Carols Special Pancakes Recipes

FLUFFY CANADIAN PANCAKES

Fluffy Canadian Pancakes image

Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.

Provided by W King

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites

Steps:

In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
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. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g

EASY PANCAKES

Easy Pancakes image

This recipe doesn't require much thought early in the morning, and tastes great!

Provided by Sharon Holt

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Steps:

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. 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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g

MINI OKRA PANCAKES

Mini Okra Pancakes image

After handing guests a drink, I often like to offer them a special morsel of food to perk up their taste buds and to make everyone feel at home. My friend and Austin farmer extraordinaire Carol Anne Sayle shared this recipe, and it warmed my southern gal's heart. (For skeptics, these little pancakes do not suffer from the slime factor some associate with okra.) I served these at my annual garden party for chefs and friends, and people couldn't get enough. The trick is to serve them hot off the griddle, so make sure you have someone to fry them in a skillet, and someone else to pass them around while they're still hot. For this kind of job, I often enlist a shy guest or two. It keeps them busy, and frees them from the stress of having to make small talk. I've found that people will eat as many of these as they can get, but one or two per person is plenty and when they're gone, they're gone. (The recipe doubles easily if you're serving a crowd, though.) I have added a little touch of my own to Carol Anne's recipe. My garden was producing way more jalapeños than I could manage, so I decided to pickle them. I tossed a few chopped, pickled chiles into Carol Anne's pancakes and loved the result. You can leave them out if you like.

Yield serves 8 as an appetizer; about twenty-four 2-inch pancakes

Number Of Ingredients 14

Ingredients

3/4 cup cornmeal (preferably stone-ground)
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs, lightly beaten
1 cup buttermilk, plus more if needed
1/4 cup olive oil
2 tablespoons Dijon mustard
2 cups fresh okra, stemmed and sliced into 1/4-inch pieces, or 1 (8-ounce) package frozen sliced okra, thawed
1/4 cup drained, chopped pickled jalapeño chiles (page 254, or use a store-bought version)
2 small onions, cut into 1/4-inch dice
4 cloves garlic, minced

Steps:

Mix the cornmeal, flour, baking powder, 1/2 teaspoon of the salt, and black pepper together in a bowl, along with the cayenne pepper if desired. In a large bowl, whisk together the eggs, the 1 cup buttermilk, 2 tablespoons of the olive oil, and the mustard. Sprinkle the chopped okra evenly with the remaining 1/4 teaspoon salt. Add the okra, pickled jalapeños, onions, and garlic to the egg mixture and stir until combined. Add the cornmeal mixture and stir lightly until just combined. The dough should resemble a thin pancake batter. If it seems too thick, add 1 or 2 tablespoons of buttermilk.
Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. When the oil begins to shimmer, drop in 2 heaping tablespoons batter per pancake, leaving room between pancakes so they don't touch. Cook the pancakes, flipping once, until golden brown on both sides and cooked through, about 1 1/2 minutes per side. Serve immediately.

SPECIAL PANCAKES (BATTER CAKES)

Special Pancakes (Batter Cakes) image

These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Recipe #22066. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.

Provided by Tinkerbell

Categories Breakfast

Time 13m

Yield 14 3-inch pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

6 slices firm white bread (I use whatever type I have on hand)
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 cup milk
2 large eggs
4 tablespoons salted butter, melted
2 tablespoons vegetable oil (maybe less, for griddle or skillet)

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.

Nutrition Facts : Calories 368.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 129.9, Sodium 487.3, Carbohydrate 30.8, Fiber 1.1, Sugar 4.9, Protein 8.4