GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
GIANT CREEPING PANCAKE
I found this recipe in an old cookbook and thought it would be fun for the kids.They liked watching it grow in the oven. Now the kids are grown and have kids of there own and I still make this for me when I don't know what I want.It seems to take care of the sweet tooth and fills me up. I hope you have fun and enjoy this.
Provided by Debbe Guster
Categories Pancakes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Mix all ingredients and mix well. Melt 4 Tbsp. oleo (I use butter) in a 10-12 inch cast iron skillet. Pour batter into hot skillet and bake 15 min. Remove from oven and sprinkle with lemon juice and 4-6 Tbsp. powdered sugar. Bake 5 more min. Cut and serve hot. Oven should be 425 degrees.
- 2. If you have an oven with a window and light turn it on and let the kids watch it grow.
CREEPING PANCAKE
Make and share this Creeping Pancake recipe from Food.com.
Provided by Bookwyrm in the Kit
Categories Breakfast
Time 25m
Yield 1 pancake, 1-4 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs well.
- Add flour and milk. Mix well.
- Melt butter in a baking pan, any size.
- Pour batter into pan and bake at 425* for 15 minutes.
- Remove pan from oven and sprinkle powdered sugar on top. (Feel free to add more or less).
- Bake for an additional 5 minutes. Remove and let cool. You can cut it up or tear at it with your hands.
Nutrition Facts : Calories 718.5, Fat 38.1, SaturatedFat 20.6, Cholesterol 501.1, Sodium 364.8, Carbohydrate 70.1, Fiber 1.7, Sugar 16.6, Protein 23.3
GIANT SUNDAY PANCAKES
Provided by Galit Stevens
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Father's Day Spring Pan-Fry Bon Appétit North Carolina Small Plates
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
- Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.
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