Special Pancakes Batter Cakes Recipes

Steps:

• Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
• In a large bowl, combine the bread cubes, flour, sugar and baking powder.
• In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
• Let mixture stand for 5 minutes.
• Stir mixture well, breaking up some of the cubes.
• Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
• Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
• Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
• With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.

Steps:

• In a large bowl, whisk to combine powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Set aside. Add additional milk as necessary to reach a pourable consistency.
• In a large bowl, mix to combine cake mix, bisquick, and sprinkles.
• Add remaining 1 ½ cups milk, eggs, and remaining 1 ½ teaspoons vanilla. If desired, add rainbow confetti sprinkles. Mix until smooth.
• Preheat a nonstick skillet or griddle over medium heat and spray with nonstick cooking spray.
• Make 8 cake "layers", pouring two each of the following measurements onto the griddle, in batches as necessary: ¾ cup, ½ cup, ¼ cup, and 2 tablespoons.
• Cook, flipping once, until pancakes are golden and cooked through, removing pancakes to a baking sheet or plate as they finish cooking.
• Stack layers, largest to smallest, on a cake stand or serving platter. Drizzle with reserved glaze and top with sprinkles.
• Cut into wedges and serve, passing any additional glaze on the side.

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Steps:

• Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Steps:

• Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, egg and vanilla extract and stir until smooth.
• Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
• Glaze : Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.