Delicious Pancakes Recipes

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Preheat a lightly greased griddle over medium low heat.
• In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
• In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
• Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Steps:

• Preheat griddle to medium heat.
• Mix together all dry ingredients.
• Add the rest of the ingredients.
• Stir until well mixed, but do not over mix as this will toughen the pancakes.
• The batter will be slightly lumpy.
• Spray non fat cooking spray on to preheated griddle.
• Pour 1/4 cup of batter onto griddle.
• Cook for 2 minutes on one side.
• Flip pancake over and cook for 1 more minute.
• Only flip pancake once for best results.
• Top with your favorite toppings and serve.

Steps:

• Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
• Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

Steps:

• Sift dry ingredients into medium bowl.
• Mix egg, oil, and buttermilk together and add to dry ingredients.
• Stir only until dry ingredients have disappeared.
• Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) --
• If you are using an electric griddle, set temperature to 360-365°F.
• Test by adding a few drops of water on hot pan -- When the drops start to "dance" on the griddle it is time to cook.
• For each pancake pour about a 1/4 cup of batter onto a hot griddle.
• Cook on first side until bubbles that form begin to pop and edges look dry.
• With a spatula, turn and cook until second side is rich golden brown. Cook on hot griddle.
• Serve with Blueberry Sauce and dollop of sour cream or lemon yogurt.

Steps:

• Put all ingredients into a blender and blend.
• Get your favorite griddle hot 400 deg.
• I use pam to coat griddle. Pour batter onto griddle like normal pancakes.
• Once cooked top them with sugar free maple syrup. mmmmm goood.

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
• In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
• Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
• Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
• Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

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.

Steps:

• Beat egg until fluffy.
• Add milk and melted margarine.
• Add dry ingredients and mix well.
• Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
• The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
• Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
• When bubbles appear on surface and begin to break, turn over and cook the other side.