Wacky Pancakes Recipes

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:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

Steps:

• Heat oven to 450 degrees F.
• In blender or bowl, blend together eggs, milk, flour, and salt.
• Melt butter in 9x13 pan in oven.
• Remove pan from oven.
• Pour in batter.
• Return to oven and bake (without peeking) for 18 minutes.
• Pancake should be very high and puffy.
• Remove from oven and cut into 6 large squares.
• Serve immediately.

Steps:

• Sift together and make 3 holes in dry ingredients.
• In first hole, pour vegetable oil.
• In second hole, pour vinegar.
• In third hole, pour vanilla.
• Pour cold water over all.
• Mix well with fork or whisk, but do not beat.
• Bake in greased 8 x 8 pan for about 35 minutes at 350 deg F.

Steps:

• Mix all dry ingredients in medium bowl then add WARM Water and Vanilla, and mix well. Add Vinegar mixing well.
• Get skillet warmed to med/med high add a Tbsp of cooking oil of choice for one to two pancakes add as needed, pour in batter approx 5 inches around.
• Cook until edges brown and center starts to bubble, flip and let cook thoroughly.
• Serve with butter and syrup or your choice of toppings.
• Enjoy!

Steps:

• Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
• Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
• Mix liquid ingredients into dry ingredients.
• Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
• Cook until golden brown.
• Serve with butter and syrup or your favorite topping.