High Octane Pancakes Recipes

HIGH-OCTANE PANCAKES

Steps:

• In a small bowl, mix the first 6 ingredients. In another bowl, whisk milk, yogurt and oil until blended. Add to flour mixture; stir just until moistened., Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on top of pancake; cook until second side is golden brown. , Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place a stack of 2 pancakes on a microwave-safe plate, and microwave on high until heated through, about 1 minute.

HIGH-OCTANE PANCAKES

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.

GIANT SUPER FLUFFY PANCAKES

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.

EASY HIGH-FIBER PANCAKES

Steps:

• Whisk baking mix, bran meal, sugar, flax seeds, chia seeds, and baking powder in a large bowl until well mixed.
• Whisk milk, eggs, oil, and vanilla extract in a separate bowl until well combined.
• Make a well in the center of the baking mix mixture; add egg mixture 1 tablespoon at a time, whisking well after each addition, until batter takes 1 to 2 seconds to fall off the whisk.
• Heat a griddle over medium-high heat. Grease with butter. Drop batter by large spoonfuls onto the griddle about 4 inches apart and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

HIGH OCTANE BUCKWHEAT PANCAKES

Steps:

• In a small bowl combine the first six ingriedients.
• in another bowl combine the milk, yogurt, and oil.
• stir into dry ingriendients until just moistened.
• pour batter by 1/3 cup spoonfuls into a hot nonstick griddle.
• turn when bubbles form on top of pancakes.
• cook until second side is golden brown.