Moms Pancakes Recipes

Steps:

• Preheat and lightly grease a large skillet or electric griddle.
• Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
• Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Steps:

• Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).
• 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, about 3 minutes. Flip with a spatula, and cook until browned on the other side.

Steps:

• Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
• Cook on low heat.

Steps:

• Measure flour into mixing bowl.
• Add sugar, baking powder and salt.
• Stir well to blend.
• Combine beaten egg yolks, milk and butter in separate bowl.
• Add to blended dry ingredients.
• Beat with whisk until smooth.
• Fold in egg whites.
• Preheat no-stick pan to 350-375°F.
• Drop by 1/4 cupfuls.
• Cook until puffy and bubbly.
• Turn before bubbles break and cook other side.
• Serve with butter and real maple syrup.

Steps:

• In bowl, whisk together all dry ingredients.
• In separate bowl, stir together all wet ingredients.
• Make a well in centre of dry ingredients.
• Dump wet ingredients into the well and stir together until just combined.
• A few small lumps in the batter are okay.
• Heat a nonstick pan over low-medium heat.
• Pour batter in 1/4 cup measures.
• Fry about 2 1/2 minutes, until edges are dry and bubbles are just starting to form.
• Flip and fry other side about 2 minutes.

Steps:

• Beat egg whites until stiff in a separate bowl. The stiffer you beat them, the fluffier the pancakes will be
• In larger bowl, mix together egg yolks, flour, milk sugar and vanilla. Mix until smooth.
• Gently fold in egg whites.
• Place a small amount of oil in a hot frying pan. I like to spread the oil around using a silicone pastry brush. You can also use a non-stick cooking spray.
• I use a large serving spoon to ladle the batter into the frying pan.
• Cook on one side until bubbles start to burst.
• Flip and cook for about one minute more.
• Keep already cooked pancakes warm in a 200 degree oven.
• Serve with your favourite syrup or topping.

Steps:

• Use a glass bowl only, crack eggs, use a whisk and whisk them well! Add the sugar, salt, baking soda, baking powder, vanilla, and buttermilk. Whisk well!
• Melt Crisco shortening and have ready. Add 1 cup of flour at a time and whisk in, so the flour gets mixed in well. Finally add melted Crisco and whisk in.
• Have your pan warmed on range, not blistering hot but good and warmed, Put some Crisco on a folded paper towel and wipe over pan area. Spoon pancake batter onto pan. Cook 1 to 2 minutes; turn and cook until golden brown. MMMMMMMMmmmmmmmmmm

Steps:

• Mix dry ingredients in large bowl, make a well in centre.
• Beat egg in measuring cup add milk, pour in well in centre of bowl.
• Mix all ingredients together with whisk.
• Heat half a teaspoon oil in frying pan, make sure oil is hot, pour a ladle full of batter into pan.
• Fry over med. heat flip when edges are dry and bubbles are coming through top, once flipped press cooked side so the batter squishes out, flip once more.
• Check the middle to make sure its cooked through.
• Repeat steps 4-6 until all batter is gone.
• Serve hot with syrup.

Steps:

• Sift flour, sugar, baking powder& salt into a bowl.
• In medium bowl, beat egg and stir in buttermilk and baking soda.
• With egg beater, beat flour mixture just till smooth (very little.) Stir in melted butter and blueberries with a large spoon.
• Pour batter by 1/4 cup measure onto griddle.
• Served with Canadian Maple Syrup and a bit of whipped cream.
• Enjoy!

Steps:

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Steps:

• Peel and grate potatoes and onion into a strainer sitting in a large bowl.
• Wait about ten minutes, allowing liquid to drip into bowl.
• Press out any additional liquid.
• Discard liquid and put grated potatoes and onion into the large bowl.
• Add remaining ingredients and mix gently until combined.
• Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
• Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
• You can usually fit about 4 at a time in the pan.
• When brown and crispy, turn over and brown other side.
• Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
• Serve immediately while they are still nice and crispy.