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 CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
HEARTY COUNTRY HOT CAKES
A thick hearty pancake that melts in your mouth.
Provided by chelseylee
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g
COUNTRY PANCAKES
I love country style pancakes so I came up with this adaptable recipe. For the hot cereal, use any combination of Malt-o-Meal, Cream of Wheat and/or Grits. (I like 3 T each)
Provided by puppitypup
Categories Breakfast
Time 20m
Yield 7-8 pancakes, 3-4 serving(s)
Number Of Ingredients 13
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.
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
COUNTRY CHEFS TOP 20 -- LIGHT & FLUFFY BUTTERMILK PANCAKES
Everyone has there top 20 recipes. Well here is the number one recipe the Country Chef uses for breakfast, lunches, and dinners. A very simple combination of humble ingredients, with an incredible melt in your mouth. Always a hit. Constantly having to double or triple this recipe. The recipe card is pretty worn and filled with the various calculations.
Provided by Country Chef
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients together first and set aside.
- Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
- Combine all together.
- Non-stick pan with butter is the best.
Nutrition Facts : Calories 304.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 125.9, Sodium 544.2, Carbohydrate 42.7, Fiber 1.1, Sugar 12.5, Protein 11.3
SPICY COUNTRY PANCAKES
I was looking for yeast pancakes because my MIL who is Czech and 90 couldn't remember how she made them. Evie, her niece in law, found two for me. Thanks Evie.
Provided by Dienia B.
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 85.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 18, Sodium 161, Carbohydrate 11.2, Fiber 0.4, Sugar 2.3, Protein 2.3
APPLE CIDER COUNTRY PANCAKES
A wonderfully delicious breakfast! With sweet bits of apple and a tangy apple cider syrup topping, these are not your momma's pancakes! The syrup is a little time-consuming to make, but well worth it!
Provided by bronzzhorse
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 32m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 63.8 g, Fat 0.4 g, Fiber 0.4 g, Protein 2 g, Sodium 332.7 mg, Sugar 44.7 g
COUNTRY POTATO PANCAKES
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. -Lydia Robotewskyj, Franklin, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield about 24 pancakes.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 242mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
COUNTRY CRUNCH PANCAKES
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.
Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.
COUNTRY PANCAKES
This is a recipe that I got from a friend's Southern Granny. These pancakes are light and custardy. Served with the freshly squeezed lemon juice and brown sugar makes them delightful.
Provided by Queenmegenta
Categories Breakfast
Time 27m
Yield 8 medium size pancakes, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 199.5, Fat 12.2, SaturatedFat 6.8, Cholesterol 114.7, Sodium 572.8, Carbohydrate 14.4, Fiber 0.4, Sugar 0.3, Protein 7.9
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