Ina Pinkneys Pancakes Recipes

ZUCCHINI PANCAKES

Zucchini Pancakes image

Provided by Ina Garten

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

Ingredients

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

BANANA SOUR CREAM PANCAKES

Banana Sour Cream Pancakes image

Provided by Ina Garten

Time 20m

Yield 12 pancakes

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Steps:

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

INA PINKNEY'S PANCAKES

Ina Pinkney's Pancakes image

I was amazed at the small amount of flour (even with the potato starch) to make 48 3-inch pancakes when I read this recipe. Found it in the Tribune's Food & Drink Weekly. Per the article: "This recipe was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket."

Provided by Busters friend

Categories Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
2 cups sour cream
1/4 cup cake flour
3 tablespoons sugar
2 tablespoons potato starch
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
Heat a lightly greased griddle or non-stick skillet over medium-high heat. Pour large spoonfuls of batter into the skillet in batches to make 3-inch circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.

Nutrition Facts : Calories 202.5, Fat 14.6, SaturatedFat 8.3, Cholesterol 131.1, Sodium 290.9, Carbohydrate 12.8, Fiber 0.2, Sugar 5.1, Protein 5.5

BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Barefoot Contessa's Banana Sour Cream Pancakes image

Make and share this Barefoot Contessa's Banana Sour Cream Pancakes recipe from Food.com.

Provided by Juenessa

Categories Breakfast

Time 31m

Yield 12 pancakes

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup milk, plus
1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
unsalted butter
2 ripe bananas, diced, plus extra for serving
pure maple syrup

Steps:

In a medium bowl, sift together the flour, sugar, baking powder, and salt.
Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
Distribute a rounded tablespoon of bananas on each pancake.
Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
Flip the pancakes and then cook for another minute, until browned.
Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used.
Serve with sliced bananas, butter, and maple syrup.
**The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.

Nutrition Facts : Calories 130.5, Fat 3.6, SaturatedFat 1.8, Cholesterol 42, Sodium 308.1, Carbohydrate 20.9, Fiber 0.9, Sugar 6, Protein 3.7

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