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
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
NORWEGIAN PANCAKES - PANNEKAKEN
My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.
Provided by in da wings
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
- Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Cholesterol 97.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 157.3 mg, Sugar 3.8 g
BELGIUM PANCAKES A.K.A. CREPES
In Belgium when you are invited for a pancake breakfeast you are actually going to eat what Americans think of as crepes. They are usually only made for special occasions such as birthdays. From my very old recipe book called "Wonderfull Ways to Prepare Crepes and Pancakes".
Provided by Chef Suz in Bekond
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
- Sift the flour with salt and gradually add to the egg and milk mixture.
- Add the melted butter and blend thoroughly.
- If mixing by hand, strain the batter through a sieve to remove any lumps.
- Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
- Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
- Serve with butter, brown sugar, and or powdered sugar.
- Prep time includes 1 hour resting.
Nutrition Facts : Calories 100.5, Fat 4.5, SaturatedFat 2.4, Cholesterol 55.7, Sodium 125.4, Carbohydrate 11, Fiber 0.3, Sugar 0.1, Protein 3.6
BAVARIAN PANCAKES
My grandma's recipe. These come out plate size and thin. You put any choice of toppings on and roll up and eat. This is a German heritage recipe.
Provided by WI Cheesehead
Categories Breakfast
Time 20m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Mix all ingredients; don't over beat. Mix may have some lumps.
- Heat skillet and melt butter.
- Pour about 1/2 cup mix in circle into skillet and fry until bubbly.
- Turn over and fry until light brown.
- Top with syrup, powdered sugar, apple sauce, nuts, chocolate chips, whipped cream or any such ingredient and roll up.
- Eat in a roll.
Nutrition Facts : Calories 202.3, Fat 8.2, SaturatedFat 2.6, Cholesterol 101.5, Sodium 211.2, Carbohydrate 24.1, Fiber 0.6, Sugar 3.3, Protein 7.6
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