Giant Sunday Pancakes Recipes

GIANT SUPER FLUFFY PANCAKES

Giant Super Fluffy Pancakes image

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

Ingredients

Nonstick cooking spray, for the skillets
3 cups cake flour (see Cook's Note)
6 tablespoons confectioners' sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 1/4 cups milk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for serving
1 teaspoon pure vanilla extract
2 large eggs, separated, plus 4 whites
1/2 teaspoon cream of tartar
Maple syrup, for serving
Whipped cream, for serving
Assorted fresh berries, for serving

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.

GIANT SUNDAY PANCAKES

Giant Sunday Pancakes image

Provided by Galit Stevens

Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Father's Day Spring Pan-Fry Bon Appétit North Carolina Small Plates

Yield Makes 6

Number Of Ingredients 9

Ingredients

3 large eggs
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted
1 1/2 cups all purpose flour
1 cup milk
1 tablespoon baking powder
1/4 teaspoon salt
Butter
Warm maple syrup

Steps:

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

GIANT FRUITY OVEN PANCAKE

Giant Fruity Oven Pancake image

No more flipping pancakes and trying to keep them warm! Try this special back-to-school or weekend breakfast sheet pan pancake topped with fresh fruit, fruity cereal and yogurt.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups Original Bisquick™ mix
1/2 cup milk
3 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
2 eggs
2 tablespoons vegetable oil
2 tablespoons rainbow-colored sprinkles
1 cup chopped strawberries
1 large banana, sliced
1 cup Trix™ cereal
2 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
Additional rainbow-colored sprinkles, if desired

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 10 g, TransFat 0 g

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