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
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
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
THIN EGG PANCAKES
"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.
Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.
GRANDMA'S EGG PANCAKES
On a recent visit by my mother she reminded me of my grandmother's "egg pancakes". Both used to make these rich pancakes for us kids when there was extra butter and eggs in the house. They are an unbelievable breakfast treat! Cook-off all batter as they re-heat well in the microwave (about 25 seconds)
Provided by COTopChef
Categories Breakfast
Time 20m
Yield 12 3-4, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients together (sift if needed).
- Whisk the eggs, melted butter, vanilla and milk together.
- Whisk in the dry ingredients in thirds. Some small lumps or OK.
- Allow to sit 5-10 minutes.
- Heat a skillet over medium high heat.
- Add some butter to coat the bottom plus some.
- When the butter begins to simmer, ladle the batter into the heated butter.
- The pancakes should be kind of lacy and absorb some of the butter.
- Turn the cakes when the tops have bubbled edge to edge and cook 30 seconds longer.
- Plate the pancakes, top with more butter and syrup or whipped cream, fruit and powdered sugar.
- NOTE: You can use a vegetable spray lightly sprayed on a griddle to reduce calories and fat but it's not the same!
Nutrition Facts : Calories 237.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 138.8, Sodium 654.8, Carbohydrate 31.2, Fiber 0.9, Sugar 3.5, Protein 8.9
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)
My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious.
Provided by Andrrreag
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
- Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
- Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.2 g, Cholesterol 37.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 356.4 mg, Sugar 12.4 g
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
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