GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
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
EASY HIGH-FIBER PANCAKES
This short stack was made with 1/3 cup scoops. Top pancakes with butter, maple syrup, and/or powdered sugar. If storing in the freezer, cut pancake-sized sheets of waxed paper or parchment paper to separate. Store pancakes in a freezer bag.
Provided by Teacher Creature
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk baking mix, bran meal, sugar, flax seeds, chia seeds, and baking powder in a large bowl until well mixed.
- Whisk milk, eggs, oil, and vanilla extract in a separate bowl until well combined.
- Make a well in the center of the baking mix mixture; add egg mixture 1 tablespoon at a time, whisking well after each addition, until batter takes 1 to 2 seconds to fall off the whisk.
- Heat a griddle over medium-high heat. Grease with butter. Drop batter by large spoonfuls onto the griddle about 4 inches apart and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 32.7 g, Cholesterol 70.3 mg, Fat 14.9 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 594.4 mg, Sugar 11 g
HERB PANCAKE WRAPS WITH GOAT'S CHEESE
Replace flour tortillas with thin omelettes, then pile high with tasty vegetarian toppings for a low-calorie lunch - enjoy warm or cold
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 18m
Number Of Ingredients 11
Steps:
- Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
- Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
- Spread the goat's cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat's cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.
Nutrition Facts : Calories 254 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE-CHIP FEATHER PANCAKES
I just threw this together one morning when my 2-year old was on one of his hunger strikes. turned out better than expected. Of course, my son didn't touch it, but my husband, his mom and his grandma couldn't get enough. VERY GOOD!
Provided by Pansori
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl thoroughly stir together flour, sugar, baking powder and salt.
- Combine egg, milk and cooking oil; add all at once to dry ingredients, beating until blended.
- Pour in chocolate chips.
- Mix well.
- Bake on hot lightly greased griddle.
- Makes about 32 dollar-size pancakes or 6-8 4-inch pancakes.
Nutrition Facts : Calories 239.8, Fat 11.2, SaturatedFat 4.3, Cholesterol 40.9, Sodium 590.4, Carbohydrate 32, Fiber 1.4, Sugar 11.9, Protein 5.1
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
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