Perfect Plate Size Pancakes Recipes

Steps:

• Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
• Stir in butter or oil.
• Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
• Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
• Grease and preheat griddle.
• The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
• Drop ¼ cupfuls of batter on the lightly greased griddle.
• Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
• To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Steps:

• Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
• Measure out milk and mix in lemon or lime juice.
• Let it sit a few moments.
• Make a well in the dry ingredients.
• Pour in the milk, oil, egg and vanilla.
• Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
• Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
• The pan should be over medium heat.
• Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
• Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
• Flip the pancake, and allow to cook about 2 minutes on the raw side.
• After a minute or two on this side, the cake will raise up and become thicker.
• Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
• If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
• If the opposite problem is occuring, increase the heat.
• After a couple, it'll be just right!
• This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.

Steps:

• In a mixing bowl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and salt.
• Whisk the soymilk, maple syrup, oil, and egg together in a bowl; add the soymilk mixture to the flour mixture and stir until smooth.
• Be sure to dissolve any lumps, but do not overmix; let sit 10 minutes.
• Lightly oil a skillet over medium heat; pour 1/3 cup batter per pancake into the skillet.
• Cook until bubbles begin to form on the surface of the pancakes.
• Flip the pancakes, and cook the other sides until lightly browned (about 3 minutes).
• Repeat with remaining batter; serve pancakes warm with desired topping.

Steps:

• Preheat the oven to 425 degrees F.
• Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
• Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
• Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
• To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

Steps:

• Combine dry ingredients together. Beat egg into milk and add to dry ingredients. Melt then cool the butter so you are not adding to your pancake mixture hot! Finish batter by stirring in vanilla.
• Cook on a HOT griddle (around 400 degrees).
• Enjoy!

Steps:

• Sift together the dry ingredients.
• In a separate bowl, mix the milk, vanilla, melted butter and egg.
• Slowly blend the liquid ingredients with the dry, just until all ingredients are moist. Do NOT overstir!
• Allow batter to rest for five minutes.
• For prettiest results, cook pancakes on 325' griddle.
• NOTE: Added 9/6/2008: After reading a couple of reviews that had their pancakes turn out "crepe-like," I realized that I had left out one important caveat from the original recipe: THE BAKING POWDER MUST BE FRESH! For a number of years, I puzzled over why sometimes this recipe turned out beautifully fluffy pancakes. .and other times they just lay on the griddle, thin and disappointing.
• I finally figured out that it was determined by the age of the baking powder I was using. (I had two canisters in my cabinet. one week the pancakes turned out wonderful. the next thin and flat. finally the little light came on in my head.so, some of us are slower than others!) So, if your baking powder is older than a year, you may very well end up with crepes. newer than that, you should be good!
• IMPORTANT: I mistyped the original recipe to show 1/2 cup sugar - that was wrong! :) It should be 1/4 cup sugar. Even if you double the recipe, the sugar only goes up to about 1/3 cup.