Daddys Fluffy Homemade Pancakes Recipes

Steps:

• Put all dry ingredients in a medium size bowl and mix well.
• Add milk,oil and egg.
• Whisk with fork until blended.
• Cook on greased skillet or griddle.
• Cook to desired doneness.
• Only flip once -- more than once will result in tough pancakes.

Steps:

• Preheat oven to 450 degrees F.
• In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending.
• Pour into a bowl and set aside in refrigerator for 30 minutes.
• Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• Combine all dry ingredients - set aside.
• Turn on pan, use 375 degrees if using a griddle. Pan is ready when drops of water dance on the griddle.
• Using a mixer, mix egg whites until stiff, set aside.
• Mix together: milk, egg yolks, oil and vanilla.
• Combine milk mixture and dry mixture, mix til almost smooth, some small lumps are ok.
• Now fold in egg whites to mixture. You may have some "white" still showing, do not mix til smooth as you want the "air in the whites".
• Now pour on hot griddle and cook til some bubbles appear and is brown on bottom (you can peek, but don't flip til ready).
• *Try to only flip once, as they will stay fluffier that way.
• Serve with low cal syrup or real Maple for those who still need it!
• Enjoy!

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
• Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
• Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

Steps:

• In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.