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 :
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
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
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
EXTRA-YUMMY FLUFFY PANCAKES
This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
- Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27 g, Cholesterol 35.3 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 493.1 mg, Sugar 5.9 g
FLUFFY PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup
Provided by Frank Tiu
Categories Breakfast
Time 35m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams
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.
ULTIMATE FLUFFY PANCAKES
Make and share this Ultimate Fluffy Pancakes recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg.
- Stir in butter and milk.
- Combine flour, salt, sugar, and baking powder.
- Stir into egg mixture.
- Lightly grease a griddle.
- Heat griddle and drop about 1/4 cup batter onto griddle.
- Spread lightly with a spoon.
- When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
- (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
- For me, the temperature usually ends up somewhere between medium and medium-high.
Nutrition Facts : Calories 339.5, Fat 13.1, SaturatedFat 7.7, Cholesterol 80.1, Sodium 940.5, Carbohydrate 46.4, Fiber 1.3, Sugar 6.5, Protein 9
FLUFFY PANCAKES
Whipped egg whites make these pancakes light in texture and give them extra height.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
FLUFFY PANCAKES
I got this recipe from a Good Housekeeping recipe book years ago and have committed it to memory. My husband loves these and will eat no other kind.
Provided by Nell Majeran
Categories Breakfast
Time 15m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
- Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
- Mix liquid ingredients into dry ingredients.
- Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
- Cook until golden brown.
- Serve with butter and syrup or your favorite topping.
Nutrition Facts : Calories 655.4, Fat 29.5, SaturatedFat 7.2, Cholesterol 115.7, Sodium 1351.8, Carbohydrate 81, Fiber 2.1, Sugar 12.9, Protein 16.5
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