GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
FAMILY SECRET PANCAKES!
This is the first recipe I was taught as a child. Not so much a huge secret as it is a lost way of preparation.The extra prep in this recipe involves the egg that few recipes call for. The effect is an amazingly light, pure pancake that doesn't weigh you down, and could be compared to a crepe in density, but not in actual form!! My favorite way to prepare these is with a stack of 3 pancakes..the first with a small bit of butter...then a generous amount of JIF Peanut Butter! The second pancake has syrup only, ending with a peanut butter-syrup layer on top. Sprinkle with a bit of powdered sugar, and devour!
Provided by Mortinus
Categories Breakfast
Time 8m
Yield 12 Medium Pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift dry ingredients together in a large mixing bowl, set aside.
- Crack and separate 2 eggs, reserve egg white and yolk in separate bowls.
- Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed.
- Add milk for thinning until desired consistency for pancake density is achieved.
- Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake.
- Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden.
- Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!
GRANDAD'S PANCAKES
This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!
Provided by Erin MacInnis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g
SECRET INGREDIENT PANCAKES
Crisp on the outside, moist on the inside, and tasty! See if your kids can guess the secret ingredients. Mine did!
Provided by Galynn
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, and salt together in a bowl. Beat eggs in a separate bowl using an electric mixer for 1 minute; add beer, milk, oil, and vanilla extract and beat on low for 30 seconds. Pour egg mixture into flour mixture and mix just until combined.
- Heat a lightly oiled griddle to 400 degrees F (200 degrees C). Drop 1/2 cup batter 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.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 78.3 g, Cholesterol 95.4 mg, Fat 17.7 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 744.2 mg, Sugar 26.9 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.
MY FAMILY PANCAKES
This has been the pancake recipe for my family since I was able to eat them. I don't know where my mother got this recipe but it's the best I've ever had. They rise up nice and high. I sometimes add vanilla and spices like cinnamon and nutmeg. Very tasty!!
Provided by byZula
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Fry like regular.
Nutrition Facts : Calories 374.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 114.3, Sodium 728.8, Carbohydrate 48.9, Fiber 1.3, Sugar 9.8, Protein 10
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