Als Pancakes Recipes

ALMOND FLOUR PANCAKES

Almond Flour Pancakes image

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

Ingredients

4 1/2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/4 cup unsweetened vanilla or plain almond milk
3 large eggs
1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Maple syrup, for serving

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.

AL'S PANCAKES

Al's Pancakes image

These are the lightest pancakes I've ever eaten. My business partner (Al) gave me the recipe. Try 1/4 cup of pecans or blueberries in the batter.

Provided by Lee in Texas

Categories Breakfast

Time 15m

Yield 12 Pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons cooking oil
1 dash vanilla
1 dash salt
1 cup flour
1 egg
milk, to consistency

Steps:

Mix all ingredients except flour and milk.
Add flour and then milk to consistency.
Spray griddle with cooking spray and cook traditionally.

AL'S PANCAKES

Al's Pancakes image

Provided by My Food and Family

Categories Breakfast & Brunch

Time 30m

Number Of Ingredients 6

Ingredients

2 eggs
1 3/4 cups milk
2 Tbsp vegetable oil
1 1/2 Tbsp sugar
1/2 tsp salt
1 1/2 cups flour

Steps:

Mix all.
Cook on a greased griddle.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FLUFFY PANCAKES

Fluffy Pancakes image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Steps:

In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :

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