FLUFFY JAPANESE PANCAKES
Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!
Provided by Kelsey Kirk
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
- Mix flour, sugar, baking powder, and baking soda in a bowl.
- Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
- Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
- Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.4 g, Cholesterol 63.3 mg, Fat 7.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 299.6 mg, Sugar 8.3 g
HOMEMADE PANCAKES
This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!
Provided by stephkarate1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
- Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 17.3 g, Cholesterol 30.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 374.5 mg, Sugar 2.8 g
TRAPPER JOHN'S SOURDOUGH PANCAKES
Steps:
- The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the "sponge" and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
- To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real "Taste of Alaska!" Serve with real maple syrup, birch syrup, or butter and sugar.
DOWN HOME CORNHUSKER-TOKYO PANCAKES
Steps:
- Start by mixing the dry ingredients together (2 yr. olds love to do the mixing for you!). While they do this you can start melting the butter. Next, mix all the liquid ingredients. Mix the liquid ingredients quickly into the dry ingredients. Seasonal fruits such as blueberries, raspberries, etc., all make excellent additions.
FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another 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 OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
DOWN HOME PANCAKES (VEGAN)
Make and share this Down Home Pancakes (Vegan) recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 15m
Yield 8 pancakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
- In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup & just 1 tablespoon of canola oil, blending well.
- Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
- Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.
- For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
- Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
- Serve hot with the topping of your choice.
Nutrition Facts : Calories 701.2, Fat 26.6, SaturatedFat 2.3, Sodium 1031.1, Carbohydrate 102.8, Fiber 13.9, Sugar 7.6, Protein 20
HOTTEOK (SWEET FILLED PANCAKES)
It is easy to fall in love with hotteok, a Korean street food that's crisp on the outside, and chewy underneath thanks to sweet rice flour. The center oozes with hot sugary nuts (or other fillings - feel free to experiment). The dish came to South Korea by way of Chinese immigrants in the 19th century, and this version is adapted from "Korean Soul Food" (Frances Lincoln, 2019) by the chef Judy Joo. She uses muscovado sugar, as it gives the interior a rich flavor and gooey texture, but the more traditional dark brown sugar works well, too. It's tempting to eat hotteok straight out of the pan, but make sure to let it cool down slightly before enjoying, so the melted sugar doesn't burn the roof of your mouth.
Provided by Priya Krishna
Categories snack
Time 3h45m
Yield 10 hotteok
Number Of Ingredients 12
Steps:
- Make the dough: In a small saucepan over medium heat, heat the milk to about 105 degrees. (If you don't have a thermometer, heat the milk until it feels like a warm bath - hot but not scalding). Remove from heat, stir in the granulated sugar and yeast, and whisk until the sugar has dissolved. Let stand in a warm place for 3 to 5 minutes, or until bubbling, to activate the yeast.
- In a large bowl, combine the bread flour, rice flour, cornstarch and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Grease your hands with a little oil to prevent sticking and shape the dough into a ball. Transfer the dough ball to another large bowl greased lightly with vegetable oil, and cover with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch it down, cover again and let it rise until doubled in size again, about 1 1/2 hours more.
- Meanwhile, make the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. Muscovado sugar has a tendency to clump - use your fingers to squish any clumps.
- After the dough has risen a second time, dust a clean work surface with bread flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
- Cut the dough into 10 equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disk using your fingertips. Make sure the disk is uniformly thick so the finished pancake will be evenly filled.
- Put the disk in your hand and slightly cup it. Spoon 2 packed tablespoons of the filling into the center of the disk. Seal the disk closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean kitchen towel or plastic wrap. Repeat with the remaining dough balls and filling. (You may have some leftover filling. Sprinkle it on buttered toast or roti. Combine it with peeled, sliced apples and bake it into a pie or crumble.)
- In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Put 2 or 3 dough balls seam-side down in the skillet and immediately flatten them with a spatula to a diameter of about 4 inches. Reduce the heat to medium and fry the pancakes until golden brown and crisp on the bottom, 3 to 4 minutes. Flip them and cook until the other side is golden brown and the hotteok feel slightly springy to the touch, 3 to 4 minutes more.
- Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it's easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.
CORNHUSKER'S CASSEROLE
Hominy, corn, cheese and eggs combine to make this casserole that can be served as breakfast or a dinner side dish. From the cookbook Prairie Home Cooking.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese.
- In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 271, Fat 14.9, SaturatedFat 8.3, Cholesterol 144.1, Sodium 422.9, Carbohydrate 20.9, Fiber 2.3, Sugar 1.3, Protein 14.4
FLUFFY JAPANESE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry
Provided by Alvin Zhou
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
- Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
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