Crazy Good Pancakes Recipe Recipe Cards

BEST FLUFFY PANCAKES

Steps:

• Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
• Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
• Set the batter aside and allow to rest while heating up your pan or griddle.
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
• Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

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.

CRAZY PANCAKES

Steps:

• Melt butter in 9 by 13 pan in 425° oven.
• Meanwhile place all ingredients in a blender and blend well.
• Leave pan in oven with butter and pour batter over butter.
• Carefully close oven and cook 15-20 minute.
• Pancake should rise up and get golden brown. When you take it out of the oven it will fall.

BUTTERSCOTCH PANCAKES

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir to combine.Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
• Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
• Remove from heat and stir in vanilla extract and Scotch, if using.
• Set aside and allow to cool. Sauce will thicken as it cools.
• In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, homemade butterscotch sauce (recipe above) and melted butter.
• Add the wet mixture to the dry mixture and stir until incorporated. Do not overmix. The batter will still be slightly lumpy.
• Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake.
• Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes. Flip and continue cooking, about 2-3 minutes longer.