Self Rising Pancakes Recipes

Steps:

• Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
• In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
• Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
• Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

Steps:

• Heat griddle or large skillet to medium-high heat (375 degrees F.). Grease lightly with oil.
• In medium bowl, beat eggs. Add milk and melted butter; mix well. Add all remaining ingredients; stir just until large lumps disappear.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
• My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!

Steps:

• Beat eggs, oil, and milk together, and add to flour. Stir until combined.
• Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.

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 water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Steps:

• Melt butter in the microwave in 15-second intervals.
• Sift flour, sugar and baking soda together into a large bowl.
• Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
• Cook pancakes in a frying pan on medium heat.
• Serve with whipped cream and maple syrup.
• Enjoy!