BEST QUICK PANCAKES
So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
- Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
- Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
BANANA PANCAKES THE EASY WAY
This is an easy recipe that calls for ingredients you probably already have. Kids love them!
Provided by TINKERTHINKER
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat a griddle to medium heat.
- Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 60.2 g, Cholesterol 83.5 mg, Fat 7.6 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 775.1 mg, Sugar 32.6 g
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
BAMA'S QUICK PANCAKES
Pancakes that can be stirred up as fast as a mix. As a young cook, I tried mixes but most called for an egg and oil. So I thought since I had to get these out anyway, I may as well skip the mix and use my own flour and milk also. This is what I came up with.
Provided by bama jr.
Categories Breakfast
Time 4m
Yield 6-8 medium pancakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place flour, sugar, oil, and egg in a bowl. Whisk in milk until smooth.
- Pre-heat a non-stick skillet over medium heat. Lightly oil or grease skillet with vegetable shortening.
- Test skillet by using a small amount of batter. It should gently puff up after about 30 seconds.
- Discard test piece and ladle about 1/2 cup batter into skillet.
- I like to think that I am actually baking on top of the stove. If the skillet is too hot, the outside will burn before the middle is done enough to turn.
- Let cook until bubbly on top and under side is a golden brown. flip and cook till golden brown.
- I have fun with this by making my childrens initials (thick block style letters). Also, you can drizzle a design on the hot skillet and then ladle pancake batter over this. When flipped, the drizzle design will show up. You can put the batter in a squeeze bottle to really be precise. This really delights small children and lets your 'almost grown' teen-agers know that they will always be your babies.
Nutrition Facts : Calories 325.7, Fat 14.1, SaturatedFat 3.2, Cholesterol 61.4, Sodium 642.7, Carbohydrate 40.9, Fiber 1.3, Sugar 3.4, Protein 8.2
MASA PANCAKES
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Provided by Alan Delgado
Categories Pancake Hominy/Cornmeal/Masa Butter Buttermilk Cornmeal Egg Maple Syrup Breakfast Brunch Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Kid-Friendly Peanut Free Father's Day Mother's Day
Yield Makes about 12 (4") pancakes
Number Of Ingredients 11
Steps:
- If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
- If using fresh masa, crumble into a medium bowl.
- Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
- Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.
MASA PANCAKES WITH SPICED BUTTER
This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that's just so good with the warm spices in the butter.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
- Make the pancakes: Preheat the oven to 200 degrees F.
- In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
- Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
- Serve the pancakes with the spiced butter and warm maple syrup.
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