THE FLUFFIEST PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10
Number Of Ingredients 11
Steps:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.
- Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.
THE FLUFFIEST PANCAKES YOU WILL EVER HAVE
I love pancakes. Who doesn't! These pancakes are actually inspired by a book character by Dean Koontz. The characters name is Odd Thomas and I imagine that if he were to serve me his fluffy pancakes in Pico Mundo that this is how they would be. Keep in mind that this recipe is just a method. You can add ANYTHING to these guys to jazz them up. I like blueberries, raspberries, and sometimes I even add scrambled eggs, crumbled sausage, and shredded cheese. Yum!
Provided by alamahara
Categories Breakfast
Time 1h5m
Yield 12 diner size pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube.
- Combine flour, baking powder, sugar, and salt in a bowl.
- In a separate bowl beat 2 eggs with melted butter until creamy.
- Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.).
- Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter.
- Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded.
- After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious.
- ENJOY! ;).
SUPER FLUFFY PANCAKES
My Mom taught me this recipe and she always complained the pancakes came out "too fluffy", REALLY is that possible!! By not mixing out all the clumps the pancakes "pop" up when you flip them and are SOOOO good topped with fresh berries and whipped cream!
Provided by Crissy_T
Categories Breakfast
Time 20m
Yield 2 pancakes, 3-4 serving(s)
Number Of Ingredients 8
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.
FLUFFY PANCAKES
I got this recipe from a Good Housekeeping recipe book years ago and have committed it to memory. My husband loves these and will eat no other kind.
Provided by Nell Majeran
Categories Breakfast
Time 15m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
- Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
- Mix liquid ingredients into dry ingredients.
- Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
- Cook until golden brown.
- Serve with butter and syrup or your favorite topping.
Nutrition Facts : Calories 655.4, Fat 29.5, SaturatedFat 7.2, Cholesterol 115.7, Sodium 1351.8, Carbohydrate 81, Fiber 2.1, Sugar 12.9, Protein 16.5
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
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