Light Pancakes Recipes

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.

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• 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. Cook until pancakes are golden brown on both sides; serve hot.

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.

Steps:

• Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
• Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
• Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

Steps:

• Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
• In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
• Whisk the egg and melted butter into the milk mixture.
• Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
• Whisk gently until just combined, there should still be lumps.
• Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
• Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
• Flip the pancake and wait another 1-2 minutes.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.

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.

Steps:

• In a small bowl, combine the milk and vinegar and let sit for a couple of minutes.
• Melt the butter, then set aside to cool.
• In a large bowl, combine all of the dry ingredients, then whisk to blend.
• In another bowl, whisk the melted butter, milk, eggs & vanilla together. Pour into the dry ingredients and whisk just until most of the lumps are gone -- do not over mix.
• Let the batter rest for 10 minutes without stirring.
• Heat a grill or non-stick frying pan on medium heat, then add a touch of oil. Gently scoop approximately 1/4 cup batter and form your pancakes.
• Cook until bubbles form on the surface of the pancake, then flip and cook until until desired colour is reached. I prefer to make 3" pancakes, but you can make whatever size you like.

Steps:

• Beat eggs thoroughly, then add buttermilk and oil and mix.
• Add sifted dry ingredients and stir until mixed.
• Cook on greased griddle over medium hot burner.

Steps:

• MIX:.
• Combine and mix thoroughly all ingredients in a large bowl; place in an airtight container.
• Use within 6 months; store in a cool, dry place.
• PANCAKES:.
• Blend all ingredients well in a bowl (add more water for thinner pancakes OR less water for thicker pancakes).
• Let stand for 5-10 minutes.
• Pour batter onto griddle and when bubbles appear on the top and begin to break, flip the pancake.

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.

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl.
• Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.