Vanilla Pancakes Food

EXTRA-YUMMY FLUFFY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

PANCAKES

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

VANILLA PROTEIN PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix oat flour, protein powder, baking powder, and cinnamon until fully blended.
• Add egg whites and Greek yogurt to the bowl and mix until a batter-like consistency is reached.
• Melt coconut oil in a skillet over medium-high heat and wipe down to prevent the pancakes from sticking.
• Pour in some batter and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
• Top your pancake stack with bananas, blueberries, or honey.
• Enjoy!

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

VANILLA PANCAKES

Steps:

• Beat egg until frothy.
• Add milk and butter.
• Mix well.
• Add sugar, salt and vanilla extract. Mix well.
• Add flour and mix until smooth.
• Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
• Heat a heavy cast iron griddle or skillet over medium low burner.
• Wipe with butter with a paper towel just enough to grease the surface lightly.
• When heat is correct a small drop of water will just bounce and break in to smaller drops.
• Pour batter a 1/4 cup at a time for each pancake.
• Turn when top begins to bubble slightly.
• Second side cooks quicker so keep an eye on 'em.
• Repeat until out of batter, remember to wipe the griddle with butter between each batch.

WHOLE WHEAT VANILLA YOGURT PANCAKES

Steps:

• Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
• Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry and stir just until blended.
• Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
• Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

CHERRY-VANILLA PANCAKES

Steps:

• 1. Sift the flour before measuring.
• 2. Resift the flour with salt, sugar, and baking powder.
• 3. Lightly beat the egg.
• 4. Add the milk, butter, vanilla, and egg to the flour mixture.
• 5. Stir only until blended. Do not over mix.
• 6. Heat a griddle or large skillet over medium heat.
• 7. Spray lightly with non-stick cooking spray. (Or if you prefer you can lightly oil or use melted butter.)
• 8. Spoon 2-3 tablespoons of batter into griddle or skillet for each pancake.
• 9. Let cook until bubbles form. Then flip the pancake carefully.
• 10. Cook other side until pancake is done.
• 11. To serve, stack the pancakes on a plate. Spoon cherry pie filling over the top of the pancakes. Add whipped cream on the top. Sprinkle with powdered sugar if desired.Serve immediately.

EASY FLUFFY PANCAKES FROM SCRATCH

Steps:

• Whisk flour, sugar, baking powder, and the salt in a medium bowl.
• Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
• Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps - it is important not to over-mix the batter.
• Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
• When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.
• Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.
• Stir in the 1 cup of fresh chopped strawberries.
• Coat a large skillet or griddle, with butter or cooking spray. Then heat skillet or griddle over medium heat.
• Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
• Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.
• Yields: 8 pancakes.