FEATHERWEIGHT PANCAKES
Make and share this Featherweight Pancakes recipe from Food.com.
Provided by MightyStickFigure
Categories Breakfast
Time 20m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Beat egg yolks at high speed with electric mixer until thick and pale; stir in cottage cheese, flour, and salt.
- Fold in egg whites.
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle.
- Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.
- Dust with powdered sugar and serve with syrup.
Nutrition Facts : Calories 496.5, Fat 22.3, SaturatedFat 9.2, Cholesterol 658.1, Sodium 1429.9, Carbohydrate 29.2, Fiber 0.8, Sugar 1.7, Protein 41.8
LIGHT-AS-A-FEATHER PANCAKES
It's super simple to flip these light-as-air cakes. Sprinkle them with berries, chocolate, or candy chips for a showy twist. TRY THIS... Fill a plastic bag with batter. Snip the corner and squeeze batter onto griddle.
Provided by lauren
Categories Breakfast
Time 24m
Yield 8-10 4-inch pancakes, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
- Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
- Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
- Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
- For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
- Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
- STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.
Nutrition Facts : Calories 114.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 27.7, Sodium 198.6, Carbohydrate 15.2, Fiber 0.4, Sugar 3.1, Protein 3.4
FEATHER PANCAKES
Make and share this Feather Pancakes recipe from Food.com.
Provided by Bluenoser
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, stir flour, baking powder, sugar and salt.
- Combine egg, milk and oil.
- Add all at once to dry ingredients.
- Pour batter onto hot griddle, and cook as for pancakes.
Nutrition Facts : Calories 517.4, Fat 21.1, SaturatedFat 5.4, Cholesterol 110.1, Sodium 1767.3, Carbohydrate 69.5, Fiber 1.7, Sugar 12.8, Protein 13.6
LIGHT AS A FEATHER PANCAKES
My grown DD begs me to make these pancakes for her. Since there is only 1/2 cup flour for a serving for 4, this recipe would be good for those on low carb diets. I would imagine you could use low-fat cottage cheese and egg beaters for those on low fat diets.
Provided by Geema
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the cottage cheese, eggs, oil and vanilla into a blender or food processor and spin until smoothly mixed.
- Add the flour and blend again.
- Let the batter rest for 10 minutes then add the baking powder.
- Heat a griddle on medium heat, then add a pat of butter.
- When the butter is sizzing, spoon the batter onto the griddle, leaving plenty of room for them to spread.
- Cook until bubbles appear on the tops of the pancakes, then turn and briefly cook the other side.
- Serve immediately with maple syrup or strawberry sauce.
Nutrition Facts : Calories 238.9, Fat 12.8, SaturatedFat 6.8, Cholesterol 184.4, Sodium 508.1, Carbohydrate 14.5, Fiber 0.4, Sugar 0.7, Protein 15.2
PEANUT BUTTER FEATHER PANCAKES
Provided by Food Network
Time 10m
Yield 16 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- STIR together flour, sugar and baking powder in large bowl.
- BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- SERVE with syrup, fresh fruit or powdered sugar.
PEANUT BUTTER FEATHER PANCAKES
This comes from Jif.com. Use any peanut butter you like. I like to top mine with crunchy peanut butter and syrup. Makes me hungry just thinking about it!
Provided by Hadice
Categories Breakfast
Time 10m
Yield 32 silver dollar pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In a smaller bowl, beat egg with peanut butter.
- Stir in milk and oil.
- Add to the dry ingredients, stirring until well blended.
- Cook on a lightly greased skillet till bubbles break on the surface.
- Flip to cook the other side.
FESTIVE FRENCH PANCAKES
Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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