Super Simple Pancakes Food

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.

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.

SUPER SIMPLE LATKES (POTATO PANCAKES)

Steps:

• Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much.
• Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
• Pour about 1/4 inch of oil into a heavy-bottomed frying pan. I use an electric frying pan at 375 so it doesn't get too hot and burn the latkes.
• Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
• Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture.
• Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.

SUPER FLUFFY PANCAKES

Steps:

• Mix all of the dry ingredients in large bowl. Create a crater in the middle and then add milk, slightly beaten egg, vanilla and melted margarine.
• Mix ONLY ENOUGH TO MOISTEN, you want there to still be clumps.
• In a greased or cooking sprayed pan, over medium heat pour about 1/2 c batter.
• Let cook until bubbles break on surface or when you gently lift and edge it is nicely browned. FLIP and let cook for a bit longer checking to be sure your not burning.
• Cool pan slightly between each one, I carefully wave the pan (away from the stove and any people) a couple times to cool it quicker ;) regrease and cook another.

SIMPLE, FAST AND SUPER FLUFFY PANCAKES

Steps:

• Mix dry ingredients and whisk together.
• Mix wet ingredients together and whisk into the dry ingredients. Batter will be extremely thick, so you can add a little more milk to lessen the consistency if you prefer, but assuming you got the flour measurement correct, 2 cups of milk always seems to be about perfect for me.
• I use a 1/4 cup to scoop the batter on the griddle. If you like very thick and fluffy pancakes you'll have to use a spatula or just bang the cup on the griddle a few times to get it all out.
• I use a cast iron griddle over gas burners, so I have to use very low heat, and each set of pancakes cooks faster and faster (Usually 2-4 minutes per side for me). Most people say to watch the bubbles on top and turn after they pop, but with pancakes this thick, it can be a little deceiving. I just check the bottom before flipping and once it's golden brown, I flip it. Also, because they are so thick, you want to give a little smash with your spatula once you flip to make sure the whole bottom is in contact with the griddle.
• I feel it is a must to use real butter and a good syrup, but these are really up to you.

SUPER SIMPLE PANCAKES

Steps:

• Mix together your dry ingredients. Make a well in the center, and pour in egg, milk and oil. Mix until well combined.
• Oil a frying pan and heat it over medium high heat. Pour about 1/4 cup of batter onto the pan. Pancakes are ready, when the both sides are brown.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. 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.