Favorite Sweet Milk Pancakes Recipes

SWEET MILK PANCAKES

Steps:

• Mix together the flour, baking powder, salt, and sugar in a large mixing bowl.
• In another bowl beat the eggs well; add the milk and oil and beat well.
• Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth.
• Heat skillet on high with 1-2 tablespoons cooking oil.
• Spoon batter into skillet to form 4" pancakes.
• Brown on both sides and serve with syrup.

FAVORITE SWEET MILK PANCAKES

Steps:

• In a medium bowl, beat the egg well with a fork or whisk.
• Whisk in milk and oil
• Add sugar and salt; whisk until well combined.
• Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
• Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
• Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
• As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
• Serve immediately or keep warm, covered, in a very low oven until ready to serve.
• *Note: If batter has to stand a long time, add a little extra baking powder.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

CHURRO PANCAKES WITH SWEET MILK GLAZE

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
• Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
• For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
• For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
• Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.

PERFECT BUTTERMILK PANCAKES

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.