Forevermamas Old Time Pancakes Recipes

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OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Provided by Chef John

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray

Steps:

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; 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 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

GRANDAD'S PANCAKES



Grandad's Pancakes image

This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!

Provided by Erin MacInnis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk, at room temperature
1 egg, at room temperature
1 tablespoon oil
2 teaspoons oil, or as needed

Steps:

  • Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
  • Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
  • Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g

FOREVERMAMA'S OLD TIME PANCAKES



ForeverMama's Old Time Pancakes image

Old recipe that I've been making for a long time. I've tried many others, but I always go back to this one!

Provided by ForeverMama

Categories     Breakfast

Time 35m

Yield 8-9 5-6" pancakes

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
2 teaspoons double-acting baking powder
1 large egg
3 tablespoons butter, melted
1 1/4-1 1/2 cups milk (refer to note below)

Steps:

  • Sift flour before measuring. Into a medium sized bowl, resift flour with the salt, sugar and baking powder.
  • In a small bowl, add egg and beat. Add butter and milk to egg mixture and combine thoroughly.
  • Form the flour mixture into a well. Pour milk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency.
  • Let the pancake batter sit for a few minutes or more. I've made these ahead of running an errand and have placed the batter into the refrigerator. I find that if it sits a bit, it develops a better rise.
  • Pour the pancake batter onto a medium/hot skillet that has been buttered. Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over. Cook on other side until golden and cooked through.
  • Serve with maple syrup or other syrup of your choice.
  • NOTE: the amount of milk used depends on the humidity in the air. More humidity - less milk. Dry environment - more milk. The amount of liquid used makes a difference if you sift or not sift the flour. Not sifting results in more flour than indicated.

Nutrition Facts : Calories 175.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 478.7, Carbohydrate 24.8, Fiber 0.6, Sugar 4.8, Protein 4.5

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

OLD WORLD PANCAKE



Old World Pancake image

This recipe came from an old cookbook that my sister found at a garage sale in Sudbury, that's Northern Ontario, Canada. It is fast and easy and different. We love it with lots of warm Canadian maple syrup! I love that there is no flipping or pan watching involved in this one.

Provided by AnnieCan

Categories     Breakfast

Time 21m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 tablespoons butter (margarine OK but butter is best)
3 medium eggs
3/4 cup milk (I use 1%)
3/4 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon ground nutmeg (it sounds like a lot but try it before you change the amount)

Steps:

  • Turn oven on to 425'.
  • Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
  • In medium mixing bowl, whisk together the eggs and milk.
  • Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
  • Whisk it all together until it is smooth.
  • Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
  • No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
  • Set that timer for 16-18 minutes.
  • Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
  • This is great served with warm maple syrup, from annieCANada of course.
  • Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
  • Gotta love that!
  • B'Shalom everyone, Anne.

Nutrition Facts : Calories 447.4, Fat 22, SaturatedFat 11.8, Cholesterol 288.9, Sodium 241.1, Carbohydrate 45.2, Fiber 1.5, Sugar 4.9, Protein 16.3

FOREVERMAMA'S SMOKED SALMON LINGUINE



ForeverMama's Smoked Salmon Linguine image

Make and share this ForeverMama's Smoked Salmon Linguine recipe from Food.com.

Provided by ForeverMama

Categories     Spaghetti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb dry linguine
2 tablespoons extra virgin olive oil
1 cup thinly sliced mushroom
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 cup clam juice
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup white wine
1 cup cream
2 cups raw asparagus, thinly bias cut
3/4 cup red bell pepper, cut matchstick size
6 -8 ounces smoked salmon, cut in thin slices (or flaked)
salt and pepper
2 tablespoons thinly sliced chives or 2 tablespoons scallions
3 -4 tablespoons chopped parsley

Steps:

  • Right before making the sauce, cook the pasta according to package directions, until just al dente. Drain it will, toss very lightly with a splash of olive oil and salt to taste, then cover and keep warm.
  • To make the sauce; Heat 2 tablespoons olive oil in a large saute pan over medium-hight heat. Add the mushrooms and saute until lightly browned, about 2 minutes.
  • Add the garlic and pepper flakes, and saute 30 seconds more. Add the clam juice, lemon juice, zest, and wine. Cook until the sauce is reduced by half, about 3 minutes.
  • Whisk the cream, than add the asparagus and bell peppers, and bring sauce to a quick boil to thicken. Add the smoked salmon and cooked pasta. Season with salt and pepper to taste. Cover and let heat through.
  • Place pasta on a large platter and sprinkle with the herbs.

Nutrition Facts : Calories 759.8, Fat 30, SaturatedFat 13.3, Cholesterol 76.7, Sodium 504.8, Carbohydrate 103.6, Fiber 15.6, Sugar 4.4, Protein 21.5

GRANDMA MARY'S CORNMEAL PANCAKES



Grandma Mary's Cornmeal Pancakes image

Make pancakes with cornmeal! It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.

Provided by JD Randall

Time 25m

Yield 8

Number Of Ingredients 10

½ cup white sugar
½ cup oil
2 large eggs
2 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk, or more as needed
1 tablespoon vegetable oil

Steps:

  • Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
  • Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 51.3 g, Cholesterol 47.7 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 432.4 mg, Sugar 13.7 g

FOREVERMAMA'S CHICKEN SALTIMBOCCA



Forevermama's Chicken Saltimbocca image

Not only are these cutlets good to serve any day of the week but in my opinion they are just as good to serve for company. I like them served with a simple saute of spinach, a side of rice or pasta and a nice glass of wine. Food just doesn't get any better!

Provided by ForeverMama

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

4 boneless chicken breast halves, skins removed (1 1/2 pounds)
32 -36 fresh sage leaves (to total about 32 whole leaves to top chicken and 1 T. chopped sage for sauce)
8 thin slices prosciutto (or 16 slices if you want full cutlet coverage)
4 -6 tablespoons olive oil
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup marsala or 1/2 cup port wine
1 cup chicken broth
ground black pepper
1/4-1/2 juice of a freshly squeezed lemon
1/2-1 cup shredded mozzarella cheese

Steps:

  • With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
  • Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
  • Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
  • Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
  • Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
  • Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
  • Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
  • Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
  • Remove any excess olive oil in order to end up with at least 2 - 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
  • NOTE: Most of the time I double and even triple the sauce.
  • Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.

Nutrition Facts : Calories 379.4, Fat 16.5, SaturatedFat 4, Cholesterol 62.2, Sodium 235.7, Carbohydrate 11.7, Fiber 0.3, Sugar 1.3, Protein 23.6

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."

Provided by Canal House

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 large eggs, separated
1 cup buttermilk
2 tablespoons melted butter, plus more butter for serving
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
vegetable oil
Maple syrup, for serving

Steps:

  • Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
  • Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).

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From aheadofthyme.com


PIN ON F O O D - PINTEREST
Easy Sopapilla Cheesecake Recipe. Pecan Cheesecake. Cheesecake Recipes. INGREDIENTS: 1 pie crust, homemade or store-bought (plus extra dough for decorating, optional) 1 1/2. Jeanene Hale. Hashbrown breakfast casserole is a hearty and delicious make ahead casserole. Whether just prepping or baking ahead it is the best early morning option.
From pinterest.com


FOREVERMAMA'S CHICKEN SALTIMBOCCA - PLAIN.RECIPES
Ingredients. 4 boneless chicken breast halves, skins removed (1 1/2 pounds) 32 -36 fresh sage leaves (to total about 32 whole leaves to top chicken and 1 T. chopped sage for sauce)
From plain.recipes


30 VINTAGE CAKES LIKE GRANDMA USED TO MAKE | TASTE OF HOME
2018-08-29 Pumpkin Spice Cake with Maple Glaze. Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.
From tasteofhome.com


FOREVERMAMA'S HAWAIIAN CHICKEN WINGS - PLAIN.RECIPES
In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. (Place floured wings in refrigerator; this helps flour to adhere to chicken.) In an electric skillet or deep fat fryer, heat oil to 350 degrees Fahrenheit. Fry wings, a few at a time, until juices run clear, about 8 - 10 minutes. Drain on ...
From plain.recipes


FLUFFY OLD FASHIONED PANCAKES L RUSTIC FAMILY RECIPES
2021-05-20 Cook the pancakes. Pour 1/4 cup pancake batter onto the griddle. Cook for 2 minutes or until bubbles start to form. With a wide spatula, carefully see if the bottom edge has turned golden brown. If it has, flip the pancake and cook for 2-3 additional minutes. Pancakes are done when golden brown and cooked through.
From rusticfamilyrecipes.com


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