FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
LIGHT, FLUFFY AND RICH PANCAKES
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
Provided by Mark Bittman
Categories breakfast, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
- Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
- Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
LIGHT AND FLUFFY PANCAKES
From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing
Provided by daaynish
Categories Breakfast
Time 20m
Yield 2 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
- In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
- Whisk the egg and melted butter into the milk mixture.
- Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
- Whisk gently until just combined, there should still be lumps.
- Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
- Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
- Flip the pancake and wait another 1-2 minutes.
LIGHT & FLUFFY PANCAKES
I adapted this recipe from 'The Best Recipe Cookbook'. I usually don't have buttermilk in the house so I substitue 1 cup clabbered milk (1 Tbsp. white vinegar plus enough milk to make one cup, let stand 5 minutes before using) or 1 small container yogurt plus enough milk to make 1 cup wet ingredients. If using yogurt you'll probably need to add 1-2 Tbsp. extra milk because the batter will be thicker.
Provided by Elizabeth H
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Whisk dry ingredients in medium bowl. Pour buttermilk and milk into a 2 cup Pyrex measuring cup. Whisk egg white into milk mixture. Mix egg yolk with melted butter, and then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or a large skillet over medium-high heat coated with cooking spray. Pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
- VARIATION: BLUEBERRY PANCAKES - Follow recipe for Light and Fluffy Pancakes, pouring a little less than ¼ cup batter at a time onto the griddle. Starting with ½ cup blueberries, drop about seven blueberries on top of each pancake. Proceed as directed in master recipe.
- VARIATION: WHOLE WHEAT PANCAKES - Follow recipe for Light and Fluffy Pancakes, substituting ½ cup whole wheat flour for ½ cup of the all-purpose flour.
Nutrition Facts : Calories 387.3, Fat 10.7, SaturatedFat 5.7, Cholesterol 116.2, Sodium 978.5, Carbohydrate 58.2, Fiber 1.7, Sugar 8.9, Protein 13.7
COOK'S ILLUSTRATED LIGHT & FLUFFY PANCAKES
This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don't have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this "clabbered milk" for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
Provided by Gillian Spence
Categories Breakfast
Time 15m
Yield 8 3 inch pancakes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in medium bowl.
- Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.
- Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.
- When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
Nutrition Facts : Calories 305.4, Fat 12.4, SaturatedFat 6.4, Cholesterol 87.7, Sodium 652.8, Carbohydrate 38.8, Fiber 1.1, Sugar 5.9, Protein 9.2
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