Good Morning Pancakes Recipes

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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

GOOD-MORNING PANCAKES



Good-Morning Pancakes image

These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum!

Provided by Lennie

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 2/3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup white sugar
4 eggs
2 1/2 cups milk, lowfat is fine
1/3 cup vegetable oil
1 teaspoon vanilla, optional

Steps:

  • You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
  • If doing the night before, cover and leave on the counter.
  • You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
  • If doing this the night before, cover and store in the fridge.
  • When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
  • Lightly grease a frying pan with a lid, like an electric frying pan.
  • Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
  • Cover and cook until the surface loses its wet look and bubbles have formed.
  • Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
  • Keep warm in a low oven until all pancakes are cooked.
  • Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
  • Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.

MORNING GLORY PANCAKES



Morning Glory Pancakes image

These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
3/4 cup buttermilk
1 tablespoon canola oil
1/2 cup shredded carrots
1/2 cup unsweetened crushed pineapple, drained
1/2 cup diced peeled apple
1/4 cup chopped walnuts, toasted

Steps:

  • In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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