FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
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
FLUFFY PANCAKES
Whipped egg whites make these pancakes light in texture and give them extra height.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
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
WORLD'S LIGHTEST PANCAKES
Make and share this World's Lightest Pancakes recipe from Food.com.
Provided by Deja A
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a griddle over medium heat. Grease lightly.
- In a medium bowl, stir together flour, baking powder, salt & sugar.
- Pour milk into 2 cup glass measuring cup; stir in milk and melted butter, blending well.
- Pour liquid, all at once, into dry ingredients and stir just until flour is moistened. Don't worry about lumps and don't overbeat.
- Pour 1/4 cup batter onto hot, greased griddle and cook until bubbles form and just start to pop on the surface. Turn & lightly brown the other side.
THE BEST PANCAKES IN THE WORLD
Once you taste these light and tasty pancakes you'll never go back to another recipe. You just throw all ingredients in the blender and voilà.
Provided by Yummygood
Categories Breakfast
Time 9m
Yield 5-8 pancakes, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Just toss it all in the blender or magic bullet and blend until smooth.
- Cook on hot griddle.
- Serve with maple syrup.
- Eat. Yum!
- I substitute 3/4 c fat free half and half plus 1/4 c water for the 1 c buttermilk.
Nutrition Facts : Calories 277.9, Fat 12.6, SaturatedFat 2, Cholesterol 44.3, Sodium 390.4, Carbohydrate 35.3, Fiber 0.8, Sugar 12.5, Protein 6
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
WORLD'S EASIEST PANCAKES
This recipe was given to me by my aunt before she died. It is the easiest pancake recipe I have ever seen, and they never fail to be light and fluffy.
Provided by Shaun -
Categories Breakfast
Time 10m
Yield 12 large pancakes
Number Of Ingredients 4
Steps:
- Place all ingredients into a large mixing bowl, and mix for approx 2 minutes.
- Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.).
- Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade.
- Top with maple syrup or lemon and sugar mix.
Nutrition Facts : Calories 51.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 16.5, Sodium 147.2, Carbohydrate 8.8, Fiber 0.3, Sugar 1.1, Protein 2.2
LIGHT AND FLUFFY PANCAKES
From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing
Provided by daaynish
Categories Breakfast
Time 20m
Yield 2 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
- In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
- Whisk the egg and melted butter into the milk mixture.
- Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
- Whisk gently until just combined, there should still be lumps.
- Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
- Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
- Flip the pancake and wait another 1-2 minutes.
BEST FLUFFY PANCAKES
Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!
Provided by Karina - Cafe Delites
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Nutrition Facts : Calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, ServingSize 1 serving
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! ;).
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- Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.Get out 3 mixing bowls: large, medium, and small.Add the butter to the large bowl and microwave until it is melted.
- Set aside to cool a little bit.In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.Add the buttermilk and milk to the melted butter.Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl.
- Whisk in the yolks.Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly.
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- Australia – Pikelets. These fluffy mini Australian pancakes are made with pockets that can be filled with custard or jam. Pikelets are usually enjoyed with butter and honey or jam as a snack or are served with afternoon tea.
- Austria – Kaiserschmarrn. Kaiserschmarrn literally means “the emperor’s sweet omelette,” and is named for the Kaiser Franz Joseph I of Austria. As the pancake mix cooks, it is turned and cut with a fork, which is why it doesn’t have the shape of traditional types of pancakes.
- Belgium – Boûkéte. Belgium may be more famous for its waffles (which some may argue are essentially the same, though they actually use different batter), don’t miss the delicious boûkéte (or bouquette).
- Brazil – Tapiocas. Tapiocas are also similar to crepes, though the Brazilian pancakes are often slightly thicker. They are made with tapioca flour that is cooked on ungreased girdles.
- China – Bing. Bing are savoury Chinese pancakes that are usually made with wheat. The consistency varies across regions from thick and chewy to paper-thin.
- Colombia – Arepas. Traditionally found across Colombia and Venezuela, arepas are a staple of South American cooking much like the tortilla is in Central America.
- Denmark – Aebleskiver. The spherical aebleskiver look more like doughnut holes than like most other types of pancakes. Literally meaning “apple slices” (though most versions don’t actually feature apples anymore) they are cooked in a special pan with circular depressions, which makes them pancakes.
- England – Pancakes. English pancakes are much thinner than their North American counterpart. They are slightly thicker than French crepes and are traditionally topped with powdered sugar and a squeeze of lemon.
- Ethiopia – Injera. In Ethiopia and neighbouring Eritrea, injera is literally the base of most meals. This spongy round pancake is made with teff (a type of grass) flour and placed directly on top of the plate.
- Finland – Pannukakku. Pannukakku is a Finnish pancake that is usually baked in an oven. The creamy and fluffy dish is made with a custardy, vanilla-spiked batter that is cooked until it turns crispy on top but remains gooey in the inside.
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