Grannys Pancakes Recipes

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POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

Steps:

  • On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
  • In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
  • Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
  • Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
  • To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
  • Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

GRANDMA'S SWEDISH THIN PANCAKES



Grandma's Swedish Thin Pancakes image

This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.

Provided by Alskann

Categories     Breakfast

Time 25m

Yield 12-16 pancakes

Number Of Ingredients 6

2 eggs
2/3 cup milk
2 tablespoons oil
1/2 cup flour
2 tablespoons sugar
1/2 teaspoon salt

Steps:

  • Combine eggs, milk and oil in a 2-quart mixing bowl.
  • Mix well with wire whisk.
  • In small bowl, combine flour, sugar and salt.
  • Mix well.
  • Using wire whisk, mix flour mixture into egg mixture.
  • Let rest for about 10-15 minutes.
  • Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
  • Preheat skillet over medium high heat.
  • Pour about 1/4 cup of batter onto hot skillet.
  • With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
  • Cook until edges just start to brown.
  • Carefully flip pancake over with a thin spatula. (I like to use a wide one).
  • Cook turned crêpe about 20 seconds or until lightly browned.
  • Slide onto plate to cool.
  • Continue cooking remaining batter using same method.
  • Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2

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).

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

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the most Wonderful Pancakes. My kids love them, as did I as a child. This makes a large batch, but that may be the best part. Just put the batter in the fridge, and it will keep for 2 - 3 days. Whip them up in a moments notice for the whole family on a busy weekday morning. They will love you for it, trust me! Enjoy......

Provided by Sassy Sandra

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups flour
2 tablespoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 egg yolks
3 1/3 cups buttermilk
6 tablespoons butter or 6 tablespoons margarine, melted
1 teaspoon vanilla (or any other flavouring)
6 egg whites

Steps:

  • Stir first 5 ingredients together.
  • Beat egg yolks, buttermilk,butter and vanilla together.
  • Add to the dry ingredients.
  • Fold egg whites in separate bowl until stiff but not dry.
  • Fold into batter.
  • Heat greased frying pan or griddle on medium-high until drops of water dance around on the surface.
  • Spoon 1/4 cup pancakes on griddle.
  • Cook until bubbles appear on surface and edges are slightly brown.
  • Flip over, and cook until lightly browned.
  • Enjoy, most wonderful on late Sunday Mornings over lots of laughter and hot coffee.

GRANDMA'S PANCAKES



Grandma's Pancakes image

This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).

Provided by Ravenn2

Categories     High In...

Time 15m

Yield 15-20 pancakes, 16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons kosher salt, can use reg or 2 teaspoons substitute salt
2 tablespoons sugar
2 tablespoons baking powder, and
1 teaspoon baking powder
2 1/2 cups milk
2 eggs
6 tablespoons butter, melted
2 teaspoons vanilla (optional)
1/2 cup fruit (optional)
1/2 cup nuts (optional)

Steps:

  • 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
  • powder, .
  • 2. after dry ingredients are mixed make a deep hole in the center, set aside.
  • 3. take the milk, egg and melted butter and blend together.
  • 4. Take the milk mixture and pour in the middle of the dry ingredients
  • make sure your batter is completely mixed together.
  • 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
  • BEFORE pouring the batter.
  • 6. Ladle out the batter to the pan, depending on the size of cakes you
  • want to use a 1/4- 1/2c for each pancake.
  • 7. top with your favorite topping and serve immediately.
  • 8. ENJOY.

Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5

GRANNY'S PANCAKES



Granny's Pancakes image

This is the way my Granny made pancakes. All the grandchildren had to have them when visiting. We sometimes have them for supper with good ole pan sausage!

Provided by Dianne03

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 egg
3 tablespoons melted butter
1/2 teaspoon vanilla (optional)
additional melted butter, for brushing

Steps:

  • Sift flour,baking powder, salt and sugar in a large bowl.
  • Mix in milk, egg, melted butter and vanilla until smooth.
  • Heat lightly oiled griddle over medium high heat.
  • Pour about 1/4 cup for each pancake.
  • Brown on both sides.
  • (I brush melted butter on each pancake as I add them to the stacks.).

Nutrition Facts : Calories 337.4, Fat 13.6, SaturatedFat 8, Cholesterol 82.2, Sodium 993.3, Carbohydrate 44.1, Fiber 1.3, Sugar 3.3, Protein 9.5

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

GRANDPA MACK'S FIFTH-GENERATION PANCAKE RECIPE



Grandpa Mack's Fifth-Generation Pancake Recipe image

This is a fourth generation family-favorite recipe for delicious yet simple pancakes that my husband's great grandpa Mackinaw Johnson used to make for the hired hands on his homestead in Montana. Guests from all over the world now enjoy it daily at our dude ranch.

Provided by myrecipebox

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 9

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons white sugar, or more to taste
2 teaspoons baking powder
1 teaspoon salt
⅓ cup vegetable oil
2 large eggs
3 cups milk, or as needed

Steps:

  • Mix flour, sugar, baking powder, and salt together in a bowl. Add oil and eggs; pour in milk to moisten to desired consistency. Batter may be slightly lumpy.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook in batches until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 241 calories, Carbohydrate 28.1 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 2.5 g, Sodium 416.2 mg, Sugar 6.7 g

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

GRANDMA'S BASIC PANCAKES



Grandma's Basic Pancakes image

Make and share this Grandma's Basic Pancakes recipe from Food.com.

Provided by FabulousMissV

Categories     Breakfast

Time 30m

Yield 10 pancakes, 3-4 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 egg, well-beaten
1 1/2 cups milk
2 tablespoons butter, Melted
1 teaspoon vanilla

Steps:

  • Combine dry ingredients together. Beat egg into milk and add to dry ingredients. Melt then cool the butter so you are not adding to your pancake mixture hot! Finish batter by stirring in vanilla.
  • Cook on a HOT griddle (around 400 degrees).
  • Enjoy!

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From kingscakerecipe.github.io


GRANNY'S PANCAKES RECIPE - RECIPEZAZZ.COM
This is hubby's favorite pancake recipe, and my second favorite after my country pancakes. Adapted from Dianne03 at fooddotcom, it was her granny's. Recipe Categories . Course. Appetizers (3038) Beverages (2092) Breakfast (2589) Desserts (5723) Dinner (11660) Lunch (6817) Ingredient.
From recipezazz.com


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