CRUNCHY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 8 to 10 pancakes
Number Of Ingredients 11
Steps:
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Serve with fresh berries, Greek yogurt and mint.
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
COUNTRY CRUNCH PANCAKES
This is a great dish that make a sweet home comfort feel.
Provided by Samantha Bideau
Categories Pancakes
Number Of Ingredients 13
Steps:
- 1. For batter, combine flours, 1/3 c. oats, sugar, baking powder, baking soda, salt, and 1 tsp. cinnamon in a mixing bowl.
- 2. In a separate bowl, combine the buttermilk, eggs, and oil. Stir into dry ingredients until blended.
- 3. For topping, mix together remaining 1/2 c. oats and 1 tsp. cinnamon. Blend in almonds and brown sugar.
- 4. Sprinkle about 1 tsp. topping for each pancake onto a hot, lightly greased griddle. Pour 1/4 c. batter over topping. Immediately sprinkle with another tsp. of topping. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
COUNTRY CRUNCH PANCAKES
Make and share this Country Crunch Pancakes recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time 18m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Topping: mix together 1/2 cup oatmeal and 1 teaspoon cinnamon; blend in almonds and brown sugar. Set aside.
- Pancakes: In a bowl combine flours, 1/3 cup oatmeal, sugar, baking powder, baking soda, salt and 1 tsp cinnamon.
- In a seperate bowl combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.
- Sprinkle about 1 tsp topping for each pancake on lightly greased griddle.
- Pour 1/4 cup batter over topping. Immediately sprinkle with another 1 tsp topping.
- Turn pancakes when bubbles form on top. Cook till second side is golden brown.
Nutrition Facts : Calories 209.9, Fat 5.7, SaturatedFat 1, Cholesterol 32.8, Sodium 431.3, Carbohydrate 33.9, Fiber 2.3, Sugar 10.3, Protein 6.6
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
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