All American Pancakes Recipes

GOOD OLD FASHIONED PANCAKES

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.

ALL-AMERICAN PANCAKES

Steps:

• Preheat griddle to medium-high heat.
• In large bowl, beat eggs; stir in milk and oil.
• Add flour, sugar, baking powder, and salt.
• Stir just until large lumps disappear.
• For thicker pancakes, add 1/4 cup flour; for thinner pancakes, add 1/4 cup milk.
• Lightly grease heated griddle.
• Pour batter, about 1/4 cup at a time onto the prepared griddle.
• Bake until bubbles form and edges start to dry; turn and bake other side.
• Serve hot. Great with strawberries and freshly whipped cream; on Fourth of July or Memorial Day weekend, add blueberries.

AMERICAN PANCAKES

Steps:

• Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
• Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
• Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
• Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don't put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
• Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

FLUFFY PANCAKES

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.

AMERICAN PANCAKES

Steps:

• Break your eggs into a large bowl then add the milk and whisk them together until they look smooth and frothy.
• Add the dry ingredients starting with the Self Raising Flour, then the sugar, then baking powder,
• Whisk all the ingredients together until they have all combined, try not to over mix!
• Place a sheet of foil over your bowl and leave the batter for at least and hour. (I usually leave it in the fridge over night ready for some morning pancakes) The batter should have risen and become quite thick and bubbly.
• Get a large spoon and mix the batter around until you get a nice thick gloopy batter
• Geese your frying pan with a nob of butter and place it onto a medium heat. Use your first batch of pancakes to determine if this heat is correct.
• Spoon your mix into the frying pan in large dollops, or like I have started doing, use a ladle!
• Once the edges of the pancakes are dull and a few bubbles start to appear in them, it'™s time to flip them with a spatula!
• Leave them flipped for around 3-4 mins, flip them again for another 1 min, then again for another 1 min.
• Your pancakes should be fluffy and golden, if you are unsure test them a little stab with a fork to see if any batter comes out, or rip them in half.
• Serve with anything of your choice!

ALL-AMERICAN PANCAKES

Steps:

• Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken.
• Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
• Whisk the egg and melted butter into the milk until combined.
• Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined--a few lumps should remain; do not overmix.
• Heat a large nonstick skillet over medium heat until hot, 3-5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet.
• Cook the pancakes until large bubbles begin to appear, 1 1/2-2 minutes.
• Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2-2 minutes longer.
• Serve immediately.
• Repeat with the remaining batter, using remaining vegetable oil only if necessary.

CRACKER BARREL BUTTERMILK PANCAKES COPYCAT RECIPE

Steps:

• In a large mixing bowl, mix together flour, sugar, baking soda, salt, and baking powder.
• In another mixing bowl, beat eggs and buttermilk together until well blended.
• Stir wet ingredients into dry ingredients until they are just combined (be sure to not overmix).
• Pour batter onto hot griddle (you may want to add a little bit of oil or non-stick cooking spray to the griddle first if it is not a non-stick griddle).
• Flip over pancake when bubbles form on the top and then cook for a few more minutes until the other side is golden brown.
• Serve with your favorite toppings and syrups and serve.