EASY GHEE PANCAKE
Simple, delicious and easy pancakes using ghee, a traditional Indian clarified butter. It is also not so overly sweet, only a tablespoon of light brown sugar! I like the full creaminess of whole milk so that is what I use all the time, but you can substitute fat-free milk if you like.
Provided by Simple Alchemy
Categories Breakfast
Time 15m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine all dry ingredients - flour, sugar, baking powder and salt.
- Stir vanilla extract into milk. Pour milk into bowl of dry ingredients.
- Add beaten egg.
- Add ghee.
- Using a wooden spoon, mix all ingredients. Lumps are okay. Do not worry about them.
- Let the pancake mixture sit for about 5 minutes.
- Heat a frying pan. Put a little bit of butter to avoid pancakes from sticking to the pan.
- Scoop 1/2 cup of the pancake mixture and pour into well-heated pan.
- Turn it over when you start seeing bubbles.
- Serve hot with maple syrup.
Nutrition Facts : Calories 142.8, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.5, Sodium 345.3, Carbohydrate 20.6, Fiber 0.6, Sugar 4.5, Protein 4.5
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
CHEZ MA TANTE'S PANCAKES
At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. "I knew I wanted them to be really, really crispy," said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in "How America Eats," the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.
Provided by Daniela Galarza
Categories breakfast, brunch, quick, pancakes
Time 20m
Yield 6 to 8 large pancakes
Number Of Ingredients 10
Steps:
- Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
- Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
- Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.
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