GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second 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 okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
THIN AND LACY PANCAKES
There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
Provided by Food Network Kitchen
Time 35m
Yield about 12 pancakes
Number Of Ingredients 8
Steps:
- Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
- Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
FLUFFY CANADIAN PANCAKES
Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.
Provided by W King
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- 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. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g
FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
FLENJES (THIN FILLED PANCAKES)
This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter!
Provided by Dee514
Categories Breakfast
Time 20m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Sieve the flour and salt into a basin, and make a well in the center.
- Beat the egg slightly and mix with the milk.
- Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
- Grease a 5-inch frying pan with a little butter.
- Heat the pan until the fat shows a faint blue haze.
- Pour in enough batter to cover the bottom of the pan.
- Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
- Remove to greaseproof paper.
- Make the rest of the pancakes the same way.
- When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
- Keep enough whipped cream to decorate the top one.
- Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
- Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.
Nutrition Facts : Calories 743.6, Fat 21.7, SaturatedFat 11.4, Cholesterol 268.5, Sodium 386, Carbohydrate 107, Fiber 3.2, Sugar 3.1, Protein 27.6
EBELSKIVER (SPICED APPLE-FILLED PANCAKES)
With a spoonful of spiced apple filling tucked inside and accompanied by maple whipped cream, these pancakes make a special treat for an autumn brunch.
Provided by Cucina Casalingo
Categories Breakfast
Time 45m
Yield 30 pancakes, 6 serving(s)
Number Of Ingredients 23
Steps:
- To make the filling:
- In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
- Drain off any liquid. Set aside.
- To make the maple whipped cream:.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
- Cover and refrigerate until ready to use.
- To make the filled-pancake batter:
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
- In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
- Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
- Using a rubber spatula, gently stir the whites into the batter in two additions.
- Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
- Pour 1 Tbs. batter into each well and cook for 2 minutes.
- Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
- Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
- Transfer the pancakes to a plate. Repeat with the remaining batter.
- In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
- Serve with the maple whipped cream.
Nutrition Facts : Calories 589.8, Fat 33.3, SaturatedFat 20.1, Cholesterol 189.9, Sodium 647.3, Carbohydrate 63.3, Fiber 2.8, Sugar 29.4, Protein 11.5
THIN SWEDISH PANCAKES
Make and share this Thin Swedish Pancakes recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 25m
Yield 12-16 pancakes, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- FOR PANCAKES.
- beat eggs , flour, salt, and sugar until smooth.
- beat in milk, and vanilla.
- Fry in well buttered skillet.
- Serve with strawberries, and jelly.
- FOR THE SYRUP.
- Boil ingredients until clear.
- add butter and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.4, SaturatedFat 3, Cholesterol 65.3, Sodium 253.4, Carbohydrate 28, Fiber 0.3, Sugar 18.1, Protein 4
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