Big Pancakes Recipes

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

FAVORITE BIG FLUFFY PANCAKES

Steps:

• In a medium bowl, combine milk with vinegar and set aside for 5 minutes to "sour".
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Whisk egg, butter and vanilla 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 non-stick cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes or until golden, then flip and cook until lightly browned on the other side. Serve with butter and syrup or fruit and whipped cream.

BIG PANCAKES

Steps:

• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together eggs, buttermilk, milk, butter, and vanilla. Add liquid ingredients to dry ingredients, stirring until just combined. Batter will be lumpy.
• Heat a large griddle over medium-high heat. Pour 2 cups batter onto griddle; top with 1/2 cup blackberries and 1/4 cup granola. When batter bubbles on top, flip pancake; cook until golden brown, about 4 minutes per side. Repeat with remaining batter, blackberries, and granola.

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.

GIANT SUPER FLUFFY PANCAKES

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.

BIG APPLE PANCAKES

Steps:

• Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
• In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.

BIG-BATCH PANCAKE AND WAFFLE MIX

Steps:

• Place butter on a plate and freeze until very firm, about 15 minutes.
• Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
• Do Ahead: Mix can be made 1 month ahead. Keep chilled.
• Pancakes
• To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
• Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
• Waffles
• To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
• Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
• Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
• Crepes
• To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
• Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.

FLUFFY PANCAKES

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.

FREEZER-FRIENDLY BIG-BATCH PANCAKES

Steps:

• Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
• In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle.
• Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)

GIANT SUNDAY PANCAKES

Steps:

• Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
• Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

CLASSIC PANCAKES

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.

FLUFFY PANCAKES RECIPE BY TASTY

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!