Sour Milk Pancakes Recipes

Steps:

• Beat all ingredient together until well mixed.
• Enjoy.

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
• Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
• Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
• Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

Steps:

• Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

Steps:

• Mix together the flour, baking powder, salt, and sugar in a large mixing bowl.
• In another bowl beat the eggs well; add the milk and oil and beat well.
• Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth.
• Heat skillet on high with 1-2 tablespoons cooking oil.
• Spoon batter into skillet to form 4" pancakes.
• Brown on both sides and serve with syrup.

Steps:

• In a medium bowl, beat the egg well with a fork or whisk.
• Whisk in milk and oil
• Add sugar and salt; whisk until well combined.
• Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
• Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
• Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
• As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
• Serve immediately or keep warm, covered, in a very low oven until ready to serve.
• *Note: If batter has to stand a long time, add a little extra baking powder.

Steps:

• In a large bowl, combine the sourdough starter, egg, water, and oil.
• In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
• Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• 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. Flip with a spatula, and cook until browned on the other side.