Lightasafeatherpancakes Recipes

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BEST FLUFFY PANCAKES



Best Fluffy Pancakes image

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Provided by Karina - Cafe Delites

Categories     Breakfast

Time 25m

Number Of Ingredients 9

2 cups all purpose | plain flour, ((290 g | 10 oz))
1/4 cup granulated sugar or sweetener, ((60g | 2 oz))
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, ((440ml))
1/4 cup butter, ((60g | 2 oz))
2 teaspoons pure vanilla extract
1 large egg

Steps:

  • Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  • Set the batter aside and allow to rest while heating up your pan or griddle.
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  • When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Nutrition Facts : Calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, ServingSize 1 serving

FLUFFY PANCAKES



Fluffy Pancakes image

Whipped egg whites make these pancakes light in texture and give them extra height.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
Butter and maple syrup, for serving

Steps:

  • Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
  • Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

LIGHT-AS-A-FEATHER PANCAKES



Light-As-A-Feather Pancakes image

It's super simple to flip these light-as-air cakes. Sprinkle them with berries, chocolate, or candy chips for a showy twist. TRY THIS... Fill a plastic bag with batter. Snip the corner and squeeze batter onto griddle.

Provided by lauren

Categories     Breakfast

Time 24m

Yield 8-10 4-inch pancakes, 8-10 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons cooking oil
shortening
fruit-flavored syrup or powdered sugar, if you like
fresh strawberries or fresh blueberries, if you like

Steps:

  • Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
  • Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
  • Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
  • Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
  • For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
  • Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
  • STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.

Nutrition Facts : Calories 114.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 27.7, Sodium 198.6, Carbohydrate 15.2, Fiber 0.4, Sugar 3.1, Protein 3.4

SHEET PAN PANCAKE



Sheet Pan Pancake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

8 tablespoons unsalted butter, melted
2 large eggs
2 1/2 cups milk
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup chocolate chips
1 heaping cup blueberries
1 cup thickly sliced strawberries
Maple syrup, warm, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
  • Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
  • Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
  • To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

LIGHT AND FLUFFY PANCAKES



Light and Fluffy Pancakes image

From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing

Provided by daaynish

Categories     Breakfast

Time 20m

Yield 2 pancakes, 4-6 serving(s)

Number Of Ingredients 9

2 cups milk
1 tablespoon lemon juice
1 large egg
3 tablespoons melted butter
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
  • In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
  • Whisk the egg and melted butter into the milk mixture.
  • Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
  • Whisk gently until just combined, there should still be lumps.
  • Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
  • Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
  • Flip the pancake and wait another 1-2 minutes.

LIGHT AS A FEATHER PANCAKES



Light as a Feather Pancakes image

My grown DD begs me to make these pancakes for her. Since there is only 1/2 cup flour for a serving for 4, this recipe would be good for those on low carb diets. I would imagine you could use low-fat cottage cheese and egg beaters for those on low fat diets.

Provided by Geema

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups small curd cottage cheese
3 eggs
2 tablespoons melted butter or 2 tablespoons oil
1/2 cup flour
1 teaspoon vanilla
1 teaspoon baking powder
1 pinch salt

Steps:

  • Put the cottage cheese, eggs, oil and vanilla into a blender or food processor and spin until smoothly mixed.
  • Add the flour and blend again.
  • Let the batter rest for 10 minutes then add the baking powder.
  • Heat a griddle on medium heat, then add a pat of butter.
  • When the butter is sizzing, spoon the batter onto the griddle, leaving plenty of room for them to spread.
  • Cook until bubbles appear on the tops of the pancakes, then turn and briefly cook the other side.
  • Serve immediately with maple syrup or strawberry sauce.

Nutrition Facts : Calories 238.9, Fat 12.8, SaturatedFat 6.8, Cholesterol 184.4, Sodium 508.1, Carbohydrate 14.5, Fiber 0.4, Sugar 0.7, Protein 15.2

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