CLASSIC PANCAKES
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g
PANCAKES FROM SCRATCH
My grandfather's recipe for thick and amazing pancakes! Serve with real maple syrup.
Provided by Kaylee Sawyer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
- Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.
Nutrition Facts : Calories 290 calories, Carbohydrate 35.6 g, Cholesterol 51.1 mg, Fat 13.4 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 2.9 g, Sodium 402.5 mg, Sugar 4.1 g
FESTIVE FRENCH PANCAKES
Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
FEATHER PANCAKES
Make and share this Feather Pancakes recipe from Food.com.
Provided by Bluenoser
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, stir flour, baking powder, sugar and salt.
- Combine egg, milk and oil.
- Add all at once to dry ingredients.
- Pour batter onto hot griddle, and cook as for pancakes.
Nutrition Facts : Calories 517.4, Fat 21.1, SaturatedFat 5.4, Cholesterol 110.1, Sodium 1767.3, Carbohydrate 69.5, Fiber 1.7, Sugar 12.8, Protein 13.6
LIGHT-AS-A-FEATHER PANCAKES
It's super simple to flip these light-as-air cakes. Sprinkle them with berries, chocolate, or candy chips for a showy twist. TRY THIS... Fill a plastic bag with batter. Snip the corner and squeeze batter onto griddle.
Provided by lauren
Categories Breakfast
Time 24m
Yield 8-10 4-inch pancakes, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
- Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
- Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
- Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
- For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
- Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
- STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.
Nutrition Facts : Calories 114.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 27.7, Sodium 198.6, Carbohydrate 15.2, Fiber 0.4, Sugar 3.1, Protein 3.4
PEANUT BUTTER FEATHER PANCAKES
Provided by Food Network
Time 10m
Yield 16 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- STIR together flour, sugar and baking powder in large bowl.
- BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- SERVE with syrup, fresh fruit or powdered sugar.
PEANUT BUTTER FEATHER PANCAKES
Serve these light and puffy peanut butter pancakes with syrup, fresh fruit, or a dusting of powdered sugar.
Provided by Allrecipes Member
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together flour, sugar and baking powder in large bowl.
- Beat egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- Heat skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- Serve with syrup, fresh fruit or powdered sugar.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 12.8 mg, Fat 5 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 169.4 mg, Sugar 2.8 g
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