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.
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
PANCAKE AND WAFFLE MIX
"This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch," says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right).
Provided by Taste of Home
Time 10m
Yield about 6 pancakes or 13 waffles (about 4 inches) per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
BIG-BATCH PANCAKE AND WAFFLE MIX
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Provided by Anna Stockwell
Categories Sunday Stash Breakfast Brunch Pancake Waffle Crêpe Butter Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly Small Plates
Yield Makes about 9 cups
Number Of Ingredients 6
Steps:
- Place butter on a plate and freeze until very firm, about 15 minutes.
- Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
- Do Ahead: Mix can be made 1 month ahead. Keep chilled.
- Pancakes
- To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
- Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
- Waffles
- To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
- Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
- Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
- Crepes
- To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
- Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.
GREAT-GRANDMOTHER'S PANCAKE/WAFFLE BATTER
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)
Provided by highcotton
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients well.
- Add wet ingredients one at a time, in order listed, stirring well after each addition.
- Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
- Cover batter and refrigerate overnight.
- Preheat ungreased electric skillet or griddle to 400 degrees.
- Spoon pancake batter into skillet.
- (We like them'silver dollar' size-- about 2 tablespoons of batter).
- Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
- Flip, and cook on other side until done.
- The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
- Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).
Nutrition Facts : Calories 310.7, Fat 14.1, SaturatedFat 3.6, Cholesterol 81.9, Sodium 1202.3, Carbohydrate 36.8, Fiber 1.1, Sugar 0.2, Protein 9.1
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FAYE'S AWESOME, WHOLESOME PANCAKE/WAFFLE MIX
I had a basic oatmeal pancake recipe that I made-over into a whole new recipe....it's more wholesome and everyone that has tasted it thinks it's wonderful! Guaranteed to make you full! We love it with mixed berries on top to make it a healthy breakfast!
Provided by Ericrocks
Categories Breakfast
Time 30m
Yield 25 waffles, 25 serving(s)
Number Of Ingredients 9
Steps:
- mix together and store in tight container.
- TO MAKE PANCAKES.
- 1 1/4 C mix.
- 1 C Water.
- 2 T.
- canola oil.
- 1 egg.
- mix together-- if you want it thicker add mix, if you want it thinner, add water.
- I like to add some cinnamon to taste.
- Spoon onto hot griddle and cook.
- Note-- the batter tends to thicken as it sits.
- TO MAKE WAFFLES.
- 1 1/2 C mix.
- 1 C water.
- 2 T.
- canola oil.
- 1 T.
- butter.
- 1 egg.
- separate egg and beat whites until thick.
- Mix remaining ingredients and fold in whites.
- Spoon into hot waffle maker.
- Note-- batter may seem watery, but the waffles turn out wonderful!
- Batter will thicken as it sits.
OAT PANCAKE/ WAFFLE BATTER
This is a variation from a Bob's Red Mill recipe. Very hearty and healthy. I like serving these with berry sauce instead of maple syrup. My small children (under 3 years) also enjoy eating the pancakes cold as a snack.
Provided by Actressdancer
Categories Breakfast
Time 15m
Yield 12-15 Pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- Put whole oats through blender, food processor, or grain mill to make a course meal.
- Mix all dry ingredients.
- Stir in the buttermilk, eggs, (oil if making waffles) and butter until well blended.
- Make pancakes or waffles immediately or store in fridge/freezer.
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