Country Pancakes Recipes

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

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.

Steps:

• Melt butter in microwave first, so that it will cool a little before mixing into batter.
• Preheat griddle to medium-high. If the griddle is not non-stick, lightly oil it first.
• Optional: If desired, separate the egg and whip the egg white. This will help make the pancakes extra light and fluffy in texture. I use a little hand-held blender for this step. I always do this because it makes such a big difference.
• In a good-sized mixing bowl, whisk together the dry ingredients. In a small separate bowl, whisk egg yolk, vanilla and melted butter. Combine the two mixtures in the larger bowl and mix.
• Add club soda and egg whites and gently fold into batter. Be careful not to over-mix at this point.
• If you did not separate the egg, you might need to use more club soda to reach the desired consistency. If you did separate the egg, the batter will be thicker than normal pancake batter.
• I like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer. Pour about 1/3 c for each pancake and brown on both sides.
• Brush the remaining melted butter on each pancake as you stack them.
• I keep the pancakes on an oven-proof platter in the oven on 200 degrees while I get all of them cooked.
• You will probably need to reapply the oil or bacon grease to the griddle.
• If batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
• Unused batter can be kept covered in the fridge to use in the next few days. If it becomes too thick, add a little milk.

Steps:

• Scald milk.
• Add sugar, salt, and oil.
• Cool to lukewarm.
• Dissolve yeast in water.
• Combine yeast mixture, eggs, and milk mixture.
• Sift flour and spices.
• Add to liquid mixture.
• Beat until smooth.
• Cover and let stand one hour or more in a warm place.
• Batter will be light and bubbly.
• Stir down batter.
• Bake on greased griddle.

Steps:

• Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
• Preheat your griddle or a large skillet over medium high heat.
• Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you're a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
• VARIATIONS:.
• Add a little fun by frying a batch of bacon on the griddle first (one or two strips per pancake). Once the bacon has finished cooking, fold the strips in half (off center making a V formation) and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side. This option deletes the health factor but ups the man pleasing factor.
• Add some blueberries and cardamom to taste along with a teaspoon or two of sugar to the batter.
• Add some small diced apple and cinnamon to taste to the batter.
• Add a very ripe banana, mashed, and sweetened shredded coconut to taste.

Steps:

• Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes.
• Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover.
• Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup.

Steps:

• In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. , Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Steps:

• Place all ingredients in a mixing bowl or food processor and combine well.
• Let batter rest for 10 minutes.
• Fry in butter with a teaspoon of olive oil added to butter to prevent burning.
• Fry on a griddle or in non-stick pan until golden.
• Serve with Syrup or my Mum's favorite, freshly squeezed lemon juice and brown sugar.
• These pancakes are light with a custard like center.
• Absolutely delicious.

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.

Steps:

• Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). , Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.