EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PANCAKES
This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.
Provided by Ellen Brody
Categories Breakfast
Time 10m
Yield 9 small pancakes
Number Of Ingredients 7
Steps:
- Beat egg until fluffy.
- Add milk and melted margarine.
- Add dry ingredients and mix well.
- Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
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
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
SUPER SIMPLE PANCAKES
These are the pancakes that I go for in the morning, because they don't really take much thinking, so you can just toss all the ingredients together, and just by that, you'll have a bunch of tasty pancakes.
Provided by siirinen
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together your dry ingredients. Make a well in the center, and pour in egg, milk and oil. Mix until well combined.
- Oil a frying pan and heat it over medium high heat. Pour about 1/4 cup of batter onto the pan. Pancakes are ready, when the both sides are brown.
Nutrition Facts : Calories 256.3, Fat 10.5, SaturatedFat 2.7, Cholesterol 55, Sodium 811.2, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
PROTEIN PANCAKES
These are the high-protein, gluten-free pancakes you've been searching for--they are one of the most popular items among my clients. I've replaced the fat with applesauce, a healthy sub for fat in baked goods that also imparts a hint of sweetness with no added sugar.
Provided by Food Network
Categories main-dish
Time 15m
Yield four 6-inch pancakes
Number Of Ingredients 7
Steps:
- 1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
- 2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
- 3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
- 1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
- 2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.
Nutrition Facts : Calories 43, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 0 grams, Sugar 7 grams
SIMPLE HOMEMADE PANCAKES
Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.
Provided by Food Network Kitchen
Time 25m
Yield About 10-12 pancakes
Number Of Ingredients 8
Steps:
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
EASY PANCAKES RECIPE BY TASTY
Here's what you need: self-rising flour, sugar, baking soda, eggs, butter, milk
Provided by Emma Garvey
Yield 15 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
EASY PROTEIN PANCAKES
Up your protein with these pancakes made with eggs, oats, milk and protein powder. A great breakfast after a workout, enjoy with nut butter or fruit
Provided by Cassie Best
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 9
Steps:
- Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
- Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.
Nutrition Facts : Calories 437 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.4 milligram of sodium
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
FAST AND EASY PANCAKES
Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
Provided by GERAL1012
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g
SIMPLE PANCAKE RECIPE
Make and share this Simple Pancake Recipe recipe from Food.com.
Provided by Janae
Categories Breakfast
Time 16m
Yield 8 Pancakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put in blender and mix.
- Pour 1/4 cup at a time onto hot greased griddle, turn over when bubbly and then serve when golden brown.
Nutrition Facts : Calories 108.3, Fat 3.6, SaturatedFat 1.1, Cholesterol 27.5, Sodium 214.9, Carbohydrate 15.2, Fiber 0.4, Sugar 1.7, Protein 3.4
SIMPLE BISQUICK PANCAKES
Make and share this Simple Bisquick Pancakes recipe from Food.com.
Provided by Msobremesana
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients in bowl.
- pour 1/3 cup of mix onto hot greased/non stick skillet.
- turn once when top side fully bubbles.
EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
SIMPLE ENGLISH PANCAKES
This recipe was given to me at my bridal shower by family friends of my fiance. These pancakes are much thinner than American pancakes, almost like crepes. These pancakes are light and delicious and best of all, easy to make! Cook time includes an hour of refrigeration.
Provided by Babs7
Categories Breakfast
Time 1h25m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour into a bowl.
- Add salt and stir with a hand whisk.
- Add egg and slowly add milk while stirring.
- (batter will be more runnier than American pancakes).
- Refrigerate for an hour.
- Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
- Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
- Flip pancakes after about 1 1/2 minutes.
- Repeat steps 4-6 until batter is gone.
- Serve with lemon and sugar, fruit, or Lyle's golden syrup.
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
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