EASY PANCAKES
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
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
DELICIOUS PANCAKES
This is a wonderful recipe for pancake mix that includes oats, brown sugar, white and wheat flours. I usually quadruple the dry mix, and give it in jars as gifts for Christmas with the recipe attached. Everyone just eats them up!
Provided by TARABERT
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat a lightly greased griddle over medium low heat.
- In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
- In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
- Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 44.3 g, Cholesterol 75.6 mg, Fat 18 g, Fiber 3.8 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 798.2 mg, Sugar 14.2 g
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
OLD-FASHIONED PANCAKES
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 2 cups batter; 16 4-inch pancakes
Number Of Ingredients 9
Steps:
- Place a heat-proof platter into a warm oven (at 200 degrees).
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
- Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
- As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
FAVORITE PANCAKES
This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.
Provided by Kellie in SLO
Categories Breakfast
Time 8m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, sugar, and salt.
- Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
- Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
- Makes about 12 dollar size or 8 4-inch pancakes.
Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8
FABULOUS FLAX-SEED PANCAKES
Make and share this Fabulous Flax-Seed Pancakes recipe from Food.com.
Provided by live_2_dream
Categories Breakfast
Time 10m
Yield 2 pancakes
Number Of Ingredients 10
Steps:
- Mix first seven ingredients in a small bowl. (The baking powder blobs up so you have to stir really well until it dissolves).
- Spray a heated pan with non-stick spray and pour in half of the mixture. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I cooked about 2 minutes on each side.
- The "frosting" for this is optional; mix together the last three ingredients in a small cup and spread on pancakes. You can experiment with the ingredients to alter the sweetness. Also, try topping with some fat free yogurt in phase 2.
Nutrition Facts : Calories 142.9, Fat 9.4, SaturatedFat 3.2, Cholesterol 15.9, Sodium 350.7, Carbohydrate 6.7, Fiber 2.9, Sugar 3, Protein 8.8
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