MY MOTHER'S PANCAKE RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, vegetable oil, milk, flour, butter
Provided by Saba Kvesitadze
Yield 10 servings
Number Of Ingredients 7
Steps:
- Use a mixer to mix egg whites until the color is white and it has a more solid consistency.
- Use a mixer to beat egg yolks.
- Add all the sugar to egg yolks while continuing to mix. Then, whilst mixing, add the salt, oil, and milk to the mixture (in that order).
- Once combined, add all the whipped egg whites while continuing to mix. Then slowly add the flour to create a homogeneous batter. Let this batter sit for an hour.
- Put 1 tbsp butter into a pan and pour ⅓ of a ladle of the prepared batter onto a pan. Once the top is dry, use a spatula to flip over.
- Wait for 5 seconds and transfer the thin pancake onto the plate.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 34 grams
FLUFFY PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup
Provided by Frank Tiu
Categories Breakfast
Time 35m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams
CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry
Provided by Tasty
Categories Breakfast
Yield 6 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, mix together yolks and sugar, while still whisking, add milk
- Carefully fold in whipped egg whites.
- NOTE: It's better to use a spoon rather than a whisk.
- Add and mix the melted butter and the vanilla.
- In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
- Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
- Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
- To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
- Take off the heat, mix with the chocolate chips until perfectly smooth.
- Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
- When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
- When the pancakes are ready, pour the chocolate ganache on top.
- NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
- Garnish with raspberries.
- Enjoy !
Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams
FLUFFY CHOCOLATE LAVA PANCAKES RECIPE BY TASTY
Here's what you need: heavy cream, dark chocolate, egg yolks, white sugar, butter, milk, all-purpose flour, baking powder, salt, egg whites, maple syrup, powdered sugar, fresh berry, butter
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the dark chocolate into the heated heavy cream. Mix both together until the chocolate fully melts forming a chocolate ganache.
- Pour the ganache into mason jar lid rings that are laying on a parchment paper-lined sheet tray. Freeze the chocolate ganache for at least 15 minutes to firm up.
- In a large bowl, add the egg yolks, sugar, and melted butter, whisk until smooth. Add in the milk, whisk again. Then sift in the flour, baking powder and salt.
- Whisk the dry ingredients into the wet until as smooth as possible. Small lumps are perfectly fine.
- Beat the egg whites until stiff peaks form and then fold them into the pancake batter until just combined.
- In a small skillet, melt butter until bubbling and then add your pancake batter. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top.
- Cover the skillet with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top has full set. Then flip the pancake and cook the other side for 2 minutes on medium heat to color the other side.
- Serve with butter, maple syrup, powdered sugar, or berries (optional).
- Enjoy!
Nutrition Facts : Calories 950 calories, Carbohydrate 86 grams, Fat 62 grams, Fiber 4 grams, Protein 25 grams, Sugar 26 grams
HOMEMADE BUTTERMILK PANCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, baking soda, salt, buttermilk, eggs, unsalted butter, Blueberries, blackberries, or strawberry, heavy cream, maple syrup
Provided by Jenny Best
Categories Breakfast
Yield 20 servings
Number Of Ingredients 9
Steps:
- Sift and combine dry ingredients in a mixing bowl. In a separate mixing bowl, combine all of the wet ingredients, including the melted butter.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk well until no lumps remain. Wash and chop the berries, if using, and stir into the mixture.
- Heat up a griddle on medium-high heat. Using a stick of butter, grease the griddle where you are going to pour the first pancake(s) and then pour or ladle some batter onto the griddle. Cook on medium-high. When bubbles start to form in the middle of the pancake, it's ready to flip. Repeat with the rest of the batter.
- While the pancakes are cooking, pour some heavy cream into an electric stand mixer and mix on medium, increasing the speed to high to make whipped cream.
- Serve the pancakes warm, topping with whipped cream and syrup, if desired.
Nutrition Facts : Calories 94 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
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