprite, 7-up or ginger ale. Follow the package directions. Mix wet ingredients and add to dry ingredients. Blend just until mixed. Pour on the griddle. If you would like to add an optional ingredient you should drop them onto the batter at this point. When batter begins to bubble toward the center of the pancake, use a large spatula and flip.
FAMILY SECRET PANCAKES!
This is the first recipe I was taught as a child. Not so much a huge secret as it is a lost way of preparation.The extra prep in this recipe involves the egg that few recipes call for. The effect is an amazingly light, pure pancake that doesn't weigh you down, and could be compared to a crepe in density, but not in actual form!! My favorite way to prepare these is with a stack of 3 pancakes..the first with a small bit of butter...then a generous amount of JIF Peanut Butter! The second pancake has syrup only, ending with a peanut butter-syrup layer on top. Sprinkle with a bit of powdered sugar, and devour!
Provided by Mortinus
Categories Breakfast
Time 8m
Yield 12 Medium Pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift dry ingredients together in a large mixing bowl, set aside.
- Crack and separate 2 eggs, reserve egg white and yolk in separate bowls.
- Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed.
- Add milk for thinning until desired consistency for pancake density is achieved.
- Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake.
- Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden.
- Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!
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