FRUIT PANCAKE ROLL-UPS
Steps:
- In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 202mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE, FLUFFY PANCAKES
Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn't spread too thinly so you get nice fluffy pancakes.
Provided by Nagi
Time 20m
Number Of Ingredients 8
Steps:
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
- Serve with toppings of choice!
Nutrition Facts : ServingSize 62 g, Calories 108 kcal
FROISE (ROLLED PANCAKES)
My mom made these for us for a special treat. They're like a thin pancake, and we fill them with butter and sugar or jam.
Provided by jswinks
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Beat together eggs and milk.
- Add flour gradually.
- Stir until slightly thickened. (Batter will still be very runny).
- Fry 1/3 cup at at time on oiled skilled (small frying pan works well), tilting pan to spread batter into a thin circle.
- Cook on both sides and serve as they come from the pan.
- Spread with butter and sugar or jam, and roll like a jelly roll.
Nutrition Facts : Calories 207.9, Fat 6.3, SaturatedFat 2.6, Cholesterol 167.2, Sodium 83, Carbohydrate 27, Fiber 0.8, Sugar 0.4, Protein 9.9
FIVE-SPICE CHINESE PANCAKES
The addition of five spice powder to the batter is what makes these Chinese pancakes special. I use these with my recipe #399013 *Note: The dough needs to chill for an hour prior to making the pancakes. The pancakes do not keep well left-over, but are delicious freshly made!
Provided by noway
Categories Chinese
Time 1h20m
Yield 12 pancakes, approx.
Number Of Ingredients 7
Steps:
- Place flour, five spice powder, and chives (optional) in a medium bowl.
- Combine milk, margarine, and egg in a separate bowl.
- Add milk mixture to the flour mixture, stirring with a whisk until blended.
- Cover and chill for an hour.
- Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
- Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
- Place pan back on burner and cook about 1 minute.
- Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn pancake over, cook other side for about 30 seconds.
- Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.
EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING
This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.
Provided by NicoleMcmom
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 13
Steps:
- Lightly butter a 9x13-inch baking dish.
- Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
- Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
- Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
- Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg
OLD-FASHIONED PANCAKES
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
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
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
ROLLED SWEDISH PANCAKES
Make and share this Rolled Swedish Pancakes recipe from Food.com.
Provided by diner524
Categories < 30 Mins
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1/2 cup sugar and the lemon peel; set aside.
- In a large bowl, combine the flour, salt and tablespoon sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.
- Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.
Nutrition Facts : Calories 617.5, Fat 25.3, SaturatedFat 12.8, Cholesterol 420.5, Sodium 599.8, Carbohydrate 73.6, Fiber 1.6, Sugar 28.7, Protein 23.5
CAKE BATTER PANCAKES
A recipe from the blog How Sweet It Is. It looks so yummy and a special treat. I know my son will love it.
Provided by Boomette
Categories Breakfast
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, egg and vanilla extract and stir until smooth.
- Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
- Glaze : Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Nutrition Facts : Calories 419.5, Fat 7.4, SaturatedFat 3.7, Cholesterol 110.3, Sodium 204.8, Carbohydrate 75.2, Fiber 1.3, Sugar 32.9, Protein 12.1
CAROL'S SPECIAL PANCAKES
Carol gave this pancake recipe to my mother many years ago. It is very quick and very easy to make. It always pleases our breakfast guests. We serve scrambled eggs with selected fresh fruits.
Provided by PeeGee
Categories Breakfast
Time 15m
Yield 6 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, sugar and salt together.
- Separately beat the egg and then add the milk.
- Stir the egg & milk into the flour mixture to make a batter.
- Beat the butter/oil into the pancake batter.
- Lightly oil and heat a fry pan. When hot:.
- Spoon about 1/4 Cup batter into the fry pan. (Add more if you want larger pancakes).
- Turn once only -- when the upside is well bubbled.
- ** To keep the pancakes hot until served, as each pancake is cooked, place a pan in a preheated oven on 'low' and place the pancakes in a folded over tea towel.
Nutrition Facts : Calories 347.4, Fat 12.4, SaturatedFat 7.6, Cholesterol 35.7, Sodium 1214.7, Carbohydrate 52, Fiber 1.3, Sugar 9.6, Protein 7.9
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