Oldworldpancake Recipes

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.

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.

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Steps:

• Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
• With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.

Steps:

• Turn oven on to 425'.
• Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
• In medium mixing bowl, whisk together the eggs and milk.
• Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
• Whisk it all together until it is smooth.
• Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
• No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
• Set that timer for 16-18 minutes.
• Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
• This is great served with warm maple syrup, from annieCANada of course.
• Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
• Gotta love that!
• B'Shalom everyone, Anne.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Place a heat-proof platter into a warm oven (at 200 degrees).
• In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
• Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
• As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.